Food Thickeners Powder

Alginate is a kind of natural polysaccharide consisted in brown seaweed,as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea.Alginic acid is a mix-polysaccharide composed of D-mannuronic adid(M) L-guluronic acid(G).The main alginate series include sodium alginate,potassium alginate,calcium alginate,ammoinum alginate etc. As the hydrophilic gel,sodium alginate is the common salt of algin,which is apt to from thick solutions. Sodium

Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum.It is typically produced as a free-flowing, off-white powder. Properties Chemical composition Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second

Food Grade Propylene Glycol Alginate (PGA) Specifications Propylene Glycol Alginate PGA natural source of food additive good choice of emulsifier, stabilizer and thickener in food CBH -- Propylene Glycol Alginate is an ester of alginic acid, which is derived from kelp. It is white to yellowish brown filamentous, grainy, and can be in both granular and powdered forms. PGA is known as an emulsifier, stabilizer, and thickener used in food industry. Properties: 1. Hydrophily:

Food Additive Propylene Glycol Alginate Specifications Propylene Glycol Alginate PGA natural source of food additive good choice of emulsifier, stabilizer and thickener in food CBH -- Propylene Glycol Alginate is an ester of alginic acid, which is derived from kelp. It is white to yellowish brown filamentous, grainy, and can be in both granular and powdered forms. PGA is known as an emulsifier, stabilizer, and thickener used in food industry. Properties: 1. Hydrophily: easily

Food grade PGA Propylene Glycol Alginate Specifications Propylene Glycol Alginate PGA natural source of food additive good choice of emulsifier, stabilizer and thickener in food CBH -- Propylene Glycol Alginate is an ester of alginic acid, which is derived from kelp. It is white to yellowish brown filamentous, grainy, and can be in both granular and powdered forms. PGA is known as an emulsifier, stabilizer, and thickener used in food industry. Properties: 1. Hydrophily:

Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrati

Gelatin or gelatine is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products.It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.Substances containing gelatin or functioning in a similar way are called gelatinous.Gelatin is an irreversibly hydrolysed form of collagen.It is found in most gummy lollies as well as other products such as marshmallows

Alginate is a kind of natural polysaccharide consisted in brown seaweed,as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea.Alginic acid is a mix-polysaccharide composed of D-mannuronic adid(M) L-guluronic acid(G).The main alginate series include sodium alginate,potassium alginate,calcium alginate,ammoinum alginate etc. As the hydrophilic gel,sodium alginate is the common salt of algin,which is apt to from thick solutions. Sodium

High quality food grade Vital Wheat Gluten Vital wheat gluten is is a rich source of vegetable protein, with a protein level above 80% and kinds of amino acids, including 15 kinds of essential amino acids for human body. Vital wheat gluten is a green flour gluten fortifier with excellent quality, widely used for the manufacture of fortified flour which can be applied in making bread, noodles and instant noodles. It is also used as the water-retaining agent in the meat

Maltodextrin is a flavorless, easily digested carbohydrate made from cornstarch. The starch is cooked, and then acid and/or enzymes (a process similar to that used by the body to digest carbohydrates) are used to break the starch into smaller chains (3-20 chains in maltodextrin). These chains are composed of several dextrose molecules held together by very weak hydrogen bonds. Description: White powder or granular white powder, available in a variety of particle sizes and DE*

Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum.It is typically produced as a free-flowing, off-white powder. Properties Chemical composition Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second

Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. Uses The

Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum.It is typically produced as a free-flowing, off-white powder. Properties Chemical composition Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second

Gelatin or gelatine is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products.It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.Substances containing gelatin or functioning in a similar way are called gelatinous.Gelatin is an irreversibly hydrolysed form of collagen.It is found in most gummy lollies as well as other products such as marshmallows

The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods. Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products. Vanillin has been used as a chemical intermediate in the production of pharmaceutical