| Guar Gum | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Guar gum, a natural polysaccharide, is the ground endosperm of the seed of plant Cyamopsis tetragonolobus. it is widely used to improve the quality of food products.products. Guar gum is white to cream-white in color, free flowing powder, almost odorless,...view more Guar gum, a natural polysaccharide, is the ground endosperm of the seed of plant Cyamopsis tetragonolobus. it is widely used to improve the quality of food products.products. Guar gum is white to cream-white in color, free flowing powder, almost odorless, it readily disperses and dissolves in cold and hot water to form viscous solution and is mainly used as a thickener in food products. view less | |
| Guar Gum | Wuhan Golden Wing Industry & Trade Co., Ltd | Guar Gum disperses readily in cold or hot water to form a pseudoplastic solution. This product is compatible with most other hydrocolloids and water-soluble polymers. Guar Gum has a viscosity of 6000 mpa ·s, a loss on drying (105℃, 5h) of 14.4% and has ...view more Guar Gum disperses readily in cold or hot water to form a pseudoplastic solution. This product is compatible with most other hydrocolloids and water-soluble polymers. Guar Gum has a viscosity of 6000 mpa ·s, a loss on drying (105℃, 5h) of 14.4% and has the molecular formula: (C35 H49 O29)n. view less | |
| Guar Gum | Foodchem International Corporation | Guar Gum is an extract of the guar bean. It appears as a free-flowing, off-white colored, coarse to fine ground powder. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. It is also used in dairy produ...view more Guar Gum is an extract of the guar bean. It appears as a free-flowing, off-white colored, coarse to fine ground powder. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. It is also used in dairy products, it thickens milk, yogurt, kefir, and liquid cheese products. It can also help maintain homogeneity and texture of ice creams and sherbets, and it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchup and others. This product is also used in dry soups, instant oatmeal, sweet desserts, canned fish, sauces, and frozen food items. view less | |
| Guar Gum | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Guar Gum is a free flowing powder that is derived from the guar bean. It is used as a binding agent, a thickening, stabilizing, emulsifying, and suspending agent in doughs, ice creams, cheeses, meats, and condiments. | |
| Guar Gum | I.H.C. Chempharm | Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. It is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made it a popular additive i...view more Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. It is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made it a popular additive in products such as puddings and ice creams. Until recently, it was also an ingredient in non-prescription diet pills designed to create a sense of fullness. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. It thrives on the drought/monsoon cycles present in those areas. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds. Guar gum is an important cash crop for the Indian and Pakistani economies. view less | |
| Guar Gum | Carob | Guar Gum is a white to yellowish white, nearly odourless powder made from the cyamopsis tetragonolobus plant. This natural food additive is used to stabilize, thicken and emulsify many dairy products, sauces, dietary products, meat products, confectione...view more Guar Gum is a white to yellowish white, nearly odourless powder made from the cyamopsis tetragonolobus plant. This natural food additive is used to stabilize, thicken and emulsify many dairy products, sauces, dietary products, meat products, confectionery and others. view less | |
| Guar Gum | Arthur Branwell & Co. Ltd. | Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, proce...view more Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, processed cheese and dairy products, bakery mixes, and meat products. view less | |
| Guar Gum 5000/200 | F Gutkind & Co Ltd | Guar Gum 5000/200 is a white to off-white powder obtained from the endosperm of the seeds of the Guar plant (Cyamopsis tetragonolobus). Soluble and able to re-hydrate in cold water, it functions as a thickening solution and finds application in bakeries, ...view more Guar Gum 5000/200 is a white to off-white powder obtained from the endosperm of the seeds of the Guar plant (Cyamopsis tetragonolobus). Soluble and able to re-hydrate in cold water, it functions as a thickening solution and finds application in bakeries, beverages, confectioneries, candies, dairy, meats, sauces, syrups, toppings and fillings. view less | |
| Guar Gum 3500/200 | F Gutkind & Co Ltd | Guar Gum 3500/200 is a white to off white powder obtained from the endosperm of the seeds of the Guar plant, Cyamopsis tetragonolobus plant. Soluble and able to re-hydrate in cold water, it functions as a thickening solution and finds application in baker...view more Guar Gum 3500/200 is a white to off white powder obtained from the endosperm of the seeds of the Guar plant, Cyamopsis tetragonolobus plant. Soluble and able to re-hydrate in cold water, it functions as a thickening solution and finds application in bakeries, beverages, confectioneries, candies, dairy, meats, sauces, syrups, toppings and fillings. view less | |
