Products in Texture & Consistency

TABULOSE® SC 611 is an efficient suspending agent for suspensions, emulsions and reconstituable suspensions. Features Hydrates quickly Co-processing ensures perfect stability to the three-dimensional gel formed upon hydration

Lamequick® CE 7273 represents an aerating system particularly well-suited for creating firm foams, such as whipping creams and cake filling creams. This system yields a creamy mouthfeel and imparts a stiff texture to the preparations. Comprising a complex powder system containing emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup, it functions as a whipping agent across diverse dessert applications. Its labeling claims include being gluten-free, vegetarian, and halal. Notably, its features encompass a creamy mouthfeel and a firm texture.

Lamequick® VE 28 represents an aerating system solely composed of vegetable ingredients, versatile for a wide array of applications within aerated food systems. This complex powder system contains emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup, primarily serving as a whipping agent across various dessert applications such as cake filling creams, whipping creams, ice creams, and mousse desserts. Presenting as a white to yellowish powder, there is a possibility of agglomeration occurring. It carries labeling claims of being halal, kosher, and suitable for vegetarian diets. Notably, it features the attribute of improved mouthfeel.

Spongolit® 4040 serves as an aerating emulsifier recognized for its high whipping tolerance, making it ideal for a variety of sponge cake applications. This product uniquely combines slow to medium batter aeration with a medium cake volume and yields a soft crumb structure in the final application. It comprises an emulsifier on a carrier system of glucose syrup and skimmed milk powder, forming a complex powder system. Primarily utilized as an aerating emulsifier in cake production, it is suited for an array of end uses, such as rolls, cakes, and sponges. Additionally, it boasts vegetarian, halal, kosher, and gluten-free labeling claims and exists in a physical form of powder.

Divergan® F, acting as a stabilizer and filter aid, finds its application in the food and nutrition markets. Specifically beneficial for beverage applications like beer brewing, liquor, spirits, and oenology, it is a valuable asset in the production of beer and wine.

Lamequick® CE 2956 represents a complex powder system comprising an emulsifier, protein, whey powder, and vegetable oil within a carrier system of glucose syrup. Its primary application lies in serving as a whipping agent across diverse dessert applications. It is particularly well-suited for whipping creams and cake-filling creams owing to its dairy-like properties. This product boasts remarkable melting properties, contributing to a unique mouthfeel. It presents as a white to yellowish powder and carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Lamemul® GP 84-6 represents a white-to-beige powdered emulsifier system designed specifically for creating cake gels. Its purpose is to facilitate the easy and rapid preparation of long-lasting cake gels. This system enables cake preparation using the all-in method, resulting in a high aeration performance cake gel. The product itself presents as a white to beige powder and functions as a powdered emulsifier system tailored for cake gel formulation. Notably, it carries labeling claims of being vegetarian, gluten-free, kosher, and halal.

Lamequick® AS 352 is a complex powder system composed of an emulsifier, protein, and palm kernel oil integrated into a carrier system of glucose syrup. This product encompasses a high-aerating emulsifier system rooted in non-hydrogenated fat, suitable for various food systems characterized by low pH values. Its application lies in serving as a whipping agent specifically designed for dessert applications featuring low pH values. This product presents as a white to yellowish powder, reflecting its composition as a complex powder system containing emulsifier, protein, and palm kernel oil within a glucose syrup carrier system.

Lametop® 500 represents a high-esterified Datem, renowned for delivering optimal product performance in bakery applications. This Datem variant operates on a carrier system comprising calcium carbonate, serving as an emulsifier tailored specifically for yeast-raised products. Its application results in increased volume and uniform crumb structure in baked goods like baguettes, white bread, and crispy rolls. The product maintains labeling claims of being vegetarian, halal, kosher, and gluten-free, presenting itself in a powdered physical form.

Kolliphor® PS 80 New is a liquid powerhouse with Polysorbate 80 as its active ingredient. This versatile solution serves as an emulsifier, co-emulsifier, and solubilizer, excelling in oil-in-water (O/W) emulsification. With plasticizer and nonionic surfactant properties, it offers a broad spectrum of functionalities for formulations in pharmaceuticals, cosmetics, and industrial applications. Its liquid form ensures easy integration, providing flexibility and reliability across diverse product formulations.

