| 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 | |
| 607-73 DairyLux 473 | Arthur Branwell & Co. Ltd. | 607-73 DairyLux 473 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium alginate, and guar gum. Classified as E471, E401, and ...view more 607-73 DairyLux 473 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium alginate, and guar gum. Classified as E471, E401, and E412, it is used as a stabilizer and an emulsifier in ice cream, soft serve, and ice cream desserts. view less | |
| 607-97 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 | |
| Arabic Gum | Penta Manufacturing Company | Arabic Gum is a milky white to yellow powder. It is used as a stabilizer and as an emulsifier in icings, fillings, and chewing gums. It is also used as a thickener in candy, sweet syrup, and ice cream. | |
| Arabica Spray Gum | Amero Foods MFG Corp/Pastrystar | Arabica Spray Gum is a natural gum made from the hardened sap of the acacia tree. It can be used as a stabilizer, emulsifier, and thickening agent. This product can be used in food and beverages such as soda, icing, frosting, ice cream, gummy candies, mar...view more Arabica Spray Gum is a natural gum made from the hardened sap of the acacia tree. It can be used as a stabilizer, emulsifier, and thickening agent. This product can be used in food and beverages such as soda, icing, frosting, ice cream, gummy candies, marshmallows, and other confectioneries. It can be used in functional foods applications. view less | |
| Carochoc-3 | G.A. Torres | Carochoc-3 is produced from the pulp once it had been separated from the seed. It is a high natural carbohydrate content product. Carochoc does not contain allergenic antibodies or teobromine and is caffeine free. Carochoc is used in ice creams, drinks an...view more Carochoc-3 is produced from the pulp once it had been separated from the seed. It is a high natural carbohydrate content product. Carochoc does not contain allergenic antibodies or teobromine and is caffeine free. Carochoc is used in ice creams, drinks and syrups. Carochoc-3 contains 40-45% total sugars and 40% other carbohydrates. view less | |
| Carochoc-4 | G.A. Torres | Carochoc-4 is produced from the pulp once it had been separated from the seed. It is a high natural carbohydrate content product. Carochoc does not contain allergenic antibodies or teobromine and is caffeine free. Carochoc is used in ice creams, drinks an...view more Carochoc-4 is produced from the pulp once it had been separated from the seed. It is a high natural carbohydrate content product. Carochoc does not contain allergenic antibodies or teobromine and is caffeine free. Carochoc is used in ice creams, drinks and syrups. Carochoc-4 contains 35-40% total sugars and 45% other carbohydrates. view less | |
| Carochoc-5 | G.A. Torres | Carochoc-5 is produced from the pulp once it had been separated from the seed. It is a high natural carbohydrate content product. Carochoc does not contain allergenic antibodies or teobromine and is caffeine free. Carochoc is used in ice creams, drinks an...view more Carochoc-5 is produced from the pulp once it had been separated from the seed. It is a high natural carbohydrate content product. Carochoc does not contain allergenic antibodies or teobromine and is caffeine free. Carochoc is used in ice creams, drinks and syrups. Carochoc-5 contains 35-40% total sugars and 45% other carbohydrates. view less | |
| Carochoc-6 | G.A. Torres | Carochoc-6 is produced from the pulp once it had been separated from the seed. It is a high natural carbohydrate content product. Carochoc does not contain allergenic antibodies or teobromine and is caffeine free. Carochoc is used in ice creams, drinks an...view more Carochoc-6 is produced from the pulp once it had been separated from the seed. It is a high natural carbohydrate content product. Carochoc does not contain allergenic antibodies or teobromine and is caffeine free. Carochoc is used in ice creams, drinks and syrups. Carochoc-6 contains 30-35% total sugars and 50% other carbohydrates. view less | |
| Ecopol - 6K | Economy Polymers & Chemicals | Ecopol - 6K is an organic guar gum food additive that has a viscosity level of 5500-6500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 6K can also stabilize emulsions, bind water and oil, act as a free fl...view more Ecopol - 6K is an organic guar gum food additive that has a viscosity level of 5500-6500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 6K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 6K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol - 7K | Economy Polymers & Chemicals | Ecopol - 7K is an organic guar gum food additive that has a viscosity level of 6500-7500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 7K can also stabilize emulsions, bind water and oil, act as a free fl...view more Ecopol - 7K is an organic guar gum food additive that has a viscosity level of 6500-7500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 7K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 7K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-1k | Economy Polymers & Chemicals | Ecopol-1K is an organic guar gum food additive that has a