| Agar Agar | I.H.C. Chempharm | Agar-agar, usually seen abbreviated as agar, is a gelatinous substance derived from certain types of red algae, or seaweed. There are a number of uses for it, although most people are familiar with it as the culture medium in petri dishes. This substance ...展開 Agar-agar, usually seen abbreviated as agar, is a gelatinous substance derived from certain types of red algae, or seaweed. There are a number of uses for it, although most people are familiar with it as the culture medium in petri dishes. This substance is also perfectly edible, and in addition to appearing in regional cuisine, it is also used as a thickening agent in candies and other foods. Since it is derived from plant material, it has the advantage of being suitable for vegetarians, unlike gelatin, which is derived from animal sources. 收起 | |
| 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...展開 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. 收起 | |
| Arabic Gum - Gummi Arabicum | I.H.C. Chempharm | Arabic Gum is a natural gum made from the hardened sap of trees native to the Middle East and parts of Western Asia. Food manufacturers often use it as a stabilizer in food and drinks that are designed to have a long shelf life, and the soft drink industr...展開 Arabic Gum is a natural gum made from the hardened sap of trees native to the Middle East and parts of Western Asia. Food manufacturers often use it as a stabilizer in food and drinks that are designed to have a long shelf life, and the soft drink industry is one of the world’s largest consumers. The gum also has uses outside of the kitchen, particularly as an additive in art products and cosmetics, and it has traditionally also been an important part of ink-on-paper printing. Basically any task that requires binding different substances together or holding ingredients in a stable suspension can benefit from the addition of gum arabic. 收起 | |
| Carrageenan(Kappa & Iota, refined & semi-refind, blends) | I.H.C. Chempharm | Carrageenan is a product derived from certain types of red algae, a seaweed found throughout the coasts of North America and Europe. The product is most often used as a thickening agent in place of animal-based products like gelatin, which is extracted fr...展開 Carrageenan is a product derived from certain types of red algae, a seaweed found throughout the coasts of North America and Europe. The product is most often used as a thickening agent in place of animal-based products like gelatin, which is extracted from animal bones. It is a common ingredient in many foods and gel-like products, and even has applications in biochemistry. Carrageenan is nearly identical to agar, another substance derived from several different species of red algae. 收起 | |
| CMC-Carboxymethylcellulose | I.H.C. Chempharm | CMC-Carboxymethylcellulose is a natural thickening agent that is processed from plant fibers. It can be used as a viscosity modifier or thickening agent in bakery goods, dairy products, and cheeses. | |
| Guar Gum | I.H.C. Chempharm | Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. It is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made it a popular additive i...展開 Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. It is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made it a popular additive in products such as puddings and ice creams. Until recently, it was also an ingredient in non-prescription diet pills designed to create a sense of fullness. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. It thrives on the drought/monsoon cycles present in those areas. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds. Guar gum is an important cash crop for the Indian and Pakistani economies. 收起 | |
| Konjac Gum | I.H.C. Chempharm | Konjac Gum is derived from the konjac plant of Asia produces a starchy fiber used in many health foods of Japan. It often exists in a gelatinous form, though it also can be produced with a stiff, rubbery finish similar to Western fruit leather. Some commo...展開 Konjac Gum is derived from the konjac plant of Asia produces a starchy fiber used in many health foods of Japan. It often exists in a gelatinous form, though it also can be produced with a stiff, rubbery finish similar to Western fruit leather. Some common foods that include konjac include vegan gelatin, flour, and herbal supplements. Konjac is typically known by more colloquial monikers. The most common is devil's tongue. The plant is also referred to as snake palm, elephant yam, and voodoo lily. In addition to Japan, the perennial plant can be found growing in China and Indonesia. In Japan, when the plant is used in cooking, it is known as konnyaku. Konnyaku is largely tasteless. The slightly salty, grey mass is prized for its texture rather than its taste. It is typically firmer than traditional Western gelatin, and often served in the form of thin strips or a thicker, rectangular bar. Many signature Japanese cuisine dishes and snacks contain konnyaku as an ingredient. Fruit jellies, such as lychee cups or candies, are made from the plant. Noodles, tofu alternatives, and Japanese oden all contain konjac. 收起 | |
