Products

Pectin 325 NH95 is gelling agent giving a thermo-reversible gel by heating. Gels in the presence of calcium ions. It has thick-textured jam and is used as sauces for toppings, fruit purees, gelled dairy desserts, non-gelled jam fillings, dietetic and low-glucidic products, milk jams.

Carnauba wax is glazing agent for confectionery, small fine bakery products coated with chocolate, nuts, coffee beans.

Gum arabic powder is coating agent for almond pastes and dragees. It acts as binder and thickener. Helps Keeps fruit pulp in suspension in beverages and hydrates in lukewarm water.

Pastry glucose DE40 or Glucose syrup DE40. is traditionally used in Pastry, Biscuit and Confectionery.

Nougasec by suppressing the resumption of humidity, ensures the prolonged preservation of nougats, nougatines, pralines and improves the cut, prevents sticking and sweating of boiled sugars.

yellow pectin is a gelling agent giving a non-reversible gel by heating in acidic and sugary environments (ES greater than 75%).

Pectin 843 is gelling and thickening agent. It forms a thermo-reversible and thixotropic gel. It is used as two-component ice cream.