A complete range of stabilisers for your Dairy Applications.
Cost effective and robust solutions to produce a wide variety of texture to your Dairy products
Archives: Industries
Meat & savoury
Define the texture of your meats and analogues. Either fresh or cooked, improve their yields and syneresis control.
Bakery
Nutritional, cost-effective and functional improvements for breads, pastries, fillings and glazes.
Confectionery
Vegetable origin alternative to gelatine
Fruit processing
Improved quality of fruit-based products, regarding texture, stability and shelf life
Water desserts
Are you looking for a quick setting and total transparency texturizing?
The vegetarian alternative to gelatine.
Plant-based meat and fish analogues
Provide optimal bite and resistance in plant-based meat and fish analogue products.
Fish
Contributes to the gelification, cohesion and structure in surimi and other fishery products.
Sauces and dressings
Find out the right viscosity and emulsion stability in your sauces for the best tastiness.
Others
Innovative applications thanks to the alginate reactivity properties