FUNCTIONAL DIVISION

The body, texture and consistency that connects
us with the heart of food.
DIVISIÓN FUNCIONALES

DIVISIÓN FUNCIONALES

The body, texture and consistency that connects us with the heart of food.

Through the analysis of the most important functional features of food, we developed the following products:

  • Food stabilizers
  • Food emulsifiers
  • Whipping agents
  • Hydrocolloids (Carrageenan, Gelatin, Alginate)
  • Enzymes for bread-making, wines and juices.
  • Natural antioxidants

DIVISIÓN FUNCIONALES BEBIDAS

DIVISIÓN FUNCIONALES BEBIDAS

The body, texture and palatability that recreate the spirit of beverages. The visual attractiveness of their froth and bubbles that invite you to savor them.

After analyzing the most important functional features of beverage, we developed the following products:

  • NATURAL ANTIOXIDANTS
  • SWEETENERS
  • THICKENING AGENTS
  • FROTHING AGENTS AND FROTH STABILIZERS

DIVISIÓN FUNCIONALES FARINACEOS

DIVISIÓN FUNCIONALES FARINACEOS

The sponginess, texture, volume and elasticity of doughs. The palatability and consistency of frostings and cream fillings. The stability of emulsions and whipped creams. All these features bring you closer to the heart of bakery.

After analyzing the most important functional features of bakery and fine pastry, we developed the following products:

  • EMULSIFIERS (Fine powder and microgranules)
  • PANACEA WHIPPING AGENTS (FOR BAKERY)
  • EMULGEL POWDERED WHIPPING AGENTS (FOR COLD PREPARATIONS)
  • LECITHIN
  • COLD SOLUBLE GELATIN
  • THICKENERS AND JELLING AGENTS
  • ENZIGREX PRODUCT LINE: DOUGH CONDITIONERS AND BAKERY ENZYMES
  • FLOUR TREATMENT AGENTS
  • BAKERY PREMIXES (PUDDINGS, BROWNIES, SEMIFREDDO DESSERTS, CHEESECAKE)
  • SWEETENERS FOR BAKERY PRODUCTS
  • NATURAL ANTIOXIDANTS

DIVISIÓN FUNCIONALES CÁRNICOS

DIVISIÓN FUNCIONALES CÁRNICOS

The tenderness, texture, consistency, palatability, and tactility that bring you closer to the heart of meat products.

After analyzing the most important functional features of foodstuff, we developed the following products:

  • NATURAL ANTIOXIDANTS
  • CARRAGEENANS FOR MEAT INJECTION AND MASSAGING
  • EMULSIFIERS
  • THICKENERS AND JELLY AGENTS
  • LECITHIN
  • SOURNESS LEVEL CONTROLLERS

DIVISIÓN FUNCIONALES DULCES

DIVISIÓN FUNCIONALES DULCES

The body, texture, consistency, palatability and tactility that make you love candy.

  • NATURAL ANTIOXIDANTS
  • SWEETENERS
  • EMULSIFIERS
  • THICKENERS AND JELLY AGENTS

DIVISIÓN FUNCIONALES HELADOS

DIVISIÓN FUNCIONALES HELADOS

The body, texture, consistency, palatability and tactility that bring you closer to the heart of Ice Cream.

After analyzing the most important functional features of foodstuff, we developed the following products:

  • WHIPPING AGENTS
  • EMULSIFIERS
  • INTEGRATED POWDERED STABILIZERS
  • NEUTRAL POWDERED STABILIZERS

DIVISIÓN FUNCIONALES LACTEOS

DIVISIÓN FUNCIONALES LACTEOS

The body, texture, consistency, palatability and tactility of dairy products are different ways to recreate the spirit of the very first nourishment in the life of a human being.

After analyzing the most important functional features of foodstuff, we developed the following products:

  • WHIPPING AGENTS
  • EMULSIFIERS
  • ENCAPSULATED STABILIZERS FOR CREAMS, YOGURTS AND OTHER DAIRY PRODUCTS (SPRAY CHILLED)