| Calcium Alginate | Foodchem International Corporation | Calcium Alginate appears as a white to yellowish filament like grainy powder. This product is a water-insoluble, gelatinous, cream coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Adding a...view more Calcium Alginate appears as a white to yellowish filament like grainy powder. This product is a water-insoluble, gelatinous, cream coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Adding artificial flavors and colors creates a more tasty edible slime. It is often used in cheese products, cream products, processed fruit, vegetables, condensed milk, etc. view less | |
| Sodium Alginate | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Sodium Alginate is a white or yellowish granular or powder. It is a natural polysaccharide contained in brown seaweed, as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea. Alginic acid is a mix-polysaccharide co...view more Sodium Alginate is a white or yellowish granular or powder. It is a natural polysaccharide contained in brown seaweed, as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea. Alginic acid is a mix-polysaccharide composed of D-mannuronic adid (M) L-guluronic acid(G).The main alginate series include sodium alginate,potassium alginate, calcium alginate,ammoinum alginate etc. Sodium Alginate can avoid the formation of ice crystals and make the product tasty. It also applies to mixed drinks, ice lolly, iced fruit juice and iced milk, etc. Sodium Alginate can keep the product fine and avoids spliting open if it is used as a cover of mild food. It can raise the product's stabilization and decrease the liquid out when it is used in salsa flavoring, pudding jam, tomato ketchup and canned products. Sodium Alginate is suited to make all kinds of gel products with good stability. view less | |
| Sodium Alginate | Foodchem International Corporation | Sodium Alginate is a white crystal whose appearance and smell are similar to sugar. It has a viscosity of approximately 300-500mPa.s and an assay of 98.0%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used t...view more Sodium Alginate is a white crystal whose appearance and smell are similar to sugar. It has a viscosity of approximately 300-500mPa.s and an assay of 98.0%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. view less | |
| Sodium Alginate | Qingdao Bright Moon Seaweed Group Co., Ltd. | Sodium Alginate is a kind of natural polysaccharide consisted in brown seaweed as a natural product generated from alginic acid in seaweed and minerals from the sea. As the hydrophilic gel, sodium alginate is the prevailing salt of algin, which is apt to ...view more Sodium Alginate is a kind of natural polysaccharide consisted in brown seaweed as a natural product generated from alginic acid in seaweed and minerals from the sea. As the hydrophilic gel, sodium alginate is the prevailing salt of algin, which is apt to form thick solutions. With the properties of thickness and stability, sodium alginate can be used as thickener and stabilizer in food stuff, printing paste and an oil extraction agent. 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. | |
| Potassium Alginate Stabilizer | Qingdao Bright Moon Seaweed Group Co., Ltd. | Potassium Alginate Stabilizer is a food additive that acts as both a stabilizer and a thickener. This product is very comparable to Sodium Alginate and can be found in similar products, although Potassium Alginate tends to stay within the food industry. P...view more Potassium Alginate Stabilizer is a food additive that acts as both a stabilizer and a thickener. This product is very comparable to Sodium Alginate and can be found in similar products, although Potassium Alginate tends to stay within the food industry. Potassium Alginate Stabilizer can be found in products like ice cream, salsa, pudding, jam, and some beverages. view less | |
| Calcium Alginate Stabilizer | Qingdao Bright Moon Seaweed Group Co., Ltd. | Calcium Alginate Stabilizer is a food additive that acts as both a stabilizer and a thickener. This product is very comparable to Sodium Alginate and can be found in similar products, although Calcium Alginate tends to stay within the food industry. Calc...view more Calcium Alginate Stabilizer is a food additive that acts as both a stabilizer and a thickener. This product is very comparable to Sodium Alginate and can be found in similar products, although Calcium Alginate tends to stay within the food industry. Calcium Alginate Stabilizer can be found in products like ice cream, salsa, pudding, jam, and some beverages. view less | |
| Ammonium Alginate Stabilizer | Qingdao Bright Moon Seaweed Group Co., Ltd. | Ammonium Alginate Stabilizer is a food additive that acts as both a stabilizer and a thickener. This product is very comparable to Sodium Alginate and can be found in similar products. Ammonium Alginate is also used frequently in the pharmaceutical, cosme...view more Ammonium Alginate Stabilizer is a food additive that acts as both a stabilizer and a thickener. This product is very comparable to Sodium Alginate and can be found in similar products. Ammonium Alginate is also used frequently in the pharmaceutical, cosmetic, and textile industries. In the food industry, Ammonium Alginate Stabilizer can be found in products like ice cream, salsa, pudding, jam, and some beverages. view less | |
