Gelling Agent provides texture shape structure foods

chemical-categories

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.

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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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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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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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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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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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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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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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