| Guar Gum Powder AG/46 | Agro Gums | Guar Gum Powder AG/46 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar ...view more Guar Gum Powder AG/46 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 1/35 | Agro Gums | Guar Gum Powder AG 1/35 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 1/35 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 2/35 | Agro Gums | Guar Gum Powder AG 2/35 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 2/35 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 2/50 | Agro Gums | Guar Gum Powder AG 2/50 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 2/50 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 2/55 | Agro Gums | Guar Gum Powder AG 2/55 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 2/55 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 3/35 | Agro Gums | Guar Gum Powder AG 3/35 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 3/35 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 3/50 | Agro Gums | Guar Gum Powder AG 3/50 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 3/50 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 2/60 | Agro Gums | Guar Gum Powder AG 2/60 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 2/60 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 2/60 | Agro Gums | Guar Gum Powder AG 2/60 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 2/60 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 2/70 | Agro Gums | Guar Gum Powder AG 2/70 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 2/70 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Guar Gum Powder AG 2/80 | Agro Gums | Guar Gum Powder AG 2/80 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from simila...view more Guar Gum Powder AG 2/80 is a non-ionic, free flowing, low pale white colored and coarse to fine grounded powder. It is primarily used as a thickening agent and finds application in dressings, milk products, sauces, and baking mixes. It differs from similar Guar Gum Powders by its mesh and viscosity. view less | |
| Hansacoll® Guar Gum Powder E 412 | Horst F. C. Brüggemann Handeslgesellschaft mbH | Hansacoll® Guar Gum Powder E 412 is a standarized natural hydrcolloides of high purity. It is a group of powders that belong to the group of Galactomanans with unique thickening and binding properties both in cold and hot water systems in very low concent...view more Hansacoll® Guar Gum Powder E 412 is a standarized natural hydrcolloides of high purity. It is a group of powders that belong to the group of Galactomanans with unique thickening and binding properties both in cold and hot water systems in very low concentrations. The multi-functional of Guar Gum give it an outstanding technical and commercial position, not only in food application. It is used in bakery, baby food, diary products, cosmetic products, beverages, salad dressings, pastas, diabetics foods. view less | |
| POLYGAL DP GUAR 240/40 | DKSH | POLYGAL DP GUAR 240/40 Low viscous Guar gum with medium granulation from European production. | Request Sample |
| iQUAT GUAR CLEAR NT 500 | KimiKa, LLC (Formerly Cosphatech) | iQUAT GUAR CLEAR NT 500 is a guar gum derivative used in skin and hair conditioning, and also as a viscosity modifier. | |
| POLYGUM 240/40 | Polygal AG | Polygum 240/40 is a low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/80 | Polygal AG | Polygum 240/80 is a low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/150 | Polygal AG | Polygum 240/150 is a low viscous Guar gum with medium granulation from European production. | |
| Polygum 240/120 | Polygal AG | Polygum 240/120 is a low viscous Guar gum with medium granulation from European production. | |
| Polygum 240/280 | Polygal AG | Polygum 240/280 is a low viscous Guar gum with medium granulation from European production. | |
| Polygum 240/06 | Polygal AG | Polygum 240/06 is a very low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/10 | Polygal AG | Polygum 240/10 is a very low viscous Guar gum with medium granulation from European production. | |
| Polygum 26/1-G | Polygal AG | Polygum 26/1-G is a coarse Guar gum special quality with high viscosity from European production. | |
| POLYGUM 26/1-75 P | Polygal AG | Guar Gum E-412 Bright standard quality with medium-high viscosity and fine granulation from European production | |
| NEEPO™ SPLITS | Neelkanth Polymers | NEEPO™ SPLITS is a Guar Refined Splits with a dehusking rating of up to 96 %. It is a Food-grade guar gum, with a maximum of 5% Protein and 10% Moisture. The commercial production of guar gum normally uses roasting, differential attrition, sieving, and po...view more NEEPO™ SPLITS is a Guar Refined Splits with a dehusking rating of up to 96 %. It is a Food-grade guar gum, with a maximum of 5% Protein and 10% Moisture. The commercial production of guar gum normally uses roasting, differential attrition, sieving, and polishing. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. view less | |
| Polygum 26/1-EXS | Polygal AG | Polygum 26/1-EXS is a granulated special Guar gum quality with very slow swelling properties from European production. | |
| Polygum 26/1-75 | Polygal AG | Polygum 26/1-75 is a bright standard Guar gum quality with high viscosity and fine granulation from European production. | |
| Polygum 26/1-125 | Polygal AG | Polygum 26/1-125 is a bright standard Guar gum quality with high viscosity and medium granulation from European production. | |
| Polygum 26/1-200 | Polygal AG | Polygum 26/1-200 is a bright standard Guar gum quality with high viscosity and medium granulation from European production. | |
| GRINDSTED® GUAR 200 | DuPont Danisco | GRINDSTED® GUAR 200 is a food grade guar gum used for thickening. This product has a loss on drying of max. 13%, pH (1% solution) of 5.4-7.0, and a protein content of max. 5.0%. This product is Kosher and Halal certified and GMO free. | |
| GRINDSTED® GUAR 175 | DuPont Danisco | GRINDSTED® GUAR 175 is a food grade guar gum used for thickening. This product has a loss on drying of max. 12%, a pH (1% solution) of 5.4-7.0, and a protein content of max. 5%. This product is Kosher and Halal certified and GMO free. | |
| GRINDSTED® GUAR 225 | DuPont Danisco | GRINDSTED® GUAR 225 is a food grade guar gum used for thickening. This product has a loss on drying of max. 13%, a pH (1% solution) of 5.4-7.0, and a protein content of max. 5%. This product is Kosher and Halal certified and GMO free. | |
| GRINDSTED® GUAR 250 | DuPont Danisco | GRINDSTED® GUAR 250 is a food grade guar gum used for thickening. This product has a loss on drying of max. 13%, a pH (1% solution) of 5.4-7.0, and a protein content of max. 5%. This product is Kosher and Halal certified and GMO free. | |
| GRINDSTED® GUAR 5000 | DuPont Danisco | GRINDSTED® GUAR 5000 is a food-grade guar gum with very high final viscosity and fast hydration rate. This product has a loss on drying of max. 13%, a pH (1% solution), and a protein content of max. 5%. This product is Kosher and Halal certified and GMO f...view more GRINDSTED® GUAR 5000 is a food-grade guar gum with very high final viscosity and fast hydration rate. This product has a loss on drying of max. 13%, a pH (1% solution), and a protein content of max. 5%. This product is Kosher and Halal certified and GMO free. view less | |
| Fusion Guar 67A | ISC Gums (Importers Service Corporation) | Fusion Guar 67A is an all Natural Guar Gum that can be used across a wide range of applications as an emulsifier, thickener and stabilizer. It has a high viscosity at low concentration and will help improve freeze-thaw stability. It is cold & hot water so...view more Fusion Guar 67A is an all Natural Guar Gum that can be used across a wide range of applications as an emulsifier, thickener and stabilizer. It has a high viscosity at low concentration and will help improve freeze-thaw stability. It is cold & hot water soluble. view less | |
| Fusion Guar 47A | ISC Gums (Importers Service Corporation) | Fusion Guar 47A is an all Natural Guar Gum that can be used across a wide range of applications as an emulsifier, thickener and stabilizer. It has a high viscosity at low concentration and will help improve freeze-thaw stability. It is cold & hot water so...view more Fusion Guar 47A is an all Natural Guar Gum that can be used across a wide range of applications as an emulsifier, thickener and stabilizer. It has a high viscosity at low concentration and will help improve freeze-thaw stability. It is cold & hot water soluble. view less | |
| Fusion Guar 37A | ISC Gums (Importers Service Corporation) | Fusion Guar 37A is an all Natural Guar Gum that can be used across a wide range of applications as an emulsifier, thickener and stabilizer. It has a high viscosity at low concentration and will help improve freeze-thaw stability. It is cold & hot water so...view more Fusion Guar 37A is an all Natural Guar Gum that can be used across a wide range of applications as an emulsifier, thickener and stabilizer. It has a high viscosity at low concentration and will help improve freeze-thaw stability. It is cold & hot water soluble. view less | |
| Aseptic Coconut Cream | Rahal Foods | Aseptic Coconut Cream is made with xanthan gum, carrageenan, and guar gum. It is creamy white and smooth in texture. It has a natural coconut flavor as well. | |
| GRINDSTED® GUAR 80 | DuPont Danisco | GRINDSTED® GUAR 80 is a food grade guar gum with slow hydration and medium viscosity. This product has a loss on drying of max. 13%, a pH (1% solution) of 5.0-6.5, and a protein content of max. 5.0%. This product is Kosher and Halal certified, and is GMO ...view more GRINDSTED® GUAR 80 is a food grade guar gum with slow hydration and medium viscosity. This product has a loss on drying of max. 13%, a pH (1% solution) of 5.0-6.5, and a protein content of max. 5.0%. This product is Kosher and Halal certified, and is GMO free. view less | |
| Alkemir® -56/R | VEDEQSA | Alkemir®-56/R is a compound based on guar gum (E-412), xanthan gum (E-415) and locust bean gum (E-410). It acts as a gelling, texturing and stabilizing agent in croquettes and meat emulsions. | |
| Alkemir® -110 | VEDEQSA | Alkemir®-110 is a powdered synergistic hydrocolloids compound based on locust bean gum (E-410), guar gum (E-412), xanthan gum (E-415) and arabic gum (E-414). It acts as a strong thickening, stabilizing, and dispersing agent in mayonnaise and other product...view more Alkemir®-110 is a powdered synergistic hydrocolloids compound based on locust bean gum (E-410), guar gum (E-412), xanthan gum (E-415) and arabic gum (E-414). It acts as a strong thickening, stabilizing, and dispersing agent in mayonnaise and other products with high or low oil content. view less | |
| Xanthan Gum - 200 Mesh | F Gutkind & Co Ltd | Xanthan Gum - 200 Mesh is a white-like to yellowish free flowing hydrocolloid powder obtained by the fermentation and purification of corn. Functioning as a guar gum replacement, this product finds application in bakeries, beverages, confectioneries, dair...view more Xanthan Gum - 200 Mesh is a white-like to yellowish free flowing hydrocolloid powder obtained by the fermentation and purification of corn. Functioning as a guar gum replacement, this product finds application in bakeries, beverages, confectioneries, dairy, meats, sauces, syrups, toppings and fillings. view less | |
| Xanthan Gum - 80 Mesh | F Gutkind & Co Ltd | Xanthan Gum - 80 Mesh is a white-like to light yellow free flowing hycrocolloid powder obtained by the fermentation and purification of corn. Functioning as a guar gum replacement, this food additive finds application in bakeries, beverages, confectioneri...view more Xanthan Gum - 80 Mesh is a white-like to light yellow free flowing hycrocolloid powder obtained by the fermentation and purification of corn. Functioning as a guar gum replacement, this food additive finds application in bakeries, beverages, confectioneries, dairy, meats, sauces, syrups, toppings and fillings. view less | |
| GRINDSTED® GUAR Easy | DuPont Danisco | GRINDSTED® GUAR Easy is a high purity, food grade product obtained from the endosperm of the seed of the guar plant Cyamopis Tetragonolobus. It is a polysaccharide, composed of galactose and mannose units combined through glycosidic linkages and may be de...view more GRINDSTED® GUAR Easy is a high purity, food grade product obtained from the endosperm of the seed of the guar plant Cyamopis Tetragonolobus. It is a polysaccharide, composed of galactose and mannose units combined through glycosidic linkages and may be described chemically as a galactomannan. This product is Kosher and Halal certified, and is GMO free. view less | |
| Guar 37A | ISC Gums (Importers Service Corporation) | Guar 37A is a 100% all-natural guar gum with stabilizing, thickening, and emulsifying properties. In baked goods, it increases dough yield, gives greater resiliency and improves texture and shelf life. Provide normal rise in Gluten Free applications. Prev...view more Guar 37A is a 100% all-natural guar gum with stabilizing, thickening, and emulsifying properties. In baked goods, it increases dough yield, gives greater resiliency and improves texture and shelf life. Provide normal rise in Gluten Free applications. Prevents syneresis in pastry fillings. In dairy products, it thickens milk, yogurt, kefir and liquid cheese products. Maintains texture of ice creams and sherberts. In sauces, soups, dressings and condiments it improves the stability, appearance and thickens. view less | |
| WrightSoft® #19 WE-50209 | The Wright Group | WrightSoft® #19 enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) Its ingredients include calcium sulfate, guar gum, maltodextrin, enzyme. (non-GMO...view more WrightSoft® #19 enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) Its ingredients include calcium sulfate, guar gum, maltodextrin, enzyme. (non-GMO) view less | |
| NEEPO™ 255F | Neelkanth Polymers | NEEPO™ 255F is a food grade guar gum. It is a fine white to pale yellow powder having high viscosity, used in Food industry. This product attains a cold water viscosity of 5500 CPS after hydrating for 2 Hrs. Applications include but are not limited to: No...view more NEEPO™ 255F is a food grade guar gum. It is a fine white to pale yellow powder having high viscosity, used in Food industry. This product attains a cold water viscosity of 5500 CPS after hydrating for 2 Hrs. Applications include but are not limited to: Noodles. view less | |
| Ingresan D-80 | INGREMA AG | Ingresan D-80 is a stabilizer for Yoghurt, Cottage Cheese and other Dairy products. Made with Sodium Alginate (E401), Carrageenan (E407), Locust bean gum (E410), Guar gum (E412), Xanthan gum (E415), Microcrystalline cellulose (E460), Carboxymethyl cel...view more Ingresan D-80 is a stabilizer for Yoghurt, Cottage Cheese and other Dairy products. Made with Sodium Alginate (E401), Carrageenan (E407), Locust bean gum (E410), Guar gum (E412), Xanthan gum (E415), Microcrystalline cellulose (E460), Carboxymethyl cellulose (E466) and phosphates (for processed cheese). Ingresan D-80 Imparts an excellent mouth feel and maintains a creamy texture preventing chocolate or other milk solids from settling. view less | |
| Ingresan D-90 | INGREMA AG | Ingresan D-90 is a stabilizer for Yoghurt, Cottage Cheese and other Dairy products. Made with Sodium Alginate (E401), Carrageenan (E407), Locust bean gum (E410), Guar gum (E412), Xanthan gum (E415), Microcrystalline cellulose (E460), Carboxymethyl cellulo...view more Ingresan D-90 is a stabilizer for Yoghurt, Cottage Cheese and other Dairy products. Made with Sodium Alginate (E401), Carrageenan (E407), Locust bean gum (E410), Guar gum (E412), Xanthan gum (E415), Microcrystalline cellulose (E460), Carboxymethyl cellulose (E466) and phosphates (for processed cheese). Ingresan D-90 Imparts an excellent mouth feel and maintains a creamy texture preventing chocolate or other milk solids from settling. view less | |
| Fusion Stabilizer 101XG | ISC Gums (Importers Service Corporation) | Fusion Stabilizer 101XG is an all-Natural blend of Xanthan Gum & Guar Gum. It can be used to thicken sauces, gravies, dips and dressings. In dough it will bind moisture, add cell structure, increase pliability and improve freeze-thaw stability. It is exce...view more Fusion Stabilizer 101XG is an all-Natural blend of Xanthan Gum & Guar Gum. It can be used to thicken sauces, gravies, dips and dressings. In dough it will bind moisture, add cell structure, increase pliability and improve freeze-thaw stability. It is excellent to use in Gluten Free baked goods. view less | |
| Alkemir® -305/A | VEDEQSA | Alkemir®-305/A is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), guar gum (E-412), potassium chloride (E-508) and atomized glucose. It is a composition specially designed for the manufacture of meat emulsions and fi...view more Alkemir®-305/A is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), guar gum (E-412), potassium chloride (E-508) and atomized glucose. It is a composition specially designed for the manufacture of meat emulsions and fines pates such as frankfurt, mortadella, lunch, chopped, etc. view less | |
| NEEPO™ 235F | Neelkanth Polymers | NEEPO™ 235F is a food grade guar gum. It is a fine white to pale yellow powder having medium viscosity, used in Food Grade. This product attains a cold water viscosity of 3500 CPS after hydrating for 2Hrs. Applications include but are not limited to: Brea...view more NEEPO™ 235F is a food grade guar gum. It is a fine white to pale yellow powder having medium viscosity, used in Food Grade. This product attains a cold water viscosity of 3500 CPS after hydrating for 2Hrs. Applications include but are not limited to: Bread, Bakery, and Confectionery Products. view less | |
| NEEPO™ 260F | Neelkanth Polymers | NEEPO™ 260F is a food grade guar gum. It is a fine white to pale yellow powder having high viscosity, used in Food industry. This product attains a cold water viscosity of 5800 CPS after hydrating for 2 Hrs. Applications include but are not limited to: To...view more NEEPO™ 260F is a food grade guar gum. It is a fine white to pale yellow powder having high viscosity, used in Food industry. This product attains a cold water viscosity of 5800 CPS after hydrating for 2 Hrs. Applications include but are not limited to: Toothpaste, Shaving Cream, and Cosmetics. view less | |
| Ingresan F-60 | INGREMA AG | Ingresan F-60 is a stabilizer for convenience foods products like mayonnaise, ketchup, sauces and dressings. Made with Modified Starches, Sodium Alginate (E401), Locust bean gum (E410), Guar gum (E412), Xanthan gum (E415), Milk and Whey proteins. Ingresan...view more Ingresan F-60 is a stabilizer for convenience foods products like mayonnaise, ketchup, sauces and dressings. Made with Modified Starches, Sodium Alginate (E401), Locust bean gum (E410), Guar gum (E412), Xanthan gum (E415), Milk and Whey proteins. Ingresan F-60 yields very good results with respect to mouthfeel and it can be used to reduce the amount of egg yolks needed in products such as mayonnaise. view less | |
| BlendPur™ Flax | Pizzey Ingredients | BlendPur™ Flax is a perfect guar gum and/or shortening replacement for a wide range of applications. It offers several benefits, such as increased yield, improved dough properties, more nutrition, and increased fiber, protein, ALA Omega-3 and lignans. Thi...view more BlendPur™ Flax is a perfect guar gum and/or shortening replacement for a wide range of applications. It offers several benefits, such as increased yield, improved dough properties, more nutrition, and increased fiber, protein, ALA Omega-3 and lignans. This product is recommended for tortillas, breads, rolls, muffins, and other items that typically use guar gum and shortening. Flaxseed contains more ALA Omega-3 than any other whole-food source, including chia and walnuts. As with all of Pizzey Ingredients' PurFlax™ products, BlendPur™ undergoes targeted heat treatment to ensure all the functional and nutritional benefits of flaxseed are maintained. BlendPur™ is available in certified organic and conventional varieties; both are natural, non-GMO, gluten-free and pesticide-free. view less | |