| Sodium Alginate SOA101 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Sodium Alginate SOA101 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is >700. This product is multi-functional as a natural food gum, and can be used in, p...view more Sodium Alginate SOA101 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is >700. This product is multi-functional as a natural food gum, and can be used in, pharmaceuticals, food additives, and is also used for thickening agents, stabilizing, and gelling agents. view less | |
| Sodium Alginate SOA104 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Sodium Alginate SOA104 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is <300. This product is multi-functional as a natural food gum, and can be used in, p...view more Sodium Alginate SOA104 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is <300. This product is multi-functional as a natural food gum, and can be used in, pharmaceuticals, food additives, and is also used for thickening agents, stabilizing, and gelling agents. view less | |
| Sodium Alginate SOA102 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Sodium Alginate SOA102 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is 500-700. This product is multi-functional as a natural food gum, and can be used in...view more Sodium Alginate SOA102 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is 500-700. This product is multi-functional as a natural food gum, and can be used in, pharmaceuticals, food additives, and is also used for thickening agents, stabilizing, and gelling agents. view less | |
| Sodium Alginate SOA103 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Sodium Alginate SOA103 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is 300-500. This product is multi-functional as a natural food gum, and can be used in...view more Sodium Alginate SOA103 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is 300-500. This product is multi-functional as a natural food gum, and can be used in, pharmaceuticals, food additives, and is also used for thickening agents, stabilizing, and gelling agents. view less | |
| Propylene Glycol Alginate | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Propylene Glycol Alginate is a white powder that is used to give yogurt a good texture and taste, increase the performance of bubbles in beer, and acts as an excellent stabilizer and emulsifier in salad dressing and other foods. | |
| GRINDSTED® Alginate FD 170 | DuPont Danisco | GRINDSTED® Alginate FD 170 is an off-white sodium alginate powder manufactured from brown algae. It is certified Kosher and Halal. It functions as a thickening and gelling agent. It can be used as a water slurry or added directly to the recipe ingredient...view more GRINDSTED® Alginate FD 170 is an off-white sodium alginate powder manufactured from brown algae. It is certified Kosher and Halal. It functions as a thickening and gelling agent. It can be used as a water slurry or added directly to the recipe ingredients. In both cases, it may be dry-blended with other substances before addition. This product can be applied to dairy products, sauces, desserts, structured fruits and vegetables and structured meat and fish. view less | |
| GRINDSTED® Alginate Fd 155 | DuPont Danisco | GRINDSTED® Alginate Fd 155 is an off-white sodium alginate powder manufactured from brown algae. It is certified Kosher and Halal. It functions as a thickening and gelling agent. It can either be used as a water slurry or added directly to the recipe ing...view more GRINDSTED® Alginate Fd 155 is an off-white sodium alginate powder manufactured from brown algae. It is certified Kosher and Halal. It functions as a thickening and gelling agent. It can either be used as a water slurry or added directly to the recipe ingredients. In both cases, it may be dry blended with other substances before addition. This product is ideal for use in dairy products, sauces, desserts, structured fruits and vegetables, and structured meat and fish. view less | |
| GRINDSTED® Alginate Fd 120 | DuPont Danisco | GRINDSTED® Alginate FD 120 is an off-white sodium alginate powder manufactured from brown algae. It is certified Kosher and Halal. It can be used as a water slurry or added directly to the recipe. In both cases it may be dry-blended with other dry substa...view more GRINDSTED® Alginate FD 120 is an off-white sodium alginate powder manufactured from brown algae. It is certified Kosher and Halal. It can be used as a water slurry or added directly to the recipe. In both cases it may be dry-blended with other dry substances before addition. This product is ideal for use in dairy items, sauces, desserts, structured fruits and vegetables, and structured meat and fish. It also has potential benefits as a thickening and gelling agent. view less | |
