Address: Westbahnstraße 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
Adding world class quality
You will experience an improved kind of taste and texture in your yoghurt by using our pectin as a stabilizer and gelling agent. It increases the shelf life of yoghurt drinks. The softness and strength of your yoghurt comes from the fact that our pectin bends well with water and itself.
Hanit guar gum is added to yoghurt desserts to enhance their thickness and color retention. It retains the texture of the products and tenderness even after some period of use. Hanit guar gum also maintains color and viscosity uniformly and adds mouth feel to the products.
In yogurt desserts Hanit xanthan gum aims to improve the texture and quality, increase stability, secure the release of fragrance and provide a delicate and fresh taste. It is also responsible to keep a smooth body in yogurt desserts.
Hanit carrageenan can be applied in various acid dairy products such; yogurt desserts to thicken, suspend and gel, to maintain steady performance, prevent whey from precipitating out and control syneresis.
Hanit agar is easy to work with and improves the texture and consistency of various yoghurt desserts without adding any taste to them, as it is vegetarian friendly it will act as an excellent thickener in various vegan yogurts.
Hanit modified starches provide water stabilization and a short pudding like consistency to various yoghurt desserts while not interfering with the own taste of the product. Yoghurt desserts will profit from our modified starches for added creamy, rich and spoonable texture, storage stability and viscosity modification.