| NEEPO™ 135F | Neelkanth Polymers | NEEPO™ 135F is a food grade guar gum. It is a coarse, white to pale yellow powder having high viscosity, used in Technical & Food Grade due to fast hydration. This product attains a cold water viscosity of 3500 CPS after hydrating for 2 Hrs. Applications ...view more NEEPO™ 135F is a food grade guar gum. It is a coarse, white to pale yellow powder having high viscosity, used in Technical & Food Grade due to fast hydration. This product attains a cold water viscosity of 3500 CPS after hydrating for 2 Hrs. Applications include but are not limited to: Sauces, Ketchups, Soups & Pickles. view less | |
| CFS-223 | Corbion | CFS-223 is a highly concentrated, powdered stabilizer that is especially used for creme fillings. It yields a product with a smooth creamy mouth feel and does not require cooking or heating. The finished product has a long shelf life. It contains modified corn starch and guar gum...view more CFS-223 is a highly concentrated, powdered stabilizer that is especially used for creme fillings. It yields a product with a smooth creamy mouth feel and does not require cooking or heating. The finished product has a long shelf life. It contains modified corn starch and guar gum. view less | |
| NEEPO™ 250F | Neelkanth Polymers | NEEPO™ 250F is a food grade guar gum. It is a fine white to pale yellow powder having high viscosity, used in Food industry. This product attains a cold water viscosity of 5000 CPS after hydrating for 2 Hrs. Applications include but are not limited to: Fr...view more NEEPO™ 250F is a food grade guar gum. It is a fine white to pale yellow powder having high viscosity, used in Food industry. This product attains a cold water viscosity of 5000 CPS after hydrating for 2 Hrs. Applications include but are not limited to: Frozen Foods, Ice Cream, Cakes, Puddings and Meat Products. view less | |
| 607-97 DairyLux 497 | Arthur Branwell & Co. Ltd. | 607-97 DairyLux 497 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, and sodium alginate. Classified as E471, E412, and E...view more 607-97 DairyLux 497 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, and sodium alginate. Classified as E471, E412, and E401, it is used as a stabilizer and an emulsifier in ice cream, sorbet, and frozen desserts. view less | |
| Hansacoll® HV 200 | Horst F. C. Brüggemann Handeslgesellschaft mbH | Hansacoll® HV 200 is a Guar Gum that appears as a white-yellow colored powder with a neutral odor and taste. This product has a viscosity of 5.0 to 5.5 cps and a granulation of 200 US-mesh. It is used for thickening and binding. Hansacoll® HV 200 is found...view more Hansacoll® HV 200 is a Guar Gum that appears as a white-yellow colored powder with a neutral odor and taste. This product has a viscosity of 5.0 to 5.5 cps and a granulation of 200 US-mesh. It is used for thickening and binding. Hansacoll® HV 200 is found in soups, sauces, marinades and functional foods. view less | |
| Hansacoll® MV 200 | Horst F. C. Brüggemann Handeslgesellschaft mbH | Hansacoll® MV 200 is a guar gum that appears as a white-yellow colored powder with a neutral odor and taste. This product has a viscosity of 3.5 to 4.0 cps and a granulation of 200 US-mesh. It is used for thickening and binding. Hansacoll® MV 200 is found...view more Hansacoll® MV 200 is a guar gum that appears as a white-yellow colored powder with a neutral odor and taste. This product has a viscosity of 3.5 to 4.0 cps and a granulation of 200 US-mesh. It is used for thickening and binding. Hansacoll® MV 200 is found in soups, sauces, marinades and functional foods. view less | |
| 424-326 EconoLux 326 Carrageenan | Arthur Branwell & Co. Ltd. | 424-326 EconoLux 326 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, guar gum, and potassium chloride. Classified as E407, E425, E412, and E508, the product is used as a thickener, stabilizer, ge...view more 424-326 EconoLux 326 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, guar gum, and potassium chloride. Classified as E407, E425, E412, and E508, the product is used as a thickener, stabilizer, gelling agent, seasoning, and an emulsifier in sausages and canned meat. view less | |
| 424-324 EconoLux 324 Carrageenan | Arthur Branwell & Co. Ltd. | 424-324 EconoLux 324 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of processed eucheuma seaweed, guar gum, and konjac. Classified as E407a, E412, E425, and E508, the product is used as a thickener, stabilizer, gellin...view more 424-324 EconoLux 324 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of processed eucheuma seaweed, guar gum, and konjac. Classified as E407a, E412, E425, and E508, the product is used as a thickener, stabilizer, gelling agent, seasoning, and an emulsifier in hams, sausages, and canned meat. view less | |
| 607-73 DairyLux 473 | Arthur Branwell & Co. Ltd. | 607-73 DairyLux 473 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium alginate, and guar gum. Classified as E471, E401, and ...view more 607-73 DairyLux 473 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium alginate, and guar gum. Classified as E471, E401, and E412, it is used as a stabilizer and an emulsifier in ice cream, soft serve, and ice cream desserts. view less | |
| 607-10 DairyLux 410 | Arthur Branwell & Co. Ltd. | 607-10 DairyLux 410 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, sodium carboxymethylcellulose, and carrageenan. Clas...view more 607-10 DairyLux 410 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, sodium carboxymethylcellulose, and carrageenan. Classified as E471, E412, E466, and E407, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in ice cream, sorbets, and frozen desserts. view less | |
