Xanthan gum is used in foods such as soups to provide shear thinning (thickening) properties.

Non-Clear (Opaque) texture

Calcium Alginate (E404) Made from seaweed, a seaweed.   

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.

Carrageenan (80 Mesh, High Gel Strength, Super Clear Gel): 80 mesh carrageenan with COA-confirmed 94.1% transparency for clear gels. Food-grade powder for gelling, thickening, stabilization, and water-binding systems.

Xanthan gum is used in foods such as soups to provide shear thinning (thickening) properties.

Clear/Transparent texture

Alginic Acid (Alginate) produced from seaweed, a seaweed.

Low Ester type from Sunflower

Agar-agar is used as an ingredient in sweet foods such as jelly, jelly by mixing with water and boiling. Agar-agar contains 80% fiber, which helps the body to excrete easily.

Gel Strength 1000-1100g/cm3 Suitable for use in Jelly Candy formula or formula that requires high gel viscosity.