Desserts

In Desserts, whether it is flan or mousse or pudding or water gel, we help our customers

· Provide wide range of textures

· Provide formulation flexibility for dry-mix or RTE

· Reduce preparation time for consumer

· Provide sheen

· Provide air-cell stabilization

· Enable cold or hot process

· Minimize syneresis and provide stability

· Enable gelatin-free or egg-free formulation

FMC BioPolymer -- Products:
Carrageenan:  Gelcarin®, Lactarin®, Seakem®, Viscarin®, Seagel®, Lactogel®
MCC:  Avicel-plus®, Novagel®, Avicel®, Gelstar®
Alginate, PGA :   Protanal®, Protanal Ester®, Kelcoloid®, Manugel®, Manucol®, Textureze®, Isagum®
CL® Stabilizer systems:
Applications : Dairy Beverages and Yogurt Drinks, Yogurts, Ice Cream, Plant Protein Beverages, Water Dessert Gels, Puddings, Fruit Preparations, Confectionery Products, Noodles and Bakeries, Meat Products and Sauces.
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