Meat | Seafood | Jungbunzlauer

Citric Acid Anhydrous

Citric acid is the most widely used organic acid and pH-control agent in foods, beverages, pharmaceuticals and industrial applications. Citric acid anhydrous is particularly recommended in dry blends.

L(+)-Lactic Acid

Lactic acid is a naturally occurring organic acid. It is used in many products as a mild acidity regulator with flavour enhancing and antibacterial properties.

TayaGel® HA (High Acyl Gellan Gum)

TayaGel® HA is a highly efficient and compatible stabiliser, providing soft and elastic gels at higher dosage.

Food

Xanthan Gum

Xanthan gum is Jungbunzlauer's hydrocolloid with outstanding properties – being used as stabiliser and thickener in uncountable applications.