Products in Food & Nutrition: Gelling Agent

Opti Gel P80 gelling whey protein concentrate.

CALTON 97 is a calcium chloride solution with anhydrous and dihydrate.

Carrageenan is a kind of natural polysaccharide hydrophilic gum extracted from sea plant– red algae and, normally, is white or yellow in the form of powder, odorless and tasteless.Carrageenan is suitable for meat goods such as toasted meat etc.In the food industry, Carrageenan can be used on gelling agent, thickeners, stabilizer, clarifying agent. It can be applied on soft candy, jelly, ham sauage, canned meat, ice cream, beverage, spice, milk, bionic food, jam, jelly, beer, bread or pet food, etc.

Naikai (Shanghai) Royal Jelly Powder (9%) is a Food Grade Specified and is Appeared as Light milk yellow white powder,with characteristic odor.

Italgel Fast® Calf is a new way to use gelatine with extremely fast dillution doesnot need premix with bloom of 170 or 200.

Foodchem International Corporation Gelatin is one of the popular food additives and ingredients in most countries, As a professional Gelatin supplier and manufacturer, Foodchem International Corporation has been supplying and exporting Gelatin from China for almost 10 years, please be assured to buy Gelatin at Foodchem.

Agro Gums Guar Gum Powder AG 30/35 when dissolves in water gives galactose, hexose sugar and mannose. The hexose sugars are soluble both in cold as well as hot water but cannot dissolve in most of the organic solvents. It’s viscosity increases in water. Therefore even smaller quantity of it when used with water can be effective in producing high viscosities. However this viscosity of this powder decreases with acids. The strong acids which can cause hydrolysis and alkalies in strong concentration tend to reduce the viscosity. Adding borax solution will form a gelatinous mass. It can be used with starch, agar and alginate. Agro Gums is a leading manufacturer offers high viscosity guar gum.

Geliko Kosher Instant Gelatin is pure gelatin powder specially processed for easy and rapid dispersion in cold water. Unlike granulated or leaf gelatin, instant gelatin can be used without any pretreatment. Geliko instant gelatin is ideal for a variety of kosher dry-mixes including beverages, desserts, and fillings made with cream, milk, or other liquids, consumed in gelled or whipped forms.

JiangXi Cosen Biology Gelatin In Food takes bovine skin as raw material. Produced through water wash, degrease, evaporation, sterilization in full set of stainless steel equipment, the fish gelatin is odorless, colorless (pale yellow), translucency, hard, of high water absorption and viscidity. Rich in 18 kinds of amino acid, it is a kind of food additive with high nutrition value. Our gelatin is manufactured in a state of the art facility which utilizes the most advanced technologies, and we are registered with the FDA organizatio.

Nalgin MV-120 is a medium viscosity / medium gel product. Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.

ValoColl is a high functional porcine collagen that will enable users to boost quality and productivity and to lower cost price. Due to its high functionality the cost in use of ValoColl is very economical. ValoColl is an animal protein with excellent emulsifying properties, a strong gel forming capacity of 1:30, and stable product characteristics. It contains a high level of protein and a low content of fat. The protein has strong cold gelling properties, and it develops an even stronger reversible gel after heating and cooling. Furthermore it is neutral in taste and flavor

Amstel Product BV Gelatin is a flavorless, colorless and translucent additive that can be used as a gelling agent in various manufacturing processes. Gelatin is made from from collagen obtained from various animal by-products; bovine hide or pig hides, bones and muscles. The protein gelatin contains is strong and known for its nutritious benefits. The unflavored gelatin/collagen gelatin is a popular additive in the food industry.

Italgel Cold® Calf is optimized for pre mix use with soluble at low temperature (2-15°c) and available in very fine granulometries with bloom of 220.

Orally, glucomannan is used for constipation, weight loss, diabetes, high cholesterol, overactive thyroid (hyperthyroidism), high blood pressure, and stomach conditions called dumping syndrome and functional gastrointestinal disorder. In foods, glucomannan is used as a thickener or gelling agent. GLUCOMANNAN is a Fine Powder

Foodchem International Corporation Carrageenan Foodgel2000 is one of the popular food additives and ingredients in most countries, As a professional Carrageenan Foodgel2000 supplier and manufacturer, Foodchem International Corporation has been supplying and exporting Carrageenan Foodgel2000 from China for almost 10 years, please be assured to buy Carrageenan Foodgel2000 at Foodchem.

