STABILISERS AND EMULSIFIERS

•Cesagum
Locust bean gum (LBG) was the first galactomannan used both industrially and in food products. It has a long history of use in a wide range of products. Completely natural, with no chemical modification or additives, LGB acts as a thickening agent without adding any additional calories to the final food product. Some of the functional properties are:

•Frimulsion
Frimulsion stabilisers are combinations of high quality, standardized hydrocolloids and are custom blends tailored for specific applications for each customers individual requirements. The hydrocolloids used in stabilisers are produced and selected in our own factories. Frimulsion stabilisers are available for a wide range of food applications, such as:

- Soups/Sauces
- Dressings/Mayonnaise
- Ready Meals
- Puddings/Desserts
- Ice Cream
- Acidic milk Products
- Fruit Products
- Bakery Fillings
- Meal Industry

•Guar Gum
Guar Gum is used as thickeners and stabilisers.

•Pectin
Pectin is a gelling agent used in the confectionery, preserves and milk industries.