Strong
Kappa/Cassia synergies,
reduced costs
Kappa/Cassia synergies,
reduced costs
Broad choice of textures, improved appearance of the finished product
Good performance of the sauce
Optimised
viscosity
control
viscosity
control
Good reconstitution of homogeneous pieces
Good satiety
agent
agent
Applications | Lignes de produits | Principaux bénéfices | |||
All wet products |
Matcol |
Cassia gum has considerable synergies in combination with kappa carrageenan or xanthan gum. Cassia gum significantly improves the gelling properties of kappa carrageenan. By using cassia gum in your mixture you will significantly reduce the cost of your formula. |
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Pâtés, jellies |
Matgel |
Our systems improve the general appearance of the finished products and our range includes several different textures: elastic to brittle gels, sliceable gels, mousses. Our systems facilitate the filling process, avoid the separation of the fat, maintain uniform humidity everywhere in the can and avoid the formation of syneresis. |
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Products in sauce |
Matvis |
Our systems give topping or semi-jellified sauces with good thixotropic performance. |
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Products in sauce |
Matgum |
Our systems improve viscosity control during the production process and storage. |
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Reconstituted food chunks |
Matalgin |
Our systems make it possible to reconstitute homogeneous chunks of meat, useable as markers. |
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Dry products |
Psyllium |
Psyllium acts as a satiety agent in diet products. |
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