| Agar-Agar | Iberagar S.A. | Agar-Agar is a natural hydrocolloid extracted from several species of red algae. It is used for thickening and gelling foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatine, it is effective at very low l...展開 Agar-Agar is a natural hydrocolloid extracted from several species of red algae. It is used for thickening and gelling foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatine, it is effective at very low levels. In addition, Agar-Agar has a very high content of soluble fiber (almost 90% by weight) and minerals, so it is often included in dietetic foods. Unlike other food hydrocolloids such as carrageenan and pectin, agar does not require other agents (such as salts) to form gels. Thus, it contributes much less to ash content than other gelling agents. Agar-Agar can be used in confectionery (jellies, caramels, toppings, jams, cake and doughnut icings), dairy products, canned foods, baked goods, soups and casseroles. 收起 | |
| Annatto Extract | ColorMaker Inc. | Annatto Extract is a natural plant extract derived from the seed coats of the Bixa orellano tree. This product provides an orange to yellowish color, and is typically used as a coloring and flavoring agent. Annatto Extract has been used for coloring ices,...展開 Annatto Extract is a natural plant extract derived from the seed coats of the Bixa orellano tree. This product provides an orange to yellowish color, and is typically used as a coloring and flavoring agent. Annatto Extract has been used for coloring ices, hard candies, fruit flavors or fruit based beverages, and many carbonated drinks. 收起 | |
| Grape | ColorMaker Inc. | Grape is the single most abundant fruit harvested in the world from which a natural color is commercially obtained. Grapes are highly pigmented with anthocyanins, a pool of colorants responsible for the purple, violet, blue, magenta, red and orange color ...展開 Grape is the single most abundant fruit harvested in the world from which a natural color is commercially obtained. Grapes are highly pigmented with anthocyanins, a pool of colorants responsible for the purple, violet, blue, magenta, red and orange color of many fruits, vegetables and flowers. Anthocyanins are often extracted from the grape skin remaining after wine crushing or from the "leas," the sediment at the bottom of barrels from the wine aging process. 收起 |
