Gums And Thickeners And Emulsifiers

Product Details:

In production, sodium alginate is extracted from brown algae and is the sodium salt of alginic acid. It is highly viscous and is often used as an emulsifier and a gellingagent. These properties give sodium alginate a variety of uses in many industries
Sodium Alginate is a natural polysaccharide product extracted from brown seaweed that grows in cold water regions. It is soluble in cold and hot water with strong agitation and can thicken and bind. In presence of calcium, sodium alginateforms a gel without the need of heat.
Pharmaceutical. Alginic acid is used in several pharmaceutical applications.Alginic acid is compounded into tablets to accelerate tablet disintegration for a faster release of the medicinal component. Alginate forms a gel in the highly-acidic stomach and protects the stomach mucosa.
As a plant derived ingredients, Alginates, including Sodium Alginate E401, calciumAlginate and Propylene Glycol Alginate, are general recognized as halal. Sodium Alginate E401 is a popular halal ingredient used in food and beverage. ... Halal is an Arabic word meaning lawful or permitted

Product Details:

Xanthan gum serves two primary purposes: As a thickening agent: It is added to toothpaste and some other products to keep them uniformly thick. It is also used in industry, for example, helping to thicken drilling oil. As an emulsifier: Its ability to bind moisture means it can prevent products from separating.

Additional Information:

• Packaging Details: AS PER CUSTOMER REQUIREMENT

Product Details:

Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.
PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol

Product Details:

Xanthan Gum (Imported) is Food grade widely used as water based Thickeners, Stabilizers, Emulsifiers in Food & other industry as following:

1. Food
2. Water gels
3. Oil industry
4. Cosmetics
5. Pharma product
6. Textile

Product Details:

Carboxymethylcellulose calcium is the calcium salt of carboxymethylcellulose and is used commonly as an FDA-approved disintegrant in pharmaceutical manufacturing. Disintegrants facilitate the breakup of a tablet in the intestinal tract after oral administration.

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Polyglycerol esters (PGE), propylene glycol esters (PGMS), stearoyl lactylates, sucrose esters, sorbitan esters and polysorbates are the most common foodemulsifiers derived from fatty acids. PGE are used in cakes and icings, margarine and salad oils, while PGMS main application is whippable toppings.

Product Details:

Sodium stearoyl-2-lactylate is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks.

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Monoglycerides are dispersible in water only in the presence of co-emulsifiers (sodium salts of fatty acids). However, because of difficulties of separation, pure mono- ordiglycerides are not used as a food ingredient. Also available are purer ''''distilled monoglycerides'''' with a monoester content of 90–95%.

Product Details:

Gellan gum is a food additive typically used to bind, stabilize, or texturize processed foods. It's similar to other gelling agents, including guar gum, carrageenan, agar agar, and xanthan gum. ... Gellan gum also works as a plant-based alternative to gelatin, which is derived from animal skin, cartilage, or bone

Product Details:

xanthan gum is a biosynthetic gum in off-white or canary yellow powder with starch as main raw material. Under specific culture medium, pH value, oxygen quantity and temperature, xanthan gum is the macromolecular polysaccharide polymer prepared by xanthomomas through refining, drying and grinding. The food-grade xanthan gum sold by the company can be widely used in foods, drinks, fodders and pet foods as salt-tolerant and acid-proof thickener, efficient suspended emulsifier and hyperviscous filler, which could obviously enhance products’ water retaining capacity, shape-preserving capacity and freeze-thaw stability, improve taste and prolong products’ shelf life as well. Industrial-grade xanthan gum can be widely applied in petroleum drilling, printing & dyeing, oil paint and coating; and in papermaking industry, it could obviously help to thicken and stabilize.

Product Details:

Tara gum is used in food because it acts as a thickening, stabilizing, and gelling agent, which improves the texture of the product.
Tara gum is found in bakery products, dairy products, desserts, frozen desserts, water jellies, meat based products, fruit preparations, low sugar jam and jelly, noodles, and sauces.Tara gum is a hydrocolloid used as a thickener, stabilizer, and gelling agent in food products. Also called the Peruvian carob or Caesalpinia spinosa, tara gum is a white or yellow powder which is soluble in hot water and partially soluble in cold water.

Additional Information:

• Packaging Details: as per customer requirement

Product Details:

IAMPURE Locust bean gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree and used as a thickening agent (gelling agent) in food technology.

