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Lucid Colloids

6 Products found on Lucid Colloids in Stabilizers

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LUCTOCEL® banner

Ingredient Name:Sodium Carboxymethyl Cellulose
Functions:Thickener, Stabilizer, Viscosity Modifier, Film Former, Emulsifier, Binder
Dosage Form:Tablets

Luctocel® is a Sodium salt of Carboxymethyl ether of cellulose, which is anionic in nature. Luctocel can be used as thickener, binder, emulsifier, stabilizer and colloidal suspending agent in food & personal care systems and as a binder, thickener, stabilizer or film forming and tableting excipient in pharmaceutical systems.

CARRALUC® banner

Ingredient Name:Carrageenan
Functions:Gelling Agent, Viscosity Modifier, Stabilizer
Labeling Claims:Kosher, Halal
Physical Form:Powder, Solid
Features:High Viscosity
End Uses:Chocolate Milk, Whipping Cream, Frozen Desserts, Ice Cream

Carraluc® carrageenan’s are partially sulfated polysaccharides extracted from red seaweed (Rhodophyceae) or Irish moss. It is used as a gelling and stabilizing agent and as viscosity builder in foods especially in milk based systems such as ice cream, frozen desserts, chocolate milk, whipped cream, flan & personal care; etc.

XANOLUC® banner

Ingredient Name:Xanthan Gum
Functions:Thickener, Viscosity Modifier, Stabilizer
Labeling Claims:Kosher, Halal
Features:Temperature Stability, Broad pH Stability, High Viscosity, Improved Freeze/Thaw Stability, Solubilizing

Xanoluc® (Xanthan Gum) is a high molecular weight exocellular heteropolysaccharide and is produced by a pure culture fermentation of a carbohydrate by microorganism Xanthomonas Campestris. Xanoluc® has been manufactured for use in food systems where excellent solubility and stability against varying pH at different concentrations of salts/enzymes/other ingredients is required.

Ingredient Name:Guar Gum
Functions:Stabilizer, Suspending Agent, Texturizing Agent, Thickener, Viscosity Modifier
Labeling Claims:Organic, Kosher, Halal
Physical Form:Powder, Solid
Features:Temperature Stability, High Viscosity, Enhanced Shelf Life, Improved Water Retention, High Purity, Improved Freeze/Thaw Stability, Texturizing, Promotes Chewiness, Broad pH Stability
End Uses:Cakes, Spreads, Cake Mixes, Milk Ice, Rolls, Canned Seafood Products, Milkshake, Soups, Ice Cream, Canned Meals, Sauce Mixes, Dips, Salad Dressing, Dough, Syrups, Juices, Noodles & Pasta, Biscuits

Edicol® properties to rapidly hydrate in cold water and yield high viscosities; its pseudoplastic rheology and its relative stability over a wide pH and temperature range make it a highly efficient and cost effective ingredient in many food stability systems. Any food requiring the scientific management of its water phase is a potential application for Edicol®. Edicol® is used as a stabilizer, thickener, viscosifier, rheology control agent, bodying and suspension agent, texture and consistency modifier.

PECTOLUC® banner

Ingredient Name:Pectin
Functions:Texturizing Agent, Gelling Agent, Viscosity Modifier, Stabilizer
Labeling Claims:Kosher, Halal
Physical Form:Powder, Solid
Features:High Quality
End Uses:Jams

Pectoluc® is a polymeric structural carbohydrate, mainly prepared from citrus peel and apple pomace, commonly known as pectins. These raw materials are used because they produce pectin of superior quality, contain a relatively large amount of pectin and are available in sufficient quantities to make them commercially viable.

Stamulcol® FR banner

Ingredient Name:Guar Gum
Functions:Stabilizer, Fiber Source, Prebiotic, Fiber Source
Labeling Claims:Preservative-free, Natural, Naturally Derived, Gluten-free, Organic, Non-GMO, Kosher, Vegan, Halal
Fiber Content:82.0 - 82.0 %
Certifications & Compliance:Generally Recognized As Safe (GRAS), ISO 9001, Organic Certified, FDA 21 CFR Regulations, FSSC 22000, Kosher, GFSI Certified, GMP, ECOCERT, Halal

Stamulcol® FR is a depolymerised natural Guar gum of high purity. Guar (Cluster Bean) has been cultivated and consumed in India as a vegetable for hundreds of years. Guar Galactomannan (also known as Guar Gum) is a high molecular weight polysaccharide contained in the endosperm of Guar Seeds. It is a naturally occurring agro material and widely used the world over as an important food stabilizer. Guar Galactomannan molecule has a mannose backbone with side branching galactose units, the average ratio of mannose: galactose being 1.8-2.0: 1.0.