Products and applications

• Meat
• Dairy
• Confectionary
• Desserts
• Ice Cream
• Beverages

Confectionary

The gelation and texture of jellies, confectionery, and gelled desserts are optimized to reduce syneresis, improve dispersion, and achieve transparent and uniform gels. They also help shorten processing times and enhance flavor release while maintaining stability during storage and transportation.

Products: Pectin | Agar | Hydrocolloid Systems