| 607-22 DairyLux 422 | Arthur Branwell & Co. Ltd. | 607-22 DairyLux 422 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium carboxymethylcellulose, guar gum, carrageenan, sodium a...view more 607-22 DairyLux 422 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium carboxymethylcellulose, guar gum, carrageenan, sodium alginate, and locust bean gum. Classified as E471, E466, E412, E407, E401, and E410, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in ice cream, soft serve, and ice cream desserts. view less | |
| Pectacon® M-4615 | Acatris Belgium N.V. | Pectacon® M-4615 is a thickening system that is formulated for the production of quality frozen desserts like ice cream. A special developed product consisting of locust bean gum (E 410), guar gum (E 412), and carrageenan (E 407), this Pectacon® stabilize...view more Pectacon® M-4615 is a thickening system that is formulated for the production of quality frozen desserts like ice cream. A special developed product consisting of locust bean gum (E 410), guar gum (E 412), and carrageenan (E 407), this Pectacon® stabilizer system has good stability against heat shock by preventing growth of the ice crystals due to inhibition of water migration from small to larger crystals during thawing and refreezing. view less | |
| Ingresan G-17 | INGREMA AG | Ingresan G-17 A is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan G-17 A ha...view more Ingresan G-17 A is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan G-17 A has good stability and a high resistance to heat-shock, making it excellent for use in extruders and other factory equipment. view less | |
| Ingresan G-10/E | INGREMA AG | Ingresan G-10/E is a stabilizer for ice-creams made with butter or vegetable oil. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and an additional skim-milk-powder replacer. Ingresan G-10/E can be used to...view more Ingresan G-10/E is a stabilizer for ice-creams made with butter or vegetable oil. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and an additional skim-milk-powder replacer. Ingresan G-10/E can be used to reduce the total amount of milk solids needed in producing the ice-cream while retaining its creaminess. view less | |
| Ingresan G-18/Procream | INGREMA AG | Ingresan G-18/Procream is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan In...view more Ingresan G-18/Procream is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan Ingresan G-18/Procream has good stability and a high resistance to heat-shock, making it excellent for use in extruders and other factory equipment. view less | |
| Ingresan G-30 | INGREMA AG | Ingresan G-30 is a stabilizer for Popsicles, Sherbets, and Frozen Yoghurts with a reduced fat content (up to PH 2.2-2.4) with an overrun of approx. 75%. Made with Mono- and diglycerides of fatty acids (E471), Carboxymethyl cellulose (E466), Guar gum (E41...view more Ingresan G-30 is a stabilizer for Popsicles, Sherbets, and Frozen Yoghurts with a reduced fat content (up to PH 2.2-2.4) with an overrun of approx. 75%. Made with Mono- and diglycerides of fatty acids (E471), Carboxymethyl cellulose (E466), Guar gum (E412), Locust bean gum (E410) and Carrageenan (E407). Ingresan G-30 has a smooth consistency, fine structure, a good mouth feel and a high resistance to heat shock. view less | |
| Alkemir® -93 | VEDEQSA | Alkemir®-93 is a powdered synergistic hydrocolloids compound based on guar gum (E-412) and xanthan gum (E-415) standardized with glucose. It acts as a stabilizer and thickening agent in mayonnaise and other products with high or low oil content. It is wat...view more Alkemir®-93 is a powdered synergistic hydrocolloids compound based on guar gum (E-412) and xanthan gum (E-415) standardized with glucose. It acts as a stabilizer and thickening agent in mayonnaise and other products with high or low oil content. It is water soluble, stable in acid medium, and it has a high pseudoplasticity. All these characteristics make it suitable for stabilizing of emulsions. It is also recommended for stabilizing and thickening of liquid candies to be frozen. view less | |
| VIDOGUM GCZ 612 | UNIPEKTIN AG | VIDOGUM GCZ 612 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-2500 mPa.s. It contains xanthan, which is produced by biotechnological procedures with the support of the microorganism Xanthomonas campe...view more VIDOGUM GCZ 612 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-2500 mPa.s. It contains xanthan, which is produced by biotechnological procedures with the support of the microorganism Xanthomonas campestis (non GMO origin), guar gum, obtained from the endosperm of the guar plant seed (Cyamopsis tetragonoloba) and is blended with saccharose. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in salad dressings, ketchup, cheese, and processed meat, etc. view less | |
| Vanilla Flavoured Preparation | PRPH KANDY | Vanilla Flavoured Preparation is used in the milk industry. This product contains glucose-fructose syrup, sugar, water, modified starch E 1422, thickening agents: guar gum E412, acidity modulators: citric acid E 330, sodium citrate E 331, aroma and col...view more Vanilla Flavoured Preparation is used in the milk industry. This product contains glucose-fructose syrup, sugar, water, modified starch E 1422, thickening agents: guar gum E412, acidity modulators: citric acid E 330, sodium citrate E 331, aroma and colour E 160a. Vanilla Flavoured Preparation has a PH of 3,8 +/- 0,2. This product should be stored at a temperature of 5 to 18°C and used within 8 weeks of production. Vanilla Flavoured Preparation does not contain any GMO ingredients. view less | |
