Caldic offers a full range of food hydrocolloids from innovative suppliers based on fruit and vegetable fibers, gums, sea weed extracts, cellulose derivatives, animal proteins and a variety of starch crops like corn starch (maize starch), potato starch, tapioca starch, pea starch and rice starch.
Hydrocolloids act as a thickener, stabilizer, gelling agent, foam stabilizer, fat substitute and water-binder. In addition, they increase the nutritional values of your product, fixate Flavor and add mouth-feel.
We develop our own hydrocolloid solutions to best suit your application in the Bakery, Savory, Beverage, Confectionery, Nutrition and Dairy industry.
