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Gelling Agents

Gelling agents in food and beverage applications give more stability to the product and can extend the shelf life of the product by primarily giving it more structure.  Read More
  Pectacon® M-368 Acatris Inc. Pectacon® M-368 is a gelling and thickening system that is formulated for the protection of quality bakery fillings like fruit preparations, which need bake and freeze/thaw stability. A special developed product of alginate (E 401), phosphates (E 450, E 3...view more Pectacon® M-368 is a gelling and thickening system that is formulated for the protection of quality bakery fillings like fruit preparations, which need bake and freeze/thaw stability. A special developed product of alginate (E 401), phosphates (E 450, E 341), locust bean gum (E 410), the end product is a strong brittle gel that retains it's shape during heating in an oven which makes your fruit filling perfectly suitable for bakery products. view less
  Pectacon® M-4847 Acatris Inc. Pectacon® M-4847 is a spreadable gelling and thickening system that is formulated for the production of quality bakery fillings, like fruit preparations, which need bake and freeze/thaw stability. This alternative for Pectacon® M-368 has a softer texture ...view more Pectacon® M-4847 is a spreadable gelling and thickening system that is formulated for the production of quality bakery fillings, like fruit preparations, which need bake and freeze/thaw stability. This alternative for Pectacon® M-368 has a softer texture and provides improved spreadability. This product is bake stable in medium brix solutions, and end products have a soft gelified structure, excellent mouthfeel, and clean eating profile due to a specific combination of stabilizers. view less
  Agar Agar AEP Colloids, Inc. Agar Agar is a complex polysaccharide extracted from Red Seaweed of the class Rhodophyceae. Due to its ability to form a firm thermo-reversible gel, one of the unique aspects of Agar is the temperature difference between its gelation point and melting po...view more Agar Agar is a complex polysaccharide extracted from Red Seaweed of the class Rhodophyceae. Due to its ability to form a firm thermo-reversible gel, one of the unique aspects of Agar is the temperature difference between its gelation point and melting point. This stability can be utilized in many applications such as sugar glazes for doughnuts and pastries. Product is also used in non starch breads and desserts as a non-nutritive bulking agent to produce low calorie products. view less
  Gum Karaya AEP Colloids, Inc. Gum Karaya is the dried exudate of the Sterculia urens tree found in India. Irregular shaped tears form upon drying and are picked and sorted based on size color and amount of bark. When processed to a powder, the color can vary depending on the amount ...view more Gum Karaya is the dried exudate of the Sterculia urens tree found in India. Irregular shaped tears form upon drying and are picked and sorted based on size color and amount of bark. When processed to a powder, the color can vary depending on the amount of bark and other foreign organic matter. Gum Karaya is useful in many applications for its properties as a binding agent, adhesive and its ability to absorb large amounts of water. Much like Gum Tragacanth, Gum Karaya does not form a solution in the usual sense but absorbs water rapidly and swells to create the acidic colloidal solution. Some uses include salad dressings, meat binder and meringue. view less
  Pectin AEP Colloids, Inc. Pectin is a structural component in combination with cellulose and starches food in all land based plants. Usually extracted for citrus peel, apple pomace and in some cases from sugar beet. The use of Pectin is largely associated with jellies, jams and ...view more Pectin is a structural component in combination with cellulose and starches food in all land based plants. Usually extracted for citrus peel, apple pomace and in some cases from sugar beet. The use of Pectin is largely associated with jellies, jams and preservatives, but has also found many other uses. Confectionery products such as candies utilize Pectin as a gelling agent and for its ability to stabilize soluble solids, as well as in puddings, fruit toppings and pie fillings. view less
  Carrageenan Gel Meat AF HY 100/40 Agro Food Carrageenan Gel Meat AF HY 100/40 is a stabilizer texture that is mainly used for injection of any kind of raw meat. This product prevents the natural ubytkom and podciekom and extends the life of products several weeks.
  Carrageenan Gel Plus Meat AF FC161/001 Agro Food Carrageenan Gel Plus Meat AF FC161/001 is a zimnożelujący carrageenan stabilizer texture that is used for injection of raw meats, fish fillets, fillets, poultry and meat recipes. This product is used as a food additive in meat products.
  Carrageenan Meat Gel AF HY 100/40 Agro Food Carrageenan Meat Gel AF HY 100/40 is a product that is used as flavoring in food. It is a texture stabilizer which is mainly used to inject raw meats. It prevents natural losses and leaks and extends the products vitality for a couple weeks.
