Stabilizers, thickeners
and emulsifiers

General Foods

Stabilizers, thickeners and emulsifiers

Our selection of gums with cold and hot viscosities and specialties in stabilization for vegetable beverages.

  • VIDOGUM SP
    • Tara gum: Viscosity in cold and hot conditions Synergistic effect with carrageenans.
    • SP-SYN: Tara gum with reduced viscosity
  • VIDOGUM L
    • Garrofin gum with standard viscosity and specialties (cold).
    • VIDOGUM L-CLEAR; Refined carob gum (color).
    • VIDOGUM L-BIO; Organic carob gum.
  • PROMUL
    • Range of stabilizers for dairy and vegetable beverages. No allergens.
  • VIDOCREM
    • Guar gum with reduced viscosity, provides creaminess, reduces syneresis without increasing viscosity.
  • VIDOGUM GH
    • Refined guar gum (color, flavour) for application in dairy products.
  • SUCROSE ESTERS.
  • Soy and Sunflower powdered Lecitin
  • GUM ARABIC POWDER
    • For the elaboration of emulsions, encapsulation (Kordofan quality), confectionery grajeados, gummings and other applications.
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