Carrageenans (Sherex®)
Provides body, texture and gelling characteristics to desserts. In chocolate dairy drinks it improves suspension of cocoa and adds viscosity to the final product. In other dairy applications, it enhances viscosity and gelling.

Galactomannans (Sherex QSG®)
Versatile system of hydrocolloids which provides body, smoothness, inhibits ice crystal growth and prevents heat shock in ice creams and frozen confections.

Fermented Specialties (Enrich®)
A "fermented" system used to stabilize ice ream.

Agar (Deltagar)
A low temperature soluble product used in desserts to improve gelling and elastic characteristics. In cultured dairy products, Deltagar is used to improve texture, body and thickening properties.

Enrich® Natural Stabilizer
A special range of natural hydrocolloids produced by controlled fermentation of dairy solids used to stabilize ice cream and other dairy systems. This all natural system is used in dairy drinks, desserts and ice creams to provide body, thickness and texture.