  Foodgel 2000 AF FC161/015 Agro Food Foodgel 2000 AF FC161/015 is a product that is used as flavoring in food. It is a product prepared especially for the meat industry as an additive to soline. Foodgel 2000 AF FC161/015 is purely refined kappa carrageenin E407 which is obtained by extractin...view more Foodgel 2000 AF FC161/015 is a product that is used as flavoring in food. It is a product prepared especially for the meat industry as an additive to soline. Foodgel 2000 AF FC161/015 is purely refined kappa carrageenin E407 which is obtained by extracting the product form seaweed standardized by potassium chloride or dextrose. view less
  Foodgel 2000 AF FC161/015 Agro Food Foodgel 2000 AF FC161/015 is a specially developed additive injection for the meat industry that is used in brines. This product contains refined kappa carrageenan purely E407 that is obtained by extraction from marine algae, standardized potassium chlor...view more Foodgel 2000 AF FC161/015 is a specially developed additive injection for the meat industry that is used in brines. This product contains refined kappa carrageenan purely E407 that is obtained by extraction from marine algae, standardized potassium chloride and dextrose. view less
  Foodgel 350 AF FC161/013 Agro Food Foodgel 350 AF FC161/013 is a specially developed additive injection for the meat industry that is used in brines. This product contains refined kappa carrageenan purely E407 that is obtained by extraction from marine algae, standardized potassium chlori...view more Foodgel 350 AF FC161/013 is a specially developed additive injection for the meat industry that is used in brines. This product contains refined kappa carrageenan purely E407 that is obtained by extraction from marine algae, standardized potassium chloride and dextrose. view less
  Foodgel 350 AF FC161/013 Agro Food Foodgel 350 AF FC161/013 is a product that is used as flavoring in food. It is a product prepared especially for the meat industry as an additive to soline. Foodgel 350 AF FC161/013 is purely refined kappa carrageenin E407 which is obtained by extracting ...view more Foodgel 350 AF FC161/013 is a product that is used as flavoring in food. It is a product prepared especially for the meat industry as an additive to soline. Foodgel 350 AF FC161/013 is purely refined kappa carrageenin E407 which is obtained by extracting the product from seaweed standardized by potassium chloride. view less
  Foodgel 550 AF FC161/010 Agro Food Foodgel 550 AF FC161/010 is a product that is used as flavoring in food. It is a product prepared especially for the meat industry as an additive to soline. Foodgel 550 AF FC161/010 is purely refined kappa carrageenin E407 which is obtained by extracting...view more Foodgel 550 AF FC161/010 is a product that is used as flavoring in food. It is a product prepared especially for the meat industry as an additive to soline. Foodgel 550 AF FC161/010 is purely refined kappa carrageenin E407 which is obtained by extracting the product from seaweed standardized by potassium chloride or dextrose. view less
  Foodgel 550 AF FC161/010 Agro Food Foodgel 550 AF FC161/010 is a specially developed additive injection for the meat industry that is used in brines. This product contains refined kappa carrageenan purely E407 that is obtained by extraction from marine algae, standardized potassium chlori...view more Foodgel 550 AF FC161/010 is a specially developed additive injection for the meat industry that is used in brines. This product contains refined kappa carrageenan purely E407 that is obtained by extraction from marine algae, standardized potassium chloride and dextrose. view less
  Gelatin 240 AF FC162/013 Agro Food Gelatin 240 AF FC162/013 has a neutral flavor and color. This product is used as a food flavoring in meat products such as chicken fillet and seafood.
  Gelatin Amber AF ŻE10/123 Agro Food Gelatin Amber AF ŻE10/123 is a gelatin has a spice and vegetable flavor note with a straw color. This product is used as a food flavoring for meat products such as veal, turkey, ham and tripe.
  Gelatin Horseradish AF FC162/019 Agro Food Gelatin Horseradish AF FC162/019 has an intense aroma of horseradish and a milky color. This product is used as a flavoring and goes well with ozorkami and broccoli.
  Gelatin Italia AF FC162/004 Agro Food Gelatin Italia AF FC162/004 is a spice flavored gelatin that is suited for carrots and broth. This product is used as a flavoring in fish and vegetable products.
  Gelatin Pickled AF ŻE10/125 Agro Food Gelatin Pickled AF ŻE10/125 has a note of spice flavor with the dominance of vinegar and cucumbers. This product is used as a flavoring agent in meat products, fish and vegetables.
  Gelatin Sweet And Sour AF FC162/022 Agro Food Gelatin Sweet And Sour AF FC162/022 is a gelatin spice with a sweet and sour flavor. This product is used as a flavoring agent for meat and vegetables.
  Gelatin-Chicken Broth AF FC162/021 Agro Food Gelatin-Chicken Broth AF FC162/021 is a great complement to products such as poultry, beef and filet of chicken. This product is used as a food additive and for thickening tripe.
  Juice Binder AF FC161/006 Agro Food Juice Binder AF FC161/006 is a product that is used as flavoring in food. It is a stabilizer for food products.
