Ice creams Sorbets...	Pastries Sugar confectionnery...	Delicatessen Cooked meat Vegetable & fish soups dehydrated soups & sauces...	Fruit juices chocolated drinks Dairy products & dehydrated drinks...

Since 1919

SUPRAGUM is an essential additive for the production of ice cream, cooked meats, pastries, biscuits, syrups, dairy produts & ready-made meals... SUPRAGUM is a natural raw material, made solely from vegetable colloids, containing neither starch nor gelatine, nor any other kind of product or additives.
	Properties : SUPRAGUM improves quality and consistency of production. Prevents separation, lends substance, smoothness and bulk. Gives a soft creamy appearence. Improves shelf life through better retention of liquids. Increases the volume of a product. Provides a high and constant viscosity, is odourless, flavourless and tasteless.

The compelling qualities of SUPRAGUM SUPRAGUM is a white powder of great purity without taste nor smell, has indefinite storage in dry conditions, has economy of usage - only a tiny quantity is needed to achieve the required result ( 3 to 10gr of SUPRAGUM per kg of product ).

S.A.R.L. TASSY et Cie

Impasse de la batterie du Roucas Blanc
13007 Marseille
France

Tel. : +33/491 22 18 90   Fax : +33/491 77 30 78