| Polydextrose | I.H.C. Chempharm | Polydextrose is a sugar substitute that is derived from dextrose, polydextrose is a food ingredient that can be used as a low calorie substitute in many recipes. Originally developed in Europe, it is now available worldwide. Assigned an E number of E1200 ...展開 Polydextrose is a sugar substitute that is derived from dextrose, polydextrose is a food ingredient that can be used as a low calorie substitute in many recipes. Originally developed in Europe, it is now available worldwide. Assigned an E number of E1200 in accordance with the International Numbering System, polydextrose is now found in packaged foods as well as being available for use around the house. The basic contents of polydextrose revolve around three ingredients. Along with the use of a portion of dextrose, the food ingredient also contains sortibol and a small amount of citric acid. The low caloric content makes it attractive to dieters, while the low glucose content makes the substance an excellent choice of sweetener for persons who are in a prediabetic state. In addition, this artificial sweetener also contains a very low fat content, which makes it attractive to people who wish to watch their cholesterol levels. Approved for use in the United States in 1981, polydextrose can be found in a number of different types of low calorie sweets. Puddings and gelatins often contain the substance. A growing number of soft and hard candies make good use of the sugar substitute. Even frozen desserts are increasingly making use of it as a way of helping people to enjoy a tasty treat while still watching the sugar and fat content. 收起 | |
| Polyglycerin-Polyricinoleat | I.H.C. Chempharm | Polyglycerin-Polyricinoleat is a emulsifier and stabilizer sometimes used in the food industry. It is specifically used in limited low fat spreads, dressings, candies, and cocoa bases. | |
| Tara Gum | I.H.C. Chempharm | Tara Gum is a vegetable hydrocolloid. In the food industry it is used as a thickening agent and a stabilizer for various dressings, ice creams, dairy products, candies, and sauces. | |
| 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...展開 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...展開 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 C | UNIPEKTIN AG | VIDOCREM C is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 450-550 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 u...展開 VIDOCREM C is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 450-550 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, mayonnaise, and vinaigrette. 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 ...展開 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 D150 | UNIPEKTIN AG | VIDOCREM D150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 900-1250 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 ofte...展開 VIDOCREM D150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 900-1250 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 yoghurt. 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...展開 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 F | UNIPEKTIN AG | VIDOCREM F is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1800-2200 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...展開 VIDOCREM F is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1800-2200 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, vinaigrette, and yoghurt. 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...展開 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 | |
| VIDOCREM G150 | UNIPEKTIN AG | VIDOCREM G150 is a stabilizing, binding and thickening agent for the food industry. It has a hot 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 ofte...展開 VIDOCREM G150 is a stabilizing, binding and thickening agent for the food industry. It has a hot 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 vinaigrette and mayonnaise. 收起 | |
| VIDOGUM BIO L 150 | UNIPEKTIN AG | VIDOGUM BIO L 150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2300-3000 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...展開 VIDOGUM BIO L 150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2300-3000 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 as a natural and organic food additive in salad dressing, syrup, cheese, and ice cream. 收起 | |
| VIDOGUM BIO L 175 | UNIPEKTIN AG | VIDOGUM BIO L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2000-2800 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...展開 VIDOGUM BIO L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2000-2800 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 as a natural and organic food additive in cheese, salad dressing, and ice cream. 收起 | |
| VIDOGUM BIO L 200 | UNIPEKTIN AG | VIDOGUM BIO L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1600-2200 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...展開 VIDOGUM BIO L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1600-2200 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 as a natural and organic food additive in ice cream, cheese, processed fruit, and dried vegetables. 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...展開 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...展開 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 ...展開 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...展開 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 175 | UNIPEKTIN AG | VIDOGUM GH 175 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2700-3800 mPa.s and a hot viscosity of 3600-4500 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpar...展開 VIDOGUM GH 175 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2700-3800 mPa.s and a hot viscosity of 3600-4500 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 processed fruit, dried vegetables, salad dressing, and cheese products. 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...展開 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 ...展開 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...展開 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 | |
