In Beverage & Dessert

These ranges of products are excellent to be used in drinks and desserts because of its interaction with proteins giving gelling and/or stabilizing effects depending on dose and type. This interaction means that the product can be used at very low dose rates in products such as chocolate drink where the main function is to prevent cocoa settling and serum separation respectively. In other products where gelling is required such as desserts and puddings, our product can deliver different textures depending on customer needs.

Key functionalities:

• Prevent separation

• Good stability

• Increase mouth feel

• Increase creaminess

• Improve texture

In Processed Cheese

Hydrocolloid Indonesia has the right ingredients to make cheese that perfect for slice, shred or sold as a block for many food applications.

Key functionalities:

• Firmness

• Excellent melting

• Good shred ability

• Improved slice ability

• Good creaminess

• Excellent flavor delivery

• Good water binding

In Ice Cream

For ice cream application, the product is used as a stabilizing agent to prevent serum separation. Only a low dosage is required so it is a very cost effective stabilizing agent with little impact on mix viscosity so process ability is easy.

Key functionalities:

• Improve process stability

• Prevent separation

• Increase creaminess

• Prevent ice crystal formation

• Good shape retention