Wide range of Pectin, Carrageenan, Fiber, natural colors , flavors

Yoghurt: Set and Stirred Yoghurts – Gel strength, viscosity, pH, mouthfeel, flavor release and creaminess. Particularly suited for low fat yoghurt to improve the body, the creaminess and reduce the syneresis. Ceampectin^® is adapted to set or stirred yoghurt applications.

Creams: Stability over shelf life. Texture enhancement during consumer use (whipping, cooking) it also provides texture and rich mouthfeel, particularly needed with low fat recipes.