Texture & Consistency

Akolec® SFL-P is lecithin in a dry form derived from sunflower seeds comprising phospholipids, in compliance with EU No. 231/2012 laying down specifications for lecithin as food additive. Akolec™ SFL-P lecithin does not contain genetically modified food as described in EC No. 1829/2003, meets traceability requirements as described in EC No. 1830/2003

LIGAMED SA-1-V-MB is a versatile emulsifying ingredient with multiple certifications and compliance with industry standards. It is suitable for use in various applications, including food and nutrition, personal care, and pharmaceuticals. It is available in both powdered and solid forms and is ethanol soluble.

CITRI-FI® 100FG is also an all-natural product made from citrus fiber through physical processing and used as a fiber source. It is in the form of a fine, free-flowing powder and carries the same labeling claims as the previous products: kosher, allergen-free, natural, halal, and non-GMO. It is produced in the USA under sanitary conditions in accordance with relevant regulations and standards.

GLYCOMUL® S KFG RSPO MB is a versatile food ingredient ideal for various food and nutrition applications. It excels in emulsifying and improving texture and is suitable for vegans. This product, featuring water and Sorbitan Monostearate as key ingredients, is certified vegan and BSE-free.

GLYCOSPERSE™ O-20 KFG serves multiple functions in the food industry, including emulsification, defoaming, and acting as a dispersant for shortening, fats, and oils. It is suitable for halal and kosher dietary preferences. It has a clear appearance and is commonly used in applications like whipped edible oil toppings, making it an essential solubilizing and dispersing agent for various food products.

Akolec® SL GMO is lecithin in a liquid form derived from soybeans comprising phospholipids, in compliance with food legislation and EU No. 231/2012 laying down specifications for lecithin as food additive.

Akolec® SL Non GMO is lecithin, in a liquid form derived from non GMO soybeans comprising phospholipids, in compliance with EU No. 231/2012 laying down specifications for lecithin as a food additive. In, Soy Lecithin Liquid does not contain genetically modified food as described in EC No. 1829/2003, meets traceability requirements as described in EC No. 1830/2003.

SUPRO® 500E is distinguished by its labeling claims of being plant-based and naturally derived. This versatile ingredient, within the realm of food ingredients, serves as a protein source. Additionally, it features improved hydration and acts as a stabilizer, emulsifier, and emulsion stabilizer. The product boasts qualities such as heat stability, firm texture, hydrating properties, emulsifying capabilities, high viscosity, and improved texture.

THIXOGUM G functions as texturizing agents, stabilizers, and emulsifiers, boasting labeling claims such as non-GMO, organic, clean label, natural, GMO-free, and halal. Available in granules, solid, and powder forms, it offers features such as creamy mouthfeel, easy dispersibility, ease of use, free-flowing properties, improved mouthfeel, and odorlessness. Widely utilized in the food and nutrition industry, it serves various purposes in enhancing product quality and performance.

Akolec® SL-P Non GMO is lecithin in a dry form derived from non GMO soybeans comprising phospholipids, in compliance with EU No. 231/2012 laying down specifications for lecithin as food additive. This Soy lecithin does not contain genetically modified food as described in EC No. 1829/2003, meets traceability requirements as described in EC No. 1830/2003

INSTANTGUM BC is derived from Acacia gum. It is packaged in bags for convenience and availability. This ingredient complies with regulatory standards, including Directive 1333/2008/EC and Directive 231/2012/EC. It is also FCC-compliant, meeting the specifications outlined in the Food Chemicals Codex. Additionally, it adheres to the standards set by the National Formulary (NF). It is in powdered form and belongs to the gums and hydrocolloids category within the texture and consistency product family in the food ingredients sector.

ABASTOL® 107 is a food ingredient that stands out for its exceptional qualities and compliance with rigorous regulatory standards. With its certifications and compliance records, this product is a trusted choice for various culinary applications, particularly in the meat, poultry, and seafood sectors.

ALDOSPERSE™ O-20 KFG RSPO MB is a food ingredient technology primarily used in the food and nutrition sectors. Its main function is as an emulsifier, aiding in the blending and stabilization of various ingredients in food products. This ingredient is characterized by several important labeling claims, including being kosher, vegan, gluten-free, BSE-free (free from bovine spongiform encephalopathy), and TSE-free (free from transmissible spongiform encephalopathy). These claims demonstrate its suitability for various dietary preferences and its commitment to quality and safety standards. This product is a valuable choice for food manufacturers aiming to create products that align with these specific dietary and safety requirements.

PROPYLENE GLYCOL USP (Z) is also recognized as propylene glycol. This product, in liquid form, belongs to the "Alcohols" category within the Intermediates product family. It serves as a crucial component in chemical manufacturing, primarily in the industrial sector, with applications in chemical and industrial manufacturing processes. It functions as an intermediate in the base chemicals category.

ALDO™ MSLG KFG NON GMO is a versatile food ingredient primarily composed of glycerol monostearate. It serves multiple functions in food processing and product formulation, including acting as an anti-crystallizing agent, bulking agent, emulsifier, humectant, Stabilizer, and texturizing agent. This ingredient is available in a solid form, specifically in the form of beads, which enhances its usability and ease of incorporation into various food products. This product diverse functionalities make it valuable for improving the texture, stability, and overall quality of food products.