viscosity level of 1000-1500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 1K can also stabilize emulsions, bind water and oil, act as a free flow...view more Ecopol-1K is an organic guar gum food additive that has a viscosity level of 1000-1500cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 1K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 1K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-25H | Economy Polymers & Chemicals | Ecopol-25H is an organic guar gum food additive that has a viscosity level of 2500-30000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 25K can also stabilize emulsions, bind water and oil, act as a free f...view more Ecopol-25H is an organic guar gum food additive that has a viscosity level of 2500-30000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 25K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 25K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-300FG | Economy Polymers & Chemicals | Ecopol-300FG is an organic guar gum food additive that has a viscosity level of 550cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 300FG can also stabilize emulsions, bind water and oil, act as a free flow...view more Ecopol-300FG is an organic guar gum food additive that has a viscosity level of 550cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 300FG can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 300FG is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-35H | Economy Polymers & Chemicals | Ecopol-35H is an organic guar gum food additive that has a viscosity level of 3000-4000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 35H can also stabilize emulsions, bind water and oil, act as a free fl...view more Ecopol-35H is an organic guar gum food additive that has a viscosity level of 3000-4000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 35H can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 35H is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-35H200 | Economy Polymers & Chemicals | Ecopol-35H200 is an organic guar gum food additive that has a viscosity level of 3000-4000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 35H200 can also stabilize emulsions, bind water and oil, act as a f...view more Ecopol-35H200 is an organic guar gum food additive that has a viscosity level of 3000-4000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 35H200 can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 35H200 is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-50H-200 | Economy Polymers & Chemicals | Ecopol-50H-200 is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 50H-200 can also stabilize emulsions, bind water and oil, act as a...view more Ecopol-50H-200 is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 50H-200 can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 50H-200 is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-5k | Economy Polymers & Chemicals | Ecopol-5k is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 5K can also stabilize emulsions, bind water and oil, act as a free flow...view more Ecopol-5k is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 5K can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 5K is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Ecopol-5K200 | Economy Polymers & Chemicals | Ecopol-5K200 is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 5K-200 can also stabilize emulsions, bind water and oil, act as a fr...view more Ecopol-5K200 is an organic guar gum food additive that has a viscosity level of 5000-6000cps at 1%. It has unique properties as a thickening and binding agent. Among other uses, Ecopol - 5K-200 can also stabilize emulsions, bind water and oil, act as a free flow aid, improve the texture of certain foods, and provide extra dietary fiber. Ecopol - 5K-200 is approved for use as a direct food additive by the FDA (USA) and is generally recognized as safe (GRAS). The recommended applications for this product include: cake mixes, processed cheese, instant soups, instant gravies and ice cream. view less | |
| Fuerst Day Lawson Solutions: Stabilisers & Emulsifiers | Fuerst Day Lawson | Fuerst Day Lawson Solutions: Stabilisers & Emulsifiers have a wide range of co-blended and blended stabilisers, and manufactures bespoke ‘functional ingredients’ to suit any manufacturer’s requirements. The role of the Emulsifier /Stabiliser is key in the...view more Fuerst Day Lawson Solutions: Stabilisers & Emulsifiers have a wide range of co-blended and blended stabilisers, and manufactures bespoke ‘functional ingredients’ to suit any manufacturer’s requirements. The role of the Emulsifier /Stabiliser is key in the manufacture of many products, especially ice cream and yoghurt. The texturant products are suitable for many food products including ice cream, sorbet, gelati, yoghurts, bakery & confectionery, chocolate products, and mayonnaise. view less | |