Qingdao Dehui Halobios Science and Technology Opaque Sucked Jelly Powder is a opaque sucked jelly gels with competitive price , crisp, fresh and cool taste, strong water retaining ability 4.small adding amount.

The Gelamyl range of potato-based modified starches gives you easy access to a wide variety of different textures for your gum and jelly-type confectionery products – from soft to hard and from elastic to brittle.

Qingdao Dehui Halobios Science and Technology Acid-Resistant Multilayer Jelly Powder is in a form multideck jelly with different color, strong acid resistant ability, strong water retaining ability, small adding amount.

Naikai (Shanghai) Fresh Royal Jelly (2%) is a Food Grade Specified and is Appeared as Light milk yellow white, with characteristic odor.

Willy Benecke Guar gum is obtained from the endosperm of the guar plant, Cyamopsis tetragonolobus. It belongs to the legume family. The so called bush bean is mainly grown in India and Pakistan from July to December. However, quality, availability and prices are very dependent on the monsoons during this period.

Halavet Gelatines 230-250 Bloom Edible Bovine Gelatine is used as general applications in jelly candies, jellies, marshmallows, chewing gum derivatives, pharmaceutical capsules, delight, etc.

Alkemir® 810 is sodium alginate obtained from brown algae (Phaeophyceae), of medium viscosity and gel strength. It is purified by precipitation in a saline medium and with subsequent pH readjustments. It is indicated to thick or gelify fish products.

DenCarr 10.617 is a cold soluble carrageenan, designed for tumbling/injection of fresh/IQF meats.

Hot/Cold Process, coffee creamers, whipping cream, low-fat frozen dessert mixes. Good general-purpose lambda-like carrageenan. Provides cold water and milk thickening

ITALGELATINE S.p.A. Gelatine Pork is a natural and healthy food, being a pure protein made from animal raw materials that contain collagen and is an extremely versatile hydrocolloid, which allows to endless applications.

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This is done using an alkali with sodium prior to proceeding to spray drying. The sodium caseinates have high emulsifying and viscosing properties. That’s why they are used in sausages, ready meals, dairy products and coffee creamers.

Fooding Group Pectin is an acidic polysaccharide in plant material, it is usually white to pale yellow powder, slightly sour, with a water-soluble, widely used in food, pharmaceutical, cosmetic and textile industry. Pectin on food for jam, jelly, popsicle, ice cream, yogurt, lactic acid, fruit juice. Used in bread baking on the increase in volume and reduce the amount of flour used to extend shelf life.

Qingdao Bright Moon Seaweed Potassium Alginate is a Milky-white or light yellow powder and granule, good hydrophilic property, fluidity, thickener, gel property, the strength is better than that of sodium alginate in the same condition.

CALTON 30 is a calcium chloride solution with anhydrous and dihydrate.

Collamin® is an enzymatically digested collagen with a smaller molecular structure. For this reason, they are very quickly soluble in water. Collamin® are often used in dietary supplements due to their positive nutritional properties.

Lisichanskiy Gelatinoviy Zavod Low-Hydrolyzed Enogelatin is gelatin obtained from a hot solution of gelatin by special processing under optimal conditions. It is produced in the form of powder and liquid. The drug is approved for use in accordance with current legal regulations.

Willy Benecke Locust bean gum is a vegetable, natural thickening agent made from the seeds of the carob tree. Because of its heat and drought resistance, it is mainly native to the Mediterranean region. Spain, Italy and Portugal are the main producing countries. The legume tree has large, black-brownish, curved pods with a bulging edge and a leathery skin. The beans contained in it consist of about 30% husk, about 25% seeds and about 45% endosperm.

Profile BK is PROFIGEL BK hydrophilic microgel that works based on the synergy of its components; Said system has the capacity to retain a large amount of humidity, controlling water activity (Aw).

Geliko Kosher Granulated Gelatin is a tasteless odorless powder with a pale yellow color available in three general particle sizes.

Nalgin 600 is a high viscosity product. Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.