AEP Colloids

About Us

AEP Colloids was established in 1966 as an import agent for food ingredients. In 1984 AEP was purchased by Sarcom Inc. This acquisition was made to increase the product line to include water soluble gums and custom stabilizers. Over the years AEP has continued to strengthen its relationships with overseas suppliers and at the same time become more specialized in the hydrocolloid industry. In the past 10 years we have continued to expand our operations, including the addition of a manufacturing and distribution facility in upstate NY. In 2006 we expanded again to consolidate our offices and laboratory with the production and distribution center. Since we pride ourselves on fast professional service and technical support for our customers, our current facility combines all sectors of the company to further improve turnaround time for production, customer service, shipping and receiving, quality control and R + D projects. We’re proud to be one of the leading suppliers and distributors in the industry.

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Food & Nutrition

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Food Ingredients

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Pharmaceuticals & Nutraceuticals

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AEP Colloids Psyllium Husk Powder

Ingredient Name:Psyllium Seed Husks
Functions:Fiber Source, Fiber Source, Laxative
Labeling Claims:Plant-Based, Naturally Derived

AEP Colloids Psyllium Husk Powder comes from a variety of plants belonging to the Plantago genus. These plants are cultivated mainly in India, as well as Europe and a small amount in the United States. Psyllium Husk is typically associated with its use as a laxative to relieve constipation and maintaining regularity. However, it has also been used in the treatment of dysentery, hoarseness, as a demulcent, and its mucilage being applied to sore eyes, throats, burns and bruises.

AEP Colloids Pectin

Ingredient Name:Pectin
Functions:Preservative, Gelling Agent, Stabilizer
Labeling Claims:Naturally Derived, Plant-Based
End Uses:Jellies, Jams, Sauces, Dairy Products, Yogurt, Candies, Fruit Based Preparations

AEP Colloids Pectin is found in all land-based plants as a structural component in combination with cellulose and starches. Most of the commercially available Pectins are extracted for citrus peel, apple pomace and in some cases from sugar beet. Long chains of galacturonic acid units make up the Pectin structure.

AEP Colloids Xanthan Gum

Ingredient Name:Xanthan Gum
Functions:Suspending Agent, Thickener, Emulsifier, Stabilizer
Physical Form:Solid, Powder
Features:Heat Stability

AEP Colloids Xanthan Gum is a microbial polysaccharide produced by the organism Xanthomonas capestris. Through fermentation in a medium containing carbohydrates, a suitable nitrogen source, dipotassium hydrogen phosphate and appropriate trace metals the microorganism is grown. The gum itself is recovered by alcohol precipitation, dried and milled to specification. An Xanthan Gum solution shows typical pseudoplastic characteristics. These properties make it an effective suspending agent sufficient to suspend fine particles while preventing oil droplet separation. Heat stable in the presence of Potassium Chloride or other salts Xanthan Gum solutions are also stable at high pH levels when compared to other hydrocolloids.

AEP Colloids Locust Bean Gum Supplier

Ingredient Name:Carob Bean Gum
Functions:Texturizing Agent, Thickener, Binder, Stabilizer
Physical Form:Solid, Powder
Features:Broad pH Stability

AEP Colloids Locust Bean Gum Supplier also referred to as Carob Bean Gum, comes from the carob tree (Ceratonia silisqua) of the family Leguminous. The gum itself is derived from the ground endosperm of the seeds contained in the pod-shaped fruit of the tree. Similar in composition to Guar Gum this galactomannan polysaccharide can be used in applications where clarity is not desired. The main difference between Guar Gum and Locust Bean Gum is the need for Locust Bean Gum to be dispersed in hot water and allowed to cool to achieve its full viscosity. Utilized on its own, this neutral polymer creates a stable viscosity over a wide range of pH levels with resistance to shear thinning.

AEP Colloids Guar Gum

Ingredient Name:Guar Gum
Functions:Thickener, Emulsifier
Physical Form:Solid, Powder
Features:Improved Mouthfeel, Enhanced Shelf Life, Good Consistency, Improved Texture

AEP Colloids Guar Gum is a white to cream powder made from the ground endosperm of the seeds of the guar plant (cyamopsis tetragonolobus). As a natural thickening agent and emulsifier, guar gum is used to thicken beverages and sauces, control ice crystal formation in ice cream, and extend the shelf life of baked goods. Guar gum provides a smooth mouthfeel, while binding water molecules to improve texture and consistency.