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.
Natural flavours, flavour enhancers and flavour maskings.
A large variety of processed fruit, fruit purees, natural colors and flavours.