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Texture & Consistency
Gums & Hydrocolloids
Products in Gums & Hydrocolloids: Dispersant
9 Products found in Gums & Hydrocolloids
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Cargill
Satiagel™ CT 27
Functions:
Texturizing Agent, Dispersant, Gelling Agent
Labeling Claims:
Kosher, Halal, Non-GMO
Physical Form:
Solid, Powder
Features:
Free of Major Allergens, Texturizing, Improved Dispersion
Satiagel™ CT 27 serves as a texturant and is particularly well-suited for preparing quick-set gels in combination with starch. When used at a dosage ranging from 0.80 to 1.50%, it yields a short and non-sticky texture. Its composition includes carrageenan (E407), dextrose, and potassium chloride (E508).
Cargill
Unipectine® for Confectionery
Ingredient Name:
Pectin
Functions:
Gelling Agent, Stabilizer, Dispersant, Thickener, Viscosity Modifier, Texturizing Agent
Labeling Claims:
Kosher, Allergen-free, Halal, Non-GMO
Physical Form:
Powder
Features:
High Quality, Enhanced Firmness, Texturizing, Improved Dispersion, Enhanced Shelf Life, Smooth Texture, Improved Texture, Prevents Syneresis, Stabilizing, Suitable for Vegans, Improves Flavor Release, Good Gelling Properties, Good Consistency, Dissolves Easily, Suitable for Vegetarian Foods
Unipectine® for Confectionery is a food additive employed as a texturant, acting as a gelling agent specifically designed for use in acidic and highly sweetened environments with a soluble solids content greater than 76% and a pH level ranging from 3.2 to 3.5. It is particularly well-suited for the manufacturing of confectionery products with or without pulp, typically used at a dosage of 0.80 to 1.50%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.
Cargill
Cargill Carageenan for Dairy & Dairy Alternatives - Satiagel & Satiagum
Ingredient Name:
Carrageenan
Functions:
Viscosity Modifier, Mouthfeel Improvement, Texturizing Agent, Binder, Gelling Agent, Stabilizer, Thickener, Dispersant
Cargill Carageenan for Dairy & Dairy Alternatives - Satiagel & Satiagum is a food additive utilized as a texturant. It acts as a proficient gelling agent, particularly designed to stabilize sterilized dairy products like UHT (ultra-high temperature) liquid creams. This product consists of Carrageenans E 407 and Dextrose, and it is characterized by its creamy-white to light-brown powder appearance, coupled with a neutral odor and taste.
Cargill
Cargill Xanthan Gum - Satiaxane
Ingredient Name:
Xanthan Gum
Functions:
Texturizing Agent, Binder, Suspending Agent, Stabilizer, Thickener, Dispersant, Viscosity Modifier
Cargill Xanthan Gum - Satiaxane is a polysaccharide produced through the fermentation of carbohydrates with Xanthomonas campestris and is primarily employed as a texturant. It serves as a highly effective thickener, especially well-suited for a range of pharmaceutical applications in the EU and US, serving as an excipient, as well as in personal care products where it functions as a binding or suspending agent. This product comprises Xanthan gum and is presented in the form of a white or yellowish-white, free-flowing powder.
Cargill
Satiagel™ ME 6
Functions:
Texturizing Agent, Dispersant, Gelling Agent
Labeling Claims:
Kosher, Halal, Non-GMO
Physical Form:
Solid, Powder
Features:
Free of Major Allergens, Texturizing, Improved Dispersion
Satiagel™ ME 6 is a blend of food additives used as a texturant, particularly as a gelling agent. It is recommended to be used at a dosage of between 0.50% and 1%. In clear-water desserts, it develops a brittle and firm texture. When used with extracts of locust bean gum, the texture becomes soft, and syneresis is limited. Satiagel™ ME 6 is ideal for use in quick-set gels, such as tortenguss and quick-set jellies, by adding starch. It is also used in aspic jellies, often in combination with gelatin.
Cargill
Unipectine® for Beverages
Ingredient Name:
Pectin
Functions:
Gelling Agent, Stabilizer, Dispersant, Thickener, Viscosity Modifier, Texturizing Agent
Labeling Claims:
Kosher, Allergen-free, Halal, Non-GMO
Physical Form:
Powder
Features:
High Quality, Improved Thickness, Improved Dispersion, Improved viscosity, Improved Texture, Prevents Syneresis, Stabilizing, Good Gelling Properties, Acidic pH Stable, Improved Mouthfeel, Low Calorie, Good Consistency, Dissolves Easily
Unipectine® for Beverages is a food additive employed as a texturant, functioning as a thickener and/or gelling agent, especially suited for the manufacturing of beverages at a recommended dosage ranging from 0.10 to 0.40%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.
Cargill
Unipectine® for Dairy & Dairy Alternatives
Ingredient Name:
Pectin
Functions:
Gelling Agent, Stabilizer, Dispersant, Thickener, Viscosity Modifier, Texturizing Agent
Labeling Claims:
Kosher, Allergen-free, Halal, Non-GMO
Physical Form:
Powder
Features:
Dissolves Easily, High Quality, High Protein Content, Improved Dispersion, Prevents Syneresis, Stabilizing, Good Gelling Properties, Improved Mouthfeel
Unipectine® for Dairy & Dairy Alternatives is a food additive utilized as a texturant, serving as a thickener and/or gelling agent, especially suitable for the production of dairy desserts, particularly when calcium is present. This product comprises low-methoxyl amidated pectin E 440ii and dextrose, and it is characterized by its creamy-white to light brown-powder appearance with a neutral odor and taste.
Cargill
Satiagel™ ME 4 SB
Functions:
Texturizing Agent, Dispersant, Thickener, Gelling Agent, Viscosity Modifier
Labeling Claims:
Kosher, Halal, Non-GMO
Physical Form:
Solid, Powder
Features:
Free of Major Allergens, Texturizing, Improved Dispersion
Satiagel™ ME 4 SB is used as a texturant and gelling agent, recommended for use at a dosage of between 0.50% and 1%. In clear-water dessert gels, it develops a brittle and firm texture. When used with extracts of locust bean gum, the texture becomes soft, and syneresis is limited. It is suitable for use in quick-set gels, like tortenguss and quick-set jellies, by adding starch. It is also used in aspic jellies, often in combination with gelatin.
Cargill
Unipectine® for Fruit Applications
Ingredient Name:
Pectin
Functions:
Gelling Agent, Stabilizer, Dispersant, Thickener, Viscosity Modifier, Texturizing Agent
Labeling Claims:
Kosher, Allergen-free, Halal, Non-GMO
Physical Form:
Powder
Features:
High Quality, Improved Dispersion, Improved Texture, Prevents Syneresis, Stabilizing, Good Gelling Properties, Good Consistency, Dissolves Easily
Unipectine® for Fruit Applications is a food additive utilized as a texturant, functioning as a thickener and/or gelling agent, especially suitable for the production of fruit preparations such as jams, particularly when calcium is present. It comprises low-methoxyl amidated pectin E 440ii and dextrose and is characterized by its creamy-white to light brown powder appearance with a neutral odor and taste.