A diverse product line within the Flavour and Food industry with a wide range of applications including;
- Bakery: Hydrocolloids can be used to improve batter viscosity, increase dough strength, and provide a better texture. Also used to increase shelf life.
- Beverage: Hydrocolloids can be used to improve mouth feel, suspend particulates, and provide emulsion stability.
- Desserts: Hydrocolloids can be used to provide better mouth feel, prevent syneresis, improve melt characteristics, and reduce ice crystal formation.
- Pharma: Hydrocolloids can be used in medical adhesives, surgical lubricants, bases for lotions and creams.
Product in our range include;
Agar Agar Alginates
Carob Powder Carrageenan
Guar Gum Gum Arabic
Ghatti Gum Karaya Gum
Locust Bean Gum Psyllium
Tragacanth Gum Xanthan Gum
All rigorously tested to meet our customer's quality requirements.