Flavourings are volatile chemical compounds capable of conferring or enhancing the flavouring and/ or flavor of food. Much of the taste of a food is directly influenced by its flavouring.

Chemical compounds such as esters, acids, ketones, aldehydes, alcohols and terpenes are involved.

Functionalities:

Improves or modifies the aroma and/ or taste of foods for the benefit of the consumer

Standardization of flavors in the final product

Benefits:

Increases food acceptability

Low application dosage

Characterization of flavouring/ taste

Mask flavourings/ undesirable taste

Enables a greater diversity of taste in the same base

Power differential characteristics that will guarantee acceptance of the product

Application areas:

Drinks

Meat products

Confectionery

Dairy Products

Snacks

Alginates are salts of alginic acid found in the intercellular matrix of brown seaweeds.

Functionalities:

Bulking agent

Emulsifier

Thickener

Stabilizing emulsions and foams

Gelling agent

Benefits:

Ability to dissolve thickeners in water

Retains water

Ability to thickener and agent gelling

Application areas:

Ice Cream

Meat Products

Convenience Products

Pharmaceutical/ Cosmetic Products

Dairy Products

Restructured Products

Paste or semi-liquid products that dissolve in water in order to flavor. They are concentrated and ready-to-use bases, produced according to traditional culinary preparations.

Functionalities:

Confers a rounded taste to food

Improves taste and perception in the mouth

Benefits:

Clean label

Low percentage of salt

Soft texture

Application areas:

Sauces

Fish

Fillings

Ready meals

Soups

Carrageenan is a hydrocolloid extracted from some species of red seaweeds. Currently, due to its extraordinary functional properties, about 70% of the products in which it is applied are used in the food industry.

Functionalities:

Suspension agent

Thickener

Stabiliser

Gelling agent

Benefits:

Water retention agent

Texture agent

Suspension and stabilizations

Application areas:

Drinks

Sweets in general

Ice cream

Sauces

Pet Food

Meat Products

Pharmaceutical/ Cosmetic Products

Dairy products

The sizing agents are used as adhesive film-forming substances, permitting the flaking of food products. These products consist of starch, gums, such as xanthan, guar, providing a flawless coating, or loss of coating.

Functionalities:

Excellent dissolution ability

Excellent fluidity and suspension in aqueous medium

Promotes adhesion between the product and the glazing agent

Benefits:

Easy homogenization and hydration

Easy to use

Gluten-free

Application areas:

Fish

Pre-cooked

Meat Products

Vegetables

Food fibers are increasingly gaining prominence because of their health benefits. The Codex Alimentarius Commision defines dietary fiber as consisting of carbohydrate polymers, which are not hydrolyzed by the endogenous enzymes in the small intestine. The fibers are classified for their solubility (soluble and insoluble). The solubles, dissolve in water and are fully fermented in the colon, such as gums, pectins, among others. Insoluble fibers, which remain intact in most of our intestines, include cellulose, hemicellulose and lignin.

Functionalities:

Food Fortification

Texture enhancement

Moisture Absorption

Benefits:

Improves mouthfeel

Does not modify sensory characteristics

Application areas:

Drinks

Ice Cream

Backery

Meat Products

Dairy Products

Snacks

Gelatine is a product derived from the partial hydrolysis of collagen, which is the main constituent of animal skins, bones and tendons. This when mixed with water forms a colloidal solution that melts with the heat and solidifies when it lowers.

Functionalities:

Emulsifier

Thickener

Stabilizing

Gelling agent

Benefits:

Promotes texture

Allows adjustment of viscosity

Application areas:

Confectionery

Creams

Meat Products

Dairy Products

Fillings

Dessert

Locust bean gum is extracted from the seeds of the carob tree fruit. The carob tree consists of the shell, endosperm and the embryo. The envelope has antioxidant properties, the endosperm is rich in galactomannan and the embryo contains a high percentage of proteins. The seeds have a higher percentage of endosperm, and since this contains galactomannans (gum) will act as thickener, emulsifier and stabilizer.

Functionalities:

Emulsifier

Thickener

Stabilizing

Benefits:

Thickening agent and if used with texturizing have gelling properties

Used in vegan and vegetarian products

Development of viscosity after a heating step

Nice texture and taste

Application areas:

Drinks

Ice cream

Pharmaceutical industry

Sauces

Pastry

Dairy products

Puddings

Guar gum is the name given to a fiber removed from the endosperm of the guar shrub (Cyamopsis tetragonolobus) found in Pakistan and India.

Functionalities:

Suspension agent

Emulsifier

Thickener

Stabilizing

Benefits:

Increases the fiber content of food

Provides viscosity properties

Consumed by vegans and vegetarians

Prevents formation of ice crystals in ice cream

Great for chilled foods

Application areas:

Drinks

Ice Cream

Pharmaceutical industry

Sauces

Mousses

Pet food

Xanthan gum is a product derived from the fermentation of corn, wheat or soy. It is used as food additive and viscosity modifier.

