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SWEETPEARL® P 700
SweetPearl®
Extra coarse maltitol powder. It is an ideal crystal sugar substitute, used in chocolate, biscuits, offering a sugar-like structure, a high solubility, and a low hygroscopicity.
- Sugar free
- Extra coarse particle size
- Sugar like structure
- High solubility
SWEETPEARL® P 90
SweetPearl®
Maltitol powder with a fine particle size. It offers high solubility and quick dissolution, making it ideal for chewing gum coatings and fillings. It provides a sugar-like taste and texture, suitable for applications requiring a finer texture, such as pastries and biscuits.
- Sugar free
- Fine particle size
- High solubility
SWEETPEARL® P 90 A
SweetPearl®
Maltitol powder with a fine particle size. It offers high solubility and quick dissolution, making it ideal for chewing gum coatings and fillings. It provides a sugar-like taste and texture, suitable for applications requiring a finer texture, such as pastries and biscuits.
- Sugar free
- Fine particle size
- High solubility
SWEETPEARL® XTAB 160
Directly compressible dried maltitol syrup - It gives very stable tablets in humid storage conditions - Medium tablet hardness, medium tablet smoothness, good tablet color uniformity. Perfect match with fruit & warm flavors. Sweet profile without any intense sweetener.
- Medium hardness
- Very stable in humid storage condition
TABULOSE® SC-591 F NG
TABULOSE®
Ideal grade for applications requiring medium viscosity and a creamy texture, while ensuring stability, like creams, sauces and ice creams. Enhances thickening, smoothness, mouthfeel, shelf-life, binding, flowability, and viscosity.
- Stabilizer
- Thickening
- Shelf-life extension
- Flowability and viscosity
- Process resistance
- Mouthfeel enhancer
TABULOSE® SC-611 NG
TABULOSE®
Designed for applications where viscosity plays an important role. It delivers both stability and a richer, creamier mouthfeel, making it well suited for ice cream, creams, and sauces.
- Texture and stability balance
- Creamier mouthfeel
- Medium viscosity profile
- Structure support in frozen and creamy systems
TACKIDEX® B 735
TACKIDEX®
White pea dextrin
- Medium low solubility
- Medium viscosity
- Medium gelling ability (retrogradation), White color, Bland taste
TACKIDEX® C 760
TACKIDEX®
Yellow pea dextrin
- Highly soluble and stable (low retrogradation)
- Low viscosity, Yellow color
- Bland taste
VITEN®
VITEN®
Gluten (Wheat protein) is a key ingredient in baking to improve dough visco-elasticity and performance. It can also be used in Extrusion process or for formulating plant based meat
- Protein content (on D.S) : 83% min
- Fine powder
- Insoluble
- High water holding capacity
WELLENCE™ Fat reduction Reform 750
WELLENCE™
Powder-form multifunctional hydroxypropyl methylcellulose ideal for reducing fat and/or calories in savory application while maintaining appealing texture and eating quality. It forms a thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Fat reduction
- Texturizer
- Stabilizer
WELLENCE™ GF 321
WELLENCE™
Powder-form functional hydroxypropyl methylcellulose ideal for stabilizing dough, improving volume and delivering a soft and cohesive crumb in gluten-free bakery applications. It forms a thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Gluten replacer
- Stabilizer
-
Volume enhancer - Crumb structure
- Dough conditioner
WELLENCE™ GF 47129
WELLENCE™
Powder-form functional blend of hydroxypropyl methylcellulose / carboxymethylcellulose ideal for stabilizing dough, improving volume and delivering a soft and cohesive crumb in gluten-free bakery applications. It forms a thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Gluten replacer
- Stabilizer
-
Volume enhancer - Crumb structure
- Dough conditioner
- Moisture retention
WELLENCE™ Smart Fry 60
WELLENCE™
Powder-form functional methylcellulose ideal for reducing fat in fried foods while maintaining crispness and sensory appeal. It forms a thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Fat reduction
- Crisp texture
- Frying performance
WELLENCE™ VegE Form 183
WELLENCE™
Powder-form functional methylcellulose ideal for delivering cohesion, shape retention and bite in plant-based foods. It forms a thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Texturizer
- Stabilizer
- Plant-based solution
- Meat alternative
XYLISORB® 300
XYLISORB®
Xylitol powder with a coarse particle size. It is used as a sweetener and bulking agent. It delivers freshness and soft texture to chewing gum, offering a cooling effect and non-cariogenic properties.
- Sugar free
- Freshness
- Sweetness
- Coarse particle size