Additives and texturisers

Food technology to meet the needs of your creations.

Thickeners, gelling agents, acidifying agents, preservatives... There are several categories of additives use in a food Industries. There are often products from Natural sources such as Agar Agar which is obtained from variety of Algae.

Essential in modern day creative cookery, especially molecular cuisine, several professionals use texturizers to refine and better control the texture of their recipes.


Certain thickeners and gelling agents can reduce fat and glucide components whilst maintaning an interesting aspect, texture and consistency in the mouth.

All these additives and texturizers are allowed in the European Union and are consitent with the latter Regulation 1333/2008 which reclassified and evaluated toxicity in all these products.

Some may be limited or prohibited in some applications.

The customer must be informed of the possibilities and limitations of possible usage are in place before any production.


For the reccord, the European Exxx code guarantees the customer that the additives is permitted in the union and has been the subject of scientific assessments proving its safety. The European code has no connection with the naturalness of the product.

For example : Agar, gelling agent of natural origin, is codified E406.

                

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