Carrageenan

Viskon G and Viskon L carrageenans are extracted from red seaweed and allow precise control of texture and syneresis, delivering superior stability in a wide range of applications. Viskon G systems form firm, thermo-reversible structures, ideal for confectionary, desserts, and water jellies. Viskon L systems are designed for dairy applications and creamy desserts, contributing to smooth and uniform textures.
Learn more about our Viskon® systems.

Stabilizers

Our stabilizing systems combine different hydrocolloids to ensure consistency and homogeneity. They maintain the sensory quality of jams throughout the process and extend stability during storage and transportation.

Agar

Viskon A systems are agar-based, derived from red seaweed, offering high gelling strength and thermo-reversible structures. Suitable across a wide pH range, they are applied in jams, desserts, and confectionery, providing the desired firmness and texture in every preparation.

Pectin

Viskon P systems are developed from citrus peel, with different degrees of esterification, consistencies, and viscosity properties for optimal performance. Thanks to their gelling and texturizing capacity, they are used in jams, fruit preparations, and confectionery, as well as a stabilizer in drinkable yogurts and fruit beverages.