CARBOXYMETHYL CELLULOSE

Carboxymethyl cellulose is a cellulose derivative, which thickens even if dissolved in ambient-temperature water. It is commercially available in several different viscosity grades.

CARRAGENAAN

Carrageenans, polysaccharides extracted from seaweeds, are widely used in the food industry for their gelling and stabilizing properties. For example, they are ideal for jellying milk as well as for stabilizing cocoa-flavoured milk.

EMULSIFIERS

Emulsifiers, mono-and diglycerides of fatty acids, sucrose esters and sucrose glycerides, whose function is to combine fats with water into a homogeneous mixture.

GUAR GUM

Guar gum is obtained from the seeds of guar, a plant growing principally in Pakistan and India. This powder dissolves in cold water.

LOCUST BEAN GUM

Locust bean gum is extracted from the seeds of the carob tree. This food additive thickens watery solutions and dissolves only in hot water.

PECTINS

Pectins are mainly extracted from the citrus fruit peels remaining after juice production; there are three distinct types of pectin, each having specific application characteristics. However, it is also possible to combine them in order to obtain end products endowed with particular softness, excellent spreadability and good stability over time.

APPLICATIONS

Confectionery

Preserves

Preserves for tarts

Preserves for filling

Low-calorie preserves

Fruit preparation for yogurt

Pastry cream

Gelato Making

Semi-finished products for gelato

Bases

Stabilizers

Classic and fruit pastes

Toppings

Sauces

Mayonnaise

Pâtés

Ketchup

Beverages

Milk-based beverages

Chocolate milk

Puddings

Milk pudding

Chocolate pudding

Dietetic products