Prolonged product shelf-life
Long-lasting stability, creamy on the palate
Good product stability, enhanced aromas
Improved yield
Attractive creamy appearance, controlled consistency
| Applications | Lignes de produits | Principaux bénéfices | |||
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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 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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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. |
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