Lamequick® CE 6630 Powder comprises a complex powder system containing an emulsifier, protein, and fully hydrogenated vegetable oil within a carrier system of glucose syrup. Its primary use is as a whipping agent across various dessert applications. Functioning as an aerating system, Lamequick® CE 6630 Powder offers versatility for a wide range of applications within aerated food systems. Presenting as a white to yellowish powder, it finds applications specifically in ice cream, mousse desserts, and cake filling cream. Notably, it carries labeling claims of being halal, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

Oppanol® B 11 SFN is a versatile compound containing polyisobutylene, serving as both a water repellent and a viscosity modifier. Classified within the chemical family of polyisobutylene polymers (PIB) and polyolefins, this product is labeled as stabilizer-free, halal, and kosher.

Lamequick® CN 7720 embodies an aerating system grounded in non-hydrogenated coconut oil, suitable for a diverse array of applications within aerated food systems. This complex powder system comprises an emulsifier, protein, and non-hydrogenated coconut oil within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its labeling claims encompass being gluten-free, halal, kosher, and suitable for vegetarian diets. Notably, it features the attribute of improved mouthfeel. Its applications extend to food and nutrition sectors, including filling applications, ice cream, and mousse.

Oppanol® B 13 SFN serves as a water repellent and a viscosity modifier, belonging to the polyisobutylene polymers (PIB) and polyolefins chemical families. This product boasts labeling claims such as stabilizer-free, halal, kosher. It caters to various markets, including adhesives and sealants, building and construction, consumer goods, electrical and electronic products, food and nutrition, industrial, and printing and packaging.

Lamequick® CE 7279 represents an aerating system adaptable for a wide array of applications within aerated food systems. This complex powder system includes an emulsifier, protein, and fully hydrogenated vegetable oil within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its functions primarily involve serving as an emulsifier and a whipping agent. The product carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

Lamequick® ME 1-30 represents an aerating system reliant on milk powder, suitable for a wide spectrum of applications within aerated food systems, including cake filling creams, whipping creams, aerated desserts, mousse desserts, ice creams, and milkshakes. This system, when whipped with water, imparts a milky and creamy taste to the preparations. It comprises a complex powder system consisting of an emulsifier, skimmed milk powder, and hydrogenated vegetable oil within a carrier system of glucose syrup, primarily serving as a whipping agent across various dessert applications. Presenting as a white to yellowish powder, it carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Spongolit® 455 serves as an aerating emulsifier, specifically suited for fat-free cake applications. It seamlessly integrates swift and robust batter aeration, resulting in a soft, light, and coarse crumb structure in the final cake application. This complex powder system comprises an emulsifier on a carrier system of glucose syrup and skimmed milk powder, functioning as an aerating emulsifier for cake production. With a presentation as a white to yellowish powder, this product holds vegetarian, halal, kosher, and gluten-free credentials. It finds versatile application in various baked treats such as rolls, cakes, sponges, and muffins.

Lamequick® CNP serves as a palm alternative, functioning as an aerating system rooted in non-hydrogenated coconut oil, applicable across a wide spectrum of uses within aerated food systems. This complex powder system comprises an emulsifier, protein, and non-hydrogenated coconut oil within a carrier system of glucose syrup, primarily employed as a whipping agent across various dessert applications and notably well-suited for artisanal ice cream uses. Presented as a light beige powder, it carries labeling claims of being halal, kosher, and suitable for vegetarian diets.

Spongolit® 50 RS serves as a palm-alternative aerating emulsifier suitable for various cake applications. It facilitates rapid batter aeration while yielding a medium cake volume with an elastic and soft crumb structure in the final product. This complex powder system is composed of palm-alternative emulsifiers on a carrier system of glucose syrup and milk proteins, utilized specifically as an aerating emulsifier in cake production. The product is a white to yellowish powder, meeting vegetarian, halal, kosher, gluten-free, and palm-alternative standards. Notably, its food ingredient features include batter aeration and improved texture.

