Acacia Gum (Gum Arabic) is used as a thickener, gelling agent in food
Sodium Alginate Used as a thickener, gelling agent in food. Made from seaweed, seaweed.
Acts as a thickener/gel per product
Acts as a thickener/gel per product Low Acyl type, hard gel, clear and non-thermoreservible
Low Acyl type, hard gel, clear and non-thermoreservible
Gelatin gives a thick consistency. gel texture
Gelatin gives a thick consistency. gel texture Maiden Gel Strength 175-185
Gelatin gives a thick consistency. gel texture Maiden
Gel Strength 175-185
Gelatin gives a thick consistency. gel texture
Gelatin gives viscosity. create gel texture
Acts as a thickener/gel per product High Acyl type, soft, opaque and thermoreversible gel texture.
High Acyl type, soft, opaque and thermoreversible gel texture.
gelatin The special type is high transparency, non-yellowing and odorless. therefore suitable for use in soft gel formulations
It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (Ceratonia silliqua) and is used as a gelling agent in formulations and helps stabilize or increase the stability of emulsion.
It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (carob, Ceratonia silliqua), used to form a gel in the formula and to stabilize or stabilize the emulsion.
Hydroxypropyl Methylcellulose (HPMC) creates a gel, non-ionic. It is commonly used in a wide variety of foods.
Hydroxypropyl Methylcellulose (HPMC) creates a gel, non-ionic.
It is commonly used in a wide variety of foods.
Acts as a thickener/gel per product Viscosity 2000mPa.s. , Degree of Substitution 0.9 (emulsify, good acid and salt resistance)
Viscosity 2000mPa.s. , Degree of Substitution 0.9 (emulsify, good acid and salt resistance)
Acts as a thickener/gel per product Viscosity type 1000mPa.s. , Degree of Substitution 0.8 (emulsify)
Viscosity type 1000mPa.s. , Degree of Substitution 0.8 (emulsify)
Guar Gum
It is one of the thickeners in the Polysaccharides group. Viscosity: 18-100 mm2/s (10%, 30C)
It is one of the thickeners in the Polysaccharides group.
Viscosity: 18-100 mm2/s (10%, 30C)
Xanthan Gum, clear, for use in foods such as soups, provides shear thinning viscosity (when exerted the meat will become liquid)
Provides a viscous (gelling agent) in food.
It is one of the thickeners in the Polysaccharides group. Viscosity: 100-180 mm2/s (10%, 30C)
Viscosity: 100-180 mm2/s (10%, 30C)
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