| GRINDSTED® Alginate Fd 127 | DuPont Danisco | GRINDSTED® Alginate Fd 127 is an off-white sodium alginate powder manufactured from brown algae. It is certified Kosher and Halal. It functions as a thickening and gelling agent. It can either be used as a water slurry or added directly to the recipe ing...view more GRINDSTED® Alginate Fd 127 is an off-white sodium alginate powder manufactured from brown algae. It is certified Kosher and Halal. It functions as a thickening and gelling agent. It can either be used as a water slurry or added directly to the recipe ingredients. In both cases, it may be dry-blended with other substances before addition. This product can be applied to dairy items, sauces, desserts, structured fruits and vegetables, as well as structured meat and fish. view less | |
| Propylene Glycol Alginate (PGA) | Foodchem International Corporation | Propylene Glycol Alginate (PGA) appears as an off-white to white powder. It has a particle size of 95% pass 80 mesh. This product is often used as an emulsifier, stabilizer, and thickener in dairy products, yogurt, jellies, ice cream and salad dressings. | |
| Sodium Alginate,Foodalga® VHN02 | Foodchem International Corporation | Sodium Alginate,Foodalga® VHN02 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 1400mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and st...view more Sodium Alginate,Foodalga® VHN02 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 1400mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. view less | |
| Sodium Alginate,Foodalga® 1000 | Foodchem International Corporation | Sodium Alginate,Foodalga® 1000 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 1000mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and sta...view more Sodium Alginate,Foodalga® 1000 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 1000mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. view less | |
| Sodium Alginate,Foodalga® HF10 | Foodchem International Corporation | Sodium Alginate,Foodalga® HF10 is a white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 200-500mPa.s and a gel strength of 700g/cm2. This product is used in the food industry as an emulsifier, thickener, and s...view more Sodium Alginate,Foodalga® HF10 is a white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 200-500mPa.s and a gel strength of 700g/cm2. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. view less | |
| Sodium Alginate,Foodalga® 500 | Foodchem International Corporation | Sodium Alginate,Foodalga® 500 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 400-600mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and s...view more Sodium Alginate,Foodalga® 500 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 400-600mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. view less | |
| Sodium Alginate,Foodalga® LN02 | Foodchem International Corporation | Sodium Alginate,Foodalga® LN02 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 150-200mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and ...view more Sodium Alginate,Foodalga® LN02 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 150-200mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. view less | |
| Sodium Alginate,Foodalga® HN200 | Foodchem International Corporation | Sodium Alginate,Foodalga® HN200 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 650-800mPa.s and a gel strength of 350-400g/cm2. This product is used in the food industry as an emulsifier, thick...view more Sodium Alginate,Foodalga® HN200 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 650-800mPa.s and a gel strength of 350-400g/cm2. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. view less | |
| Sodium Alginate,Foodalga® NH01 | Foodchem International Corporation | Sodium Alginate,Foodalga® NH01 is a cream white powder whose appearance and smell are similar to sugar. It has a particle size of 95% pass 80 mesh and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabil...view more Sodium Alginate,Foodalga® NH01 is a cream white powder whose appearance and smell are similar to sugar. It has a particle size of 95% pass 80 mesh and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. view less | |
| Propylene Glycol Alginate (PGA) | Qingdao Bright Moon Seaweed Group Co., Ltd. | Propylene Glycol Alginate (PGA) is a seaweed based food additive that is derived from alginic acid extracted from natural seaweed. Compared with alginate, it has better resistance against acid and salts. PGA can be used as a thickener, emulsifier and stab...view more Propylene Glycol Alginate (PGA) is a seaweed based food additive that is derived from alginic acid extracted from natural seaweed. Compared with alginate, it has better resistance against acid and salts. PGA can be used as a thickener, emulsifier and stabilizer in the food industry and is widely used as a stabilizer for yoghurt, flavoring and beer foam. view less | |
