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 solutions. These innovative products not only enhance the texture of beverages but also guarantee stability meeting the needs of discerning consumers and aligning with the healthy and sustainable eating. Carralact® DCM 10303: Smooth texture and lightness…

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, we understand the importance of producing cream cheese that is smooth, firm, easy to spread, and that retains its properties even after going through complex industrial processes such as freezing and thawing. That’s why we’ve…

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 this context, Carragel® PFP 6305 emerges as an innovative and versatile solution for the production of acid gummies, especially in a market where the demand for vegan products is constantly growing. The replacement for gelatin…

Today’s food industry faces constant challenges in the search for more cost-effective formulas that do not compromise product quality. Carragel® MCH 5319, developed by Gelymar, emerges as an innovative solution for turkey ham manufacturers, offering multiple benefits that enhance both the performance and texture of the final product. Firm texture and excellent bite One of the main features of this…

In the production of fresh cheeses, every detail of the process is crucial to ensure a high-quality final product. One of the biggest challenges manufacturers face is maintaining efficiency during curdling without compromising production time or product performance. This is where Gely® Gum 8310, a product based on various hydrocolloids, offers key solutions that benefit both operational efficiency and cheese…

Meringue is must in the field of pastry and confectionery. The versatility provided by meringue to be used in various preparations either in decoration of cakes, desserts and/or sweeties make it a classic of bakery. However, what about people on special diets who don't consume eggs? Are they excluded from enjoying these preparations? Certainly, not! Gelymar as a leader in…

Among the typical gastronomic specialties of French Brittany, caramel sauce stands out, given its organoleptic characteristics. It is considered the preferred accompaniment in a broad variety of food applications.  These preparations could be from dessert sauces to pastry fillings, where texture and flavor are of special emphasis. Being aware of these challenges, Gelymar developed Carra™Lact DSC 10097 a tailor-made texture…

Gelymar has developed a new development of sugar-free vegan gummies; delivering a solution that allows the developers to obtain a healthy confectionery without affecting appearance and texture profile in the final product.    Through Carra™Gel PFP 6305, a 100% plant-based ingredient made from algae, Gelymar provides the confectionery industry with an alternative for the manufacturing of sugar-free gummies while maintaining a…

Keto Bread is a healthy alternative for individuals with special diets and/or food allergies. By replacing traditional cereal flour with almond flour makes it a healthy alternative (low carbohydrate content and allergen-free) being suitable for all audiences. However, Keto bread is not exempt from facing certain challenges related to texture. The absence of gluten generates rigid doughs, low volume and…

Alongside taste, the texture is one of the most important attributes in new product development, particularly for new plant-based proposals that aim to emulate animal-derived foods like dairy. With the purpose to offer sustainably texture solutions to the food industry to help to overcome the challenge of developing healthy and indulgent plant-based treats to consumers, Gelymar has developed a new…