ROKO is an expert in the processing of seaweeds and production of Agar, while also has developed formulations of different natural hydrocolloids systems for a wide range of applications.
Our products include Agar, Carrageenan, Pectin, Konjac Gum, Locust Bean Gum, Gellan Gum, Acacia Gum, Tara Gum, Xanthan Gum or Alginate, among others.
These hydrocolloids stand out for their stabilizing, gelling, thickening and texturizing properties.
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New product development is a major challenge that manufacturers face on a daily basis. Today's market demands continuous innovation in food products: new and improved textures, attractive and appetizing appearance, convenient presentation, formats adapted to today's lifestyle, healthier nutritional compositions, long-lasting products...
Hydrocolloids are macromolecules that are added to food for technological purposes, either to achieve an effect on texture, or to perform one or more functions within the food, such as stabilizing the emulsion, retaining water or keeping particles in suspension.
Many consumers wrongly associate additives and E-numbers with artificial products obtained by chemical synthesis. In turn, the term "chemical" is unfairly demonized, by associating it with substances that are not beneficial or even harmful to health.