Hydrocolloids - Highly Performing Additives

With high functionality additives

The main reason for the widespread use of hydrocolloids in the food industry is their capacity to modify the rheology of food systems. This includes two basic properties of foods; in other words, fluid behaviour (viscosity) and their solid characteristics (texture). They are additives that improve the conditions of the foods as explained by the company Epsa which has been working in the universe of ingredients for thirty years

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