Spongolit® 450 functions as an aerating emulsifier, specifically tailored for fat-free cake applications. It excels at delivering rapid and robust batter aeration, resulting in a soft, light, and coarse crumb structure in the final cake application. This product is exceptionally well-suited for household powder mixes. Comprising an emulsifier on a carrier system of glucose syrup and soy flour, it serves as an aerating emulsifier for cake production, presenting as a white to yellowish powder. Its primary function is as an emulsifier, and it boasts vegetarian and halal labeling claims. This versatile product finds application in various culinary treats, including rolls, cakes, sponges, powdered mixes, and muffins.

Lamequick® CE 6630 is a complex powder system comprised of an emulsifier, protein, and fully hydrogenated vegetable oil integrated into a carrier system of glucose syrup. Its application spans various aerated food systems, including cake-filling creams, whipping creams, ice creams, and mousse desserts. Functioning as an aerating system, Lamequick® CE 6630 offers versatility for a wide spectrum of applications within aerated food systems. Its functions primarily include serving as an emulsifier and whipping agent. This product, presented as a white to yellowish powder, carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Monomuls® 90-O 18, in paste form, functions as a vegetarian, halal, and kosher emulsifier. It is gluten-free and designed for various food applications, including butter spreads, margarine, ice cream, pizza, mousse, and shortening. With improved mouthfeel, this product caters to the food and nutrition market, specifically in bakery, confectionery, cooking oils and fat products, dairy, desserts and fruit preparations, and meat, poultry, and seafood.

Lamequick® C 7520 is a complex powder system comprising an emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup. It functions as a whipping agent across various dessert applications. This aerating system, grounded in vegetable oil, demonstrates versatility and is suitable for a wide range of applications within aerated food systems. Presenting as a white to yellowish powder, it carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

Lametop® P 45 represents a liquid, carrier-free palm alternative Datem. Presented as a clear to cloudy amber liquid paste, it emits an acetic acid odor. It consists of liquid sunflower oil and rapeseed-based mono and diacetyl tartaric acid ester of mono and diglycerides of fatty acids (Datem), incorporating an antioxidant system. Employed as a bakery ingredient specifically tailored for yeast-raised products, it carries labeling claims of being halal, kosher, carrier-free, and gluten-free. Its diverse end uses encompass rolls, baguettes, tea, coffee, bread, and coffee whiteners.

Lametop® 200 RS is a powdered Datem embedded in a carrier of calcium carbonate, demonstrating commendable product performance in bakery applications, particularly in enhancing volume. This Datem, set on a carrier system of calcium carbonate, functions as an emulsifier specifically tailored for yeast-raised products. Derived from rapeseed oil, it appears as a white to yellowish powder with a faint acetic acid odor. Its primary function revolves around emulsification. The product holds labeling claims of being vegetarian, halal, kosher, and gluten-free. Its end uses span across rolls, baguettes, and bread applications.

Oppanol® B 14 SFN, a solid compound enriched with polyisobutylene, serves as a water repellent and viscosity modifier. Categorized within the chemical family of polyisobutylene polymers (PIB) and polyolefins, this product is distinguished by being stabilizer-free, halal, and kosher.

Lamequick® CE 63 comprises a complex powder system containing an emulsifier, protein, and fully hydrogenated vegetable oil combined within a carrier system of glucose syrup. It serves as a whipping agent across various dessert applications. Functioning as an aerating system, Lamequick® CE 63 offers versatility and is suitable for a wide spectrum of applications within aerated food systems. Presenting as a white to yellowish powder, this product carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

Lamegin® DWT 6000 20CC comprises powdered Datem carried on calcium carbonate, exhibiting excellent product performance, particularly in bakery applications concerning volume. It serves as an emulsifier for yeast-raised products, enabling the creation of goods with increased volume and consistent crumb structure, such as baguettes, white bread, and crispy rolls. This product presents as a white to yellowish powder with a faint acetic acid odor. It contains powdered Datem, functioning specifically as an emulsifier for yeast-raised products. Its primary function is as an emulsifier. Furthermore, its labeling claims include being vegetarian, halal, kosher, and gluten-free. It is available in powder form and is utilized in end products like rolls, baguettes, and bread.

