Thickeners/stabilizers ensure optimal industrial processes and add to product quality. They are also excellent thickeners and gelling agents, being able to increase the viscosity of liquids or turn them into gels.
Thickeners/stabilizers ensure optimal industrial processes and add to product quality. They are also excellent thickeners and gelling agents, being able to increase the viscosity of liquids or turn them into gels.
Category: Thickeners / Stabilizers
Brand name: GELCARIN®, VISCARIN®
Manufacturer: IFF
Applications: Confectionery products, Bakery – fillings, Restructured fruits and vegetables, Restructured meat and fish, fruit preparations
Features:
Alginate is a polysaccharide produced from brown algae, which contains alginic acid salts, a basic raw material to produce alginates.
Brown algae are found in abundance mainly in cold water areas in many countries. DuPont® alginates are produced in France, where the algae used are from the Laminaria species, found along the coast.
In different applications, alginates can be stabilizers, thickeners and/or gelling agents.
Category: Thickeners / Stabilizers
Brand name: METHOCEL™, WELLENCE™, GELSTAR® and GRINDSTED® VEG
Manufacturer: IFF
Applications: Bakery products, Creams and Sauces, Bake stable Fillings, Frozen Products, Whipped Cream, Emulsions, Gluten-Free Baked Goods, Breaded food, Fried food, Frozen Desserts, Ice Cream, Yogurt, Drinkable and Spoonable Fermented Beverages.
Features:
Methocel™ is a highly versatile line of plant-based stabilizers that help many products—from whipped cream to ready meals and snacks—to maintain their shape and texture from production to consumption, even after production, packaging, shipping, freezing, thawing, and reheating. They also allow food manufacturers to produce healthier, lower fat, vegetarian, and vegan food that are gluten-free, egg-free, without compromising taste, appearance or feel. MC (methylcellulose) and HPMC (hydroxypropylmethylcellulose).
Wellence™ is a mixture of two hydrocolloids: HPMC (hydroxypropylmethylcellulose) and MC (methylcellulose) that provide food manufacturers with easy-to-use and cost-effective solutions, perfected for health-related applications, including gluten substitution and fat reduction.
Gelstar® is a blend of stabilizers that provides body and mouthfeel. It can be used to replace part of the fat in some applications. This ingredient slows down the growth of ice crystals in frozen products, providing greater firmness to extruded products.
GRINDSTED® VEG is a blend of stabilizers to be applied in yoghurts and fermented beverages (drinkable and spoonable). This ingredient offers good creaminess and prevents syneresis.
Category: Thickeners / Stabilizers
Brand name: LACTOGEL®
Manufacturer: IFF
Applications: Ice cream, Low sugar jams, Emulsified meat products
Features:
Carrageenan is a textured ingredient with extremely effective gelling properties. It is produced from red algae, which can be found along the coasts of the entire world.
Red algae produce three different types of carrageenan: kappa, iota and lambda. Kappa carrageenan forms a cold gel in the presence of potassium ions or proteins, while iota requires the presence of calcium ions to form a gel. Lambda is unable to form gels, but it can be used to control viscosity. Most commercial carrageenans consist of a blend of the three types.
Category: Thickeners / Stabilizers
Brand name: TEXTURECEL ™
Manufacturer: IFF
Applications: Protein beverages, ice cream
Features:
Walocel™ is a water soluble high purity sodium carboxymethyl cellulose (CMC), being an excellent thickener, stabilizer and binder. Available in a wide variety of viscosities, which allows it to be used in numerous applications.
Category: Thickeners / Stabilizers
Brand name: GRINDSTED® Guar
Manufacturer: IFF
Applications: Sauces, Ice cream, Cakes, Beverages, and Animal feed
Features:
Guar gum is obtained from seeds of the legume called Cyamopsis tetragonolobus, grown in India, Pakistan and Texas, USA.
As a result of its high water-binding capacity, guar gum provides high viscosity in water-based systems, even at low dosage levels. It is mainly used as a thickening agent, being stable at pH values between 3 and 11. In addition, it has good solubility in cold water and excellent synergy with xanthan gum.
Category: Thickeners / Stabilizers
Brand name: GRINDSTED® LBG
Manufacturer: IFF
Applications: Desserts, Ice creams, Fruit preparations, Bakery products, Sauces, and Animal feed
Features:
LBG is a texture ingredient produced from the seed of locust beans (Ceratonia siliqua), which grows in Mediterranean countries.
Locust bean seeds consist of three different parts: the husk around the seed, the germ (protein) and the endosperm (gum). The latter is the part used to produce LBG.
It is mainly used as a thickening agent, due to its property of providing high viscosity to water-based systems. It is not capable of forming gel by itself, however it has a high power to strengthen the gel in combination with carrageenan or xanthan.
Category: Thickeners / Stabilizers
Brand name: AVICEL, VISCARIN and LACTOGEL®
Manufacturer: IFF
Applications: Bakery product fillings, Ice Cream and Desserts, Alcoholic or non-alcoholic dairy and non-dairy beverages, heavy cream, Whipped Cream, Plant-based Cream, and Emulsions
Features:
Avicel® is a microcrystalline cellulose (MCC) that may or may not be combined with CMC. It works at different temperatures and provides superior stability to the freezing / thawing and heating of finished products and improves the texture and stability of many food products.
Category: Thickeners / Stabilizers
Brand name: GRINDSTED® Pectin
Manufacturer: IFF
Applications: Fruit preparations, Sweets and confectionery products, Beverages
Features:
Pectin is a branched polysaccharide consisting mainly of polymers of galacturonic acid, rhamnose, arabinose and galactose.
It is one of the main components of plant cell walls and the main component of the middle lamella.
Pectin is able to form a gel network when solubilized, so its function is to provide structure to sweets and jams, as well as guarantee the characteristic texture of these products. Pectin provides gelation, viscosity, texture and protein stability for various food applications.
Category: Thickeners / Stabilizers
Brand name: GRINDSTED® Xanthan
Manufacturer: IFF
Applications: Desserts, Ice creams, Fruit preparations, Bakery products, Sauces, and Animal feed
Features:
Xanthan gum is a polysaccharide produced from the microorganism Xanthomonas campestres, through fermentation.
Xanthan gum is used mainly as a thickening agent, but it is also known for its efficiency as a stabilizer in suspensions, emulsions, and solid particles in water-based formulations. It has high resistance to enzymatic degradation, it is extremely stable over a wide range of pH values and temperatures and in high concentrations of alcohol, making it suitable for an excellent range of applications.
We work side by side with companies that continuously invest in research, technology and quality certifications, in order to offer their customers the best in ingredients and flavors. Thus, the production process becomes more efficient and provides the end consumer with an incredible sensorial experience
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