It is a natural carbohydrate, has no gluten in its composition, but can be used as a substitute for gluten as it creates a strong gum, conferring elasticity.

Functionalities:

Emulsifier

Thickener

Stabilizing

Benefits:

Gives elasticity

Consumed by vegans and vegetarians

Creates a strong gum

Retains moisture

Application areas:

Drinks

Glazing

Ice cream

Cosmetics industry

Sauces

Pastry

Peet-Food

Dairy Products

Lecithin is recognized as a food additive and is used as a natural emulsifier. It is a substance produced by the human body, but can be obtained for example through the egg yolk or soya bean.

Functionalities:

Antioxidant

Emulsifier

Thickener

Stabiliser

Benefits:

Emulses fat avoiding separation

It allows to decrease the amount of fat in formulations

Recommended for use in low-fat emulsions

Application areas:

Drinks

Ice Cream

Backery

Pastry

Meat Products

A marinade is a spice-based blend, used primitively as a food preservative, but is currently assigned other functions. When applied, it imparts a natural aromatic profile.

Functionalities:

It softens the product

Attributes aromaticity

Increase shelf-life

Benefits:

Standardization of condiments and flavouring

Retains moisture

Application areas:

Fish

Ready meals

Meat Products

Vegetables

Breadcrumbs consist of a mixture of flours, flavors, colors and spices. Its main objective is to attribute color, as well as coating the food. They have different grain sizes, colors and are available in versions with and without gluten.

Functionalities:

Charging agent

Check texture

Mass Incorporation

Effective panning

Benefits:

Check color

Uniform granulometry and color

No GMOs

Gluten-free versions

Application areas:

Fish

Pre-cooked

Meat Products

Vegetarian Products

Pectin is a type of soluble fiber found naturally in fruits. It is extracted mainly from citrus fruits such as lemon and lime peel and, to a lesser extent, oranges. It is used in food as a gelling agent, particularly in jams and jellies.

Functionalities:

Emulsifier

Thickener

Stabiliser

Gelling agent

Benefits:

Ensures stabilization of solutions

Facilitates the formation of a gel

Maintains uniform dispersion

Application areas:

Drinks

Confectionery

Jams

Meat Products

Pharmaceutical / domestic products

Dairy Products

In today’s market, the main goal of manufacturers is to respond to consumer needs as accurately as possible.

By combining tradition with innovation, we provide answers to customers in developing the user-friendly concept, safety and nutritionally balanced products at an unbeatable price.

Thanks to our experience in the different applications, we can suggest innovative solutions: solving technical problems, developing new products specifically designed for their own manufacturing processes, as well as ideas for profitability and cost reduction.

Functionalities:

Color Assignment

Characterization of flavouring

Conservation

Texture

Benefits:

Acceptability by the consumer

Provides flavouring, color and aroma

Product stability

Improvement of sensorial characteristics

Application areas:

Bacon

Sausages

Hamburger

Fresh sausage

Frankfurt sausages

Vegetarian food consists of a food pattern characterized by the predominant consumption of products of plant origin, always excluding meat and fish, and may or may not include eggs or dairy products.

Vegan / vegetarian products are currently in vogue as people seek healthier solutions. An appropriate and well-planned vegetarian diet has been shown to be beneficial to health especially with regard to the prevention and treatment of some diseases.

Functionalities:

Increased intake of vegetables

Highlighting protein of plant origin

Prevention of chronic diseases

Benefits:

Nutritional diversification

Rising market

Areas of application:

Drinks

Ice cream

Pastry

Meat Products

Dessert

It is a vegetable protein rich in protein, contains fibers and isoflavones. Being of vegetable origin is an excellent option for vegetarians since they do not consume animal proteins. The application of soy protein derivatives in the food industry is not only due to the nutritional qualities but also to their functional properties.

Functionalities:

Stabilizer

Homogenizer

Retains water

Simulates textural features of traditional foods

Benefits:

Increases emulsion volume

Maintains the characteristics and nutritional quality of the products

Protein repository

Application areas:

Drinks

Sauces

Meat Products

Dairy Products

Products for sportsmen

Soups

Pea protein is easily digestible and suits people intolerant to gluten and lactose. When incorporated, it aims to enrich the product with protein and contains all the essential amino acids to keep the body healthy.

Vegetable proteins are textured by extrusion to give them a thick structure, giving rise to a fibrous and elastic structure supporting the rehydration. Extrusion texturization is a mechanical and thermal process that destroys the tertiary and quaternary structure of globular proteins, called textured protein.

Functionalities:

Emulsifier

Texture enhancement

Retains color and flavouring

Retains moisture

Benefits:

Decrease fat content

Provides protein

Gluten-free

Application areas:

Drinks

Confectionery

Sauces

Bakery

Meat Products

Vegetarian Products

Soups