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Fish and seafood, Lactic, Meat products, Savory
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CHEMGEL

A mound of a light beige, fine-textured powdered food ingredient against a transparent background.

The CHEMGEL range consists of a line of stabilisers and gelling agents developed from specific combinations of carefully selected gums, The CHEMGEL range consists of a line of stabilisers and gelling agents developed from specific combinations of carefully selected gums, carrageenans and hydrocolloids. Their formulations have been designed to provide stability, texture and functionality to a wide variety of food products, adapting to the technological and sensory requirements of each application. and hydrocolloids. Their formulations have been designed to provide stability, texture and functionality to a wide variety of food products, adapting to the technological and sensory requirements of each application.

The products in the CHEMGEL range work through the synergistic interaction of different hydrocolloids, enabling viscosity to be controlled, water retention to be improved, the stability of emulsions and suspensions to be optimised, and the desired rheological properties to be imparted. As a result, they help to produce products with a uniform texture, greater stability throughout their shelf life and consistent organoleptic characteristics.

The various combinations available allow for the development of bespoke solutions for applications requiring thickening, stabilising, gelling effects or syneresis control, thereby improving the product’s performance during manufacturing, storage and distribution. They also help to preserve essential attributes such as appearance, consistency, juiciness and mouthfeel.

Advantages

  • Powdered blends with stabilising, thickening and gelling properties, developed to optimise the texture, stability and functionality of food products.
  • Wide-ranging versatility of application, adapting to the technological requirements of various sectors within the food industry, such as meat products, dairy products, sauces, ready meals and plant-based products.
  • Improved technological performance in meat products, promoting water retention and reducing shrinkage during cooking processes. They also help to improve the cohesion and binding of muscle masses in products such as cooked ham and other restructured meat products.
  • High water-retention capacity, helping to minimise the occurrence of syneresis during storage, whilst maintaining the product’s juiciness, texture and appearance throughout its shelf life.
  • Customisable solutions, using different combinations of hydrocolloids that allow the rheological and functional properties to be adjusted to the specific requirements of each application.