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Organic Thickener

Thickeners are used to increase the viscosity in the recipe without changing other properties. The food thickens by binding water and/or is given a creamy consistency.
In our organic sector, chemically modified thickeners are generally excluded. We always work without genetic engineering, as well as exclusively with purely physically processed organic certified raw materials such as starch flour, locust bean gum, guar gum, potato fibers, chicken protein, gelatine, pectin, agar agar, etc.
Benefit from our organic experience and forget about declaration concerns regarding complicated regulations.
Get more information and advice on the individual organic ingredients, including free trial samples:

Pectin, for organic recipes
Pectin, for organic recipes
  • binding and improving consistency, even without sugar
  • broadband/universal gelling properties
  • according to EU Bio VO 834/2007 and InfoXgen is the usage in the production of organic food allowed
Organic agar agar powder
Organic agar agar powder
  • neutral in taste
  • binding and thickening agent
  • very high gel strengh – stronger than gelatine
  • vegetarian, botanical origin
Organic guar gum powder
Organic guar gum powder
  • thickener, texture
  • higher viscosity
  • delay and prevention of crystallisation
Organic locust bean gum
Organic locust bean gum
  • thickener, texture
  • vegan replacement for gelatine
  • neutral in taste
Organic gelatine powder
Organic gelatine powder
  • Thickening, consistency, binding
  • extra bright and clear quality, neutral smell
  • easy handling due to free-flowing "crystal quality"
Organic egg white powder
Organic egg white powder
  • binding agent, water retention, consistency
  • easy handling, no worries about microbiology
BIO-Kartoffelfasern
BIO-Kartoffelfasern
  • - sehr gute Wasserbindung -> länger frisch!
  • - hoher Ballaststoffanteil -> speziell für Low-carb-Ernährung
  • - verbessert Textur und Viskosität
  • - glutenfrei
BIO-Zuckerrübenfasern
BIO-Zuckerrübenfasern
  • sehr gute Wasserbindung --> länger frisch!
  • hoher Ballaststoffanteil - speziell für Low-carb-Ernährung
  • verbessert Textur und Viskosität
Organic apple fibers
Organic apple fibers
  • very good water binding --> longer fresh!
  • high fiber content - especially for low-carb nutrition
  • improves texture and viscosity
BIO-Roggenmalz Quellmehl
BIO-Roggenmalz Quellmehl
  • dunkle braune schwarze Farbgebung, Färbung, Farbe
  • Verdickungsmittel, Bindemittel
  • Geschmack/Aroma nach Karamell
Organic skimmed milk powder
Organic skimmed milk powder
  • comfortable to use
  • excellent solubility and taste
Organic Maltodextrin DE19
Organic Maltodextrin DE19
  • neutral carrier
  • gives energy through carbohydrates
  • improvement of viscosity and mouthfeel
Organic potato starch superior
Organic potato starch superior
  • binding and improving consistency
  • achieving the desired extrusion properties
Organic corn starch native
Organic corn starch native
  • thickening, consistency, binding
  • thin boiling with thickening effect
Organic waxy corn starch
Organic waxy corn starch
  • thickening, consistency, binding
  • forms no skin
  • stable over temperature change
BIO-Weizenstärke nativ
BIO-Weizenstärke nativ
  • Verdickung, Konsistenz, Bindung
  • bringt feine Krume bei Backwaren
Organic wheat gluten
Organic wheat gluten
  • adjusting the protein content
  • improves the structure and the body of baked products
  • causes fine-pored, fluffy dough
Citric acid crystalline, for organic recipes
Citric acid crystalline, for organic recipes
  • Rounding off the taste
  • better colour retention of the fruit
  • According to EU Bio VO 834/2007 (Infoxgen catalogue of operating materials), permitted in the production of organic food
Ascorbic acid, for organic recipes
Ascorbic acid, for organic recipes
  • preservative properties -> improves shelf life
  • improves swelling and taste properties of flour
  • approved for use in organic recipes (according to EU Bio VO 834/2007, Infoxgen operating materials)