Fruit and berry processing
Food additives
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Guar gum (E412)
A universal thickener and stabilizer.
Applications: Fruit and berry fillings and preparations, jams, purees.
Functions: Regulating viscosity, stabilizing emulsions, increasing elasticity and density.
Manufacturer: Neelkanth Polymers, India
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Xanthan gum (E415)
A hydrophilic colloid used as a thickening and stabilizing agent for various solutions in food production, emulsions, foams and suspensions.
Applications: Fruit and berry preparations, thermally stable fillings, canned fruit.
Functions: Thickening and stabilizing the consistency.
Manufacturers: Deosen, China; Meihua, China; Fufeng, China
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Tara gum (E417)
A thickener and stabilizer of natural origin, most effective when used in combination with other hydrocolloids.
Applications: Fruit and berry fillings and preparations, jams, purees.
Functions: Thickening, stabilizing, gelling and encapsulating.
Manufacturer: Exandal, Peru
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Carrageenan
A natural gelling agent obtained by the processing of red seaweeds.
Applications: Production of gummy candies with liquid centers.
Functions: Providing a denser, chewier texture, enhancing plasticity.
Manufacturers: BLG, China; Amarta, Indonesia; PT Rote, Indonesia
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Food colors
Natural and synthetic. In powder, liquid and emulsion forms.
Applications: Fruit and berry fillings and preparations, jams, purees.
Functions: Imparting a desired color to the final product.
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Gellan gum (E418)
A polysaccharide produced by metabolism of the bacterium Sphingomonas elodea.
Applications: Thermally stable fruit fillings with a low content of dry matter (up to 50%).
Functions: Making the filling softer, giving it a more delicate taste and aroma.
Manufacturer: BLG, China
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Carboxymethylcellulose (E466)
A universal thickening and stabilizing agent with a high viscosity usable over a wide temperature range.
Applications: Fruit and berry preparations, thermally stable fillings, canned fruit.
Functions: Providing for high water-binding and water-holding properties, increasing the final product yield, and stabilizing the consistency in final products.
Manufacturer: Nouryon Chemicals, the Netherlands
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Gelatin
A water-soluble protein used as a clear thickening agent in food.
Applications: Jellies, candied fruit jellies.
Functions: Gel forming, stabilizing the consistency.
Manufacturers: Amin Bio, Uzbekistan; Mozhelit, Belarus; E-King, China
Starches
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Modified starches
Chemically or physically modified starches feature enhanced original properties and improved stability.
Applications: Thermally stable fillings, fruit and berry preparations, jams, jellies.
Functions: Thickening and stabilizing the consistency, acting as a carrier, filler and emulsifier.
Manufacturers: ND-Technic, Russia; KMS, Denmark; Foodchem, China
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Native starches
Starches of natural origin that are not a food additive.
Applications: Fruit and berry preparations and fillings, jams, jellies.
Functions: Thickening, forming the structure and consistency, acting as a filler and stabilizer, retaining moisture.
Flavoring agents
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Flavoring agents
Natural and food-grade. Liquids and powders. Fat-soluble and water-soluble.
Applications: Fruit and berry fillings and preparations, jams, purees.
Functions: Stabilizing the taste and aroma of food products; restoring the taste and aroma lost in processing; enhancing the natural taste and aroma; imparting taste and aroma to tasteless products.
Manufacturer: Fontarome (France), A-SALT (private label)
Interested in making an order or get a consultation?
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