Natural polysaccharide from red seaweed (Rhodophyceae), high water retention and gelification, vegan gelatin alternative. Used in dairy products, confectionary, dessert, fillings, jellies, bakery, sauces.
Natural polysaccharide from red seaweed (Rhodophyceae), high water retention and gelification, vegan gelatin alternative. Used in dairy products, confectionary, dessert, fillings, jellies, bakery, sauces.
Guar gum, galactomannan from Cyamposis Tetragonoloba seeds, effective food stabilizer in powder form. Used in bakery, dairy products, meat products, frozen foods, confectionary, beverages.
Xanthan gum, hydrocolloid with excellent suspension, shear resistance and rheology control. Heat stable, soluble in cold and hot water. Used in salad sauce, meat products, bakery, beverages.
GumNex Silky, functional gum system providing viscosity, body and mouthfeel to high protein beverages, stabilizes suspension. Used in protein beverages, meal replacers.
We work with gums and stabilizers as functional ingredient solutions that help control texture, viscosity, gelling and stability across a wide range of food applications.
Our portfolio of stabilizer solutions provides developers with flexible options to achieve the desired textural performance and product consistency, supporting reliable formulation across different product systems.