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 fibres 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.
VIVAPUR® Alginates, Pectins, Taragum extend the JRS product family.
As an alternative alginate or pectin producer, the constantly expanding JRS group of companies offers safe secondary sources and specific special products for many fields of application.
Of particular interest are individual compounds – tailored to customer-specific requirements.
We would be pleased to inform you in detail!
|Applications 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 Stability||Mousse desserts, cream and non-dairy whipped cream, ice cream|
|Fat replacement||Dairy and delicatessen products, meat products|
|Applications 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|