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Horst F. C.

5 Products found on Horst F. C. in Gums & Hydrocolloids

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HANSACOLL® HV 200 banner
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HANSACOLL® HV 200
  • Ingredient Name:Guar Gum
  • Functions:Thickener, Binder
  • Labeling Claims:Non-GMO, Allergen-free, Kosher, GMO-free
  • Certifications & Compliance:Kosher, Hazard Analysis Critical Control Point (HACCP)
  • Physical Form:Solid, Powder
  • Features:Neutral Taste
Hansacoll® HV 200 is a Guar Gum that appears as a white-yellow colored powder with a neutral odor and taste. This product has a viscosity of 5.0 to 5.5 cps and a granulation of 200 US-mesh. It is used for thickening and binding. Hansacoll® HV 200 is found in soups, sauces, marinades and functional foods.
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HANSACOLL® LBG 2600 banner
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HANSACOLL® LBG 2600
  • Ingredient Name:Carob Bean Gum
  • Functions:Stabilizer, Mouthfeel Improvement, Thickener, Viscosity Modifier
  • Labeling Claims:GMO-free, Non-GMO, Allergen-free
  • Physical Form:Powder, Solid
  • Features:Neutral Taste, Creamy Mouthfeel
  • End Uses:Desserts, Salad Dressing, Dairy Products, Soups
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.
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HANSACOLL® MV 200 banner
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HANSACOLL® MV 200
  • Ingredient Name:Guar Gum
  • Functions:Thickener, Binder
  • Labeling Claims:Non-GMO, Allergen-free, Kosher, GMO-free
  • Certifications & Compliance:Kosher, Hazard Analysis Critical Control Point (HACCP)
  • Physical Form:Solid, Powder
  • Features:Neutral Taste
Hansacoll® MV 200 is a guar gum that appears as a white-yellow colored powder with a neutral odor and taste. This product has a viscosity of 3.5 to 4.0 cps and a granulation of 200 US-mesh. It is used for thickening and binding. Hansacoll® MV 200 is found in soups, sauces, marinades and functional foods.
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HANSACOLL® XANTHAN 200 banner
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HANSACOLL® XANTHAN 200
  • Functions:Thickener, Viscosity Modifier, Stabilizer
  • Physical Form:Powder, Solid
  • Features:Neutral Taste
  • End Uses:Salad Dressing, Sauces
Hansacoll® Xanthan 200 is an off-white powder with a neutral taste and odor. This product is used as a thickener and a stabilizer. It has a viscosity of 1.49 cps and a granulation of 200 US-mesh. Hansacoll® Xanthan Gum 200 Mesh E-415 is found in salad dressings, sauces and commercial egg substitutes.
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HANSACOLL® LBG 3000 banner
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HANSACOLL® LBG 3000
  • Ingredient Name:Carob Bean Gum
  • Functions:Stabilizer, Mouthfeel Improvement, Thickener, Viscosity Modifier
  • Labeling Claims:GMO-free, Non-GMO, Allergen-free
  • Physical Form:Powder, Solid
  • Features:Neutral Taste, Creamy Mouthfeel
  • End Uses:Desserts, Salad Dressing, Dairy Products, Soups
Hansacoll® LBG 3000 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 3000 cps. Hansacoll® LBG 3000 Johannisbrotkernmehl (E410) is found in salad dressing, soups, desserts and dairy products.
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