Prepared Foods

At Gelymar, we provide innovative textural solutions for a variety of prepared foods, including gelled desserts, salad dressings, sauces, and more.

Our solutions, based on carrageenans, alginates, and other hydrocolloids, are designed to enhance product quality, texture, and stability, delivering the right response to consumer expectations.

Main Applications

Water-Gelled Desserts

Ideal solutions for achieving water-based gelled desserts with textures ranging from soft and creamy to firm and elastic, with excellent liquid control. Our products maintain their texture at room temperature without requiring refrigeration.

Fruit Preparations

Excellent suspension of fruit, whether micronized or in pieces, maintaining a homogeneous texture and the appropriate consistency for incorporation into various preparations like yogurt, ice creams, bakery products, among others. Our products stand out for delivering high transparency, shine, and excellent flavor release.

Jams

Our products provide a wide variety of textures, allowing for the creation of products from fluid to highly firm gelled jams, with excellent water retention, shine, and transparency. The flavor release is distinct.

Vinaigrettes

High stability and particle suspension. We can produce liquid products with body and phase separation, or semi-permanent emulsions that allow the flavors of the vinaigrette to combine throughout a meal without separating.

Dressings

Our products adapt to cold or ambient temperature emulsion processes. They provide high stability to emulsions throughout the product's shelf life. They are notable for contributing great creaminess, body, consistency, spreadability, and shine. Additionally, they tolerate extrusion through packaging very well.

Sauces

High stability and particle suspension, providing the required body for each type of sauce, whether sweet or savory. They tolerate acidification at high temperatures or cold at the required pH.