The mouthfeel and texture of a beverage or bakery product is an extremely important component which adds value to the entire gastronomic experience.
FSL offers hydrocolloids such as Xantham Gum, CMCs, Carragenan, Guar, LBGs, Gelatin and many more to modulate the viscosity of products. We offer a wide variety of emulsifier solutions such as DMG, DATEM, SSL and a variety of Lecithins to improve the freshness and enhance the overall mouthfeel of our customer’s products.
