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Lucid Colloids

6 Products found on Lucid Colloids in Desserts & Fruit Preparations

TDSWith TDS

Ingredient Name:Guar Gum
Functions:Stabilizer, Suspending Agent, Texturizing Agent, Thickener, Viscosity Modifier
Labeling Claims:Organic, Kosher, Halal
Physical Form:Powder, Solid
Features:Temperature Stability, High Viscosity, Enhanced Shelf Life, Improved Water Retention, High Purity, Improved Freeze/Thaw Stability, Texturizing, Promotes Chewiness, Broad pH Stability
End Uses:Cakes, Spreads, Cake Mixes, Milk Ice, Rolls, Canned Seafood Products, Milkshake, Soups, Ice Cream, Canned Meals, Sauce Mixes, Dips, Salad Dressing, Dough, Syrups, Juices, Noodles & Pasta, Biscuits

Edicol® properties to rapidly hydrate in cold water and yield high viscosities; its pseudoplastic rheology and its relative stability over a wide pH and temperature range make it a highly efficient and cost effective ingredient in many food stability systems. Any food requiring the scientific management of its water phase is a potential application for Edicol®. Edicol® is used as a stabilizer, thickener, viscosifier, rheology control agent, bodying and suspension agent, texture and consistency modifier.

PECTOLUC® banner

Ingredient Name:Pectin
Functions:Texturizing Agent, Gelling Agent, Viscosity Modifier, Stabilizer
Labeling Claims:Kosher, Halal
Physical Form:Powder, Solid
Features:High Quality
End Uses:Jams

Pectoluc® is a polymeric structural carbohydrate, mainly prepared from citrus peel and apple pomace, commonly known as pectins. These raw materials are used because they produce pectin of superior quality, contain a relatively large amount of pectin and are available in sufficient quantities to make them commercially viable.

Sofeze® Y banner

Labeling Claims:Halal
Certifications & Compliance:Halal, FSSC 22000, ISO 9001
Features:Creamy Texture, Smooth Texture
End Uses:Frozen Desserts, Milkshake, Yogurt Mixes, Ice Cream, Yogurt

Sofeze® Y is a yogurt-based premix to be reconstituted in water. Sofeze™ Y contains all the milk and yogurt solids necessary to yield a creamy and smooth product without addition of any extra milk or yogurt. 1Kg of Sofeze™ Y is to be reconstituted in 2 Liters of water.

CARRALUC® banner

Ingredient Name:Carrageenan
Functions:Gelling Agent, Viscosity Modifier, Stabilizer
Labeling Claims:Kosher, Halal
Physical Form:Powder, Solid
Features:High Viscosity
End Uses:Chocolate Milk, Whipping Cream, Frozen Desserts, Ice Cream

Carraluc® carrageenan’s are partially sulfated polysaccharides extracted from red seaweed (Rhodophyceae) or Irish moss. It is used as a gelling and stabilizing agent and as viscosity builder in foods especially in milk based systems such as ice cream, frozen desserts, chocolate milk, whipped cream, flan & personal care; etc.

Sofeze® M banner

Labeling Claims:Halal
Certifications & Compliance:Halal, FSSC 22000, ISO 9001
Features:Creamy Texture, Smooth Texture
End Uses:Frozen Desserts, Milkshake, Yogurt Mixes, Ice Cream, Yogurt

Sofeze® M is a milk-based premix that is to be reconstituted in milk. 1Kg of Sofeze™ M is to be reconstituted in 4 Liters of milk.

Sofeze® W banner

Labeling Claims:Halal
Certifications & Compliance:Halal, FSSC 22000, ISO 9001
Features:Creamy Texture, Smooth Texture
End Uses:Frozen Desserts, Milkshake, Yogurt Mixes, Ice Cream, Yogurt

Sofeze® W is a milk-based premix that is to be reconstituted in water. Sofeze™ W contains all the milk solids necessary to yield a creamy and smooth product without addition of any extra milk. 1Kg of Sofeze™ W is to be reconstituted in 2 Liters of Water.