Functionalities
Thats Gelymar brings to your products
Water Retention
Emulsification & Stability
Formulation Expertise
Thickening
Cost Savings
Creaminess
Tailor made solutions
Particle suspension
Gel Formation
Viscosity
Applications
Ingredients
News
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Carralact® DCM 10303 and DCM 10304: Texture and stability for your soy beverages
If you're seeking value and consistency for your soy-based beverages and other lactose-free products, Carralact® DCM 10303 and DCM 10304 by Gelymar are the ideal…
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Innovation in Cream Cheese Manufacturing with Gely® Alg DCR 9120 and Gely® Alg DPC 9138
In cream cheese manufacturing, the texture and consistency of the final product are key to meeting the needs of both consumers and manufacturers. At Gelymar,…
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Carragel® PFP 6305: The vegan gelling agent for acid gummies
In the world of confectionery, the search for ingredients that are not only functional but also affordable and adaptable to diverse needs is essential. In…
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