wegum – We produce premium quality and low cost stabilizers solution for your processed food

MISSION

we produce blends of hydrocolloids for processed food.
We like to listen the needs of our customers about texture and stability and to translate them into a dedicated crafted stabilizer. Smoothness – Bake stability – Shelf life stability – Particle suspension – No water migration – No syneresis: these and many others, are the features where we can help you. We base our strength on 3 pillars: service – quality – price

bakery

The bakery filling must keep the whole baked product fresh as the first day after production also after 5 months.

beverages

Beverages with neutral pH can be identified with flavored milk and with vegetable beverage like soy, rice almond milk

creams

Cooking creams made with Wegum DC stabilizers have broad stability in the most various conditions

desserts

The chemistry of carrageenan itself and with possible interactions with other added hydrocolloids

The bakery filling must keep the whole baked product fresh as the first day after production also after 5 months. This is our idea of stability. We can help you to produce a cream or a fruit filling that will not have any skin effect and doesn’t allow water migrations towards the dough. Industrial bakery filling must be easily pumpable having a tixotropic rheology: the filling has low viscosity during the dosage then recover the texture and body when deposited onto the dough. When this is the case there are several benefits during production and during the shelf life of the final bakery product.

Wegum BK a product family for:

fruit filling with super bake stable;
cream filling bake stable with fresh mouthfeel also after 5 months, without skinny effect.

Beverages with neutral pH can be identified with flavored milk (chocolate, strawberry, cereals…) and with vegetable beverage like soy, rice almond milk. There are several solution to avoid separation and sedimentation during the shelf life, the task is to offer a perfect stability associated to a specific mouthfeel, always avoiding gelation or slimy long textures. We can provide perfect stability with low viscosity (refreshing mouthfeel) or with a rich mouthfeel.

Wegum BV:

a product family of cost effective carrageenan for UHT flavored milk;
complete stabilizer and emulsifier for long shelf life or pasteurized dairy and vegetable (almond, rice and similar) beverages.

Wecel BV:

a product family of microcellulose for long shelf life dairy beverages and vegetable beverages (soy milk and other vegetables).

Cooking creams made with Wegum DC stabilizers have broad stability in the most various conditions (low pH, high alcohol levels, high heat treatment, microwaving). Vegetable whipping cream can be produced in different fat levels: regular (27%) or reduced (22%) using Wecel DC stabilizing both the liquid cream emulsion and the whipped cream and generates high overrun and good mouthfeel.

Wegum DC:

a product family ideal for stabilization of refrigerated cooking cream and whipping cream.

Wecel BV:

a product family suitable for ambient storage UHT creams.

The chemistry of carrageenan itself and with possible interactions with other added hydrocolloids, it would seem to be quite complex: we have translated this complexity into friendly blends, that along with a little of creativity by the food formulator can definitely create an high quality dessert.

Wegum HF: for hot filled desserts;

Wegum CF: for cold filled desserts.