chemical-categories

pectin FOOD GRADE

Pectin is one of the most versatile stabilizers available. Product and application development by the major Pectin producers has over the years resulted in a large expansion of the opportunities and applicability of Pectin.

Pectin is a key stabilizer in many food products.

Pectin is a natural component of all edible plant material. 

Pectin is located in the plant cell walls and in a layer between the cells called middle lamella. Pectin gives firmness to the plants and influences growth and water household. 

Pectin is a soluble dietary fiber. Pectin is a polymer of galacturonic acid and with that an acidic polysaccharide, and Part of the acids are present as methyl ester. Pectin was discovered in the nineteenth century, and has been used at home and in industry for many years.

gelatin FOOD GRADE

Gelatin or gelatine is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products.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 most gummy lollies as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt.Household gelatin comes in the form of sheets, granules, or powder.Instant types can be added to the food as they are;Others need to be soaked in water beforehand.
Composition and properties 
Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish.During hydrolysis, the natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily.Its chemical composition is, in many respects, closely similar to that of its parent collagen.Photographic and pharmaceutical grades of gelatin are generally sourced from beef bones. 

AgarAgar FOOD GRADE

Agar-Agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell membranes of some species of red algae, primarily from the genuses Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.

application:

Agar-Agar plays a special important role in industry. The concentration of Agar Agar can still form quite stable gel even the concentration fall to 1%.It is the necessary raw material of food industry, chemical industry and medical research.
Agar Agar owns useful and specific characters: physical and chemical property are concretion, stability, can form complex together with other substances, can be used for thickener, coagulator, suspension agent, emulsifier, antistaling agent, and stabilizer. The detailed applications are as follows.

Ammonium Bi Sulphite

We are leading Manufacturer and exporters of Ammonium Bi Sulphite. We are an ISO 9001-2008 company following all standard strictly to maintain our quality of products. Our in house lab and QC department  is strong in equipment, knowledge and system to meet the international standards We offer a wide assortment of high quality Ammonium Bi Sulphite . Further, these chemicals are manufactured  with international standard of manufacturing facility. We offer these chemicals in varied packing size containers depending on coustomer requirement. We manufacturer a wide range of Ammonium bi sulphite.the product is Catalyzed and stabilized and approved internationally. We have both catalyzed and non catalyzed ABS and purity ranging from  60% to 70%. We enjoy good market share in local market also in the international market. 

guar gum FOOD GRADE

Guar gum,also called guaran,is a galactomannan.It is primarily the ground endosperm of guar beans.It can be used in various multiphase formulations:as an emulsifier because it helps to prevent oil droplets from coalescing,and/or as a stabilizer because it helps to prevent solid particles from settling.
Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches. 
Guar gum is more soluble than locust bean gum and is a better stabilizer,In water, it is nonionic and hydrocolloidal. It is not affected by ionic strength or pH, but will degrade at pH extremes at temperature (e.g. pH 3 at 50 °C).It remains stable in solution over pH range 5-7. Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. It is insoluble in most hydrocarbon solvents.

Glycerol Monostearate

Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier. GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products.

Glycerol monostearate

Glycerol monostearate is an organic molecule used as an emulsifier.It is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents ,a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products.

calcium pyrophosphate

calcium pyrophosphate is a chemical compound formed by the reaction of pyrophosphoric acid and a calcium base.It is commonly used as a anti-caking agent in food industry.

Glycerine Monostearate

Glycerol monostearate is an organic molecule used as an emulsifier. It is a glycerol ester of stearic acid. It occurs naturally in the body as a by-product of the breakdown of fats, and is also found in fatty foods. Glycerol monostearate is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products. It is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture.

carrageenan FOOD GRADE

Carrageenan 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 heated reversible.Carrageenan can melt into solution after being cooled.Carrageenan has good water-solubility.It begins to melt at 70℃ and completely melts at 80℃.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 reinforcer,distinctly altering the gel characteristics and making the gel elastic and water-keeping.