| Alginate (Sodium-, Potassium- & Calcium) | I.H.C. Chempharm | Alginate (Sodium-, Potassium- & Calcium) is a salt made from algenic acid that is extracted from the cell walls of brown algae. It can be used as a gelling agent, thickening agent and stabilizing agent in a variety of puddings, beverages, jellies, jams, i...view more Alginate (Sodium-, Potassium- & Calcium) is a salt made from algenic acid that is extracted from the cell walls of brown algae. It can be used as a gelling agent, thickening agent and stabilizing agent in a variety of puddings, beverages, jellies, jams, ice creams, meats, and dressings. view less | |
| Propylene Glycol Alginate (PGA), 400-800cps | Foodchem International Corporation | Propylene Glycol Alginate (PGA), 400-800cps appears as an off-white to white powder. It has a viscosity of approximately 400-800mPa.s and a particle size of 95% pass 60 mesh. This product is often used as an emulsifier, stabilizer, and thickener in dairy ...view more Propylene Glycol Alginate (PGA), 400-800cps appears as an off-white to white powder. It has a viscosity of approximately 400-800mPa.s and a particle size of 95% pass 60 mesh. This product is often used as an emulsifier, stabilizer, and thickener in dairy products, yogurt, jellies, ice cream and salad dressings. view less | |
| Propylene Glycol Alginate (PGA), 1000-1500cps | Foodchem International Corporation | Propylene Glycol Alginate (PGA), 1000-1500cps appears as an off-white to white powder. It has a viscosity of approximately 1000-1500mPa.s and a particle size of 95% pass 60 mesh. This product is often used as an emulsifier, stabilizer, and thickener in da...view more Propylene Glycol Alginate (PGA), 1000-1500cps appears as an off-white to white powder. It has a viscosity of approximately 1000-1500mPa.s and a particle size of 95% pass 60 mesh. This product is often used as an emulsifier, stabilizer, and thickener in dairy products, yogurt, jellies, ice cream and salad dressings. view less | |
| GELY ALG PGU 9007 (SODIUM ALGINATE) | DKSH | GELY ALG PGU 9007 (SODIUM ALGINATE) is a thickening alginate that can be applied in water and milk systems. It has various applications such as salad dressings, UHT Milk & dairy desserts where it imparts body, controls syneresis and enriches the mouth...view more GELY ALG PGU 9007 (SODIUM ALGINATE) is a thickening alginate that can be applied in water and milk systems. It has various applications such as salad dressings, UHT Milk & dairy desserts where it imparts body, controls syneresis and enriches the mouthfeel. view less | Request Sample |
| 8769 WELGINAT AB 4251 | DKSH | 8769 WELGINAT AB 4251 is an alginate preparation based on alginate processed from brown seaweed, Phaecophyceae. | Request Sample |
| 8766 WELGINAT® AB 4242 | DKSH | 8766 WELGINAT® AB 4242 is an alginate preparation based on alginate processed from brown seaweed, Phaecophyceae. | Request Sample |
| 8769 WELGINAT® AB 4251 | DKSH | 8769 WELGINAT® AB 4251 is an alginate preparation based on alginate processed from brown seaweed, Phaecophyceae. | Request Sample |
| 8777 WELGINAT® AB 4258 | DKSH | 8777 WELGINAT® AB 4258 is an alginate preparation based on alginate processed from brown seaweed, Phaecophyceae. | Request Sample |
| Alginic Acid | Qingdao Bright Moon Seaweed Group Co., Ltd. | Alginic Acid is a natural polysaccharide extracted from seaweed. It is made of the two types of aldehyde acids. Flaxen powder isn't soluble in water. It can combine with many kinds of ions to create a series of salts, such as sodium alginate, potassium al...view more Alginic Acid is a natural polysaccharide extracted from seaweed. It is made of the two types of aldehyde acids. Flaxen powder isn't soluble in water. It can combine with many kinds of ions to create a series of salts, such as sodium alginate, potassium alginate and calcium alginate etc. It can be applied in health food or used as a health food additive. view less | |
| Cream Stabiliser | Bakels Worldwide | Cream Stabiliser, product code 244110, is a powdered fresh cream stabiliser based on alginate. This product prevents moisture migration from creams into cake, sponge, or pastry bases. | |
| Alkemir® - 879 | VEDEQSA | Alkemir®-879 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), and calcium sulphate (E-516). It is a thickening and gelling agent for applications in the confectionery industry. | |
| Alkemir® - 910 | VEDEQSA | Alkemir®-910 is a sodium alginate (E-401) extracted from brown algae (Phaeophyceae) of medium viscosity and high gel strengh, purified through salt medium precipitation and successives pH adjustments. It is a stabilizing and gelling agent for vegetable pa...view more Alkemir®-910 is a sodium alginate (E-401) extracted from brown algae (Phaeophyceae) of medium viscosity and high gel strengh, purified through salt medium precipitation and successives pH adjustments. It is a stabilizing and gelling agent for vegetable pasta, fish and pickles. view less | |
