Our pilot plant is equipped with tools that allow us to make models and samples of all kinds of applications: dairy or meat products, etc. For example, we can do batch or continuous pasteurisation heat treatments. We also have the possibility of applying very different heat treatments, from standard pasteurisation up to UHT, with indirect or direct steam section and different hold times and temperatures. The homogenization step can also be carried out up or downstream. Our development laboratory is equipped with the best texture characterisation tools. We measure viscosity and gel strength in multiple ways to get closer to our customers’ and consumers’ use. Measurement can be done in raw materials or applications according to our customers’ needs.
There is no clear definition of clean label. AGI is open to decide with you the limits you are willing to apply and select the appropriate texturizers. We may consider the whole recipe to help you clean it.
All the products and processes created in our laboratories respect the HACCP, ISO 9001 and FSSC22000 standards and benefit from immediate upstream and downstream traceability thanks to our ERP management system. Furthermore, they are all suitable for Halal and Kosher foods.
Do not hesitate to ask us for our quality documents, they are always at your disposal.
The main challenge when you use texturizers is that their affinity with water is such that they can form lumps or fisheyes. Lumps are powder that is only hydrated on the external layer, which remains hard and difficult to disperse. It leads to still undissolved powder in the centre of the lump. On top of granular aspect of the product, you won’t get the appropriate functionality because of loss of product in the filters of your equipment. The texturizer needs to be fully dispersed to provide the expected texture.
To allow a good solubilisation, you can:
- add the powders little by little, under continuous agitation (vortex if possible)
- mix and/or premixing with another dry ingredient such as sugar/salt are normally used in industrial applications.
- Premix the texturizers in oil if there is some in the recipe. It will slightly delay the dispersion but is very efficient to prevent lumps.
- Recently, a granulation process has been adopted for hydrocolloid powders that also avoids lumping and helps with quick solubilization with very low shear. We have this technology available and can provide solutions.
Contact us for further information.
Yes, AGI products are from plants or seaweed origin. We can always help you fill in certificates as V-label.
All AGI products are Kosher. The certificate is available upon request.
All AGI products are Halal. The certificate is available upon request.
An E number means that an additive has passed safety tests and has been approved for use, and their safety is evaluated before they can be permitted for use in food. You can use the E number or the name (E410 or Locust bean gum for example).
Over the last years, AGI developed alternatives to food additives with E number using ingredients. This clean label range is named Helia.
Depending on products and volumes, we have bags or big bags packaging available.
We can do specific weight for bags, between 10 and 25kg, AGI meets your specific requests.