Mixing lines, developed by INGRECO and based on hydrocolloids, provide the right texture to food products.

INGRETEX gives the final product texture, water retention, and juiciness. It consists of: carrageenans (Iota and Lambda) and other texture agents.

Compound, based on Carrageenans, developed by INGRECO in order to provide consistency to food products.

INGREGEL provides creaminess and elasticity to the final products. The basis of its composition is carrageenans and other gelling agents

In INGRECO, we can develop mixtures tailored to the client. Our experience allows us to design specific compounds for each product, equipment, or process.

Contact us and our technicians will give the best solution to your needs.