  Karagen Meat Gel Plus AF FC161/001 Agro Food Karagen Meat Gel Plus AF FC161/001 is a product that is used as flavoring in food. It is a cold gelling carrageenan that stabilizes textures. This product is recommended for the injection of raw meats, fish filets, poultry filets, and culinary meats.
  Mioactin Ham C AF IN100/10/10 Agro Food Mioactin Ham C AF IN100/10/10 is a product that is used in the food industry. It is used for the manufacture of fine, medium, and coarse chopped scalded butcher's meat products.
  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 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
  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/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
  Sesbania Gum Powder Agro Gums Sesbania Gum Powder is a milky white powder that is soluble in cold water. It is used as a thickener and stabilizer. Sesbania Gum Powder finds application in dairy, seafood, and bakery products.
Request Sample Keystone® 9700 Agropur Ingredients Keystone® 9700 is a strong gel-forming stabilizer for use in processed cheese and cultured products. Its body and mouth feel make it ideal for regular and reduced fat formulas. It allows for an increase in dressing-to-curd ratio, and synergies between xan...view more Keystone® 9700 is a strong gel-forming stabilizer for use in processed cheese and cultured products. Its body and mouth feel make it ideal for regular and reduced fat formulas. It allows for an increase in dressing-to-curd ratio, and synergies between xanthan and locust bean gums and whey proteins to enhance mouth feel. Keystone® 9700 maintains viscosity and gelling properties. view less
  Carrageenan Alfa Chilena S.A. Carrageenan is a hydrocolloid taken out from red seaweeds. This product is used in different applications in food industry as a thickener, gelling agent, suspension and stabilizing agent in both aqueous and dairy product lactic systems.
  Roland® Agar-Agar Natural White Strips American Roland Food Corp Roland® Agar-Agar Natural White Strips are long, seaweed-derived, natural gelatine strips with a neutral, off-white color. This product can be used in a variety of Asian dishes and is available in 3 oz. packages.
  Apple Pectin Amero Foods MFG Corp/Pastrystar Apple Pectin is a natural white to light brown powder extracted from apples. It can be used as a gelling agent, a stabilizer, and a source of dietary fiber. This product can be used in the production of jams, jellies, fillings, sweets, fruit juices, and m...view more Apple Pectin is a natural white to light brown powder extracted from apples. It can be used as a gelling agent, a stabilizer, and a source of dietary fiber. This product can be used in the production of jams, jellies, fillings, sweets, fruit juices, and milk drinks. It can be used in functional foods applications. view less
  Bavarian Gelifier (Hot Process) Amero Foods MFG Corp/Pastrystar Bavarian Gelifier (Hot Process) is a concentrated gelatin in powder form. It is 30% more concentrated than most gelatin powders and dissolves well in warm liquid. This product is use to produce fruit mousse, tiramisu, and other gelatin desserts. It is use...view more Bavarian Gelifier (Hot Process) is a concentrated gelatin in powder form. It is 30% more concentrated than most gelatin powders and dissolves well in warm liquid. This product is use to produce fruit mousse, tiramisu, and other gelatin desserts. It is used in functional foods applications. view less
  Fish Gelatin Amero Foods MFG Corp/Pastrystar Fish Gelatin is an odorless, flavorless powder. It is used as a gelling agent, a stabilizer, a thickener, and to improve texture. This product can be used in the production of gelatin desserts, marshmallows, candies, gummy bears, fruit snacks, yogurts, cr...view more Fish Gelatin is an odorless, flavorless powder. It is used as a gelling agent, a stabilizer, a thickener, and to improve texture. This product can be used in the production of gelatin desserts, marshmallows, candies, gummy bears, fruit snacks, yogurts, cream cheese, margarine, and in many fat-reduced foods. It can be used in bakery and functional foods applications. view less
  Fruit Paste Pectin Amero Foods MFG Corp/Pastrystar Fruit Paste Pectin is a natural powder derived from the cellulose of fruits. It can be used as a gelling agent, thickener, stabilizer, and to improve texture. This product can be used in candies, yogurts, confectioneries, juices, milk drinks, and fruit-ba...view more Fruit Paste Pectin is a natural powder derived from the cellulose of fruits. It can be used as a gelling agent, thickener, stabilizer, and to improve texture. This product can be used in candies, yogurts, confectioneries, juices, milk drinks, and fruit-based beverages. It can be used in bakery and functional foods applications. view less
  Gelatin Sheets (Leaves Silver-400) Amero Foods MFG Corp/Pastrystar Gelatin Sheets (Leaves Silver-400) is made of gelatin silver which is acid processed gelatin that is extracted from pig skin. This product has strong jellifying strength and has a strong storage life. It is used mainly in desserts such as mousses and crea...view more Gelatin Sheets (Leaves Silver-400) is made of gelatin silver which is acid processed gelatin that is extracted from pig skin. This product has strong jellifying strength and has a strong storage life. It is used mainly in desserts such as mousses and creams and is a kosher product. view less
