Hydrocolloids such as modified starches, native starches, xanthan gums, guar gums, locus bean gums, alginates, carrageenans, and konjec are being widely used in almost all industries to control viscosity, and texture of their final products. Emulsifers are being an old friend to products that need to be prepared in an emulsion consisting of water and oil. And we are proudly able to offer lecithin, proteins, eggs, mustards, Sucrose esters, polysorbates, Octenyl succinated (OS), and starches to all food industry applications.

Behn Meyer Foodtech, with their own blending facilities, are able to provide a solution of blends of hydrocolloids under the BM Colloid Solution, to provide good formulations to our customers who need our packaged all blends in one.

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