| VIDOGUM GS | UNIPEKTIN AG | VIDOGUM GS is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 50-150 mPa.s, and it is blended with carrageenan processed from red seaweeds (Rhodophyceae). This product is a white to cream-colored powder with a...展開 VIDOGUM GS is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 50-150 mPa.s, and it is blended with carrageenan processed from red seaweeds (Rhodophyceae). This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in processed fruits and dried vegetables. 收起 | |
| VIDOGUM L 150 | UNIPEKTIN AG | VIDOGUM L 150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2500-3100 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 oft...展開 VIDOGUM L 150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2500-3100 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 ice cream, infant formulas, yogurt, and mayonnaise. 收起 | |
| VIDOGUM L 150/3000 | UNIPEKTIN AG | VIDOGUM L 150/3000 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2800-3500 mPa.s (measured for a dry matter of 100%). This product is a white to cream-colored powder with a neutral flavor, and the transpar...展開 VIDOGUM L 150/3000 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2800-3500 mPa.s (measured for a dry matter of 100%). 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 ice cream, jellies, and infant formulas. 收起 | |
| VIDOGUM L 150/3200 | UNIPEKTIN AG | VIDOGUM L 150/3200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity greater than 3000 mPa.s (measured for a dry matter of 100%). This product is a white to cream-colored powder with a neutral flavor, and the tra...展開 VIDOGUM L 150/3200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity greater than 3000 mPa.s (measured for a dry matter of 100%). 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 infant formulas, ice cream, cheese, and confectionery. 收起 | |
| VIDOGUM L 175 | UNIPEKTIN AG | VIDOGUM L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored with a neutral flavor, and the transparency of the solution is cloudy. It is often used...展開 VIDOGUM L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored with a neutral flavor, and the transparency of the solution is cloudy. It is often used in mayonnaise, vinaigrette, and yogurt. 收起 | |
| VIDOGUM L 175/2800 | UNIPEKTIN AG | VIDOGUM L 175/2800 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2600-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It i...展開 VIDOGUM L 175/2800 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2600-3000 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 and mayonnaise. 收起 | |
| VIDOGUM L 175/C500 | UNIPEKTIN AG | VIDOGUM L 175/C500 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-600 mPa.s and a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transp...展開 VIDOGUM L 175/C500 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-600 mPa.s and a hot viscosity of 2400-3000 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 ice cream, cheese, processed fruit, and confectionery. 收起 | |
| VIDOGUM L 190 | UNIPEKTIN AG | VIDOGUM L 190 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1800-2700 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 oft...展開 VIDOGUM L 190 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1800-2700 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 ice cream, jellies, and infant formulas. 收起 | |
| VIDOGUM L 190/C500 | UNIPEKTIN AG | VIDOGUM L 190/C500 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-600 mPa.s and a hot viscosity of 1800-2700 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transp...展開 VIDOGUM L 190/C500 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-600 mPa.s and a hot viscosity of 1800-2700 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 ice cream, processed fruit, infant formulas, and cheese. 收起 | |
| VIDOGUM L 200 | UNIPEKTIN AG | VIDOGUM L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1700-2300 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 oft...展開 VIDOGUM L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1700-2300 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 jellies, mayonnaise, and vinaigrette. 收起 | |
| VIDOGUM L 200/2000 | UNIPEKTIN AG | VIDOGUM L 200/2000 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity greater than 2000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy....展開 VIDOGUM L 200/2000 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity greater than 2000 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 ice cream, cheese, and infant formulas. 收起 | |
| VIDOGUM L Clear | UNIPEKTIN AG | VIDOGUM L Clear is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 800-1500 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 of...展開 VIDOGUM L Clear is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 800-1500 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 ice cream, cheese, processed fruit, and infant formula. 收起 | |