  Insta-Gel (Cold Process) Amero Foods MFG Corp/Pastrystar Insta-Gel (Cold Process) is a powder that is soluble in cold water. It is used as a gelling agent that does not require blooming in a hot mixture which reduces preparation time. This product can be used in the production of mousses, creams, and whipped cr...view more Insta-Gel (Cold Process) is a powder that is soluble in cold water. It is used as a gelling agent that does not require blooming in a hot mixture which reduces preparation time. This product can be used in the production of mousses, creams, and whipped creams. It is used in bakery and functional foods applications. view less
Request Sample Agri-Spray Acacia MHG (Gum Arabic) Ampak Company, Inc. Gum Arabic, also called acacia gum, is a natural gum made of hardened exudate (sap) from the acacia tree. It is used primarily as a coating agent, adhesion aid, and stabilizer in a wide variety of end-use applications, including flavor and beverage emulsi...view more Gum Arabic, also called acacia gum, is a natural gum made of hardened exudate (sap) from the acacia tree. It is used primarily as a coating agent, adhesion aid, and stabilizer in a wide variety of end-use applications, including flavor and beverage emulsions. Functionally, it is unique in that it builds very little viscosity, but is a powerful stabilizer. view less
Request Sample Agri-Spray Acacia RE (Gum Arabic) Ampak Company, Inc. Gum Arabic, also called acacia gum, is a natural gum made of hardened exudate (sap) from the acacia tree. It is used primarily as a coating agent, adhesion aid, and stabilizer in a wide variety of end-use applications, including flavor and beverage emulsi...view more Gum Arabic, also called acacia gum, is a natural gum made of hardened exudate (sap) from the acacia tree. It is used primarily as a coating agent, adhesion aid, and stabilizer in a wide variety of end-use applications, including flavor and beverage emulsions. Functionally, it is unique in that it builds very little viscosity, but is a powerful stabilizer. view less
Request Sample Fufeng® 200 Xanthan Gum Ampak Company, Inc. Fufeng® 200 Xanthan Gum gum is a 200 mesh powder. Xanthan gum is a gum manufactured through a biological fermentation process. It’s unique functional properties make it a very versatile stabilizer and thickening agent used in a variety of finished food pr...view more Fufeng® 200 Xanthan Gum gum is a 200 mesh powder. Xanthan gum is a gum manufactured through a biological fermentation process. It’s unique functional properties make it a very versatile stabilizer and thickening agent used in a variety of finished food products including salad dressings, sauces, and many others. view less
Request Sample Fufeng® 80 Xanthan Gum Ampak Company, Inc. Fufeng® 80 xanthan gum is an 80 mesh powder. Xanthan gum is a gum manufactured through a biological fermentation process. It’s unique functional properties make it a very versatile stabilizer and thickening agent used in a variety of finished food product...view more Fufeng® 80 xanthan gum is an 80 mesh powder. Xanthan gum is a gum manufactured through a biological fermentation process. It’s unique functional properties make it a very versatile stabilizer and thickening agent used in a variety of finished food products including salad dressings, sauces, and many others. view less
Request Sample Guar Gum 3500 (Dabisco DG-74) – 200 Mesh Ampak Company, Inc. Guar Gum 3500 is a grade of guar gum that has a viscosity range of 3500 to 5000 cps. Guar gum is a stabilizing, binding, and thickening agent especially suitable for a wide variety of food applications. It is extracted from the endosperm of guar seeds and...view more Guar Gum 3500 is a grade of guar gum that has a viscosity range of 3500 to 5000 cps. Guar gum is a stabilizing, binding, and thickening agent especially suitable for a wide variety of food applications. It is extracted from the endosperm of guar seeds and is a fine white to cream colored powder with no chemical additives. It has a low microbiological profile as the raw materials are processed under controlled and hygienic conditions. view less
Request Sample Guar Gum 5000 (Dabisco DHV-74) – 200 Mesh Ampak Company, Inc. Guar Gum 5000 is a grade of guar gum that has a viscosity range of 5000 to 5500 cps. Guar gum is a stabilizing, binding, and thickening agent especially suitable for a wide variety of food applications. It is extracted from the endosperm of guar seeds and...view more Guar Gum 5000 is a grade of guar gum that has a viscosity range of 5000 to 5500 cps. Guar gum is a stabilizing, binding, and thickening agent especially suitable for a wide variety of food applications. It is extracted from the endosperm of guar seeds and is a fine white to cream colored powder with no chemical additives. It has a low microbiological profile as the raw materials are processed under controlled and hygienic conditions. view less
Request Sample Locust Bean Gum E-410 (Carob Gum) Ampak Company, Inc. Locust bean gum is a natural hydrocolloid obtained from the ground endosperm of the carob tree seeds. It is used as a thickening and gelling agent in a variety of end-use food applications including cultured dairy product, dips, and sauces.
