Hydrocolloids
Like to improve the textureuw product verbeteren?
Are you looking for a solution to improve the texture of your product? We have a complete range of hydrocolloids to stabilise, thicken or improve the texture of your product. For this we use carrageenan, pectin, alginate or citrus fibre. These are processed in sauces and marmalades as well as confectionery and meat products.
Our range
Our product range includes various types of hydrocolloids used to improve the texture and viscosity of food products. We carefully select the best ingredients for your product.
Pecin
Carrageenan
Alginate
Citrus fibre
Uses hydrocolloids
We have different types of hydrocolloids in our range to improve the texture and viscosity of foods. We carefully select the best ingredients for your product.
Pectin
Gums
Citrus fiber
Carrageenan
Alginate
Why
Timmers Food Creations?
Our experienced and specialised team would be happy to brainstorm with you!
For over 20 years, we have been working with our clients to develop unique food concepts that give them an edge in the market. Researching flavour profiles in-house shortens both the communication channels and the creative process
Work with Timmers Food Creations and get:
- Personal contact with our experts
- Innovative concept development
- Custom made and unique products
- Testing and tasting together in our own test kitchen
- Fast and flexible service with a low minimum order quantity
Call us now!
+31 (0)570 65 77 16
Or send an e-mail!
info@timmersfoodcreations.nl