| VIDOGUM L CON | UNIPEKTIN AG | VIDOGUM L CON is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1900-2500. 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...展開 VIDOGUM L CON is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1900-2500. 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, ice cream and yogurt. 收起 | |
| VIDOGUM L-B | UNIPEKTIN AG | VIDOGUM L-B is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 650-1200 mPa.s and a hot viscosity of 2500-3400 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency...展開 VIDOGUM L-B is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 650-1200 mPa.s and a hot viscosity of 2500-3400 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 ice cream, cheese, and processed fruit. 收起 | |
| VIDOGUM LS 35 | UNIPEKTIN AG | VIDOGUM LS 35 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 800-1500 mPa.s and a hot viscosity of 2800-3700 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparen...展開 VIDOGUM LS 35 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 800-1500 mPa.s and a hot viscosity of 2800-3700 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 ice cream, cheese, and yogurt. 收起 | |
| VIDOGUM LS 35/E | UNIPEKTIN AG | VIDOGUM LS 35/E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-800 mPa.s and a hot viscosity of 1000-2000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpare...展開 VIDOGUM LS 35/E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-800 mPa.s and a hot viscosity of 1000-2000 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 cheese, yogurt, and infant formulas. 收起 | |
| VIDOGUM LS 36 | UNIPEKTIN AG | VIDOGUM LS 36 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 400-700 mPa.s and a hot viscosity of 2700-3500 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparenc...展開 VIDOGUM LS 36 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 400-700 mPa.s and a hot viscosity of 2700-3500 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, ice cream, and cheese. 收起 | |
| VIDOGUM LS 6535/2001 | UNIPEKTIN AG | VIDOGUM LS 6535/2001 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 500-1100 mPa.s and a hot viscosity of 2100-2900 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the tr...展開 VIDOGUM LS 6535/2001 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 500-1100 mPa.s and a hot viscosity of 2100-2900 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 infant formulas, cheese, yogurt, and ice cream. 收起 | |
| VIDOGUM SP-SYN | UNIPEKTIN AG | VIDOGUM SP-SYN is the trade name of a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1300 mPa.s and a hot viscosity of 1250-1650 mPa.s. This product is a white to cream-colored powder with a neutral flavor,...展開 VIDOGUM SP-SYN is the trade name of a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1300 mPa.s and a hot viscosity of 1250-1650 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, ice cream, and cheese products. 收起 | |
| VIDOGUM SP175 | UNIPEKTIN AG | VIDOGUM SP175 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2600-3500 mPa.s and a hot viscosity of 4100-5300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpare...展開 VIDOGUM SP175 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2600-3500 mPa.s and a hot viscosity of 4100-5300 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 ice cream, cheese products, processed fruit, and fat spreads. 收起 | |
| VIDOGUM SP200 | UNIPEKTIN AG | VIDOGUM SP200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2600-3500 mPa.s and a hot viscosity of 3600-4800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpare...展開 VIDOGUM SP200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2600-3500 mPa.s and a hot viscosity of 3600-4800 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 processed fruit, ice cream, and cheese products. 收起 | |
| Xanthan Gum | I.H.C. Chempharm | Xanthan gum is a polysaccharide that's commonly used as a food additive. The name is derived from the strain of bacteria used during the fermentation process that is used to make it, Xanthomonas campestris. This is the same bacteria responsible for causin...展開 Xanthan gum is a polysaccharide that's commonly used as a food additive. The name is derived from the strain of bacteria used during the fermentation process that is used to make it, Xanthomonas campestris. This is the same bacteria responsible for causing black rot to form on broccoli, cauliflower and other leafy vegetables. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. It was developed when the United States Department of Agriculture ran a number of experiments involving bacteria and various sugars to develop a new thickening agent similar to corn starch or guar gum. Xanthan gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar. What's important to know is that all three of these natural sugars are present in corn sugar, a derivative of the more familiar corn syrup. The Xanthomonas campestris bacteria eat a supply of this corn sugar under controlled conditions, and the digestion process converts the individual sugars into a single substance with properties similar to cornstarch. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer; it prevents ice crystals from forming in ice creams, and also provides a "fat feel" in low or no-fat dairy products. 收起 |
