UL Prospector

Ingresan F-60


INGREMA AG makes their documentation available in the regions indicated below:

Ingresan F-60 is a stabilizer for convenience foods products like mayonnaise, ketchup, sauces and dressings. Made with Modified Starches, Sodium Alginate (E401), Locust bean gum (E410), Guar gum (E412), Xanthan gum (E415), Milk and Whey proteins. Ingresan F-60 yields very good results with respect to mouthfeel and it can be used to reduce the amount of egg yolks needed in products such as mayonnaise.


INGREMA AG specializes in developing and manufacturing high quality tailor-made stabilizing systems used in the Food, Beverage and Nutrition industry. This company offers an extensive range of product lines that include the INGRESAN G-Series, INGRESAN B-Series, INGRESAN FM-Series, and more. These raw materials are commonly used as stabilizers in confectionery, baked goods, meat products, and desserts.

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