| Product | Benefit | Application |
|---|---|---|
| GRINDSTED® Cellulose gum BAK |
Increases water retentionImproves freeze/thaw stability |
Frozen dough, tortillas, noddles, cakes and donuts |
| GRINDSTED® Cellulose gum BEV | Provides mouthfeel to juice Replaces the texture lost when reducing sugar or fruit juice Slowdown particles sedimentation Allows cost optimisation. Provides crystal clear beverages |
Juice beverages, protein beverages, concentrates, instant beverages, dry mixes, low/no sugar drinks and alcoholic drinks. |
| GRINDSTED® Cellulose gum MAS |
Increases viscosity (low to high) Decreases costs Effective solution for low-fat saucesProvides excellent flow properties and glossy appearance to sauces Allows efficient peeling of casingsRetains water in meat emulsion |
Dressings, soups and sauces, mayonnaise and ketchup Emulsified meat products, artificial sausage casings |
| GRINDSTED® Cellulose gum AMD | Prevents proteins sedimentation and whey off Develops mouthfeel (wide range of viscosity is available) Efficient for high and low protein content |
Acidified milk protein beverages, yogurt drinks, buttermilk |
| GRINDSTED® Cellulose gum NMD | Develops mouthfeel of skimmed milk Adds texture to cheese Improves flow properties of cheese analogues |
Flavoured milk, cream cheeses and processed cheeses |
| GRINDSTED® Cellulose gum FZD | Controls ice crystal development Improves texture and stability Prevents water migration |
Ice cream and sorbet |