Thickeners & Stabilisers
Texture control, suspension and syneresis management.
What They Are?
Hydrocolloids and starches to build body, suspend particulates and manage syneresis across hot and cold processes.
Starches
Cook‑up and pregel options for instant or heated processing.
Gums
Xanthan, alginates for shear‑stable viscosity.
Celluloses
CMC, MCC for mouthfeel and stability.
Benefits
Applications
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Consistent body and cling
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Reduced phase separation
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Tailored hot and cold processing windows
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Soups and sauces
- Beverages and dressings
- Desserts and fillings
- Instant foods
How Biotexia ANZ Can Help
We select hydrocolloids and starches by shear, pH and process to deliver the exact texture and shelf‑life you need.