Wheat Fiber Gel
Colloidal MCC, Microcrytalline Cellulose Gel
Kolloidale MCC, Mikrokristalline Cellulose Gel (MCG)
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.
|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|
|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|