Products results

Henan Eastar Chemicals Lactic Acid Esters of Mono-and Diglycerides of Fatty Acids is good at stabilize the alpha-fat crystal form of fats.

Lambda carrageenan that although does not gel but can be used to thicken dairy products. In aqueous systems it can act as a suspending and emulsifying stabilizer, thickener, binder and gelling agent.

BÖCKER M Liquid without fermentation activity, they allow to preserve all the original volatile aromas of natural sourdough, enhancing the aromatic quality in final products.

CREMODAN® SE 99 VEG is a fully integrated blend of food-grade emulsifiers and stabilizers. CREMODAN® SE 99 VEG consists of uniform beads. Batch to batch color variations may occur, varying from off-white to yellowish/brownish. All components are based on raw materials of non-animal origin. Soft lumps may occur.

Tabulose SC® 611 has a viscosity in water at 2.6%: 85 – 200 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-611 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0.This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes.

Bakels Cream Stabilizer is a fresh cream stabilizer based on alginate. It is also suited to small batch requirements.

Xanthan Gum Oil Drilling Grade is industrial xanthan gum biopolymer utilized as a viscosifier in oilfield drilling,work-over and completion fluids. It is a high molecular weight polysaccride produced by fermentation of carbohydrate with Xanthomonas Campestris.

Tabulose SC® 591-F has a viscosity in water at 1.2%: 75 – 175 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-591-F has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0. This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes.

Fooding Group Sodium Alginate is a natural polysaccharide extracted from seaweed carbohydrates. Widely used in food, pharmaceutical, textile, printing and dyeing, paper making, daily-use chemical products as a thickener,emulsifier,stabilizer, binder, sizing agent used. Sodium Alginate in the pharmaceutical industry have anti-clotting, lowering blood pressure and reduce blood viscosity effect. E401 Can prevent high blood pressure, diabetes, obesity and other modern diseases.

Unionchem Xanthan Gum FG200 is produced by fermentation of carbohydrate with Xanthomonas campestris,It is natural,high molecular weight biopolymer that function as excellent thickener, suspension agent, stabilizer in various food & beverage.

Unilec SFL IP is pure sunflower lecithin, its viscous yellow to brown liquid mixture of phospholipids derived from Sunflower Seed by oil extraction and degumming process. Sunflower Lecithin is free from GMO & allergen. Unilec-SFL IP is processed and packed in The Netherlands from crude Sunflower Lecithin of Serbian origin.

Unilec ISL IP is 100% pure Soya Lecithin, its viscous, yellow to brown liquid, mixture of phospholipids in a free flowing liquid derived from oil extraction of non GMO Soya seeds harvested & cultivated in India by degumming process.

LBCOL 100 is Medium viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

Agri-Spray Acacia® R is the dried gummy exudation of high molecular polysaccharides obtained from the stems and branches of Acacia senegal or closely related species of Acacia (fam. Leguminosae). White or yellow-white powder, odorless and tasteless.

Arthur Branwell & Co 607-10 DairyLux 410 is a spray crystallized, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, sodium carboxymethylcellulose, and carrageenan. Classified as E471, E412, E466, and E407, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in ice cream, sorbets, and frozen desserts.

Realpectin MR is a medium rapid set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

ITALGELATINE S.p.A. Gelatine Calfis 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.

Delistab in fine foods include their ability to ensure emulsion stability, heat stability and freeze-thaw resistance as well standardized viscosity and optimal color of the end product, whether for soups, sauces, dressings or mayonnaises.

Hansacoll® LBG 2600 Johannisbrotkernmehl (E410) is a locust bean gum that appears as a white to yellowish colored powder with a characteristic odor and taste. This product is used as a stabilizer or thickening agent that gives a smooth, thick and creamy mouth feel to food products. It has a viscosity of approximately 2600 cps. Hansacoll® LBG 2600 Johannisbrotkernmehl (E410) is found in salad dressing, soups, desserts and dairy products.

All natural flavor cream stabilizing Banana Fond Powders for fresh or non dairy creams. Simply mix the Banana Fond with the stated dosage of water and fold in cream for delicious results which stabilizes, gelatinises, flavors and sweetens cream.

FIRMSTAR is a combination of starch and whey powder. It is developed especially for the stabilization of milk products.

Clarasi DC is a Fining agent color stabilizer, Clarasi DC has a high adsorbing and inhibiting capacity against oxidases and oxidable fractions of the wine (leucoanthocyanins, catechins, etc.).

TIMIX® Ice Cream is a 3 in 1 functional mix specifically developed for the formulation of ice cream. It is composed exclusively of ingredients of vegetable and dairy origin. It provides the following functionalities such as stabilizer, bulking agent, emulsifier and thus makes it possible to reduce the use of additives by replacing E471. It is also only composed of proteins of dairy origin, thus making it possible to comply with the regulations in force.

GPI 101i is a food grade Carrageenan, designed as a stabilizer, thickener and gelling agent for food products.

Modified Corn Starches is used in Cooking, Instant Pregelatinized, Granular and Clean Label (Non GMO); with excellent water retention capacity, stability to high temperature processes and shear stresses, stability to freeze / thaw cycles, ability to emulsify and encapsulate flavors and aromas.

Kappa Carrageenan that forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii or Euchema Cottoni sea weeds.

Agrigum Agri-Kibbled is produced from cleaned Kordofan quality Acacia senegal gum by mechanical process.

RoseGel PE are pregel starches with high water-binding properties.

Dongying Wonderful Vegetable Protein Science and Technology Crude Soybean Lecithin is a product obtained by soybean processing into proteinaceous products and crude degummed oil. It is a viscous mass with amber color and specific flavor and odor. Soybean Lecithin is a natural mixture of phospholipids and oil with the expressed surface activity as a result of combination of the lipophilic and hydrophilic properties in phospholipid molecule. As surfactant, soybean lecithin is an excellent emulsifier, dispersing agent, foam stabilizer, weting agent, release agent and crystallization controller.

Agro Gums Sesbania Gum Powder AG is extracted from seed of sesbania,Milky white powder,Soluble in cold water. and natural polymer.

KELCOGEL® CG-LA GELLAN GUM is a unique gelling agent for use in personal care applications. KELCOGEL CG-LA gellan gum can be used to form gels, modify textures, stabilize formulations including emulsions and suspensions) and create films.

Tara Gum Powder is obtained by milling the endosperm of the Tara Seed by mechanical methods. It is a premium grade where high purity, high viscosity and superior whiteness is desired.

Henan Eastar Chemicals Glycerol Monostearate 90% is White to off-white waxy powder.It can be insoluble in water, and soluble in aliphatic alcohol, benzene and ketone. HLB value is 3.9~5.3.

Super-40™ is Pure MTA with high esterification index.

Amstel Product BV Gellan Gum is an EU-approved product, known as E418. Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea.