UL Prospector
Prospector

Éxito!

Su búsqueda se ha guardado exitosamente
Acatris Inc. offers its customers a wide range of blends and single ingredients to the food processing industry. They supply Pectacon® stabilizer systems and their Organic and Clean Label product portfolio includes guar gum, locust bean gum, freeze dried fruits, starches, malt flours, fibres, and premixes for ice cream, custard, bavaroise, etc. Actaris also offers services in the field of grinding, blending, repacking, sieving and de-lumping of dry powdery raw materials.
2 Resultados
Pectacon® M-368 Acatris Belgium N.V. Pectacon® M-368 is a gelling and thickening system that is formulated for the protection of quality bakery fillings like fruit preparations, which need bake and freeze/thaw stability. A special developed product of alginate (E 401), phosphates (E 450, E 3...Vea Mas Pectacon® M-368 is a gelling and thickening system that is formulated for the protection of quality bakery fillings like fruit preparations, which need bake and freeze/thaw stability. A special developed product of alginate (E 401), phosphates (E 450, E 341), locust bean gum (E 410), the end product is a strong brittle gel that retains it's shape during heating in an oven which makes your fruit filling perfectly suitable for bakery products. Vea Menos
Pectacon® M-4847 Acatris Belgium N.V. Pectacon® M-4847 is a spreadable gelling and thickening system that is formulated for the production of quality bakery fillings, like fruit preparations, which need bake and freeze/thaw stability. This alternative for Pectacon® M-368 has a softer texture ...Vea Mas Pectacon® M-4847 is a spreadable gelling and thickening system that is formulated for the production of quality bakery fillings, like fruit preparations, which need bake and freeze/thaw stability. This alternative for Pectacon® M-368 has a softer texture and provides improved spreadability. This product is bake stable in medium brix solutions, and end products have a soft gelified structure, excellent mouthfeel, and clean eating profile due to a specific combination of stabilizers. Vea Menos