Hydrocolloids in Application
Start with the finished product. Match the texture, stability and processing requirements to the ingredient system.
Meat Products
Texture, water retention and processing stability are considered together in a meat formulation.
Our application discussions start with the finished product, heating process and target texture, then move to the relevant hydrocolloid or compound system.
Jelly
Discuss gel strength, mouthfeel and process requirements for jelly formulations. Product selection depends on the full ingredient system and intended format.
Soft Candy
Explore gel-forming systems around bite, elasticity and manufacturing conditions. Sampling and application evaluation help establish the right direction.
Gel Air Fresheners
Gel structure and formulation compatibility matter beyond food. We discuss suitable gum systems around the desired gel format and the rest of the air-freshener formulation.
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Connect with our export team for product information and application support.