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Anchor 5

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

Sodium Alginate

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.

Gluten Free Flours

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.

Tara Gum

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

baked goods
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