| Ghatti Gum | Penta Manufacturing Company | Ghatti Gum is the dried exudate of the Angeissus latifolia tree of the Combretaceae family. The gum is formed as a protective sealant from breaks in the tree, hand picked and sold on the commercial market. The exudate or tears can vary in color from light...view more Ghatti Gum is the dried exudate of the Angeissus latifolia tree of the Combretaceae family. The gum is formed as a protective sealant from breaks in the tree, hand picked and sold on the commercial market. The exudate or tears can vary in color from light to a dark brown with the lighter of the colors being of better grade and quality. Gum Ghatti is an excellent stabilizer for oil in water emulsions and finds most of its commercial use there. Ghatti has the ability to stabilize more difficult systems than Gum Arabic and creates a more viscous solution at similar concentrations, but does not share the same shear stability as Arabic. It can be used for flavoring and in powdered beverages. view less | |
| GRINDSTED® LBG 147 | Dupont Nutrition & Health | GRINDSTED® LBG 147 is a pure high grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideally used for dressings, low-fat mayonnaise, ice cream, water ice,...view more GRINDSTED® LBG 147 is a pure high grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideally used for dressings, low-fat mayonnaise, ice cream, water ice, sherbet, cream cheese, sour cream and quark. GRINDSTED® LBG 147 provides improved mouthfeel and texture, gives freeze-thaw stability, reduces syneresis, and provides shear resistant solutions. This product is Kosher and Halal certified, and is GMO free. view less | |
| GRINDSTED® LBG 246 | Dupont Nutrition & Health | GRINDSTED® LBG 246 is a pure medium grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideal for dressings, low-fat mayonnaise, ice cream, water ice, sher...view more GRINDSTED® LBG 246 is a pure medium grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideal for dressings, low-fat mayonnaise, ice cream, water ice, sherbet, cream cheese, sour cream, and quark. GRINDSTED® LBG 246 provides improved mouthfeel and texture, gives freeze-thaw stability, reduces syneresis, and provides shear resistant solutions. This product is Kosher and Halal certified, and is GMO free. view less | |
| GRINDSTED® LBG 247 | Dupont Nutrition & Health | GRINDSTED® LBG 247 is a pure high grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideal for dressings, low-fat mayonnaise, ice cream, water ice, sherbe...view more GRINDSTED® LBG 247 is a pure high grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideal for dressings, low-fat mayonnaise, ice cream, water ice, sherbet, cream cheese, sour cream and quark. GRINDSTED® LBG 247 provides improved mouthfeel and texture, gives freeze-thaw stability, reduces syneresis, and provides shear resistant solutions. This product is Kosher and Halal certified, and is GMO free. view less | |
| Guar 37A | ISC Gums (Importers Service Corporation) | Guar 37A is a 100% all-natural guar gum with stabilizing, thickening, and emulsifying properties. In baked goods, it increases dough yield, gives greater resiliency and improves texture and shelf life. Provide normal rise in Gluten Free applications. Prev...view more Guar 37A is a 100% all-natural guar gum with stabilizing, thickening, and emulsifying properties. In baked goods, it increases dough yield, gives greater resiliency and improves texture and shelf life. Provide normal rise in Gluten Free applications. Prevents syneresis in pastry fillings. In dairy products, it thickens milk, yogurt, kefir and liquid cheese products. Maintains texture of ice creams and sherberts. In sauces, soups, dressings and condiments it improves the stability, appearance and thickens. view less | Request Sample |
| Guar Gum | Foodchem International Corporation | Guar Gum is an extract of the guar bean. It appears as a free-flowing, off-white colored, coarse to fine ground powder. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. It is also used in dairy produ...view more Guar Gum is an extract of the guar bean. It appears as a free-flowing, off-white colored, coarse to fine ground powder. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. It is also used in dairy products, it thickens milk, yogurt, kefir, and liquid cheese products. It can also help maintain homogeneity and texture of ice creams and sherbets, and it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchup and others. This product is also used in dry soups, instant oatmeal, sweet desserts, canned fish, sauces, and frozen food items. view less | |
| Guar Gum | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Guar Gum is a free flowing powder that is derived from the guar bean. It is used as a binding agent, a thickening, stabilizing, emulsifying, and suspending agent in doughs, ice creams, cheeses, meats, and condiments. | |
| Guar Gum 5000 – 5500 | McBoeck, LLC | Guar Gum 5000 – 5500 is a whitish-creamy, fine powder with a bland, slightly bean taste. It has applications in salad dressings, sauces, ice creams, processed meats, bread improvers, instant noodles, and beverages. | |
| Guar Gum FCC 100 Mesh 30-40 | American International Chemical (AIC) | Guar Gum FCC 100 Mesh 30-40 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery products ...view more Guar Gum FCC 100 Mesh 30-40 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery products to give greater resiliency and dairy products as a stabilizer for sherbets, cheese and milk products. view less | |
