Products

• Product

  Usage Level

  Features
• Ticagel® Natural GC-581 B

  3.7-4.2%

  Acts as a gelatin replacer
• Ticagel® GC-564 S
• Ticagel® 500 FL

  0.40-0.75%

  Attributes to a delicate gel structure and syneresis control
• Ticagel® PPS-2

  0.55-0.70%

  Prevents cracking and syneresis in pumpkin/sweet potato pie fillings
• Ticagel® Bind-KX

  0.005-0.050%

  Improves texture at low levels for cost-in-use benefit
• Ticagel® AP-10
• Ticagel® Bind-KX EC
• Ticagel® 822

  0.10-0.50%

  Alters flow properties in chocolate and caramel sauces
• Ticagel® 121-AGF Powder
• Ticagel® 795 Powder

  0.10-0.50%

  Delivers a softer set to improve elasticity while stabilizing cold flow