Get that popular consistency
Mayonnaise that doesn’t separate, and jam that sticks to the bread. Daily life is filled with little miracles, which are often achieved with small doses of hydrocolloids. Hydrocolloids are a type of stabilizer, which covers gelling and thickening agents used in a wide range of food products where a different or improved consistency is desirable.
The trick is in the mixture
The goal is to create the perfect consistency, and the means of achieving that goal is combining the right components. When stabilizers are combined, a wealth of different properties are possible. The trick is achieving the right mixture of hydrocolloids that perfects the end product.
Procudan has the necessary know-how about combining stabilizers. Every product is unique, and we work closely with food manufacturers to customise mixtures that perfectly match the specific purpose and product.
All natural and completely neutral
Our stabilizers are extracted from all natural sources, such as plants and algae. With stabilizers it is possible to achieve the desired consistency, texture and nutritional properties in a sustainable manner.
Hydrocolloids are neutral in both taste and colour. And because they contribute with the desired properties and nothing else, they are ideal for use in a wide range of products that vary in pH value, protein content and fat content.
Small amounts, big result
We always supply stabilizer mixtures in concentrated powder form, so small doses are sufficient. Several stabilizers can be added to organic end products without changing the product’s organic status, while some varieties are available in an organic version.
Procudan are experts in both the regulations for and use of stabilizers in foods. We work closely with our customers to find the right mixture to suit the requirements for the end product. We can also assist with finding the right packaging solution.