Hydrocolloid which is extracted from selected seaweeds. Used as a stabilizer, thickener and gelling agent.

We supply Sodium Alginate with different levels of viscosity, setting time and gel strength.

Used as a stabilizer and a consender. Derived from lemon and lime peels.

A variety of gluten free flours, from rice, corn, chickpea, lentils and more.

We provide a vast variety of emulsifiers which give the best solutions for your confectionery.

Hydrocolloid which originates in South America. Primarily used as a substitute for LBG.