| Ecopol-1k | Economy Polymers & Chemicals | Ecopol-1K is an organic guar gum food additive that has a viscosity level of 1000-1500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 1K can also stabilize emulsions, bind water and oil, act as a free flow...view more Ecopol-1K is an organic guar gum food additive that has a viscosity level of 1000-1500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 1K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 1K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-5k | Economy Polymers & Chemicals | Ecopol-5k is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 5K can also stabilize emulsions, bind water and oil, act as a free flow...view more Ecopol-5k is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 5K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 5K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol - 6K | Economy Polymers & Chemicals | Ecopol - 6K is an organic guar gum food additive that has a viscosity level of 5500-6500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 6K can also stabilize emulsions, bind water and oil, act as a free fl...view more Ecopol - 6K is an organic guar gum food additive that has a viscosity level of 5500-6500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 6K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 6K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol - 7K | Economy Polymers & Chemicals | Ecopol - 7K is an organic guar gum food additive that has a viscosity level of 6500-7500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 7K can also stabilize emulsions, bind water and oil, act as a free fl...view more Ecopol - 7K is an organic guar gum food additive that has a viscosity level of 6500-7500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 7K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 7K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-25H | Economy Polymers & Chemicals | Ecopol-25H is an organic guar gum food additive that has a viscosity level of 2500-30000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 25K can also stabilize emulsions, bind water and oil, act as a free f...view more Ecopol-25H is an organic guar gum food additive that has a viscosity level of 2500-30000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 25K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 25K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-35H | Economy Polymers & Chemicals | Ecopol-35H is an organic guar gum food additive that has a viscosity level of 3000-4000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 35H can also stabilize emulsions, bind water and oil, act as a free fl...view more Ecopol-35H is an organic guar gum food additive that has a viscosity level of 3000-4000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 35H can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 35H is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-35H200 | Economy Polymers & Chemicals | Ecopol-35H200 is an organic guar gum food additive that has a viscosity level of 3000-4000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 35H200 can also stabilize emulsions, bind water and oil, act as a f...view more Ecopol-35H200 is an organic guar gum food additive that has a viscosity level of 3000-4000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 35H200 can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 35H200 is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-300FG | Economy Polymers & Chemicals | Ecopol-300FG is an organic guar gum food additive that has a viscosity level of 550cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 300FG can also stabilize emulsions, bind water and oil, act as a free flow...view more Ecopol-300FG is an organic guar gum food additive that has a viscosity level of 550cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 300FG can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 300FG is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-5K200 | Economy Polymers & Chemicals | Ecopol-5K200 is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 5K-200 can also stabilize emulsions, bind water and oil, act as a fr...view more Ecopol-5K200 is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 5K-200 can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 5K-200 is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-50H-200 | Economy Polymers & Chemicals | Ecopol-50H-200 is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 50H-200 can also stabilize emulsions, bind water and oil, act as a...view more Ecopol-50H-200 is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 50H-200 can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 50H-200 is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Univerzale C1-100 | Bankom D.O.O | Univerzale C1-100 is an ice cream production base that is made of dextrose, hydrogenated vegetable fat, skimmed milk, glucose syrup, emulgators: E-472a, E-472b, E-471, milk proteins, thickeners: guar gum E-412, carboxymethyl cellulose E-466, carob flour E...view more Univerzale C1-100 is an ice cream production base that is made of dextrose, hydrogenated vegetable fat, skimmed milk, glucose syrup, emulgators: E-472a, E-472b, E-471, milk proteins, thickeners: guar gum E-412, carboxymethyl cellulose E-466, carob flour E-410, and milk aroma. It is packaged in 1kg, 5kg, 10kg, and 20kg containers and has a shelf-life of 12 months. Univerzale C1-100 can be prepared using a warm or cold procedure and must be stored in a dry, cool, ventilated and dark place. view less | |
| Absolut Cream Plus C2-100 | Bankom D.O.O | Absolut Cream Plus C2-100 is an ice cream production base that is made from skimmed milk, hydrogenated vegetable fat, dextrose, maltodextrin, modified starch, glucose syrup, emulgators: E-472a, E-472b, E-471, milk protein, thickeners: guar gum E-412, carb...view more Absolut Cream Plus C2-100 is an ice cream production base that is made from skimmed milk, hydrogenated vegetable fat, dextrose, maltodextrin, modified starch, glucose syrup, emulgators: E-472a, E-472b, E-471, milk protein, thickeners: guar gum E-412, carboxymethyl cellulose E-466, carob flour E-410, and milk aroma. It is packaged in 2kg, 5kg, 10kg, and 20kg containers that have a shelf-life of 12 months. Absolut Cream Plus C2-100 can be prepared using the warm or cold procedure and must be kept at a dry, cool, ventilated and dark place. view less | |
