Thickeners increases suspension viscosity food ingredients without altering taste

chemical-categories

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.

Properties Suppliers
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.

Properties Suppliers
polyglutamic acid Technical >90%

Gamma Poly-glutamic acid (γ-PGA) is a natural occurring, multi-functional, and biodegradable biopolymer. It is produced through fermentation by Bacillus subtilis using glutamic acid. PGA is consists of glutamic acid monomers crosslinked between α-amino and γ-carboxyl groups, and the molecular weight of PGA is usually between 500~5,000 kDa. It is water-soluble, edible and non-toxictowards human, and is environment friendly. It has broad applications in the fields of medicine, food, cosmetics, and water treatment.

Properties Suppliers
sodium carboxy methyl cellulose Purified

Sodium carboxymethyl cellulose is a natural polymer with wide application.

 

CMC  is white or slightly yellowish fibrous powder, or white powder in appearance. It is odorless, tasteless, non-toxic, easily soluble in cold or hot water to form colloid and the solution is neutral or slightly alkaline. Sodium carboxymethyl Cellulose's aqueous solution has many excellent properties such as film-former, thickening, dispersing, suspending, adhesive, colloid protecting and water-retaining.

 

Due to its properties , CMC has widely used in food, pharmaceuticals, toothpaste, papermaking, oil drilling muds, textile chemicals, paint and construction, ceramic glaze, detergent, personal and skin care products, battery, welding electrode, iron ore pelletized, wall paper adhesives, etc..

Properties Suppliers
xanthan gum FOOD GRADE 99%min

Specification: FCC 40mesh/80mesh/200mesh

Package: 25kg carton/ 25kg bag

Loading: 15mts/20'fcl/ 19mts/20'fcl

Properties Suppliers
xanthan gum food grade 100% FOOD GRADE

Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. 

 

        In foods, xanthan gum is most often found in salad dressings and sauces. It helps to stabilize the colloidal oil and solid components against creaming by acting as an emulsifier. Also used in frozen foods and beverages, xanthan gum creates the pleasant texture in many ice creams. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages.

Properties Suppliers

1...23456