| Alkemir® - 836 | VEDEQSA | Alkemir®-836 is a special blend of disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), sodium alginate (E-401), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a stabilizing and thickening agent ...view more Alkemir®-836 is a special blend of disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), sodium alginate (E-401), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a stabilizing and thickening agent for applications in the confectionery industry. view less | |
| Alkemir® - 859 | VEDEQSA | Alkemir®-859 is a powdered blend of propylenglycol alginate (E-405) of high esterification grade and low viscosity. It can be used in a variety of foodstuff such as fruit juices, beer, dressings, milk derivatives. It also can be used in bakery and pastry ...view more Alkemir®-859 is a powdered blend of propylenglycol alginate (E-405) of high esterification grade and low viscosity. It can be used in a variety of foodstuff such as fruit juices, beer, dressings, milk derivatives. It also can be used in bakery and pastry products. view less | |
| Alkemir® - 810 | VEDEQSA | Alkemir® - 810 is a sodium alginate (E-401) extracted from the brown algae (Phaeophyceae) of medium viscosity and medium gel strengh, purified through salt medium precipitation and successives pH adjustments. It is suitable for thickening or gelling proce...view more Alkemir® - 810 is a sodium alginate (E-401) extracted from the brown algae (Phaeophyceae) of medium viscosity and medium gel strengh, purified through salt medium precipitation and successives pH adjustments. It is suitable for thickening or gelling processing food in aquoeus medium such as stuffed olives. view less | |
| Laminaria digitata | Acadian Seaplants Limited | Laminaria digitata is a wild-harvested, edible brown seaweed from the cold, pristine North Atlantic. This product is an alginate-containing seaweed naturally rich in polyphenols, fucoidan, organic iodine, and dietary fibres such as laminarin. This product...view more Laminaria digitata is a wild-harvested, edible brown seaweed from the cold, pristine North Atlantic. This product is an alginate-containing seaweed naturally rich in polyphenols, fucoidan, organic iodine, and dietary fibres such as laminarin. This product is used in the food and nutraceutical industries. view less | |
| Cremodan SE99 Veg | Bakels Worldwide | Cremodan SE99 Veg, product code 226000, is a fully integrated blend of food-grade emulsifiers and stabilisers, in the form of a powder, used to produce hardened ice creams and milk ices. Its high levels of alginate help to produce colder, fresher-eating i...view more Cremodan SE99 Veg, product code 226000, is a fully integrated blend of food-grade emulsifiers and stabilisers, in the form of a powder, used to produce hardened ice creams and milk ices. Its high levels of alginate help to produce colder, fresher-eating ice creams. view less | |
| Alkemir® - 889 | VEDEQSA | Alkemir®-889 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a thickening and gelling agent for ...view more Alkemir®-889 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a thickening and gelling agent for applications in the confectionery industry. 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 | |
| 608-17 DairyLux 517 | Arthur Branwell & Co. Ltd. | 608-17 DairyLux 517 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, carrageenan, and sodium alginate. Classified as E471, E407, an...view more 608-17 DairyLux 517 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, carrageenan, and sodium alginate. Classified as E471, E407, and E401, it is used as a stabilizer and an emulsifier in chocolate and flavored milk drinks. 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 | |
| Alkemir® -39 | VEDEQSA | Alkemir®-39 is a balanced powdered blend of hydrocolloids containing: propylene glycol alginate (E-405), locust bean gum (E-410), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is an extremely versatile product, designed for the stabiliz...view more Alkemir®-39 is a balanced powdered blend of hydrocolloids containing: propylene glycol alginate (E-405), locust bean gum (E-410), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is an extremely versatile product, designed for the stabilization of fruit sorbets, chocolate ice creams and other products, such us coatings or finishings. 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 | |
| Alkemir® - 811 | VEDEQSA | Alkemir®-811 is a high viscosity and small particle size sodium alginate (E-401) extracted from the brown algaes (Phaeophyceae), of medium viscosity and medium gel strengh, purified through salt medium precipitation and successive pH adjustments. It is so...view more Alkemir®-811 is a high viscosity and small particle size sodium alginate (E-401) extracted from the brown algaes (Phaeophyceae), of medium viscosity and medium gel strengh, purified through salt medium precipitation and successive pH adjustments. It is soluble in cold, and it can forms gels in a calcium ion presence. It is suitable for thickening or gelling processing food in aqueous medium. view less | |
