| 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...展开 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. 收起 | |
| CARRAPURE™ KOKUMI | GPI | CarraPureTM Kokumi is a food grade Carrageenan, designed as a stabilizer and thickener for food products. CarraPureTM gives good mouthfeel, provides extension to increase finished product yield, improves viscosity and yields fat-like mouth feel in sauces...展开 CarraPureTM Kokumi is a food grade Carrageenan, designed as a stabilizer and thickener for food products. CarraPureTM gives good mouthfeel, provides extension to increase finished product yield, improves viscosity and yields fat-like mouth feel in sauces, and enhances cling property of sauces. 收起 | |
| Ethyl Maltol | Shandong Longlive Bio-Technology Co., Ltd | Ethyl Maltol is a white, crystalline powder having a characteristic odor and a sweet fruitlike flavor in dilute solution. One gram dissolves in about 55ml of water, in 10ml of ethanol, in 17ml of propylene glycol and 5ml of chloroform. It melts at about 9...展开 Ethyl Maltol is a white, crystalline powder having a characteristic odor and a sweet fruitlike flavor in dilute solution. One gram dissolves in about 55ml of water, in 10ml of ethanol, in 17ml of propylene glycol and 5ml of chloroform. It melts at about 90°. It's used in soft drinks, ice cream and ice foods, jelly, tomato-ketchup and tomato-ketchup soup, chocolate, candy and desserts. 收起 | |
| 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. | |
| Proteria® CA | Handary | Proteria® CA is a natural cultured cane sugar produced by fermentation with specifically selected food cultures. This unique product contains fermentation products such as organic acids, residual sugars, peptides and/or aromas, specially designed to apply...展开 Proteria® CA is a natural cultured cane sugar produced by fermentation with specifically selected food cultures. This unique product contains fermentation products such as organic acids, residual sugars, peptides and/or aromas, specially designed to apply in culinary products. This book has several key benefits including maintaining food's freshness and authentic appeal, preventing microbial growth, extending the shelf life of products and having a natural clean label. 收起 | |
| 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...展开 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. 收起 | |
| VIDOCREM A | UNIPEKTIN AG | VIDOCREM A is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 40-80 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often use...展开 VIDOCREM A is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 40-80 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yogurt, vinaigrette, mayonnaise, and ketchup. 收起 | |
| VIDOCREM B | UNIPEKTIN AG | VIDOCREM B is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 90-140 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often us...展开 VIDOCREM B is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 90-140 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in mayonnaise and ketchup. 收起 | |
| VIDOCREM D | UNIPEKTIN AG | VIDOCREM D is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1100 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often ...展开 VIDOCREM D is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1100 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette, mayonnaise, yoghurt, and ketchup. 收起 | |
| VIDOCREM E | UNIPEKTIN AG | VIDOCREM E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1400-1600 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often...展开 VIDOCREM E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1400-1600 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ketchup, mayonnaise, and vinaigrette. 收起 | |
| VIDOCREM G | UNIPEKTIN AG | VIDOCREM G is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2400-2800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often...展开 VIDOCREM G is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2400-2800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yoghurt, ketchup, mayonnaise, and vinaigrette. 收起 | |
| VIDOGUM G 200 | UNIPEKTIN AG | VIDOGUM G 200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-3300 mPa.s and a hot viscosity of 3000-4300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpare...展开 VIDOGUM G 200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-3300 mPa.s and a hot viscosity of 3000-4300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in salad dressings, ketchup, sauces, canned fish, and frozen food items. 收起 | |
| VIDOGUM GCZ 612 | UNIPEKTIN AG | VIDOGUM GCZ 612 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-2500 mPa.s. It contains xanthan, which is produced by biotechnological procedures with the support of the microorganism Xanthomonas campe...展开 VIDOGUM GCZ 612 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-2500 mPa.s. It contains xanthan, which is produced by biotechnological procedures with the support of the microorganism Xanthomonas campestis (non GMO origin), guar gum, obtained from the endosperm of the guar plant seed (Cyamopsis tetragonoloba) and is blended with saccharose. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in salad dressings, ketchup, cheese, and processed meat, etc. 收起 | |
| VIDOGUM GE | UNIPEKTIN AG | VIDOGUM GE is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 4000-5300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often ...展开 VIDOGUM GE is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 4000-5300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in sauces, salad dressings, ketchup, and cheese. 收起 | |
| VIDOGUM GH 150 | UNIPEKTIN AG | VIDOGUM GH 150 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2200-3300 mPa.s and a hot viscosity of 3200-4200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpar...展开 VIDOGUM GH 150 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2200-3300 mPa.s and a hot viscosity of 3200-4200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in sauces, salad dressings, and ketchup. 收起 | |
| VIDOGUM GH 200 | UNIPEKTIN AG | VIDOGUM GH 200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity greater than 3200 and a hot viscosity greater than 4400. This product is a white to cream-colored powder with a neutral flavor, and the transparen...展开 VIDOGUM GH 200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity greater than 3200 and a hot viscosity greater than 4400. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ketchup, sauces, and salad dressings. 收起 | |
| VIDOGUM GH 250 | UNIPEKTIN AG | VIDOGUM GH 250 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 4200-5500 and a hot viscosity of 4700-6000. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the ...展开 VIDOGUM GH 250 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 4200-5500 and a hot viscosity of 4700-6000. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in salad dressing, sauces, processed fruit, and dried vegetables. 收起 | |
| VIDOGUM GH 325 | UNIPEKTIN AG | VIDOGUM GH 325 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 4200-5500 mPa.s and a hot viscosity of 4700-6000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpar...展开 VIDOGUM GH 325 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 4200-5500 mPa.s and a hot viscosity of 4700-6000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in sauces and salad dressing. 收起 | |
| Xanthan Gum | Ronas Chemicals Ind.Co.,Ltd. | Xanthan Gum is a white powder used as a thickening agent in fillings, sauces, salad dressing, ketchup, and other foods. It is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. |
