We offer a comprehensive range of hydrocolloids to stabilise, thicken or improve the texture of your product. For this purpose, we use carrageenan, pectin, alginate or citrus fibre. These are used in products such as sauces, marmalades, confectionery and meat products.
Citrus fibre has excellent thickening and water-binding properties and remains stable at any temperature and pH. In the meat industry, it improves cooking yield, reduces drip loss and enhances the cohesion and natural texture of products.
In other sectors, citrus fibre helps to reduce the use of ingredients such as fat or egg, maintain product shape during production, stabilise emulsions and improves texture, thereby enabling it to replace other additives. We have various types available.