Hydrocolloids (stabilisers)
Hydrocolloids are crucial in ready-made recipes to guarantee quality, stability and attractiveness. Hydrocolloids, such as guar gum, xanthan gum and carrageenan are versatile ingredients that act as binding agents, thickeners and stabilisers. That’s how they optimise the texture, viscosity and shelf life of ready-made food.
Hydrocolloids also offer solutions for specific dietary needs, such as the development of gluten-free ready meals. They also improve the sensory properties of a recipe, such as flavour and mouthfeel, so that eating them is a satisfying experience for consumers.
The versatility and wide range of applications for hydrocolloids means that you can deliver innovative, high-quality products that respond to the ever-changing needs and expectations of consumers. That enables you to set a new standard in the world of ready meals.
Hydrocolloids also offer solutions for specific dietary needs, such as the development of gluten-free ready meals. They also improve the sensory properties of a recipe, such as flavour and mouthfeel, so that eating them is a satisfying experience for consumers.
The versatility and wide range of applications for hydrocolloids means that you can deliver innovative, high-quality products that respond to the ever-changing needs and expectations of consumers. That enables you to set a new standard in the world of ready meals.
PROPERTIES AND BENEFITS:
- Improve the texture and flavour of meat preparations
- Can be used as a binding agent, thickener and stabiliser
- Customised mixtures are possible for unique end products
- Optimisation of sensory properties
- Increase the shelf life of end products
