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TEXTURES

ADDITIVES

Food additives are added to improve texture and preserve nutritional value. They improve the organoleptic characteristics of food products.

EMULSIONANTE

Products that make it possible to form and maintain a homogeneous emulsion or mixture between liquids that do not mix, such as fat and water. In addition, they can help to create stable gasified structures.

THICKENERS

Ingredients that increase the viscosity of foods and liquids without changing their flavor. They are used to give body and improve texture in sauces, soups and desserts.

STABILIZER

Ingredients that maintain the uniformity of a mixture, preventing its components from separating. They are used in foods such as ice cream, sauces and dairy products.