| AstaPure® 2% Natural Astaxanthin Vegetarian Beadlets | Alga Technologies | AstaPure® 2 % Astaxanthin Vegetarian Beadlets are dark red free flowing beadlets that have ingredients such as natural astaxanthin extracted from haematococcus pluvialis, alginate, soy protein, ascorbyl palmitate, dl-alpha-tocopherol, and hydroxypropyl ce...view more AstaPure® 2 % Astaxanthin Vegetarian Beadlets are dark red free flowing beadlets that have ingredients such as natural astaxanthin extracted from haematococcus pluvialis, alginate, soy protein, ascorbyl palmitate, dl-alpha-tocopherol, and hydroxypropyl cellulose. This product is used in nutraceutical products (tablets and hard shell capsules). This product is gelatin-free and suitable for vegetarians. view less | |
| Sekt-Klar plus | Erbslöh Geisenheim AG | Sekt-Klar plus is a special clarifying dispersion for bottle fermentation according to the traditional method. Besides silicate minerals with clarifying effect, Sekt-Klar plus contains a selected alginate. By this the yeast does not stick to the bottle wa...view more Sekt-Klar plus is a special clarifying dispersion for bottle fermentation according to the traditional method. Besides silicate minerals with clarifying effect, Sekt-Klar plus contains a selected alginate. By this the yeast does not stick to the bottle wall even when storage times are longer. Through the improved sedimentation, it is possible to conduct several riddling steps per day. Sekt-Klar plus provides for a better sedimentation of the yeast in the course of traditional bottle fermentation and optimizes the riddling process. The alginate prevents that the yeast sticks to the bottle walls and thus a shaking or turning the bottles quickly upside down is no longer required and riddling of the yeast deposit is improved and facilitated, i.e, the sediment is worked on to the cork in reduced time. 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 | |
| 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 alginate...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 | |
| 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 | |
| Pectacon® M-368 | Acatris Belgium N.V. | 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 | |
| Arabinol® SB | AEB Group | Arabinol® SB is a naturally occurring polysaccharide, consisting of arabans, galactans and uronic acid complexes, in association with polypropylene glycol alginate, which is used as a hydrophilic colloid for beer head retention. It improves foam consisten...view more Arabinol® SB is a naturally occurring polysaccharide, consisting of arabans, galactans and uronic acid complexes, in association with polypropylene glycol alginate, which is used as a hydrophilic colloid for beer head retention. It improves foam consistency and steadiness by increasing foam viscosity and delays the release of CO₂. Beer retains its fresh characteristics for longer and the increase of surface tension promotes the formation of consistent and compact foam. This lends visual impact to foam steadiness and cling. 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 | |
| Pectacon® M-4847 | Acatris Belgium N.V. | 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 | |
| Ascophyllum nodosum | Acadian Seaplants Limited | Ascophyllum nodosum is a wild-harvested brown seaweed from the cold, pristine North Atlantic. It is naturally rich in antioxidants and marine-based secondary metabolites such as phlorotannins, fucoxanthin and organic iodine. This product is used in the e...view more Ascophyllum nodosum is a wild-harvested brown seaweed from the cold, pristine North Atlantic. It is naturally rich in antioxidants and marine-based secondary metabolites such as phlorotannins, fucoxanthin and organic iodine. This product is used in the extraction of alginic acid and has applications in the health and wellness industries. view less | |
| Sodium Tripolyphosphate | WEGO Chemical & Mineral Corp. | Sodium Tripolyphosphate - also referred to as STPP, pentasodium tripolyphosphate, or sodium triphosphate - is a white crystalline powder with a molecular formula of Na5P3O10. It is certified FCC IV and Kosher. It functions as a binder, stabilizer, and seq...view more Sodium Tripolyphosphate - also referred to as STPP, pentasodium tripolyphosphate, or sodium triphosphate - is a white crystalline powder with a molecular formula of Na5P3O10. It is certified FCC IV and Kosher. It functions as a binder, stabilizer, and sequestrant. This product is commonly used in cake mixes, meringues, juices, hams, peas, lima beans, cured pork, sausages, and algin desserts. view less | |
| Binder 2.0 | BDF Natural Ingredients S.L. | Binder 2.0 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 2.0 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. Binder 2.0 can be used to reduce the fat content in a product or substitute animal (saturated) fat for vegetable (unsaturated) fat. Binder 2.0 has similar properties as Binder 1.0 but with a higher gel strength and faster reaction. view less |
