The JRS Alginate range performs an essential functional role in a wide variety of food products. Derived from a rich field of brown algae seaweed just off the French Brittany coast, these speciality products, sold under the name VIVAPUR® Alginate, comprise thickening and gelling agents which add viscosity, texture and stability required for individual applications.
All alginate production takes place at our plant in Landerneau, France, where the main raw material is the brown algae Laminaria digitata. The seaweed grows in continental shelf and is mechanically harvested by small fishing boats that are able to manoeuvre in the rocky waters off the coastline.
Years of experience lie behind the technology used to extract the alginic acid from the seaweed. Following extraction, the acid is converted into sodium alginate or a series of other salts of alginic acid, each with their own special properties for the use in a wide range of food applications.
VIVAPUR® Alginates of JRS are available in different versions with different properties and viscosities, depending on the requirement and defined objectives. This opens up new horizons for innovative product uses, new developments or problem solving.
Our comprehensive application and development service supports fast adaptation and product introduction. Specific preparation of recipes and practical implementation are possible in our Food Technology and Nutrition Center.
JRS offers a full range of high quality pectins under the registered name VIVAPUR®, including high methoxyl pectin, low methoxyl amidated pectin and low methoxyl conventional pectin, obtained from selected citrus peels. VIVAPUR® Pectin range is produced by JRS Silvateam Ingredients in southern Italy (Rende) in a state of the art facility. A high level of customer support is made possible by our extensive expertise and in house research capabilities, our broad application knowledge and creativity.
Pectin is a versatile biopolymer which can be found in the cell walls of all higher plants. Pectin has only been produced industrially since the early part of the twentieth century, but has long been used traditionally for gelling jams. Today, pectin acts as a gelling agent also in a wide variety of fruit based products, such as fruit preparations for yogurts and desserts as well as fruit fillings for bakery products. Pectin plays an important role in improving the mouthfeel and flavor release while acting as protein stabilizer in acidic protein drinks.
We are dedicated to the development and production of novel vegetable based texturizing solutions with high consumer acceptance to respond to the increasing demand for label friendly food ingredients. Our commitment is to help you to improve your product's quality, shelf life, process technology and cost effectiveness, and to provide stimuli, ideas and solutions for innovation.
Our comprehensive application and development service supports fast adaption and product introduction.