Address: Westbahnstraße 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
Achieving Perfection
Using Hanit pectin for preparing gel pudding desserts eliminates the need to freeze and produces a sweet taste with a pudding consistency. It allows the fruit-based and milk-based desserts and dessert components have that perfect gel and creamy texture and provide a smooth mouth feel.
Hanit guar gum is added to various desserts for adding viscosity, gelation and foam stabilization, texture and mouth feel improvement and syneresis prevention.
Hanit CMC has a part in improving the physical features of desserts and is used to thicken them and bind water in them. Our CMC intends to prevent ice crystallization in frozen desserts. It also has a function in different types of desserts to reduce syneresis and contribute to the favorable creamy mouth feel.
Hanit carrageenan offers a wide range of dessert jelly blends from soft, brittle to elastic ones. It brings a delicate, creamy texture, fantastic firmness and body to any gelled dairy dessert formulation like; milk pudding, custard, flans and cream caramel whilst giving stability to your product. In dessert industry Hanit iota Carrageenan provides gels that have similar textures to gelatin gels. They have many benefits over gelatin gels including having a higher melting point which helps them to come into the market in tropical climates very easily and also in places with no chance of refrigeration. Note the other benefit that they maintain their tender structure on aging process however gelatin is likely to toughen. This is an essential fact for ready eat desserts which are really favored in Europe.
Hanit modified starches have a great use in different dairy based desserts where controlling water and the presence of a short pudding like consistency are required. Hanit modified starches are beneficial for your desserts because of their added storage stability and viscosity modification. It’s amazing that they are able to provide a sheen and absolute clarity while imparting optimal texture with no flavor being sacrificed.
You can use Hanit agar as your alternative to gelatin in arranging different dairy desserts. The addition of our agar to vegan recipes and desserts such as; puddings, will improve your products to a great extent.