Request Sample Mart Sol DB7422 Ampak Company, Inc. Mart-Gel DB7422 is a carrageenan stabilizer blend made in the Philippines. Carrageenan is a water-soluble fiber found in certain types of seaweed. It forms a gel, so it's used as a thickener or stabilizer in products like soy milk, ice cream, whipping cre...view more Mart-Gel DB7422 is a carrageenan stabilizer blend made in the Philippines. Carrageenan is a water-soluble fiber found in certain types of seaweed. It forms a gel, so it's used as a thickener or stabilizer in products like soy milk, ice cream, whipping cream, cream cheese, bakery products, cereals, salad dressings, sauces, and snack foods. view less
Request Sample Mart-Gel PSRC 7620 Ampak Company, Inc. Mart-Gel PSRC 7620 is a 100% pure semi-refined carrageenan made in the Philippines. Carrageenan is a water-soluble fiber found in certain types of seaweed. It forms a gel, so it's used as a thickener or stabilizer in products like soy milk, ice cream, whi...view more Mart-Gel PSRC 7620 is a 100% pure semi-refined carrageenan made in the Philippines. Carrageenan is a water-soluble fiber found in certain types of seaweed. It forms a gel, so it's used as a thickener or stabilizer in products like soy milk, ice cream, whipping cream, cream cheese, bakery products, cereals, salad dressings, sauces, and snack foods. view less
  APA Andre Pectin APA pectin range is extracted from specifically selected apple pomace from the group's apple juice companies. Apple pectin naturally contain some natural flavonoids, hemicelluloses, starch and xylan and are therefore of light brown colour. Apple pectin...view more APA pectin range is extracted from specifically selected apple pomace from the group's apple juice companies. Apple pectin naturally contain some natural flavonoids, hemicelluloses, starch and xylan and are therefore of light brown colour. Apple pectins have a neutral, even fruity taste and enhance existing natural flavours of an application. Apple pectins produce smooth gels of a more viscous character than comparable citrus pectins, therefore they are better suited for applications such as jams and spreads. view less
  APC Andre Pectin APC citrus pectin can be produced from lemon, lime, grapefruit or orange peel. Depending on the type of pectin to be produced and the intended application, we select the optimal raw material. The ester groups of these pectins are distributed rather blockw...view more APC citrus pectin can be produced from lemon, lime, grapefruit or orange peel. Depending on the type of pectin to be produced and the intended application, we select the optimal raw material. The ester groups of these pectins are distributed rather blockwise and the molecular weight typically is around 60 000 to 90 000 g/mol. APC produces gels of lighter colour which can be an advantage in some confectionery jellies. view less
  APM Andre Pectin APM pectin range is carefully selected for specific functionality and industrial applications where colour, texture and gelling behaviour is of particular importance. Our skilled applications team blend different proportions of apple and citrus, be they...view more APM pectin range is carefully selected for specific functionality and industrial applications where colour, texture and gelling behaviour is of particular importance. Our skilled applications team blend different proportions of apple and citrus, be they lime, lemon or orange, to suit various end products, and if needed work with our customers to produce a tailor made pectin. view less
  HM PECTIN Andre Pectin HM pectins are composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM pectins are standardised either to specific setting temperatures, viscosities, calcium reactivity, protein stabilisi...view more HM pectins are composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM pectins are standardised either to specific setting temperatures, viscosities, calcium reactivity, protein stabilising capacity or specific buffer capacity. More information about these pectin types can also be found in our detailed application brochures. view less
  LM Pectin Andre Pectin LM pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM pectins with different calcium sensitivities. Gel formation of LM pectin occurs in the presence of calcium io...view more LM pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM pectins with different calcium sensitivities. Gel formation of LM pectin occurs in the presence of calcium ions or similar cations within a wide range of pH values at soluble solids levels below 50%. Lower DE generally increases the calcium reactivity and less cations are needed for optimal gel formation. view less
  LMA PECTIN Andre Pectin LMA PECTIN is low methyl amidated pectins and they are less calcium sensitive and require generally less calcium for optimal gelling. Even the fruit containing calcium or water containing calcium can be sufficient for optimal gelling conditions. LMA pecti...view more LMA PECTIN is low methyl amidated pectins and they are less calcium sensitive and require generally less calcium for optimal gelling. Even the fruit containing calcium or water containing calcium can be sufficient for optimal gelling conditions. LMA pectins are to a large extent very tolerant towards the calcium concentration for building up an optimal gel network. These pectins result in very smooth and elastic gel structures. Additional calcium normally is only needed if soluble solid content is lower than 40%. LMA are the only pectins which produce thermo reversible gels. view less
  Gelatin Anhui BBCA International Co., Ltd. Gelatin appears as a tasteless beige or pale yellow powder or granules. This product is used as a thickener, a gelling agent, a stabilizer and an emulsifier in gummy candies, marshmallows, ice cream, and yogurt.
