It is used as a thickener, gelling agent and/or moisture-retaining agent in various areas of the food industry. It is easily soluble in water, retains water, has stabilizing, emulsifying and gelling properties.
It is used as an emulsifier or stabilizer. It helps to preserve the taste of the product, enhances the gelling effect.
The additive is capable of creating highly viscous solutions. The gels have an elastic structure and are highly durable. It is used as a fat substitute in low-fat and low-fat products.
It is used as a thickener and stabilizer of products. It allows you to increase the output of finished products, improve consumer properties. Reduces syneresis and the risk of bouillon-fat edema.
Used as an acidity regulator, emulsifier, stabilizer, paint fixative. It is also used as an emulsifying salt and an antioxidant synergist.
They are used in all types of products to create the necessary texture, viscosity, moisture retention in all types of dairy products, as well as for the production of sauces.
Oleoresins are considered the best substitute for spices. They contain both volatile components and non-volatile extracts, which include resins and resin-like substances, as well as non-volatile fatty acids.