Spongolit® 460 functions as an aerating emulsifier, particularly suitable for fat-free cake applications. It combines swift and robust batter aeration, resulting in a soft, light, and coarse crumb structure in the final cake application. This complex powder system comprises an emulsifier on a carrier system of glucose syrup and skimmed milk powder, utilized as an aerating emulsifier for cake production. This product boasts vegetarian, halal, kosher, and gluten-free credentials. It finds application in various baked goods such as rolls, cakes, sponges, and muffins. It holds certifications and compliance with EU standards, Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).

Lametop® 322 stands out as a spray-crystallized, carrier-free Datem, renowned for its exceptional product performance in bakery applications where a carrier-free Datem is highly preferred. As the top choice for high-performance carrier-free Datem in food applications, particularly in bakery and milk tea, Lametop® 322 is exclusively composed of 100% Datem. Its primary use is as an emulsifier tailored for yeast-raised products. Notably, it bears labeling claims of being vegetarian, halal, carrier-free, and gluten-free. Presented in a powdered form, its applications span across various products such as rolls, baguettes, tea, bread, and coffee whiteners.

Lametop® 500 RS, a high-esterified Datem, excels in delivering exceptional product performance within bakery applications. This Datem variant is based on a carrier system infused with calcium carbonate, serving as a pivotal emulsifier specifically designed for yeast-raised products. Derived from rapeseed oil, it carries labeling claims of being vegetarian, halal, kosher, and gluten-free. Presented in a powdered physical form, its applications extend to various baked goods, including rolls, baguettes, and bread. Notably, it manifests as a white to yellowish powder with a mild acetic acid odor.

Lamequick® CE 7273 Powder represents an aerating system specifically suited for creating firm foams, such as whipping creams and cake filling creams, resulting in a creamy mouthfeel and a stiff texture. This complex powder system comprises an emulsifier, protein, and vegetable oil combined within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its labeling claims to attest to being gluten-free, vegetarian, and halal, while its features highlight a creamy mouthfeel and a firm texture. Moreover, it holds certifications and compliance with EU standards, Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).

Spongolit® 283 functions as an aerating emulsifier suitable for a wide spectrum of cake applications, both fat-free and those with fat content. This product is designed to deliver a medium-to-high cake volume while ensuring the final application possesses an elastic crumb structure. It consists of an emulsifier on a carrier system of glucose syrup and skimmed milk powder, forming a complex powder system. Primarily utilized as an aerating emulsifier in cake production, it is well-suited for various end uses, including rolls, cakes, sponges, and muffins. Its attributes include vegetarian, halal, kosher, and gluten-free properties, with features like batter aeration and improved texture as prominent components.

Cegemett® MZ 490 is a versatile emulsifier blend in powder form. Specially designed for use in food and nutrition applications, particularly in the meat, poultry, and seafood industry. This innovative emulsifier offers advanced technologies in food ingredients. Cegemett® MZ 490 ensures optimal emulsification, enhancing the texture and stability of various food products. Ideal for achieving superior results in diverse culinary creations, this emulsifier blend brings efficiency and quality to your food processing.

Spongolit® 542 serves as an aerating emulsifier applicable across various cake applications. It facilitates swift batter aeration, resulting in a moderate cake volume and achieving an elastic and soft crumb structure in the final product. Comprising an emulsifier on a carrier system of glucose syrup and skimmed milk powder, it is utilized specifically as an aerating emulsifier in cake production. This product is suitable for vegetarian, halal, kosher, and gluten-free preferences.

Lamequick® CE 8580 constitutes an aerating system rooted in palm kernel oil, versatile for a wide spectrum of applications within aerated food systems. This complex powder system comprises an emulsifier, protein, and palm kernel oil on a carrier system of glucose syrup, serving as a whipping agent across various dessert applications. Its labeling claims include being halal, kosher, gluten-free, and suitable for vegetarian diets. Presented in a powdered physical form, it features the attribute of improved mouthfeel. Moreover, it boasts certifications and compliance with EU standards, Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).