Products results

Combistab helps to improve texture and water binding capacity. Depending on the exact final product application, some of our blends have a high protein and calcium content to develop firmness and shredding properties while preserving a maximum of elasticity. They enhance spreadability and melting with their excellent water binding characteristics, which can also bring about a cost reduction.

Lactowhip is used in vegetable fat whipping cream increasing viscosity and cream foam stabilization. Enjoy the sensory effects such as good mouthfeel, and great air retention ability. It can help to keep costs under control and still deliver a high performance regarding the quality of your premium products.

Arthur Branwell & Co 424-310 Econolux 310 Pate Stabilizer is a stabilizing agent used in pates, sausages, and meat emulsions.

Dairyblend Acidified Beverage 120 stabilizes protein with minimal impact on viscosity in low pH RTD beverages. This innovative system also increases the uniformity of color and the rate at which the product clears the mouth while reducing the awareness of particulates. Homogenization is required for optimum stability. For a non-GMO option, see Dairyblend Acidified Beverage 120 NGMO.

Pregelatinized Spelt Grain Flour is a cold-water swelling flour. Selected spelt flour qualities are the basis of this product.

A pure, fine mesh injectable Natural-Grade kappa carrageenan with no added salts. Ideal for low-sodium products or clean-label needs. Labeled simply “Carrageenan”. Use level is typically 10-20% lower than most other carrageenans in meat since it contains no standardizing agents.

Fooding Group Beta Cyclodextrin CAS# 7585-39-9, is wildly used in food & pharmaceutical industries because of it's perfect molecule structure for enwrapping..

Aminola B.V. Guar gum powder is a valuable carbohydrate product with excellent binding properties. Guar gum is a side stream product of the processing of dried guar seeds. It is located around the germ of these seeds. The guar seeds are roasted during production, after which the gum is mechanically separated and grinded into a powder. The roasting and grinding determines the product’s specific properties, reduces anti-nutrional factors, and improves digestibility and flavor. The end product is an odorless fine powder (available in various grades of fineness) with an off-white color and characteristic flavor.

Fooding Group Gellan Gum is used primarily as a gelling agent, alternative to agar. As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It has E number E418.

MOGELIT JSC Gelatin P-140 is a food protein (collagen) of animal origin. It is a solid crushed product of light yellow color, odorless and tasteless, with excellent water-retaining and gelling abilities. Gelatin is a versatile food product. It has a high gelling property and is used as an important binding element in the production of various types of products.

CBH Qingdao Co., Ltd. Xanthan Gum is one of the most widely used colloids in food industry. It is a high molecular weight polysaccharide with a special molecular structure, produced by fermentation of carbohydrates with xanthomonas campestris.

Albakoll™ B is Fining agent for white wines, allergen free.

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

Swissgum C-4021 has pulpy texture in ketchup and it is hot soluble.

Zibo Shunda Biotech Apple Pectin Powder for Healthy Supplement is a natural, odorless and unflavored which is used as thickener, stabilizer, emulgator, etc.

Marroquin Organics Agenabon Organic DE 40 Glucose syrup is a high-viscosity texture stabilizer with a moderately sweet taste.

SANHE® FVH9 has good evenness, high viscosity(even higher than 2000 mPa.s),high degree of substitution(above 1.2),high purity(97%-99.5%), high acid resistance(AVR of Type FH9 above 0.9)and high saline resistance(soluble in solution at any salt proportion, SVR in sea water or 4% NaCl solution above 1.0) SANHE®CMC has a fast solution rate and the dissolved solution has good transparency and good flowability.

Marroquin Organics Agenabon Organic DE70 Glucose syrup is a high-viscosity texture stabilizer and sweetener.

Halavet Gelatines 200-220 Bloom Edible Bovine Gelatine is used as general applications in toffee, candy, jelly candies, marshmallows, confectionery products, gum derivatives, pharmaceutical capsules, etc.

Multiquem, Guar Gum Powder MQ 130 is a coarse white to pale yellow powder having medium viscosity, used in various applications in food industry where relatively lower viscosity and hydration rate is desired. This product attains a cold-water viscosity of 3000-3500 cps after hydrating for 2 hrs

Polvarabica DC is Powder Arabic gum, instantly soluble.

BASE VEG CH DIP is a functional blend for the food industry. It is an easy-to-prepare vegan sauce to serve with bread, crackers and raw vegetables.

Realpectin R is a 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.

Qingdao Bright Moon Seaweed sodium alginate HWF is a kind of natural polysaccharide consisted in brown seaweed, as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea. Alginic acid is a mix-polysaccharide composed of D-mannuronic acid(M) L-guluronic acid(G). The main alginate series include sodium alginate, potassium alginate, calcium alginate, ammonium alginate etc.

Lisichanskiy Gelatinoviy Zavod Edible Gelatin K-17 is a pure natural protein enriched with amino acids, vitamins, and microelements vital for humans, obtained from animal raw materials containing collagen. It is a free-flowing solid product, from light yellow to dark yellow, odorless.

Clarkson Specialty Lecithins Waxy Dent Corn deliver the functional benefits of nearly 100% amylopectin or waxy starch. Waxy dent corn works especially well as a thickener or stabilizer in pies, soups, baby food and other processed foods, as well as in industrial materials such as paper adhesives. By way of comparison, regular dent corn contains 75% amylopectin and 25% amylose. Amylopectin is a branched form of starch. Amylose is an unbranched or linear form. Test weights and protein levels generally exceed those of yellow dent corns with similar maturity.

Fooding Group Cassia gum in the food additive has a huge potential value can be used as thickener, emulsifier, foam stabilizer, water retention agent to use.

Injection/Tumbling – Lightest color Natural Grade kappa carrageenan. Will not darken poultry products. Ideal for masking gel pockets. Also available in a suspension-stable version: MBF-202i

Battics® range are encapsulated emulsifier systems in powder form for aeration and stabilization of the batter and baked product. Commonly known as instant cake emulsifiers and/or batter stabilizers.

Willy Benecke shellac is a hard, brittle resin produced by the female lacquer louse Kerria lacca. The louse, which is mainly native to India, sucks the sap from the tree and excretes it again as resin.

Jungbunzlauer Suisse AG Xanthan Gum offers a wide range of xanthan gum types.Standard grades are available as:Food (F), technical grades (T) and oil (O)3 different particle sizes: F (fine), N (normal) and G (coarse)Xanthan gum exhibits extraordinary and useful properties, for example high viscosity at low concentrations, little change in viscosity at varying temperatures, and excellent stability over a wide pH range. It also provides good freeze-thaw stability and shows remarkable suspension characteristics.It is used as a stabilizer, emulsifier, thickener, suspending agent and bodying agent in food applications such as salad dressings, sauces, instant products, desserts, bakery dairy products, and fruit juices as well as in the formation of various low-calorie foods. Cosmetic and pharmaceutical applications of xanthan gum include the use in tooth pastes, lotions, shampoos and formulations such as tablets. Typical industrial applications of xanthan gum is the use in cleaners, paints, ceramic glazes, inks and oil drilling fluids.

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.

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.

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