Description:
Mixfood offers the food industry a wide range of hydrocolloids: biopolymers (xanthan gum ), carrageenan, agar agar, sodium alginate, konjac gum and pectin. These hydrocolloids are widely used in the food industry and in a growing number of pharmaceutical and cosmetic applications.
Hydrocolloids are polysaccharides of high molecular weight extracted from plants and algae or produced by microbial synthesis. A hydrocolloid is a suspension of particles in water where the particles are molecules that bind to water and to one another. The particles slow the flow of the liquid or stop it entirely, solidifying into a gel.
Hydrocolloids can be applied to many food applications and categories. They are widely used in prepared frozen meals, sauce & dressings, processed meat; frozen desserts, various dairy products, beverages, fruit preserves (jam & jelly) and confectionery. Hydrocolloids have a wide array of functional properties in foods including; thickening, gelling, emulsifying, stabilization and coating. Mixfood is a hydrocolloid supplier for multiple industries.
Mixfood has consistent quality and the broadest portfolio of hydrocolloids. Mixfood has a dedicated product development group and application groups to assist customers so they can select the appropriate hydrocolloid for their formulations.

Applications:

1. Savoury Application
A. Emulsification and cutting in sausages
B. Binding and tumbling in restructured meat products
C. Brine Injection in cold-cut meat
D. Water retaining and anti-thawing in frozen meat
E. Emulsification and Thickening in wet pet food
2. Sweet Applications
A. Structure fine-tuning in jelly and pudding
B. Forming and shaping in vegan gummy
C. Thickening of jam products
3. Dairy Applications
A. Emulsification and shaping in ice-cream
B. Stablization and shaping in processed cheese