Texture
Texturizers, Gelling agents, Stabilizers
With a broad and innovative product portfolio, Firmalis is one of the major players in the field of texturizing and stabilizing food matrices in France. Our wide range of products enables us to meet the various challenges linked to texture: gelling, thickening, stabilizing emulsions, avoiding syneresis, etc…
- Xanthan gum
- Guar gum
- Carob gum
- Cellulose gum
- Pectins
- Carrageenan
- Texturizing milk proteins
- Functional fat powders
Texture
Emulsifiers
The emulsifiers range is made from vegetable oils, organic acids and glycerol. In order to help you towards a greener image, we offer palm-based emulsifiers approved by the Roundtable on Sustainable Palm Oil. Our emulsifiers perform many essential functions in your food products including; Stabilizing emulsions; Securing the right mouthfeel and product appearance; Overcoming raw material variations and extending shelf life.
• Lecithins
• MONO-DI (Mono-Di-glycérides)
• ESTER
Texture
Starches
Firmalis offers a wide range of modified starches from potatoes. We also have a complementary choice of clean label starches. Usable in hot or cold applications, starches have thickening and/or gelling properties which improves the texture of your products.
Some starches help stabilizing emulsions.
- Potato Modified Starches
- Waxy Maize or Potato Clean Label Starches
- Organic potato Starches
Texture
Functional systems
Our partners offer synergistic blends in powder form and integrated for better dispersibility and processing.
Unique technology, these systems improve texture, appearance, stability and suspension in your food matrices such as sweet applications (ice cream, sorbets, frozen desserts, beverages) and culinary applications (meat products, meat substitutes, sauces or ready meals).
• Stabilizers Ice creams Sorbets
• Texturing systems
• Suspensives systems
• Systems for flexitarian/vegetarian/vegan applications
• Meat and fish substitutes :
• Functional fat blends
Texture
Functional dairy Ingredients
Firmalis offers a wide range of functional dairy ingredients with remarkable properties: viscosity supply, gelification, resistance to heat treatments, emulsion stabilization, bring opacity, overrun, dairy taste. Firmalis offers a range that meets the specific needs of each and adapts to various applications: ice cream, sorbet and frozen desserts, bread products, chocolate, dairy products, canned foods, ready meals, soups and sauces.
- Texturizing milk protein
- Dairy proteins with foaming properties
- Lactoreplacers with high fat content
- Low fat lactoreplacers
Texture
Fibers / Bulking Agent
We offer a wide range of fibers, both soluble and insoluble. Our range combines functional plant fibers to improve juiciness, reduce cooking losses and enhance the nutritional qualities of finished products. Non-functional fibers are used for enrichment, without impacting texture. Thanks to our comprehensive range, we can meet both your nutritional and functional requirements:
• Polydextrose
• Potato fibers
• Soy fibers
• Citrus fibers
• Corn fiber
• Acacia gum
• Karaya gum
• Functional fiber blend
Texture
Plant Proteins
Firmalis offers a wide range of vegetable proteins, in isolate, concentrate, flour or textured protein form. Most of these products are functionalized by heat treatment. They are known for their emulsifying, foaming and texturizing properties, and can be used in applications such as meat substitutes, dairy products, ice creams, desserts and baking.
- Rapeseed isolate
- Sunflower concentrate
- Pea or bean concentrate
- Pea or bean flour
- Textured protein
Texture
Animal Proteins
We offer a wide range of functional animal proteins for the meat industry, featuring :
• Cost reduction
• Time savings
• Clean label
• Allergen-free
• Protein enrichment
• Improved yield
• Texture enhancement
• Gelling capacity after heating and cooling
All these solutions are customizable.
Find out more
Please get in touch with your Firmalis sales contact or click below to access our contact details and request form.