Thickening agents

The key issue when processing gelling agents is cross contamination. Also known as stabilisers and thickeners, gelling agents are high molecular weight compounds - usually proteins such as gelatin, or complex carbohydrates like pectins, starches, alginates and gums. Their composition makes them difficult to process when wet, and cause difficulties when cleaning equipment in the processing line.

Hosokawa Micron is an expert in the design of complete systems for processing gelling agents: complete systems that will avoid cross contamination and minimise residue.

Collagen peptides


Meat proteins



Being a leader in mixing, drying & agglomeration technologies, Hosokawa Micron is constantly seeking for improvement, new technologies and new applications. Frequently, new developments take place in co-operation with our customers and with the use of our well equipped test station, where all our equipment is available at semi-industrial scale.


Test Centre

In our test and development centre we can test your product to determine the optimal process prior to final design.Learn more


Engineering Services

Hosokawa Micron offers you the extensive experience and superior competencies of our highly qualified engineering team, specialised in the design and development of powder process solutions.Learn more