red gelatine dessert portion on a plate with a striped pattern, a piece of which is lifted out with a white spoon.

Thickening agents

Cutting, grinding, pulverising and mixing for a whole variety of applications.

The manufacture and processing of thickening agents and hydrocolloids such as gelatine, carrageenan, pectin or guar is a complex process and includes highly technical processing steps. Applications for the products are multifarious: desserts, confectionery, sauces, cheese or meat preparations.
To ensure that the typically specific characteristics such as mouthfeel, thickening performance and stability remain constant, the thickening agents must also have a uniform structure.
The Hosokawa Group has a comprehensive fund of expertise in the manufacture and processing of animal and vegetable thickening agents.

Solutions for

Gelatin
Vegetable thickening agents

Gelatin

Cutting, grinding, pulverising.

Our know-how - your advantages

Uniform particle size
Steep particle size distribution
Low-dust production
Free-flowing powder
Smooth process sequence

Example Gelatine Process

Final applications

Fruit gums

A cake with a crumbly pastry base filled with shiny icing

Flan glaze

Meat preparations

Vegetable thickening agents

Cutting, grinding and pulverising carrageenan, pectin & co.

The sales figures for vegetarian and vegan food components have been constantly increasing for years. The trend towards vegetable alternatives is also noticeable for thickening agents. These, however, still need to fulfil customer requirements such as process and product stability. Carrageenan, apple pectin, citrus pectin, guar, gum arabic, gellan gum or also agar-agar need to be comminuted so that they can be integrated easily into existing production systems and product recipes.