ANDRE PECTIN APC 103 is a medium setting purified high methoxyl pectin, extracted from citrus peel and standardised with sugar (sucrose). It can be used in jams, jellies and fruit beverage applications.

GELLANEER™ ND-101 is a fermentation-derived hydrocolloid produced by the microorganism Pseudomonas elodea (ATCC 31461). The product Gellaneer™ ND-101 is a high acyl (HA) type gellan gum recommended for use as a texturizing agent in yoghurt. Gellaneer™ ND-101 can be used in combination with other hydrocolloids to give different textures and mouthfeels.

GELLANEER™ LAF is a fermentation-derived hydrocolloid produced by the microorganism Pseudomonas elodea (ATCC 31461). The product GELLANEER™ LAF is a low acyl (LA) type gellan gum recommended for use as a gelling or suspension agent in a wide variety of applications including transparent beverages, jams, fruit preparations, baked goods, water jellies, and dairy products. GELLANEER™ LAF can be used in combination with other hydrocolloids to give different textures and mouthfeel.

GELLANEER™ ND-102 is a fermentation-derived hydrocolloid produced by the microorganism Pseudomonas elodea (ATCC 31461). The product Gellaneer™ ND-102 is a high acyl (HA) type gellan gum recommended for use as a suspension agent and mouthfeel enhancer in plant-based protein drinks such as soy, nut, and cereal drinks. It can also be used in acidified milk drinks. Gellaneer™ ND-102 can be used in combination with other hydrocolloids to give different textures and mouthfeels.