GELLING AGENTS – THICKENING AGENTS - SEQUESTERANTS
Gelling Agents: Substances which form a different structure in food with gel formation.
Thickening agents: Substances which increase the consistency of food.
Sequestrants: Substances which form chemical complexes with metallic ions.
Arabic Gum / Acacia Gum
Carboxy Methyl Cellulose (CMC)
Locust Bean Gum
FIBERS - STARCHES – SOY PRODUCTS
Modified Corn Starch
Modified Potato Starch
Modified Tapioca Starch
Isolated Soy Protein
Concentrated Soy Protein
Textured Soy Protein
Soy Protein: It is a vegetable protein. It is a product which has a high water and oil binding capacity used in processed meat products. It also ensures that the products remain stable throughout their shelf life while it is providing a homogeneous structure for the products by holding water and oil in emulsified meat products such as sausages and salami.
We are manufacturing in available areas that is suitable for Turkish Food Codex and international standart. We produce Halal Certified Products for demanding Halal products.
Our product does not contain any pig products.We produce with ISO 9001:2008 and ISO 22000:2005 quality certificates.
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