| Guar Gum FCC 100 Mesh Edicol 60-30 | American International Chemical (AIC) | Guar Gum FCC 100 Mesh Edicol 60-30 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery pr...view more Guar Gum FCC 100 Mesh Edicol 60-30 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery products to give greater resiliency and dairy products as a stabilizer for sherbets, cheese and milk products. view less | |
| Guar Gum FCC 200 Mesh Edicol 30-70 | American International Chemical (AIC) | Guar Gum FCC 200 Mesh Edicol 30-70 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery pr...view more Guar Gum FCC 200 Mesh Edicol 30-70 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery products to give greater resiliency and dairy products as a stabilizer for sherbets, cheese and milk products. view less | |
| Guar Gum FCC 200 Mesh Edicol 40-70 | American International Chemical (AIC) | Guar Gum FCC 200 Mesh Edicol 40-70 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery pr...view more Guar Gum FCC 200 Mesh Edicol 40-70 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery products to give greater resiliency and dairy products as a stabilizer for sherbets, cheese and milk products. view less | |
| Guar Gum FCC 200 Mesh Edicol 60-70 | American International Chemical (AIC) | Guar Gum FCC 200 Mesh Edicol 60-70 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery pr...view more Guar Gum FCC 200 Mesh Edicol 60-70 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery products to give greater resiliency,dairy products as a stabilizer for sherbets, cheese and milk products, as well as beverage, sauces and meat products. view less | |
| Guar Gum FCC Granulated Edicol GRN-47 | American International Chemical (AIC) | Guar Gum FCC Granulated Edicol GRN-47 is a white to cream colored granular powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. | |
| Guar Gum FCC ULV Edicol ULV-50 | American International Chemical (AIC) | Guar Gum FCC ULV Edicol ULV-50 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery produc...view more Guar Gum FCC ULV Edicol ULV-50 is a white to cream colored fine powder. It is mostly used to stabilize and thicken aqueous systems with increased viscosity, stabilization of emulsions, and freezing and thawing stability. It can be applied in bakery products to give greater resiliency,dairy products as a stabilizer for sherbets, cheese and milk products, as well as beverage, sauces and meat products. view less | |
| Gum Acacia | Alland & Robert | Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the i...view more Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the industry: Gum Acacia, Gum Arabic, Acacia Fiber. This natural product is multi-functional. It can be used in food industry, in the Pharmaceutical and cosmetic industries or for technical needs. It is natural, healthy and without any negative impact for our Health. This additive is practically colourless, odourless and tasteless. view less | |
| Gum Ghatti | Colony Gums | Gum Ghatti is a water-soluble complex polysaccharide. Gum Ghatti is almost odorless and has a bland taste. The commercial powder is 140 mesh and varies from buff to dark brown. The lightest color has the least impurities and the greatest effectiveness in ...view more Gum Ghatti is a water-soluble complex polysaccharide. Gum Ghatti is almost odorless and has a bland taste. The commercial powder is 140 mesh and varies from buff to dark brown. The lightest color has the least impurities and the greatest effectiveness in most applications. Gum Ghatti is 80 to 90% soluble in water and can be dispersed in hot or cold water to form a colloidal sol. Ghatti dispersions are not affected by small amounts of acid or alkali since the gum acts as a buffer and reverts to its normal pH of about 4.8. It is used as a stabilizer and acidizing aid in butters and syrups. 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 | |
| Gum Karaya | Colony Gums | Gum Karaya is a stabilizing, binding, and thickening agent derived from the sterculia uren tree in India. Karaya, at 0.2–o.4% alone, or at 0.15% locust bean gum, stabilizes ice pops and sherbets by preventing the formation of large ice crystals and preve...view more Gum Karaya is a stabilizing, binding, and thickening agent derived from the sterculia uren tree in India. Karaya, at 0.2–o.4% alone, or at 0.15% locust bean gum, stabilizes ice pops and sherbets by preventing the formation of large ice crystals and preventing the migration of free water or syneresis. Karaya, used in meringue powders, enables a greater volume of meringue to be prepared from a fixed amount of protein. In cheese spreads, 0.8% or less, Karaya is used to prevent water separation and to increase spreadability. Its acidic nature is not objectionable in these dairy products. Karaya, Carrageenin and locust bean gums have been used to stabilize natural and imitation whipping cream. view less | |
