Thickeners increases suspension viscosity food ingredients without altering taste

chemical-categories

Sodium carboxymethyl cellulose

Sodium carboxymethyl cellulose CMC CAS:9004-32-4 Sodium carboxymethyl cellulose (or CMC, carboxymethyl cellulose, cellulose gum, sodium CMC, cellulose sodium, carboxymethylcellulose sodium salt), is now a kind of cellulose with the widest range of application and the maximum usage amount. Sodium Carboxymethyl cellulose is the sodium salt of cellulous carboxymethyl ether and belongs to anionic cellulose ethers, in shape of white or light yellow powder. There are more and more approaches to application of Sodium Carboxymethyl cellulose in food production and different properties play different roles. Now, it has been widely used in various food industries such as cold drinks, frozen food, dairy products and fruit juice. Sodium Carboxymethyl cellulose food grade can compound with xanthan gum and guar gum to improve application performance as well as to sharply reduce production cost. SODIUM CARBOXYMETHYLCELLULOSE has good performance in acid resistance and stability. Especially in drinks, it has such properties as preventing drinks from precipitation and layering, improving the taste and enhancing heat resistance. As a thickening stabilizer, Sodium carboxymethyl cellulose food grade is also be used in the production of various kinds of compound emulsion stabilizer. For example, the compound of SODIUM CARBOXYMETHYLCELLULOSE, guar gum and carrageenan enables ice cream materials to have relatively high viscosity and to improve the emulsifying capacity of protein. It also makes the tissue structure of ice cream soft, fine and smooth, the taste lubricant, and the texture thick and dente, with relatively good melting resistance. In the production of ice cream, the use of Sodium Carboxymethyl cellulose helps to reduce the formation of ice crystals in large or medium par

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Soya Lecithin

We manufacture and export Soya Lecithin in China, including Soya Lecithin liquid and Soya Lecithin powder various grades, even including GMO Free grade, for food and industrial applications. The capability: 200mt/monthly. Welcome to contact us for more detail.

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Sucroglycerides

Sucroglycerides are a mixture of mono- and diesters of sucrose and fatty acids with mono-, di- and triglycerides from fat or oil. It is produced by reacting the sucrose and fat/oil together with or without the presence of a solvent. Usually the solvent is either dimethyl formamide, cyclohexane, isobutanol, isopropanol, or ethyl acetate. It is used as an emulsifier, stabiliser and thickener in many foods.

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Sucrose Ester of fatty acid

Sucrose Ester Of Fatty Acids are the mono, di and triesters of sucrose with edible fatty acids.Sucrose Ester of Fatty Acids occur as white to yellow-brown powdery or massive substances, or as colorless to red-brown, viscous resinous or liquid substances.It is used to stabilise soups, dairy desserts, mayonnaise and margarine. It can also be found in chewing gum, coffee and tea beverages with added dairy ingredients, and as a protective coating on some fresh fruit.

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Vital wheat gluten FOOD GRADE 75-80

  • Product:
    Vital wheat gluten
     
  • Model Number: 
    Food and Feed Use
     
  • Description: 

    Vital wheat gluten is extracted from high quality wheat flour. 

    Its protein content reaches up to 7580%, composed mainly of glutelin & prolamin

    providing relatively complete amino acids, 

    making it an excellent nutritional additiveGluten is very sticky, 

    and can be used as a highly efficient adhesive.

    Application: 
    In flour industry, it is a kind of pure natural additive to the flour of strength difference, the tailored flour of being used to produce bread powder, dumpling powder, the powder of convenience noodle and vermicelli powder, with improvement the baking quality of product, steam to boil quality, edible quality and nutrition value. 
    In food industry, it may make the various food that gathers nutrition, health care and convenience in one body. 
    In forage industry, it may replace partial a-melts starch as binder, in young eel and young turtle forage. It may at the same time replace partial fish meal as the source of egg white, and makes the composition of amine base acid more reasonable. 

    Specification: 
    Protein(% N 5.7 on dry basis): 75.0%min 
    Moistrue: 9% max 
    Fat: 2.0% max 
    ASH: 1%max 
    Water Absorption: 150%min 
    Mesh size: 95%min through 200um. 
    Heavy metals (As Pb) 5PPM max 
    The goods does not contain Melamine 

    Package: 
    In 25kg/kraft bags or according to customer's requirements.  

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Wondergel (Spreadable Agar-Agar) FOOD GRADE <90%

Spreadable Agar-agar Type WONDERGEL is a unique functional ingredient obtained by transforming the rigid structure of native agar-agar with no chemical treatment to give a softer and creamy texture while still maintaining the natural benefits of seaweed fiber.

WONDERGEL is an excellent alternative for partial or total replacement of traditional animal-based gelling agents and other expensive hydrocolloids to provide a particularly delicate and succulent mouthfeel with smooth thixotropic flow.

Common applications for WONDERGEL are for preparation of Thermoreversible Cake glaze, Decorative Piping Gel, Yogurt, cream fillings & custards, soft creamy instant puddings etc.

 

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Xanthan Gum

Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder.

Xanthan gum can be widely used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on.

Xanthan gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of food and beverage products. Xanthan gum can also extend the shelf life of products, simplifying the filling and sterilization during the course of production.

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carboxymethyl cellulose FOOD GRADE >99.5%

Carboxymethyl Cellulose Description:

Product Name: Sodium Carboxy Methyl Cellulose

Synonyms: carmellose, E466, cellulose gum

Grade: Food grade

CAS No.: 9004-32-4

M.F.: [C6H7O2(OH)2CH2COONa]n

M.W.: 264.204

Food grade CMC produced by Fortune Biotech is featured by high acid-tolerance, high salt-tolerance, high transparency, few free fiber, few gel granule, fast dissolving speed. Good solution fluidity after dissolving. Molecular distribute uniformly. Purity is more than 99.5% to prevent the food from influence of other substances.

Product Model & Specifications (In accordance with GB1886.232-2016)

Items             Model

FL9

FM9

FH9

FVH9-1

FVH9-2

FVH9-3

FVH9-4

FH10

1% Soln. brookfield viscosity  (mPa.s)

 

 

200-500

500-2000

2000-3000

3000-4000

≥4000

 

2% Soln. Viscosity

(mPa.s)

25-400

400-2000

 

 

 

 

 

25-400

Degree of substitution

≥0.92

≥0.92

≥0.92

≥0.90

≥1.0

Purity    (%)

≥99.5

Chloride  (%)

≤0.5

Sodium glycolate (%)

≤0.4

pH

6.0-8.5

Loss on drying   (%)

≤8

Na  (%)

≤12

As  (mg/kg)

≤2.0

Pb  (mg/kg)

≤2.0

Total plate count  (cfu/g)

≤500

Mould & yeast   (cfu/g)

≤100

E.coli          (cfu/g)

Not detected

Salmonella      (cfu/g)

Not detected

Staphylococcus aureus

(cfu/g)

Not detected

Applications:

1). Increase water retention in food to prolong self-life.

2). Film formation in fried food to reduce fat absorption.

3). Thickening agent.

4). Reduce ice crystals formation in frozen foods.

5). Increase chemical, thermal, and light stability in food.

Package:

25kg/kraft bag ,or 1000kg/jumbo bag

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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. 

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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. 

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