Long-lasting stability, creamy on the palate
Prolonged product shelf-life
Good product stability, enhanced aromas
Improved yield
Attractive creamy appearance, controlled consistency
Applications Lignes de produits Principaux bénéfices
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Milk desserts
Whipped creams
Creams
Mousse
Custard tarts
Matgel
Matalgin
Matvis
Our systems propose a wide range of textures guaranteeing a good creamy sensation on the palate, long-lasting stability and an unchanged expression of the aromas. Our systems improve the physical characteristics of mousses and whipped creams. Our products enable hot or cold processing, as well as a formulation without gelatine or without eggs.
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Creams
Matvis
Matgel
Matgum
Our systems avoid the formation of syneresis, improve the texture and feel on the palate and prolong product shelf-life.
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Milk beverages
Matvis
Matgel
Matalgin
Our systems improve the stability and viscosity of milk beverages (even acid). They make it possible to put particles or solids in suspension, offering a creamy sensation on the palate and a good release of the aromas.
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Cheese spreads
Processed cheeses
Sliced cheeses
Matgum
Matgel
Our systems ensure smoothness, creaminess or good cutting qualities depending on the application. They improve the yield and avoid syneresis.
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Ices
Ice creams
Sorbets
Matgum
Matalgin
PGA
Our systems control the formation of ice crystals, provide creaminess and the desired consistency. Good acid stability with Matalgin PGA.