Stabilizers are physical stability, chemical stability improver food additives

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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Phosphate

Mixed Phosphate,a food grade polyphosphates and food materials in a ratio to provide excellent performance in increasing the weight of seafood products, preventing freeze burn and suitable for flavor and texture improvement of seafood products, mainly fish and shrimp. Mixed phosphate also helps the factory to increase the profit by the weight gaining after usage of this product.

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Potassium Alginate

Potassium alginate is a chemical compound that is the potassium salt of alginic acid. It is an extract of seaweed. It is widely used in foods as a stabilizer, thickener, and emulsifier. Its use as a pharmaceutical excipient is currently limited to experimental hydrogel systems. The viscosity, adhesiveness, elasticity, stiffness, and cohesiveness of potassium alginate hydrogels have been determined and compared with values from a range of other hydrogel-forming materials. The effect of calcium ions on the rheological properties of procyanidin hydrogels containing potassium alginate and intended for oral administration has also been investigated.

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Potassium Bitartrate

Potassium bitartrate is a potassium acid salt of tartaric acid, a carboxylic acid. It is a byproduct of winemaking. It was first used by the Persian svientist Jabir ibn Hayyan in 800 AD.Potassium bitartrate crystallises in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles.It can be used with white vinegar to make a paste-like cleaning agent,used as a primary reference standard for a pH buffer,preventing sugar syrups from crystallising. It is used in baked goods, candies, crackers, confections, gelatins, puddings, jams and jellies, soft drinks, margarines, and frostings like gingerbread house frosting,used as a laxative,used to develop metals and change the color.

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Propylene Glycol Alginate

Propylene glycol alginate (PGA) is an emulsifier, stabilizer, and thickener used in food products. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.

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Sodium Carbonate

Sodium Carbonate is one of the prominent chemical manufactured by Shijiazhuang Taixu Biology Technology. It is also known as soda ash which is a white poweror fine grains, easily soluble in water. We offer sodium carbonate used as a raw material in the production of building glass, soap, papers and as a cleaning agent. Buy sodium carbonate from Shijiazhuang Taixu Biology Technology a popular chemical trader in overseas and domestic market. We supply chemicals at the highest quality and at the best market price.

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Sodium Stearoyl Lactate

Sodium stearoyl lactate is an organic compound used as a food additive. It is an emulsifier with a very high hydrophilic-lipophilic balance (HLB) and is therefore an excellent emulsifier for fat-in-water emulsions. It also functions as a humectant.

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Sorbitan Monooleate

Sorbitan Monooleate is a monoester of oleic acid and hexitol anhydrides derived from sorbitol.is an amber-coloured oily viscous liquid. It is used as an emulsifier in cosmetic and pharmaceutical ointments and creams. It is also used as a stabilizer in food products.It is also used as a co-emulsifier for lotions and other emulsions. Sorbitan Oleate is particularly suited to formulations that contain vegetable oils.

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Soy Lecithin

Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications.

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