| Gum Tragacanth | Arthur Branwell & Co. Ltd. | Gum Tragacanth is a natural plant exudate produced by legumes of the genus Astragalus. The product is an odorless, tasteless, viscous, water-soluble mixture of polysaccharides. Classified as E413, it is used as a thickener, stabilizer, and an emulsifier i...view more Gum Tragacanth is a natural plant exudate produced by legumes of the genus Astragalus. The product is an odorless, tasteless, viscous, water-soluble mixture of polysaccharides. Classified as E413, it is used as a thickener, stabilizer, and an emulsifier in sugar paste and other decorative confectionery. view less | |
| Konjac | Arthur Branwell & Co. Ltd. | Konjac is a natural plant extract that is either white or black in color. Classified as E425, it is used as an emulsifier in a variety of products, including jellies, puddings, sausages, canned meat, ice cream and frozen foods, yogurts, beverages, edible ...view more Konjac is a natural plant extract that is either white or black in color. Classified as E425, it is used as an emulsifier in a variety of products, including jellies, puddings, sausages, canned meat, ice cream and frozen foods, yogurts, beverages, edible films, noodles, cakes, biscuits, and as a substitute for gelatin. The product may not be used in confectionery owing to choking risk. view less | |
| Konjac Gum | Arthur Branwell & Co. Ltd. | Konjac Gum is a natural plant extract that is either white or black in color. Classified as E425(ii), it is used as an emulsifier in a variety of products, including jellies, puddings, canned meat, ice cream and frozen foods,yogurts, beverages, edible fil...view more Konjac Gum is a natural plant extract that is either white or black in color. Classified as E425(ii), it is used as an emulsifier in a variety of products, including jellies, puddings, canned meat, ice cream and frozen foods,yogurts, beverages, edible films, noodles, cakes, biscuits, and as a substitute for gelatin. The product may not be used in confectionery due to choking risk. 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 | |
| Locust Bean Gum | AEP Colloids, Inc. | Locust Bean Gum, also referred to as Carob Bean Gum, comes for the carob tree (Ceratonia silisqua) of the family Leguminous. The gum itself is derived from the ground endosperm of the seeds contained in the pod shaped fruit of the tree. On its own is a ...view more Locust Bean Gum, also referred to as Carob Bean Gum, comes for the carob tree (Ceratonia silisqua) of the family Leguminous. The gum itself is derived from the ground endosperm of the seeds contained in the pod shaped fruit of the tree. On its own is a neutral polymer. When used in combination with Carrageenan and Agar, Locust Bean Gum creates the synergistic effect of incorporating elasticity into these rigid gels. From meats to cheeses, bakery products and ice cream LBG adds a smooth texture, excellent water control, stability and binding without masking taste or flavor. view less | |
| Locust Bean Gum | Colony Gums | Locust Bean Gum is a heat-shock resistant, water-binding, thickening and stabilizing agent. It is used in speeding the coagulation of cheese curds, and slows and thickens the melting of ice cream. When used with cake and biscuit dough, Locust Bean gives ...view more Locust Bean Gum is a heat-shock resistant, water-binding, thickening and stabilizing agent. It is used in speeding the coagulation of cheese curds, and slows and thickens the melting of ice cream. When used with cake and biscuit dough, Locust Bean gives a higher yield with a considerable reduction in the amount of eggs necessary. Also, the cakes are softer, have a longer shelf life, firmer texture, can be easily removed from the pans and can be cut or sliced more easily. About 1-2% Locust Bean Gum is used in fruit pie fillings to yield a clearer, more fruit-like filling, which is more palatable and does not mask the flavor. Locust Bean Gum, in combination with other hydrocolloids, stabilizes a variety of prepared foods as instant dry sauces and soups, frozen concentrated soups and frozen butter and cheese sauces for vegetable and fish dishes. This gum also stabilizes and thickens mayonnaise, tomato catsup, and natural as well as imitation whipped cream. view less | |
| Meypro™ LBG Fleur M-175 | Dupont Nutrition & Health | Meypro™ LBG Fleur M-175 is a pure, high-grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideal for ice cream/ice milk, cream cheese, yogurt fruit, pie f...view more Meypro™ LBG Fleur M-175 is a pure, high-grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideal for ice cream/ice milk, cream cheese, yogurt fruit, pie fillings and sauces. Meypro™ LBG Fleur M-175 provides improved mouthfeel and texture, gives freeze-thaw stability, reduces syneresis, and provides shear-resistant solutions. This product is Kosher and Halal certified, and GMO free. view less | |
| POLYGUM 14/1-125 | Polygal AG | Locust Bean Gum E-410 Standard quality with high viscosity and medium granulation | |
| Polygum 14/1-150 | Polygal AG | Polygum 14/1-150 is a standard Locust bean gum quality with high viscosity and medium/coarse granulation from European production. | |
| Polygum 14/1-175 | Polygal AG | Polygum 14/1-175 is a standard Locust bean gum quality with high viscosity and coarse granulation from European production. | |
