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Spoonable yogurts, drinking yogurts, milk-based drinks, processed cheese, soft and semi-soft cheese, cream cheese

Aglufiber FAS
Key benefits
  • Stabilisation, emulsification and texturisation.
  • Gum replacement.
  • Syneresis reduction.
  • Increased creaminess.
  • Mouthfeel improvement.
  • Fat reduction.
  • Increased viscosity.

Neutral desserts

Aglupectin LA-S20 VIS YA
Application
  • Fresh type yogurts
Key parameters
  • DE: 21 - 26
  • DA: 20 - 24
  • Dosage: 0.1 - 0.3
Key benefits
  • Thick and shiny structure.
  • Improved mouthfeel and viscosity.
  • Good flavor release.
Aglupectin LA-S20
Application
  • Neutral dairy desserts
Key parameters
  • DE: 20 - 25
  • DA: 22 - 25
  • Dosage: 0.8 - 1.0
Key benefits
  • Gelled, elastic and shiny structure.
  • Gelatin replacement.
  • Suitable for layered desserts.
Aglupectin LC-S12Y
Application
  • Neutral dairy desserts (organic)
Key parameters
  • DE: 29 - 33
  • Dosage: 0.8 - 1.0
Key benefits
  • Gelled, elastic and shiny structure.
  • Gelatin replacement.
  • Suitable for organic products.

Gelatine free fresh stirred / set type yoghurts

Aglutex Y113
Declaration
  • Agar-agar (E406)
  • Pectin (E440)
  • Standardization with dextrose
Key parameters
  • Dosage: 0.1 - 0.2
Key benefits
  • Friendly label
  • Good syneresis control
  • Premium quality
Aglutex Y313
Declaration
  • Agar-agar (E406)
  • Pectin (E440)
  • Guar gum (E412)
  • Standardization with dextrose
Key parameters
  • Dosage: 0.1 - 0.2
Key benefits
  • It enhance the original flavor giving a fresh product sensation.
  • Imparts smooth and fine texture and a good creamy mouth-feel;
  • Imparts good jellified creamy structure for the whole shelf-life of the products.
  • Cost saving.

Acidified protein beverages

Aglupectin HS-RAM
Key parameters
  • DE: 70 - 72
  • Dosage: 0.3 - 0.6
Key benefits
  • Good protein protection in long life yogurts and acidified milk drinks.
  • Suitable for low protein content drink (3%).
Aglupectin HS-RAMW
Key parameters
  • DE: 70 - 72
  • Dosage: 0.3 - 0.6
Key benefits
  • Good protein protection in long life yogurts and acidified milk drinks.
  • Suitable for medium protein content drink (5%).
Aglupectin HS-RAM5
Key parameters
  • DE: 70 - 72
  • Dosage: 0.3 - 0.6
Key benefits
  • Good protein protection in long life yogurts and acidified milk drinks.
  • Suitable for high protein content drink (7%).

Neutral pH protein beverages

Aglutex ND411
Declaration
  • Carrageenan (E407)
  • Xanthan gum (E415)
Key parameters
  • Dosage: 0.15 - 0.25
Key benefits
  • Excellent protein stabilization.
  • Consistent insoluble particles suspension.
Aglutex ND518
Declaration
  • Microcrystalline cellulose (E460)
  • Carboxymethyl cellulose (E466)
  • Sucrose for standardization purpose
Key parameters
  • Dosage: 
Key benefits
  • Avoids cocoa sedimentation, during the time.
  • Reduce fat separation on the surface.
  • Improves viscosity and mouthfeel, giving creaminess sensation.
  • Carrageenan free.

Cheese

Aglutex Q88
Application
  • Spreadable cheese based products
Declaration
  • Sodium alginate (E401)
  • Carrageenan (E407)
Key parameters
  • Dosage: 0.2 - 0.6%
Key benefits
  • Thick and creamy texture.
  • Syneresis reduction.
  • Increase the shelf life.
Aglutex Q10
Application
  • Cheese analogues for pizza
Declaration
  • Agar - agar (E406)
  • Tara gum (E417)
  • Xanthan gum (E415)
  • Dextrose
Key parameters
  • Dosage: 0.9 - 1.2%
Key benefits
  • Faster production compared to the standard cheese fermentation.
  • Great slicing and melting properties during baking.
  • Shorter production process.

Water jellies

Aglutex J561
Declaration
  • Carrageenan (E407)
  • Tara gum (E417)
  • Standardised with dextrose
  • Potassium chloride (E508)
  • Sodium citrate (E331iii)
Key parameters
  • Dosage: 0.4 - 0.7%
Key benefits
  • It enhance the original flavor giving a fresh product sensation.
  • Imparts smooth and fine texture and a good creamy mouth-feel.
  • Avoids shrinkage and water syneresis during storage.
Aglutex WJ32
Declaration
  • Carrageenan (E407)
  • Dextrose
Key parameters
  • Dosage: 0.6 - 0.8%
Key benefits
  • It enhance the original flavor giving a fresh product sensation.
  • Imparts smooth and elastic texture and a transparent appearance.
  • Avoids shrinkage and water syneresis during storage.

Bakery


  • Fruit filling.
  • Post-oven filling.
  • Coatings and glazes.

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Beverages


  • Fruit juices.
  • Fruit-based drinks.
  • Particle suspension.

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Confectionery


  • Jellies.
  • Candies.
  •  

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Dairy


  • Desserts.
  • Gelatin free.
  • Cheese.

Read more

Jams


  • Jams and fruit preparations.
  • Low sugar marmalades.
  • Toppings and ripples.

Read more

Get in touch with our technical team to develop new or enhance your existing recipes.

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