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Degussa Food Ingredients’ Business Line Texturant Systems uses such synergies between single hydrocolloids and offers, with the hydrocolloid blends from its LygommeKCT series,  tailor-made solutions for every application. Additionally, the blends for freeze-thaw-stable bulletinboard mayonnaises from the Lygomme KCT series bulletinboard are easy to handle, can be used in vegetarian formulations, are GMO free as well as free of starch and cholesterol. Emulsified sauces are complex systems with a large variety of technological, health and ethnic requirements. Recent developments in the food ingredients sector help the manufacturers of dressings bulletinboard and mayonnaises to satisfy the wishes of their customers. With its lecithin range, especially Emultop and the blends of the Lygomme KCT series Degussa Food Ingredients’ Business Line Texturant Systems presents emulsifier and stabilizer concepts for all kinds of savory emulsified sauces.
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