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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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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 Psyllium Husk Powder

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 Pectin

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 Xanthan Gum

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 Locust Bean Gum Supplier

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.

AEP Colloids Guar Gum

AEP Colloids Gum Arabic / Gum Acacia also know as Gum Acacia, comes from the Acacia tree of the Legumiosae family. Falling into the category of plant exudates, this gum is exuded from the tree through breaks or wounds in the bark. Gum Arabic is widely used as a stabilizing agent in oil in water emulsions. In food applications its use as an emulsifier helps to prevent flavor deterioration and evenly distribute a flavor more effectively throughout a product. Aside from its use as an emulsifier, Gum Arabic can add stability to foams (as in beer and soft drinks) as well as creating thin transparent adhesive films for adding flavor to nuts and other products.

AEP Colloids Gum Arabic / Gum Acacia

AEP Colloids Gum Karaya is the dried exudate of the Sterculia urens tree found in India. Gum Karaya is useful in many applications for its properties as a binding agent, adhesive and its ability to absorb large amounts of water. Much like Gum Tragacanth, Gum Karaya does not form a solution in the usual sense but absorbs water rapidly and swells to create the acidic colloidal solution.

AEP Colloids Gum Karaya

AEP Colloids Sodium CMC-Carboxymethyl Cellulose sometimes referred to as CMC or Cellulose Gum is a derivative of cellulose. The cellulose used to manufacture CMC is a product of cotton or wood pulp. Prepared by treating cellulose with sodium hydroxide, then with sodium monochloroacetate, and finally washing to remove the excess salts, Sodium Carboxymethyl Cellulose of various grades can be produced. This anionic liner polymer has found many uses in technical applications, as a food additive and in the pharmaceutical industry. Cellulose gum has the ability to withstand boiling, freezing and even subfreezing temperatures for a short time allowing it to be a handy addition during the processing of specialty foods. The usage of CMC as a binder, thickener, stabilizer, or for water retention lead to its wide acceptance as a direct food additive.

AEP Colloids Sodium CMC-Carboxymethyl Cellulose

AEP Colloids Agar Agar is a complex polysaccharide extracted from Red Seaweed of the class Rhodophyceae. Known for its ability to form a firm thermo-reversible gel, one of the unique aspects of Agar is the temperature difference between its gelation point and melting point. This stability can be utilized in many applications. When added to sugar glazes for doughnuts and pastries, its ability to increase the viscosity of the glaze and thus increase adherence of that glaze to the product, has brought about its wide acceptance in this application.

AEP Colloids Agar Agar

AEP Colloids

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 g

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