Products

Chantifix stabilizes prepared creams, especially whipped cream and whipped cream. It Prolongs conservation, facilitates emulsion, improves lightness and smoothness.

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.

Galliasorb or LIQUID SORBITOL E420 is Long term softness stabilizer. It allows the softness of finished products to be extended for several weeks and limits the development of mold and completes and increases the action of Fresh-Cake.

Inverted sugar has better moisture retention than sucrose therefore improves softness with a greater sweetness. It also serves as an anti-crystallizer.

Pectin NH topping is a gelling agent giving a thermo-reversible gel and good hold on fruit. It is used for fodder products, pastry toppings with fruit pulp.

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.

Pectin X58 is gelling agent giving a thermo-reversible gel stable to freezing and thawing. It is used for neutral fruit-free toppings (pies, sponge cakes, biscuits) with a low sugar content.

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.

Stable 2000 acts as a stabilizer developed especially for ice cream and ice cream.