Stabilizers

Gluten

Gluten is a protein composite found in foods processed from wheat and related grain species.It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.It is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains.Gluten forms when glutenin molecules cross-link to form a sub-microscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix.

Pectin

pectin is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.

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.

Span-60

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Gellan Gum

Gellan Gum is used primarily as a gelling agent, alternative to agar, in microbiological culture.

Gum Ghatti

Gum Ghatti is the amorphous translucent exudate of the Anogeissus Latifolia tree of the Combretaceae family. The tree occurs throughout the greater part of India; more commonly in the dry deciduous forests. It is a large erect deciduous tree, 9-15 meters (sometimes 24 m) with a smooth light colored bark.

2,4-Xylenol

2,4-Xylenol is used in antioxidants, stabilizers, intermediate for pressure sensitive inks and photoresists.

Agar powder

Agar Powder is chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii. It can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and other desserts, as a clarifying agent in brewing, and for paper sizing fabrics.

Glucomannan

Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. Glucomannan is a food additive used as an emulsifier and thickener. Products containing glucomannan, marketed under a variety of brand names, are also sold as nutritional supplements for constipation, obesity, high cholesterol, acne vulgaris and type 2 diabetes. Though there is some clinical support for potential health benefits, the U.S. Food and Drug Administration (FDA) has not approved any product containing glucomannan for the treatment of these medical conditions.

Acacia gum