From zero texture in drinks over creamy puddings up to hearty meat products and meat alternatives: creating textures that remain stable from production to consumption are a key issue for any food producer. We offer a wide range of ingredients and solutions like Hydrocolloids, Lecithin, Emulsifiers or Gelling Agents and Texturizing Systems
Our Stability & Texture products and solutions at a glance
| Ingredients: | |
|---|---|
| Egg Products | Egg White | Powder and liquid | all kind of bearing systems | Organic |
| Emulsifiers | MG & DMG saturated, unsaturated, self emulsifying | MCT | RSPO – palm variants in MB & SG | Rapeseed and Sunflower qualities |
| Fibers | Pea fiber | Psyllium fiber |
| Hydrocolloids | Alginates | Carrageenan | Guar gum | Locust bean gum | Konjac gum & Konjac glucomannan | CMC, MC, HPMC, MCC |
| Lecithin | Sunflower | Soya | Rapeseed | liquid, de-oiled & on carrier | GMO – free |
| Sweeteners | Glucose Syrup |
| Solutions: | BIFOSOL® AIR – Aeration agent | BIFOSOL® VITAL PF – Fibers | BIFOSOL® GEL & TEX – Texturizing systems |