| Xanthan Gum | I.H.C. Chempharm | Xanthan gum is a polysaccharide that's commonly used as a food additive. The name is derived from the strain of bacteria used during the fermentation process that is used to make it, Xanthomonas campestris. This is the same bacteria responsible for causin...view more Xanthan gum is a polysaccharide that's commonly used as a food additive. The name is derived from the strain of bacteria used during the fermentation process that is used to make it, Xanthomonas campestris. This is the same bacteria responsible for causing black rot to form on broccoli, cauliflower and other leafy vegetables. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. It was developed when the United States Department of Agriculture ran a number of experiments involving bacteria and various sugars to develop a new thickening agent similar to corn starch or guar gum. Xanthan gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar. What's important to know is that all three of these natural sugars are present in corn sugar, a derivative of the more familiar corn syrup. The Xanthomonas campestris bacteria eat a supply of this corn sugar under controlled conditions, and the digestion process converts the individual sugars into a single substance with properties similar to cornstarch. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer; it prevents ice crystals from forming in ice creams, and also provides a "fat feel" in low or no-fat dairy products. view less | |
| CareGuar™ | Caremoli Group | CareGuar™ is produced in Caremoli’s modern, state-of-the-art facility in Jodhpur, India. Caremoli purchases only the highest quality guar splits from a contracted, consistent and secure local supply. High purity water is purchased daily and delivered to t...view more CareGuar™ is produced in Caremoli’s modern, state-of-the-art facility in Jodhpur, India. Caremoli purchases only the highest quality guar splits from a contracted, consistent and secure local supply. High purity water is purchased daily and delivered to the plant, where it undergoes further filtration and reverse osmosis treatment. Water purity ensures the highest quality product that meets strict safety standards. It provides all natural process; no chemicals added, neutral color and taste and it's strictly controlled production ensures product safety. CareGuar™ is used as a thickener in a wide variety of finished goods. It may be used in salad dressings and sauces, dairy products, bakery mixes, gluten free baked goods, pet foods and beverages. view less | |
| Scrambled Egg | Balticovo A/S | Scrambled Egg is a liquid egg product that is used for use in the Horeca sector. 1 kg of product contains 12 average sized (ca.58g) eggs. Scrambled Egg can be cooked in a steam oven foe approximately 5 to 10 minutes or cooked in a pan. This product comes in a plastic container with a cork and weighs 5 kg. The chilled product must be stored at 0 to 4 degrees Celsius. Scrambled Egg is made of liquid whole egg (50%), water, liquid egg white, and 35% fresh cream. Its preservatives are potassium sorbate and salt and are thickened by modified starch. The product uses guar gum, and xanthan gum...view more Scrambled Egg is a liquid egg product that is used for use in the Horeca sector. 1 kg of product contains 12 average sized (ca.58g) eggs. Scrambled Egg can be cooked in a steam oven foe approximately 5 to 10 minutes or cooked in a pan. This product comes in a plastic container with a cork and weighs 5 kg. The chilled product must be stored at 0 to 4 degrees Celsius. Scrambled Egg is made of liquid whole egg (50%), water, liquid egg white, and 35% fresh cream. Its preservatives are potassium sorbate and salt and are thickened by modified starch. The product uses guar gum, and xanthan gum to stabilize it and citric acid as a regulator. view less | |
| Fibalance™ | ECA Healthcare Inc. | Fibalance™ is a partially hydrolyzed guar gum (PHGG) that’s extremely rich in beneficial soluble fiber, containing up to 85%. Functionally, Fibalance™ can serve as both a prebiotic and a nutritional supplement. Fibalance™ exhibits high fermentability, fac...view more Fibalance™ is a partially hydrolyzed guar gum (PHGG) that’s extremely rich in beneficial soluble fiber, containing up to 85%. Functionally, Fibalance™ can serve as both a prebiotic and a nutritional supplement. Fibalance™ exhibits high fermentability, facilitates more production of short-chain fatty acid (SCFA), and alleviates common digestive discomforts like flatulence, constipation and diarrhea. Fibalance™ is a low-FODMAP sugar and gentle to the digestive system, which makes it viable for individuals suffering from Irritable Bowel Syndrome (IBS) and Functional Gastrointestinal Disorders (FGID). Fibalance™ excels in modulating blood sugar levels and weight management. Fibalance™ is soluble, odorless, colorless, and exhibits low viscosity, allowing Fibalance™ to be implemented in various applications. Fibalance™ is non-GMO, Kosher, HALAL and FSSC22000 & FSVP certified. view less | Request Sample |
| VIDOGUM GS | UNIPEKTIN AG | VIDOGUM GS is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 50-150 mPa.s, and it is blended with carrageenan processed from red seaweeds (Rhodophyceae). This product is a white to cream-colored powder with a...view more VIDOGUM GS is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 50-150 mPa.s, and it is blended with carrageenan processed from red seaweeds (Rhodophyceae). This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in processed fruits and dried vegetables. view less | |
| BevPur™ Flax | Pizzey Ingredients | BevPur™ Flax adds excellent nutritional and functional benefits to beverages. The combination of protein, fiber, ALA Omega-3 and lignans can dramatically improve label claims. This product is recommended for beverage and smoothie mixes, ready-to-drink beverages, meal replacement drinks, and nutrition bars. BevPur™ can also be used to partially replace CMC in beverages or to replace guar gum...view more BevPur™ Flax adds excellent nutritional and functional benefits to beverages. The combination of protein, fiber, ALA Omega-3 and lignans can dramatically improve label claims. This product is recommended for beverage and smoothie mixes, ready-to-drink beverages, meal replacement drinks, and nutrition bars. BevPur™ can also be used to partially replace CMC in beverages or to replace guar gum in sauces and salad dressings. Flaxseed contains more ALA Omega-3 than any other whole-food source, including chia and walnuts. As with all of Pizzey Ingredients' PurFlax™ products, BevPur™ undergoes targeted heat treatment to ensure all the functional and nutritional benefits of flaxseed are maintained. BevPur™ is available in certified organic and conventional varieties; both are natural, non-GMO, gluten-free and pesticide-free. view less |