Additional Information:

• Production Capacity: 12 MT
• Delivery Time: IMM

Product Details:

Locust bean gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a thickening agent and a gelling agent used in food technology. Locust bean gum is a galactomannan vegetable gum extracted from the seeds of the carob tree, mostly found in the Mediterranean region. The long pods that grow on the tree are used to make this gum. The pods are kibbled to separate the seed from the pulp. The seeds have their skins removed by an acid treatment. The deskinned seed is then split and gently milled. This causes the brittle germ to break up while not affecting the more robust endosperm. The two are separated by sieving. The separated endosperm can then be milled by a roller operation to produce the final locust bean gum powder.

Locust bean gum occurs as a white to yellow-white powder. It consists chiefly of high-molecular-weight hydrocolloidal polysaccharides, composed of galactose and mannose units combined through glycosidic linkages, which may be described chemically as galactomannan. It is dispersible in either hot or cold water, forming a sol having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of sodium borate.

Product Details:

Premium Ingredients provides a wide range of stabilizers based on hydrocolloids such us xanthan gum, gellan gum, CMC, pectin, etc. for the based on fruit juice production of low and high viscosity beverages.

Based on guar gum and CMC.

Stabilizers for Fruit Juice-based BeveragesBased on xanthan gum,gellan gum, CMC, pectin, etc
 
Benefits

Optimizing sensory properties, flavor release and texture profiling.

Ensure the stability of the drink during its shelf life.

Suggesting alternative processes and process parameters.

Mouthfeel enhancement.

Excellent particle and pulp suspension.

Delays or prevents phase separation.

Product Details:

Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system.

Product Details:

Stabilizer and Emulsifier Integrated Systems Premitex ®
XLH-16016 Premitex ® XLH-15019
Premium Ingredients provides a wide range of stabilizer and emulsifier systems for different types of ice cream like low, medium and full fat ice cream. 

Premitex® XLH-16016 • Stabilizer emulsifier blend for medium/ full fat ice cream (from 6 to 10%). • Good overrun. • Excellent melting properties. • Uniform air cell distribution. • Rich creaminess. • Good mouthfeel. • Heat shock stability. • Good scoop ability . • No wheying off.

Product Details:

Carrageenans or carrageenins are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds

Carrageenans are commercially important hydrophilic colloids (water-soluble gums) which occur as matrix material in numerous species of red seaweeds (Rhodophyta) wherein they serve a structural function analogous to that of cellulose in land plants.

Product Details:

Agar or agar-agar is a jelly-like substance, obtained from red algae. Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.

Product Details:

Food Grade Excellent Quality Guar Gum Powder. Known for emulsification, preservation, and water retention, it has heaped words of intense praise in the market. Used as a thickening, gelling, and a binding agent, the range of the guar gum food grade offered by us is highly acclaimed among the client-base we have accomplished to gain.

Some food products in which guar gum powder is used:

Ice Cream, soft drinks concentrates, puddings

Chocolate milk, flavoured milks

Jams, jellies, fruit spreads, jelly sweets

Bread, biscuit and other baked foods

Ham and sausages

Soft cheese and cheese spreads

Canned or retorted food of fish and meat

Myonnaise, ketchup, sauce and dressings

Noodles and pasta

Product Details:

We would like to bring to your attention some of the nutritional benefits of using Tara Gum as a stabilizer in various food, pharma, and nutraceutical applications:
 
- Tara Gum is a soluble dietary fiber, which means it has positive effects on the human metabolism. Soluble fibers help regulate the digestive process and the absorption of nutrients into the body. In other words, Tara Gum is not only digestible, but it actually aids in digestion due to its high fiber content!
 
- Tara Gum is low in calories, and can be used as a fat replacer in many food applications. This is why it is currently being used in many low-fat dessert and frozen food applications.
 
- Tara Gum is both allergen-free AND gluten-free, so it is a suitable ingredient for those who are gluten intolerant.
 
- Tara Gum is currently being used in some nutraceutical applications as a stabilizer in protein powders and dietary supplements. This proves that the product has been approved by nutritionists as a suitable ingredient for dietary supplements; therefore, it is a safe and healthy ingredient. Please see the attached product that contains Tara Gum in its ingredient list.
 
Moreover, we offer CERTIFIED ORGANIC and FAIR TRADE CERTIFIED TARA GUM. This proves our dedication to producing a 100% natural and socially responsible product.
 
For all of the above mentioned reasons, Tara Gum is a safe and healthy option as a hydrocolloid. For more information on the nutritional profile or superior properties of Tara Gum, please do not hesitate to contact us.

Product Details:

Saccharin. Saccharin is non-nutritive sweetener and considered to be low calorie substitute for cane sugar. ... Thesoluble saccharin (in water) is called Sodium Saccharinwhereas insoluble saccharin is called Insoluble Saccharin.

Product Details:

Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties

Product Details:

DATEM is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.