Xanthan gum (E415), Guar gum (E412)
The combination of xanthan gum and guar gum produces a high level of viscosity and slight gelatinisation, so that the end product is nice and creamy and has a short texture. Due to the particularly long-chained molecules, we also achieve a very good storage stability of the emulsion.
Mod. starch (E1422)
Combination of hot and cold-swelling starch. Cold-swelling starch to create initial viscosity which ensures a stable emulsion quality. Hot-swelling starch which only swells when the product is heated to 85°C, thus saving energy and time as a slightly more liquid product can be heated more quickly.