Stabilizers and emulsifiers
Neo Ltd suggests hydrocolloids for producers who control and produce products which contain water.
Neo Ltd offers types of products :
* Xanthan gum, E 415 – this product is used in confectionery, for desserts, drinks, dairy products and sauces.
* Gellan gum, E 418 - this product is used in confectionery, for desserts, drinks, dairy products and sauces.
* Carrageenan , Е 407 – Its main function is to join water in the product, stabilize emulsion and suspension, regulate viscosity of product and it forms a stabilized gel.
* Pectin , Е 440 – pectin is divided into two types: HM pectin and LM pectin. Using of pectin depends on these two types. You can use pectin in producing jam, sweets, bread, dairy products, juice, margarine.
Mayonnaises, sauces, dressings, processed meat products - the tremendous diversity of products in the fine foods category requires a broad variety of functional ingredients. We have a large portfolio of emulsifier and stabilizer compounds available, helping you to formulate products with the exact characteristics you require.
* A mixture of stabilizers and emulsifiers for yogurt and other dairy products. The main specialization is to prepare a good mixture of stabilizers and emulsifiers for ice- cream.
* A mixture of stabilizers and emulsifiers for mayonnaises and sauces producers. Mixture can be very different (xanthan gum, gellan gum, LBG) and you can make sauces with cold and hot processes.
* For chocolate producers we suggest to try new generation products- lecithin YN, PGPR etc. This product guarantees that quality of chocolate doesn’t change, its taste and appearance.
*Producers of margarine can find specific emulsifiers only for themselves.
For more information please contact our sales manager: Laura Roķe.