| Polygum 15 Organic | Polygal AG | Polygum 15 Organic is a standard Locust bean gum quality with medium viscosity from European certified organic production. | |
| Polygum 15/1-125 F | Polygal AG | Polygum 15/1-125 F is a high Locust bean gum quality with high viscosity and medium granulation from European production. | |
| Polygum 16/1-100 | Polygal AG | Polygum 16/1-100 is a high Locust bean gum quality with high viscosity and fine granulation from European production. | |
| POLYGUM 16/1-125 | Polygal AG | Polygum 16/1-125 is a high locust bean gum quality with high viscosity and medium granulation from European production. | |
| Polygum 16/1-125 F | Polygal AG | Polygum 16/1-125 F is a high Locust bean gum quality with high viscosity and medium granulation from European production. | |
| Polygum 16/1-85 | Polygal AG | Polygum 16/1-85 is a high Locust bean gum quality with medium viscosity and fine granulation from European production. | |
| Polygum 16/1-85 H | Polygal AG | Polygum 16/1-85 H is a high Locust bean gum quality with medium viscosity and fine granulation from European production. | |
| Polygum 16/1-85 LS | Polygal AG | Polygum 16/1-85 H is a high Locust bean gum quality with medium viscosity and fine granulation from European production. | |
| Polygum 18 Organic | Polygal AG | Polygum 18 Organic is a high Locust bean gum quality with high viscosity from European certified organic production. | |
| Polygum 18 S Organic | Polygal AG | Polygum 18 S Organic is a standard Locust bean gum quality with high viscosity from European certified organic production. | |
| Polygum 18/1-125 LS | Polygal AG | Polygum 18/1-125 LS is a superior Locust bean gum quality with a standardised Carrageenan reactivity, high viscosity and medium granulation from European production. | |
| Polygum 18/1-85 LS | Polygal AG | Polygum 18/1-85 LS is a superior Locust bean gum quality with a standardised Carrageenan reactivity, high viscosity and fine granulation from European production. | |
| POLYGUM 240/10 | Polygal AG | Polygum 240/10 is a very low viscous Guar gum with medium granulation from European production. | |
| Polygum 240/120 | Polygal AG | Polygum 240/120 is a low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/150 | Polygal AG | Polygum 240/150 is a low viscous Guar gum with medium granulation from European production. | |
| Polygum 240/280 | Polygal AG | Polygum 240/280 is a low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/40 | Polygal AG | Polygum 240/40 is a low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/80 | Polygal AG | Polygum 240/80 is a low viscous Guar gum with medium granulation from European production. | |
| Polygum 26/1-125 | Polygal AG | Polygum 26/1-125 is a bright standard Guar gum quality with high viscosity and medium granulation from European production. | |
| Polygum 26/1-200 | Polygal AG | Polygum 26/1-200 is a bright standard Guar gum quality with high viscosity and medium granulation from European production. | |
| Polygum 26/1-75 | Polygal AG | Polygum 26/1-75 is a bright standard Guar gum quality with high viscosity and fine granulation from European production. | |
| POLYGUM 26/1-75 P | Polygal AG | Guar Gum E-412 Bright standard quality with medium-high viscosity and fine granulation from European production | |
| Polygum 26/1-EXS | Polygal AG | Polygum 26/1-EXS is a granulated special Guar gum quality with very slow swelling properties from European production. | |
| Polygum 26/1-G | Polygal AG | Polygum 26/1-G is a coarse Guar gum special quality with high viscosity from European production. | |
| POLYGUM 440/250 | Polygal AG | Polygum 440/250 is tara gum with low viscosity and medium-fine granulation from European production. | |
| POLYGUM 44/1 | Polygal AG | Polygum 44/1 is a tara Bean Gum (E-417) with high viscosity and medium-coarse granulation. | |
| Polygum Carob Pro-TN | Polygal AG | Polygum Carob Pro-TN is the ground germ from the seeds of ceratonia siliqua. It is a natural ingredient high in vegetable protein, further consisting of fibre and galactomannan. | |
| Polygum EXK-103 | Polygal AG | Polygum EXK-103 is a gum karaya powder according to the requirements of FCC and EEC (E-416). Ideal for use as an emulsifier, thickener, stabilizer, and texturant additive for dairy products to avoid ice cristallisation, syneresis as well as for meat produ...view more Polygum EXK-103 is a gum karaya powder according to the requirements of FCC and EEC (E-416). Ideal for use as an emulsifier, thickener, stabilizer, and texturant additive for dairy products to avoid ice cristallisation, syneresis as well as for meat products and meringue to improve water retention, emulsification and cohesion. view less | |
| Polygum EXK-104 | Polygal AG | Polygum EXK-104 is a gum karaya powder according to the requirements of FCC and EEC (E-416). Can be used as an emulsifier, thickener, stabilizer, and texturant additive for dairy products to avoid ice cristallisation, syneresis as well as for meat product...view more Polygum EXK-104 is a gum karaya powder according to the requirements of FCC and EEC (E-416). Can be used as an emulsifier, thickener, stabilizer, and texturant additive for dairy products to avoid ice cristallisation, syneresis as well as for meat products and meringue to improve water retention, emulsification and cohesion. view less | |
