Thickening agents

Cutting, grinding, pulverising and mixing for a whole variety of applications.

The manufacture and processing of thickening agents and hydrocolloids such as gelatine, carrageenan, pectin or guar is a complex process and includes highly technical processing steps. Applications for the products are multifarious: desserts, confectionery, sauces, cheese or meat preparations.
To ensure that the typically specific characteristics such as mouthfeel, thickening performance and stability remain constant, the thickening agents must also have a uniform structure.
The Hosokawa Group has a comprehensive fund of expertise in the manufacture and processing of animal and vegetable thickening agents.

Solutions for

Gelatin
Vegetable thickening agents

Cutting, grinding, pulverising.

The manufacture and processing of thickening agents and hydrocolloids such as gelatine, carrageenan, pectin or guar is a complex process and includes highly technical processing steps. Applications for the products are multifarious: desserts, confectionery, sauces, cheese or meat preparations.
To ensure that the typically specific characteristics such as mouthfeel, thickening performance and stability remain constant, the thickening agents must also have a uniform structure.

Uniform particle size
Steep particle size distribution
Low-dust production
Free-flowing powder
Smooth process sequence

Fruit gums

Flan glaze

Meat preparations

Cutting, grinding and pulverising carrageenan, pectin & co.

The sales figures for vegetarian and vegan food components have been constantly increasing for years. The trend towards vegetable alternatives is also noticeable for thickening agents. These, however, still need to fulfil customer requirements such as process and product stability. Carrageenan, apple pectin, citrus pectin, guar, gum arabic, gellan gum or also agar-agar need to be comminuted so that they can be integrated easily into existing production systems and product recipes.