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Use of carrageenan in dairy: With gelling, thickening and/or stabilizing functions.  
  Carrageenans have great versatility of application in dairy products and various solutions can be achieved with them. Discover them, working with our specialist hydrocolloids: Alessandro Angioloni aangioloni@epsa.net
Xanthan gum in food industry  
  The  excellent  solubility  and  stability  of  xanthan  gum  under  acidic  or  alkaline 
conditions, its stability in the presence of salts and its enzymes resistance, make of 
xanthan gum as one of the major polymers used in the food industry.
BLACK GARLIC  
  FROM EPSA
SEMIREFINED KAPPA CARREGEENAN: SOLUBLE IN COLG  
  FROM MARCEL CARRAGEENAN
FIBERGEL LC® CITRIC FIBER FROM FLORIDA FOODS  
  FiberGel LC®- Excellent water binding fiber that provides instant or controlled gelification
MALTITOL: A POLYOL USED AS SUGAR SUBSTITUTE  
  GOOD CHOICE: MALTITOL HAS LESS CALORIES AND IT ISN´T DAMAGING FOR YOUR TEETH.
OLIVES FERMENTATION CONTROL: EPSALAC/EPSAFERM LP  
  Control fermentation
EPSA CUSTOMIZE