Innovative Hydrocolloids

Deltagel® CE Carrageenan-
A semi-refined carrageenan that provides texture and water binding with reduced tiger striping and purge in meat. Deltagel delivers cost advantage versus traditional carrageenans

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.

Sherex® QSG
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.

Biobake® DunkFree
Combines the moisture management benefits of hydrocolloids and enzymes to promote freshness in yeast-raise donuts, honeybuns, sweet rolls and other yeast-raised dough systems.

Biobake® Miracake
An innovative enzyme and hydrocolloid system that delivers freshness and structure to layer cakes, either ready-made or prepared from cake mixes.