  Sodium Alginate Anhui Haibei Import & Export Co., Ltd. Sodium Alginate is a gum extracted from the cell walls of brown algae and refined into a milk-white powder. This product functions as a thickener, binder and gelling agent in dessert gels, sauces, toppings, puddings, etc.
  401-51 LuxAgar 100 Arthur Branwell & Co. Ltd. 401-51 LuxAgar 100 is a seaweed extract that is acid stable and retains water. Classified as E406, it serves as a stabilizer, gelling agent, and thickener. The agar is derived from gracilaria and is used in sugar confectionery, jellies, marshmallows, and ...view more 401-51 LuxAgar 100 is a seaweed extract that is acid stable and retains water. Classified as E406, it serves as a stabilizer, gelling agent, and thickener. The agar is derived from gracilaria and is used in sugar confectionery, jellies, marshmallows, and health foods. view less
  424-323 HydroLux 323 Carrageenan Arthur Branwell & Co. Ltd. 424-323 HydroLux 323 Carrageenan is a polysaccharide extracted from red seaweed and composed of carrageenan and potassium chloride. Classified as E407 and E508, the product is used as a gelling agent, seasoning, and an emulsifier in hams and sausages.
  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
  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
  424-355 HydroLux 355 Carrageenan Arthur Branwell & Co. Ltd. 424-355 HydroLux 355 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, and potassium chloride. Classified as E407, E425, and E508, the product is used as a thickener, stabilizer, gelling agent, sea...view more 424-355 HydroLux 355 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, and potassium chloride. Classified as E407, 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
  424-388 HydroLux 388 Carrageenan Arthur Branwell & Co. Ltd. 424-388 HydroLux 388 Carrageenan is a polysaccharide extracted from red seaweed. Classified as E407, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in hams and sausages.
  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
  607-23 DairyLux 423 Arthur Branwell & Co. Ltd. 607-23 DairyLux 423 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids and sodium alginate. Classified as E471 and E401, it is used as...view more 607-23 DairyLux 423 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids and sodium alginate. Classified as E471 and E401, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in premium ice cream and frozen desserts. view less
  Gelatine Arthur Branwell & Co. Ltd. Gelatine is an animal extract derived from collagen. It is a translucent, flavorless, and solid substance. The product is a hydrocolloid used as a gelling agent in confectionery and dessert jellies, marshmallows, ice cream, yogurts, dairy products, and wh...view more Gelatine is an animal extract derived from collagen. It is a translucent, flavorless, and solid substance. The product is a hydrocolloid used as a gelling agent in confectionery and dessert jellies, marshmallows, ice cream, yogurts, dairy products, and whipped and aerated dairy products. view less
  Locust Bean (Carob) Gum Arthur Branwell & Co. Ltd. Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, sa...view more Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, salad dressings, and sauces. view less
  Natural Roux Thickening System Rouxlux WFPSF 605-6 Arthur Branwell & Co. Ltd. Natural Roux Thickening System Rouxlux WFPSF 605-6 is a spray, crystallized ingredient made from free flowing, 100% vegetable and dairy fat powders, integrated fat and flour crystals, roux crystals, powders, fat encapsulated flours, natural browning caram...view more Natural Roux Thickening System Rouxlux WFPSF 605-6 is a spray, crystallized ingredient made from free flowing, 100% vegetable and dairy fat powders, integrated fat and flour crystals, roux crystals, powders, fat encapsulated flours, natural browning caramel, carob, and malt extract. Classified as E508, E330, E296, E300, E262, the product contains potassium chloride, citric acid, malic acid, ascorbic acid, and sodium acetates, respectively. It is used as a gelling agent, seasoning, acidity regulator, antioxidant, and preservative in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less
  Pie Jelly Mix (Gelatine) Arthur Branwell & Co. Ltd. Pie Jelly Mix (Gelatine) is a gelatine based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breadss, savoury biscuits, toppings,fill...view more Pie Jelly Mix (Gelatine) is a gelatine based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breadss, savoury biscuits, toppings,fillings,glazes,pastry,morning goods,flans.picnic, cold eating pork pie, meat pies,in-flight foods view less
  Pie Jelly Mix (Vegetarian) Arthur Branwell & Co. Ltd. Pie Jelly Mix (Vegetarian) is a plant based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breads, savory biscuits, toppings, fillin...view more Pie Jelly Mix (Vegetarian) is a plant based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breads, savory biscuits, toppings, fillings, glazes, pastry, morning goods, and flans. view less
  Sodium Alginate Arthur Branwell & Co. Ltd. Sodium Alginate is a brown seaweed extract. Classified as E401, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in reformed meat products, ice cream, bakery and dessert jellies and fillings, milk puddings, and dessert toppings.
