Carboxymethyl Cellulose (CMC, E466) is a water-soluble cellulose derivative widely used as a thickener, stabilizer, and moisture-retention agent in food applications. It helps improve texture, control viscosity, and prevent ingredient separation in products such as beverages, bakery items, dairy products, and sauces. CMC performs well across a wide pH range and contributes to consistent mouthfeel and extended shelf stability.
Xanthan Gum is a widely used food-grade thickener and stabilizer produced through fermentation. It improves viscosity, suspension, and texture stability in a wide range of food systems, even at low dosages. Xanthan gum performs well under varying pH, temperature, and salt conditions, making it ideal for sauces, beverages, bakery products, and gluten-free formulations.
Pectin is a natural polysaccharide extracted mainly from citrus peels and apple pomace. It functions as a gelling agent, stabilizer, and thickener, especially effective in acidic and high-sugar food systems.
Pectin is widely used in jams, jellies, fruit preparations, bakery fillings, and dairy products to improve texture, stability, and mouthfeel. Valued for its plant-based origin, pectin also supports clean-label food formulations.
Pectin is widely used in jams, jellies, fruit preparations, bakery fillings, and dairy products to improve texture, stability, and mouthfeel. Valued for its plant-based origin, pectin also supports clean-label food formulations.
Carrageenan is a natural hydrocolloid extracted from red seaweed and widely used as a thickener, stabilizer, and gelling agent in food applications. It interacts with proteins and water to improve texture and prevent separation.
In the food industry, carrageenan is commonly used in dairy products, desserts, processed meats, and beverages to enhance mouthfeel, stabilize emulsions, and maintain consistent product quality.
In the food industry, carrageenan is commonly used in dairy products, desserts, processed meats, and beverages to enhance mouthfeel, stabilize emulsions, and maintain consistent product quality.
Fungal α-amylase is a food-grade enzyme produced by controlled fermentation of selected fungal strains. It works by breaking down starch into smaller sugars, improving dough fermentation and overall baking performance.
In bakery applications, fungal α-amylase helps increase loaf volume, improve crumb structure, and enhance crust color. It is widely used in bread, buns, and other baked products to deliver consistent quality and better processing tolerance.
In bakery applications, fungal α-amylase helps increase loaf volume, improve crumb structure, and enhance crust color. It is widely used in bread, buns, and other baked products to deliver consistent quality and better processing tolerance.
Maltogenic Amylase is a specialized enzyme that breaks down starch into maltose, commonly used in baking and cereal processing. It helps improve dough stability, extend bread shelf life, and enhance softness and volume of baked goods. With high efficiency and precise activity, maltogenic amylase supports consistent product quality and improved texture in modern bakery formulations.
Lipase is an enzyme that catalyzes the breakdown of fats (triglycerides) into glycerol and free fatty acids. Widely used in food processing, baking, dairy, and fat modification, lipase improves texture, flavor development, and digestibility in various products. With high specificity and efficiency, it helps manufacturers enhance product quality and processing performance.
Natamycin is a natural antifungal preservative produced by fermentation, widely used in food applications to inhibit the growth of molds and yeasts. It is especially effective on the surface of cheese, dairy products, and baked goods, helping extend shelf life without affecting taste or aroma. Due to its high efficiency at low dosage and good safety profile, natamycin is approved for use in many countries worldwide.