Gelling Agent provides texture shape structure foods

Gelling

Agar Agar Food Grade (China Grass) FOOD GRADE <90%

Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent.

Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at

80°C to 98°C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.

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Agar Agar Food Grade Strips FOOD GRADE <90%

Agar Agar Food Grade is also available in the form of strips packed in 25 gram with Red Ribbon tied at both ends, in 2 kg cartons containing 80 packets.

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Ammonium Alginate

Ammonium Alginate is used as a gelling agent,emulsifier and thickener in food additives.It is also a cosmetic chemical.

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Amylose

Amylose is a linear polymer made up of D-glucose units.It is made up of alpha(1->4) bound glucose molecules.It is one of the two components of starch.Amylose is important in plant energy storage. It is less readily digested than amylopectin.It is also an important thickener, water binder, emulsion stabilizer, and gelling agent in both industrial and food industries.

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Calcium Alginate

Calcium alginate is the Calcium salt of alginic acid.It is used for entrapment of enzymes and forming artificial seeds in Plant tissue culture.It can be used to produce an edible substance.It can be incorporated into wound dressings.

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Carrageenan

Carrageenan is a common ingredient in many foods, such as milk products like yogurt or chocolate milk.Carrageenans are used in a variety of commercial applications as gelling, thickening, and stabilizing agents,food products, and in pharmaceutical formulations, cosmetics,mining.

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Carrageenan FOOD GRADE

Carrageenan (also called carrageen gum) is a kind of natural polysaccharide hydrophilic gum extracted from the sea plant red seaweed. It is usually in the form of white or bit yellow powder, free of smell or taste. Carrageenan gel is heat reversible. Carrageenan can melt into solution after being heated and the solution can coagulate into gel after being cooled. Carrageenan has good water-solubility. It begins to melt at 70°C and completely melts at 80°C. It also has good stability, long-term placement may not reduce the intensity and viscosity. It does not hydrolyze in neutral and alkaline solution, even being heated. When used in combination with konjac gum, locust bean gum and xanthan gum, it can functions as strong coordinator and reinforce, distinctly altering the gel characteristics and making the gel elastic and water-keeping. Carrageenan is extensively applied in food, medicine, chemical industry for daily supplies, biological chemistry, building paints, textile printing and agriculture. In food industries, Carrageenan is widely applied in the field of the food industries and daily chemistry industries and medical research etc. In daily chemistry industries, it can be used to the agent for toothpaste, detergent, cosmetics and air clarifier agent and so on.

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Gelatin

Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt.

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Gum Tragacanth

Gum tragacanth is used in incense making as a binder to hold all the powdered herbs together.It is used in veg-tanned leatherworking as an edge slicking and burnishing compound and is occasionally used as a stiffener in textiles.

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Locust Bean Gum

Locust Bean Gum is used as a thickening agent and gelling agent in food technology.It is used to sweeten foods and as a chocolate substitute. It is also used in non-edible products such as pet foods, mining products, paper making, and to thicken textiles. It is used in cosmetics and to enhance the flavor of cigarettes.

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