Texture, Viscosity, and Stability Control in All Types of Foods

The texturizers and gums we offer allow you to modify structure, improve stability, control syneresis, and enhance mouthfeel across a wide range of products. Our solutions adapt to various processing conditions, pH levels, and temperatures.

Acacia Gum

• Function: Stabilizer, emulsifier, prebiotic fiber source
• Applications: Beverages, baking, confectionery, dressings
• Advantages: Excellent solubility, clean-label, flavor-neutral

Carob Gum (Locust Bean Gum)

• Function: Natural thickener and texturizer
• Applications: Dairy products, ice cream, desserts, spreadable cheeses
• Advantages: High viscosity, gluten-free, 100% natural

Guar Gum

• Function: Fast-acting cold-set thickener
• Applications: Sauces, baked goods, beverages
• Advantages: Improves texture, suspension, and syneresis control

Xanthan Gum

• Function: Versatile stabilizer and thickener
• Applications: Dressings, frozen foods, functional beverages
• Advantages: Excellent heat and acid resistance, forms stable gels

Carrageenan

• Function: Gelling agent and stabilizer
• Applications: Dairy products, processed meats, desserts
• Advantages: Creates thermo-reversible gels, enhances water retention

CMC (Carboxymethylcellulose)

• Function: Protein stabilizer and thickener
• Applications: Ice cream, juices, baked goods
• Advantages: Controls ice crystal formation, improves mouthfeel