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.
