MegaChem are delighted to be working with LBG Sicilia Ingredients to offer a new, innovative and complete SOLMIX® Food Stabilizing and Texturizing Systems of emulsifiers, hydrocolloids and other functional Ingredients.
Produced in Italy, SOLMIX range is GMO-free, Vegan / Kosher and Halal certified, 100% traceable.
SOLMIX® IC
Application: Ice cream, dairy desserts
Creaminess, mouthfeel, and other functional features like ice crystal prevention are just a few of the reasons why SOLMIX® IC is derived from carob fruit and can offer the following benefits in ice cream applications:
More creaminess Improves melting profile Superior heat-shock resistance Full-bodied mouthfeel Contributes to preventing crystal formation Natural light-creamy colour, which works with several flavours Low fat Low carbs
SOLMIX® D
Application: Cream cheese
Cream cheese is one of the technologically challenging applications where locust bean gum just cannot be substituted. SOLMIX® D range combines the perfect mix of the best Hydrocolloids that give the best texture while avoiding syneresis.
SOLMIX® F
Application: Jelly and fruit
The synergism of locust bean gum with Kappa Carrageenan and Xanthan Gum is one of the most popular and widely used in all gelling applications. Various grades with different locust bean gum types are available, delivering the best performance and yield functional systems.
SOLMIX® S
Application: Soups, sauces, dressings
For an exceptional creamy taste and texture, gums and stabilisers have been used as the key ingredients here, helping to stabilise emulsions, suspend spices and other particulates, thicken and add mouthfeel.
The system enables low fat, low oil products to be manufactured with the characteristics of the typical product and with additional process tolerance. Functionalities in soups, sauces and dressings stabilisation include:
Emulsification, thickness, suspension
Provide nutritional balance reducing calories
Develop great texture and rich mouthfeel
Stabilise and emulsify
Modify viscosity
