Whether for soups, sauces, dressings or mayonnaises: the outstanding attributes of our products for use in delicatessen foods include their ability to ensure emulsion stability, heat stability and freeze-thaw resistance as well standardized viscosity and optimal colour of the end product.
Soups and sauces
Customized solutions are possible on request.
Mayonnaise, salad creams and dressings
Hydrocolloid-based solutions are also possible.
||Extruded sodium caseinate
||Emulsification; stabilization; texture enhancement