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Prevents sedimentation and enhances mouthfeel in Ready-To-Drink (RTD) black and green tea exports.
Crucial for Sri Lanka's coconut export industry, preventing phase separation in canned coconut cream.
Maintains uniform pulp distribution in mango, passion fruit, and mixed tropical fruit nectars.
Optimized for traditional Sri Lankan buffalo curd and modern yogurt production for a creamy, syneresis-free finish.
Sri Lanka is a global powerhouse in coconut products. Desiccated coconut, coconut cream, and liquid coconut milk are major export earners. However, coconut milk naturally separates into water and fat layers. Our tailored compound thickeners act as powerful emulsifiers and stabilizers, ensuring that canned and UHT coconut milk produced in Kurunegala and Puttalam factories maintain a smooth, uniform texture throughout their shelf life, meeting the high expectations of European and North American buyers.
While traditional orthodox tea remains a staple, the modern Sri Lankan beverage market is pivoting towards Ready-To-Drink (RTD) iced teas, flavored milk teas, and botanical infusions. These products require specific viscosity modifiers to provide a premium mouthfeel without masking the delicate flavor profile of Ceylon tea. Furthermore, suspending agents are critical for trending beverages containing aloe vera bits or basil seeds, which are highly popular in the local market.
Sri Lankan Buffalo Curd (Mee Kiri) is a cultural staple. As dairy production scales up in the Nuwara Eliya and Ambewela regions, commercial dairies require stabilizers to mimic the traditional firm texture while extending shelf life and preventing whey syneresis during transport across the island's varying altitudes and temperatures. Our dairy-specific compound thickeners ensure a consistent, creamy yield.
The fast-paced urban lifestyle in Colombo has driven the growth of the bakery and convenience food sector. Traditional Sri Lankan snacks (short eats) require stable savory fillings that do not boil out during frying or baking. Our heat-stable compound thickeners provide excellent bake stability for spicy meat and vegetable fillings, as well as providing the perfect viscosity for bottled chili and sweet & sour sauces manufactured for both local retail and export.
Guided by the spirit of "Technology, Innovation, Integrity, and Progress," Tellcan continuously explores emerging market demands and pursues excellence.
Committed to refining services and exceeding client expectations, Tellcan strives to create mutual value and achieve win-win partnerships.
To innovate tirelessly, serve diligently, and fulfill the evolving needs of clients worldwide, establishing secure supply chains.
High-viscosity Xanthan and CMC compound. Ideal for Sri Lankan hot sauces, ketchup, and savory condiments requiring excellent cling and shear-thinning properties.
Carrageenan-based stabilizer system designed for flavored milk and UHT dairy drinks. Prevents cocoa powder sedimentation in chocolate milk.
Thermoreversible gelling agent compound. Enhances the bake stability of fruit jams and cream fillings used in local bakery chains and biscuit manufacturing.
Agar and Pectin blend tailored for the growing vegan market. Perfect for setting plant-based desserts, jellies, and confectionery without animal-derived gelatin.
Specialized emulsifying thickener for the coconut industry. Ensures zero fat ringing and long-term emulsion stability in high-fat coconut cream exports.
Pectin-based compound for clear fruit juices. Provides a rich mouthfeel to clarified apple and grape juices without adding unwanted turbidity.
Guar gum and modified starch blend. Enhances the elasticity, chewiness, and rehydration time of instant noodles produced in local industrial zones.
Water-binding hydrocolloid system for processed meats. Improves sliceability and reduces cooking loss in sausages and deli meats tailored for the Sri Lankan market.