| Polygum EXK-116 | Polygal AG | Polygum EXK-116 is a gum karaya powder according to the requirements of FCC and EEC (E-416). High grade quality from European Production. It can be used as an emulsifier, thickener, stabilizer, and texturant additive for dairy products to avoid ice crista...view more Polygum EXK-116 is a gum karaya powder according to the requirements of FCC and EEC (E-416). High grade quality from European Production. It can be used as an emulsifier, thickener, stabilizer, and texturant additive for dairy products to avoid ice cristallisation, syneresis as well as for meat products and meringue to improve water retention, emulsification and cohesion. view less | |
| Polygum EXK-180 | Polygal AG | Polygum EXK-180 is a gum karaya powder according to the requirements of FCC and EEC (E-416). It can be used as an emulsifier, thickener, stabilizer, and texturant additive for dairy products to avoid ice cristallisation, syneresis as well as for meat prod...view more Polygum EXK-180 is a gum karaya powder according to the requirements of FCC and EEC (E-416). It can be used as an emulsifier, thickener, stabilizer, and texturant additive for dairy products to avoid ice cristallisation, syneresis as well as for meat products and meringue to improve water retention, emulsification and cohesion view less | |
| POLYGUM EXT-112 | Polygal AG | Polygum EXT-112 is a gum Tragacanth Powder according to the requirements of FCC and EEC (E-413). Medium / high grade quality from European Production. It can be used as an emulsifier, thickener, stabilizer, and textural additive. | |
| POLYGUM EXT-119 | Polygal AG | Polygum EXT-119 is a gum tragacanth powder according to the requirements of FCC / EEC (E-413). It can be used as an emulsifier, thickener, stabilizer, and texturant additive in the food industry. | |
| Synergy EM-S | ISC Gums (Importers Service Corporation) | Synergy EM-S is a 100% all-natural blend that provides emulsification and suspension as well as improved texture. In ice creams and frozen treats it provides emulsification, freeze/thaw stability, smooth mouthfeel and retards ice crystals growth. In bread...view more Synergy EM-S is a 100% all-natural blend that provides emulsification and suspension as well as improved texture. In ice creams and frozen treats it provides emulsification, freeze/thaw stability, smooth mouthfeel and retards ice crystals growth. In breads, cookies, cakes, gluten free baked goods and batters it provides texture, controls moisture migration, enhances cell structure and provides elasticity. In sauces and dressings it stabilizes the emulsion and provides suspension and cling. In beverages it stabilizes emulsions, provides suspension and texture. view less | Request Sample |
| Tara Gum | Argos Export S.A. | Tara Gum is an endosperm of the Tara seed. It is a thickener and a dough conditioner that is free of polluting agents. This product is used in soups, spices, dough, and ice cream. | |
| Xanthan Gum | American Tartaric | Xanthan gum is used as a food additive and as a rheology modifier produced by a process involving fermentation of glucose or sucrose. It produces a large increase in the viscosity of a liquid by adding a small quantity of xanthan gum. Its common uses are ...view more Xanthan gum is used as a food additive and as a rheology modifier produced by a process involving fermentation of glucose or sucrose. It produces a large increase in the viscosity of a liquid by adding a small quantity of xanthan gum. Its common uses are in salad dressings, and sauces due to its oil prevention traits due to emulsion stabilization. It is also found in beverages and is the smoothing textured component for ice cream. view less | |
| Xanthan Gum | Amero Foods MFG Corp/Pastrystar | Xanthan Gum is a polysaccharide that is often used as a food additive. It has properties similar to cornstarch and can be used as a thickening agent, a stabilizer, to prevent crystallization, and to improve the mouth feel of low fat or no fat products. Th...view more Xanthan Gum is a polysaccharide that is often used as a food additive. It has properties similar to cornstarch and can be used as a thickening agent, a stabilizer, to prevent crystallization, and to improve the mouth feel of low fat or no fat products. This product can be used in dairy products, ice cream, salad dressings, breads, pastas, and other flour-based foods. It can be used in bakery and functional foods applications. view less | |
| Xanthan Gum | Colony Gums | Xanthan Gum is a water-soluble stabilizer. Xantham Gum is a white to pale white powder and mainly is an 80–100 mesh. Particle size can vary depending on the customer specifications and can consist of an agglomerated product to fine 200 mesh powder. Xantha...view more Xanthan Gum is a water-soluble stabilizer. Xantham Gum is a white to pale white powder and mainly is an 80–100 mesh. Particle size can vary depending on the customer specifications and can consist of an agglomerated product to fine 200 mesh powder. Xanthan Gum is stable in applications with a wide range of pH values (2–12). It has a tolerance to enzymes, salt, and heat. For instance, Xanthan Gum in a 1.1% citric acid/citrate solution at a pH of 3.4 at 90C for 24 hours showed excellent thermal stability. Xanthan Gum also exhibits excellent freeze-thaw stability. It has innumerable applications spanning from foods to mining. view less | |
