Take the smart approach.
A wide variety of options for functional systems, combining at least two ingredients that will deliver performance and technological solutions, distinct from that achievable from their use separately.
All supported by our well-equipped on-site NPD kitchen and our ability to create and tailor blends to meet specific briefs and recipes.
Some of our innovative solutions:
- Our NEW Vegan Marshmallow blend is ideal for producing gelatine-free marshmallows, suitable for high-speed extrusion, deposited mallows but also for artisan makers.
- We also have a Vegan Mousse Blend, a stabiliser system for instant whip products, creating a soft set, creamy finished texture.
Typical applications for blends include: Frozen and Convenience Foods, Bakery, Dairy, Meat, Poultry, Seafood, Confectionery, Pharma, Beverages, Cosmetics and Sports Nutrition.
Functions & Benefits
- Perform a range of technological functions
- Provide innovative products and solutions
- Lower dosage and improved flavour release compared to some other hydrocolloids
- Good stability (acidic conditions, high/low temperatures)
- Delay ice crystal formation in frozen foods during storage
- HISET 0295 – designed to give a firm and sliceable texture
- HISET 0489 – freeze stable adhesive for cooked non-pork products
- HISET T101 – Vegetarian jellies
- HISTAB 0629 – high fruit content jellies
- HS 0624 – stabilising desserts and dispersible in milk and cold water
- HISTAB 0689 – cold gelling system for both sweet and savoury applications
- HISET F4 – alternative flavour base content to reduce costs and is ready to use by dissolving in hot water
- HISET T4 – Vegan tablet jelly blend
Speak to us to find out more about our bespoke blends and how we can work together to achieve your desired results.