  Glucomax™ (Konjac Glucomannan Powder) Aunutra Industries, Inc. Glucomax™ (Konjac Glucomannan Powder) is vegetable fiber derived from Konjac. With its NLT 95% viscosity, it is an excellent source of soluble dietary fiber. It has the highest molecular weight and strongest viscosity among any dietary fiber known to scie...view more Glucomax™ (Konjac Glucomannan Powder) is vegetable fiber derived from Konjac. With its NLT 95% viscosity, it is an excellent source of soluble dietary fiber. It has the highest molecular weight and strongest viscosity among any dietary fiber known to science (Molecular weight between 200,000 – 2,000,000 Daltons). It is capable of absorbing up to 50 times its weight in water and highly soluble in cold and hot water. It is heat-stable and low-pH stable. view less
  BINDER 1.0 BDF Natural Ingredients S.L. BINDER 1.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to a...view more BINDER 1.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to apply and can be used in a wide array of production processes. This product can be used to reduce the fat content in a product or substitute animal (saturated) fat for vegetable (unsaturated) fat. view less
  PROBIND FSH BDF Natural Ingredients S.L. PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further...view more PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. PROBIND FSH is composed of fish gelatin, maltodextrin and transglutaminase. view less
  PROBIND GT BDF Natural Ingredients S.L. PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion c...view more PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion control in meat processing, which allows the effective use for an added-value enhancement of raw materials. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. view less
  Aspic Gold S Beck Gewurze & Additive GmbH & Co. KG Aspic Gold S is a hochbloomiges gelatin powder (260 Bloom) obtained from pig skin. This product can be used in many areas of food production.
  Agar Agar C.E. Roeper GmbH Agar Agar is a yellowish-gray powder used as a gelling agent in canned meats.
  Carrageenan C.E. Roeper GmbH Carrageenan is a white powder used as a gelling agent in jellies and pudding, as a thickening agent in soups and sauces, as stabilizing agent for ice cream, whipped cream, and beer froth, and as an emulsifier for milk products and cocoa drinks.
  Gelatine C.E. Roeper GmbH Gelatine is a yellowish granular or powder obtained by acid or akaline hydrolysis of the collagen contained in the skin and bones of animal. It is used for the production of aspic, jelly, pudding, ice cream, yogurt, and for clarification of wine and fruit...view more Gelatine is a yellowish granular or powder obtained by acid or akaline hydrolysis of the collagen contained in the skin and bones of animal. It is used for the production of aspic, jelly, pudding, ice cream, yogurt, and for clarification of wine and fruit juices. view less
  Gellan Gum C.E. Roeper GmbH Gellan Gum is an odorless, cream colored powder used as a multifunctional gelling agent in sugar confectionery, jelly desserts, dairy products, and fruit preparations.
  Konjac C.E. Roeper GmbH Konjac is a dietary fiber, deriving from the tuber belonging to the family of the Araceene, originally from South East Asia. It is called Konjac or "Devils's tongue". It is a white powder used as a gelling agent, thickener, stabilizer, or emulsifier.