| Xanthan Gum Powder NF/FCC Grade | Penta Manufacturing Company | Xanthan Gum Powder NF/FCC Grade is a white to pale white powder. Xantham gum is used in a wide variety of products for its stable quality in various pH ranges. Xantham Gum also exhibits excellent freeze-thaw stability. This product has applications in a n...view more Xanthan Gum Powder NF/FCC Grade is a white to pale white powder. Xantham gum is used in a wide variety of products for its stable quality in various pH ranges. Xantham Gum also exhibits excellent freeze-thaw stability. This product has applications in a number of products from food to mining. view less | |
| Xanthan Gum Rapid Dispersion | American International Chemical (AIC) | Xanthan Gum Rapid Dispersion is a white-like to light yellow granular material. It is most commonly used as a thickening and stabilizing agent for food applications such as salad dressing, syrups, and powdered drinks. | |
| Xanthan gum (Xanthan Food Grade) | Jindi Co., Ltd. | Xanthan Gum (Xanthan Food Grade) is used in foods as a stabilizer, emulsifier, suspending agent, and thickening agent. Xanthan Gum can control the rheological property, structure, flavor and appearance of food and its pseudo-plasticity can ensure the good...view more Xanthan Gum (Xanthan Food Grade) is used in foods as a stabilizer, emulsifier, suspending agent, and thickening agent. Xanthan Gum can control the rheological property, structure, flavor and appearance of food and its pseudo-plasticity can ensure the good texture of food. It is widely used in salad dressing, bread, dairy products, frozen food, beverage, seasoning, brewing, sweets, pastries, soup bases, and canned food. view less | |
| Xanthan gum (Xanthan food grade 80 mesh) | Jindi Co., Ltd. | Xanthan gum (Xanthan food grade 80 mesh) is a biosynthetic gum appearing as almost white or light yellow powder. It is widely used in industries like food, feed, medicine, toothpaste, pesticide, coating, oil drilling and exploitation, daily detergent, t...view more Xanthan gum (Xanthan food grade 80 mesh) is a biosynthetic gum appearing as almost white or light yellow powder. It is widely used in industries like food, feed, medicine, toothpaste, pesticide, coating, oil drilling and exploitation, daily detergent, textile printing, tobacco, ceramics, water-ink, gel ink pen, mucilage glue, ore dressing, paper making, and fire fighting. This product has unique pseudo-plastic and rheological characteristics which makes it an effective emulsion stabilizer. view less | |
| YIZKI Konjac Particulate Powder T-15 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder T-15 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >15000, and contains a light smell which may be quickly dissolved. This product ha...view more YIZKI Konjac Particulate Powder T-15 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >15000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder T-15 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. view less | |
| YIZKI Konjac Particulate Powder T-18 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder T-18 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >18000, and contains a light smell which may be quickly dissolved. This product ha...view more YIZKI Konjac Particulate Powder T-18 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >18000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder T-18 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. view less | |
| YIZKI Konjac Particulate Powder T-22 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder T-22 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >22000, and contains a light smell which may be quickly dissolved. This product ha...view more YIZKI Konjac Particulate Powder T-22 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >22000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder T-22 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. view less | |
| YIZKI Konjac Particulate Powder Y-10 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder Y-10 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >10000, and contains a light smell which may be quickly dissolved. This product ha...view more YIZKI Konjac Particulate Powder Y-10 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >10000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder Y-10 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. view less | |
| YIZKI Konjac Particulate Powder Y-13 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder Y-13 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >13000, and contains a light smell which may be quickly dissolved. This product ha...view more YIZKI Konjac Particulate Powder Y-13 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >13000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder Y-13 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. view less |
