Hydrocolloids Product Range

Quest supplies a wide range of hydrocolloids/stabilizers.

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

Sherex® Carrageenans
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.

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

Deltagel® CE Carrageenan
A line of semi-refined carrageenans used in processed meat applications to improve yield and texture. This is a broad product range and can meet a variety of customer and production requirements

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.

Biobake® DunkFree
A unique Quest system that combines the moisture management benefits of hydrocolloids and enzymes to promote freshness in yeast-raised donuts, honeybuns, sweet rolls, and other yeast rasised products. This system is designed for sweet doughs that do not contain gums. Egg whites, which add structure, can be reduced depending on the desired texture.

Biobake® Miracake
An innovative enzyme and hydrocolloid system that delivers freshness and structure to layer cakes, either ready made or prepared from cake mixes. Provides cost savings by reducing egg requirements.