  Aglupectin HS-MR Calpro Foods Pvt. Ltd. Aglupectin HS-MR is a high methoxy, medium rapid set pectin. It is used as a gelling agent, thickening agent, and stabilizer. This product is used in the production of jams to provide texture and prevent synersis. It is used in functional foods and nutrit...view more Aglupectin HS-MR is a high methoxy, medium rapid set pectin. It is used as a gelling agent, thickening agent, and stabilizer. This product is used in the production of jams to provide texture and prevent synersis. It is used in functional foods and nutrition applications. view less
  Aglupectin HS-RAM Calpro Foods Pvt. Ltd. Aglupectin HS-RAM is a high methoxy pectin that has a relatively high portion of the carboxyl groups as methyl esters. It is used as a thickening and stabilization agent or as a soluble dietary fiber. This product can be used for acidified milk drinks to ...view more Aglupectin HS-RAM is a high methoxy pectin that has a relatively high portion of the carboxyl groups as methyl esters. It is used as a thickening and stabilization agent or as a soluble dietary fiber. This product can be used for acidified milk drinks to keep particles in constant suspension. It is used in functional foods and nutrition applications. view less
  Aglupectin HS-RV Calpro Foods Pvt. Ltd. Algupectin HS-RV is a high methoxy pectin that has a relatively high portion of the carboxyl groups as methyl esters. It is used as a thickening and stabilization agent or as a soluble dietary fiber. This product can be used for juices to ensure good fibe...view more Algupectin HS-RV is a high methoxy pectin that has a relatively high portion of the carboxyl groups as methyl esters. It is used as a thickening and stabilization agent or as a soluble dietary fiber. This product can be used for juices to ensure good fiber suspension, high viscosity, and rich mouth feel. It is used in functional foods and nutrition applications. view less
  Aglupectin HS-SB7 Calpro Foods Pvt. Ltd. Aglupectin HS-SB7 is a pectin that has been buffered to provide consistent setting properties and gelling strength. It is used as a thickening and stabilization agent or as soluble dietary fiber. This product is used for jellies with fruit or without frui...view more Aglupectin HS-SB7 is a pectin that has been buffered to provide consistent setting properties and gelling strength. It is used as a thickening and stabilization agent or as soluble dietary fiber. This product is used for jellies with fruit or without fruit and provides very clean eating properties. It is used in functional foods and nutrition applications. view less
  Aglupectin LA-S20 Calpro Foods Pvt. Ltd. Aglupectin LA-S20 is a low ester pectin that has been modified to be more tolerant of varying calcium concentrations. This gel can be heated and solidify again after cooling. It is used as a stabilizer and gelling agent for glazes, syrups, and other crush...view more Aglupectin LA-S20 is a low ester pectin that has been modified to be more tolerant of varying calcium concentrations. This gel can be heated and solidify again after cooling. It is used as a stabilizer and gelling agent for glazes, syrups, and other crushes. This product is used in functional foods and nutrition applications. view less
  Cara Cal Iota Calpro Foods Pvt. Ltd. Cara Cal Iota is a product that is a carrageenan of iota and is used in specialized applications like dairy to stabilize creams, mousses, and whipped cream yogurts. It also reduces the melting properties of ice-creams.
  Cara Cal L 400 Calpro Foods Pvt. Ltd. Cara Cal L 400 is a semi-refined carrageenan for water jellies. This product provides excellent transparency, mouth feel, and flavor release.
  Cara Cal R 600 Calpro Foods Pvt. Ltd. Cara Cal R 600 is a semi-refined Kappa Carrageenan for water jellies. It is also used in meat processing to minimize water crystallization and syneresis while reducing yield shrinkage during processing.
  Cara Cal S 1000 Calpro Foods Pvt. Ltd. Cara Cal S 1000 is a refined kappa carrageenan product that is used in ice creams and dairy to prevent crystallization and for protein protection.
  CareColloid™ Caremoli USA, Inc. CareColloid™ is a line of high quality Locust Bean Gum (LBG) and Tara Gum products. These products are produced in Sicily and Peru under exclusive contracts, according to the high quality standards set by Caremoli. CareColloid™ is available in a comprehen...view more CareColloid™ is a line of high quality Locust Bean Gum (LBG) and Tara Gum products. These products are produced in Sicily and Peru under exclusive contracts, according to the high quality standards set by Caremoli. CareColloid™ is available in a comprehensive range of viscosities and mesh sizes. It is all natural and no bleaching agents or other chemicals are used in production. It is produced from a fully traceable supply chain, has a light off-white color, neutral taste, shear thinning (pseudoplastic), is stable between pH 4 – 10. CareColloid™ is synergistic gelling or thickening with xanthan gum, locust bean gum, alginates, agar and most cellulosics. CareColloid™ products have a low usage rate of 0.2 – 2.0% and are used as thickeners in a wide variety of finished goods across many categories including: salad dressings and sauces, dairy products, bakery mixes, gluten free baked goods and fruit preparations. view less
  CareGuar™ Caremoli USA, Inc. 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
  Alginates Cargill Industrial Specialties Alginates are salts of alginic acid, which are extracted from brown seaweed and used as partially nonthermoreversible gelling and thickening agents. It is a polysaccharide that occurs naturally in brown algae as a skeletal component of their cell walls. A...view more Alginates are salts of alginic acid, which are extracted from brown seaweed and used as partially nonthermoreversible gelling and thickening agents. It is a polysaccharide that occurs naturally in brown algae as a skeletal component of their cell walls. Alginate is used in food because it is a powerful thickening agent, stabilizing, and gel-forming agent. view less
  Carrageenans Cargill Industrial Specialties Carrageenans are polysaccharides (galactose) with varying degrees of sulfatation (between 15% and 40%). They are extracted from red seaweed and used as thermoreversible gelling and thickening agents. Natural options are also available.