Functional Celluloses


VIVAPUR®

Meat and Sausages
Sauces and Dips
Cakes and cream
 

Highly Functional for
Better Product Reliability

 
 

Vitacel

Wheat Fiber Gel

Colloidal MCC, Microcrytalline Cellulose Gel
(MCG)

HPMC

MC

Line
VITACEL® Wheat Fiber Gel


VITACEL®
Wheat Fiber Gel

 
VIVAPUR® Colloidal MCC, Microcrytalline Cellulose Gel (MCG)

VIVAPUR®
Colloidal MCC,
Microcrytalline Cellulose Gel (MCG)

 
VIVAPUR® HPMC


VIVAPUR®
HPMC

 
VIVAPUR® MC


VIVAPUR®
MC

 
 

Vitacel

Weizenfasergel

Kolloidale MCC, Mikrokristalline Cellulose Gel (MCG)

HPMC

MC

Line
VITACEL® Weizenfasergel


VITACEL®
Wheat Fiber Gel


VIVAPUR®  Mikrokrystalline Cellulose (MCG), Kollodiale MCC

VIVAPUR®
Colloidal MCC,
Microcrytalline Cellulose Gel (MCG)


VIVAPUR® HPMC


VIVAPUR®
HPMC


VIVAPUR® MC


VIVAPUR®
MC

 
 
 
 

New developments in the dairy and delicatessen area require highly functional, cost-efficient and easy to use ingredients for heat protection, such as thickeners, fat replacers, stabilizers, or gelling agents. Products based on organic raw materials have an advantage in this regards and can score on several functionality levels.

In addition to classic food fibers the product portfolio includes the colloidal systems developed by JRS, which are part of the VITACEL® and VIVAPUR® family as well as VIVAPUR® Methylcellulose (MC) and VIVAPUR® Hydroxypropylmethylcellulose (HPMC) as cellulose-based hydrocolloids.

Thanks to their inclusion in the cellulose family and innovative multi-functionality they fit excellently into the JRS overall food portfolio.                              

 
 

VITACEL® VIVAPUR®

Applicaton focuses for colloidal systems
Particle stabilisation Chocolate, soy and cereal drinks, cream and non-dairy whipped cream
Thermal stability Bake stable fillings and products
Foam stabilisation Mousse desserts, cream and non-dairy whipped cream, ice cream
Fat replacement Dairy and delicatessen products, meat products
 
 

VIVAPUR®

Aplication focuses for HPMC and MC
Thermal gelling Gluten-free bread and bakery products, formed potato products, formed vegetable products, formed meat and fish products with low protein content
Surface activity Mousse desserts, ice cream, non-dairy whipped cream
 

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All rights reserved ©2016 J.RETTENMAIER & SÖHNE GmbH + Co KG