| Agar-Agar | DKSH | Agar-agar is obtained from Red Seaweed cts as natural gelling agent, thickener and stabilizer which provide short texture in confectionery, meat and food applications. | Request Sample |
| Algogel® 3541 | DKSH | Algogel® 3541 is an additive used as a texturant. It is a gelling agent (in acid and calcium medium) suited to various food applications particularly used to improve texture and overall appearance, at a concentration of between 0.5 to 1.5% of the final pr...展開 Algogel® 3541 is an additive used as a texturant. It is a gelling agent (in acid and calcium medium) suited to various food applications particularly used to improve texture and overall appearance, at a concentration of between 0.5 to 1.5% of the final product. 收起 | Request Sample |
| Algogel® 6021 | DKSH | Algogel® 6021 is an additive used as a texturant. It is a gelling agent (in acid and calcium medium) suited to various food applications particularly used to improve texture and overall appearance, at a concentration of between 0.5 to 1.5% of the final pr...展開 Algogel® 6021 is an additive used as a texturant. It is a gelling agent (in acid and calcium medium) suited to various food applications particularly used to improve texture and overall appearance, at a concentration of between 0.5 to 1.5% of the final product. 收起 | Request Sample |
| Emes KOA 3005 | Emsland-Stärke GmbH | Emes KOA 3005 is a thinboiling potato starch derivative used as binding and gelatinizing agent with good transparency for the manufacture of gums, jellies and liquorice products. It can partly be used as replacement of gum Arabic and gelatine and by an ad...展開 Emes KOA 3005 is a thinboiling potato starch derivative used as binding and gelatinizing agent with good transparency for the manufacture of gums, jellies and liquorice products. It can partly be used as replacement of gum Arabic and gelatine and by an additional combination with gelatine the properties of the jellies, gums or liquorice products can be varied over a wide range. Furthermore Emes KOA 3005 has a good stability and can be applied as thinboiling starch with a concentration of approx. 25 %. 收起 | Request Sample |
| Emes TA 02 | Emsland-Stärke GmbH | Emes TA 02 is a tapioca starch derivative, used as binding and texturing agent with good shelf life properties for many food applications, e.g. noodles, sauces, soups, refrigerated food, frozen food, fruit and salad dressing. It has a lower gelatinization...展開 Emes TA 02 is a tapioca starch derivative, used as binding and texturing agent with good shelf life properties for many food applications, e.g. noodles, sauces, soups, refrigerated food, frozen food, fruit and salad dressing. It has a lower gelatinization temperature and more clear and stable solutions, even after longer storage time. 收起 | Request Sample |
| Emes TA 05 | Emsland-Stärke GmbH | Emes TA 05 is a tapioca starch derivative, used as a binding and texturing agent with good shelf life properties for many food applications, e.g. noodles, sauces, soups, refrigerated food, frozen food, fruit and salad dressing. In comparison to native tap...展開 Emes TA 05 is a tapioca starch derivative, used as a binding and texturing agent with good shelf life properties for many food applications, e.g. noodles, sauces, soups, refrigerated food, frozen food, fruit and salad dressing. In comparison to native tapioca starch Emes TA 05 has a lower gelatinization temperature. 收起 | Request Sample |
| Emflo KVA 20 | Emsland-Stärke GmbH | Emflo KVA 20 can be applied as binding and coating agent with good texturing and stabilizing properties for the manufacture of batters e.g. for fish, meat and potato products. Furthermore this starch product can be used as a binding and texturing agent fo...展開 Emflo KVA 20 can be applied as binding and coating agent with good texturing and stabilizing properties for the manufacture of batters e.g. for fish, meat and potato products. Furthermore this starch product can be used as a binding and texturing agent for the manufacture of snack and other food products e.g. soups and sauces. 收起 | Request Sample |
| Emflo TV 200 | Emsland-Stärke GmbH | Emflo TV 200 is specially recommended as a binding and thickening agent for a wide range of food products. Emflo TV 200 has the ability to form elastic gels and has a good resistance to heat and sheer rate. Emflo TV 200 improve the firmness and bit in mea...展開 Emflo TV 200 is specially recommended as a binding and thickening agent for a wide range of food products. Emflo TV 200 has the ability to form elastic gels and has a good resistance to heat and sheer rate. Emflo TV 200 improve the firmness and bit in meat of fish process. It provide viscous stability and prevent over-cooked in sauce process. 收起 | Request Sample |
| EMJEL EP 1224 | Emsland-Stärke GmbH | A pregelatinized potato starch derivative, applied as a binding and texturing agent for the manufacture of bakery and fruit fillings, fruit sauces, deep frozen foods, creams and ketchup. | Request Sample |
| Emox KO 70 | Emsland-Stärke GmbH | Emox KO 70 is mainly used as binding and gelatinizing agent with good gelling properties for the manufacture of starch gelatine jellies and soft gums as well as liquorice products. For cheese application Emox KO 70 provides final body and texture with ver...展開 Emox KO 70 is mainly used as binding and gelatinizing agent with good gelling properties for the manufacture of starch gelatine jellies and soft gums as well as liquorice products. For cheese application Emox KO 70 provides final body and texture with very good melting and grating properties. 收起 | Request Sample |
| Flanogen™ CWL 120 | DKSH | Flanogen™ CWL 120 is a blend of food additives used as a texturant. FLANOGEN™ CWL 120 is a gelling agent particularly suited to the manufacture of water dessert gels at a dosage of 0.50 to 1.50 %. | Request Sample |
| Flanogen™ CWL 60 | DKSH | Flanogen™ CWL 60 is a blend of food additives used as a texturant. Flanogen™ CWL 60 is a gelling agent particularly suited to the manufacture of hot-filled water dessert gels at a dosage of 0.50 to 1.20 %. | Request Sample |
| Satiagel™ ABN 522 SB | DKSH | Satiagel™ ABN 522 SB is a food additive used as a texturant with Kappa, Iota, blended carrageenan (E407) for dairy and water jelly dessert. | Request Sample |
| Satiagel™ ME 5 | DKSH | Satiagel™ ME 5 is a food additive used as a texturant. Satiagel™ ME 5 is a gelling agent used at a dosage of between 0.50 to 1%. Satiagel™ ME 5 is in clear water dessert gels, it develops a brittle and firm texture, when it is used with extracts of Locust...展開 Satiagel™ ME 5 is a food additive used as a texturant. Satiagel™ ME 5 is a gelling agent used at a dosage of between 0.50 to 1%. Satiagel™ ME 5 is in clear water dessert gels, it develops a brittle and firm texture, when it is used with extracts of Locust bean gum, the texture become soft and the syneresis limited. 收起 | Request Sample |
| Satiagel™ MM 50 | DKSH | Satiagel™ MM 50 is a food additive used as a texturant.Satiagel™ MM 50 is a gelling agent particularly suited to food applications. | Request Sample |
