Thickning and Stabilizing

Thickning and Stabilizing And Gelling Agents

Xanthan gum (E 415)

Xanthan gum is produced by biofermentation of Xanthomonas campestris bacteria that is commonly found in plants of the Brassica family such as cabbage. Xanthan is used in numerous applications for its strong thickening effect at low concentration. Xanthan can be used in almost any food or drink product that needs thickening or stabilizing.

Guar Gum (E 412)

Guar gum is a powerful thickener that enhances the texture and consistency of a wide range of foods. As a thickener, guar gum is eight times more powerful than cornstarch, so only very small amounts are needed to thicken your food.  It gives your baked goods better texture and resiliency; your dairy drinks the desired creaminess and homogeneity; and your salad dressings and condiments the stable, smooth consistency that consumers demand. guar gum ingredients are neutral in taste, color and smell.

Carageenan (E407)

A natural gelling agent derived from seaweed, carrageenan binds moisture and improves the texture, viscosity and firmness of a variety of foods. Carrageenans are everywhere. In fact, people have been harvesting seaweed for centuries to take advantage of the extremely effective gelling properties carrageenans.  Today, carrageenans are used to add texture and stability to a broad range of products including dairy desserts, processed cheese, chocolate milk and fruity jellies. Carrageenans are also used in a variety of meat-based products providing firmness and texture to sausages and sliceability and juiciness to cooked ham. Our refined and semi-refined carrageenan ingredients are perfect for a wide range of applications.

LUCAS BEAN GUM (E 410)

Locust bean gum is a cost-effective and simple way to stabilize your food. Locust bean gum, also known as Carob bean gum, is a natural derivative from the seeds of the carob tree cultivated in the Mediterranean area. It is used for texturizing a wide range of food products. locust bean gum ingredients come in various degrees of purity and granulation, cold and hot soluble. Whether they are used in ice cream, cream cheese, transparent jellies or infant formulas, we have the product of choice.

Microcrystalline cellulose

The cellulose gel or microcrystalline cellulose we use derives from one of nature’s most abundant organic resources, cellulose. Our cellulose gel or microcrystalline cellulose MCC adds stability to a wide range of foods. Keeping sauces, desserts and soups stable can be a challenge. MCC ensures your food will have the right consistency and a uniform texture at a wide range of temperatures or pH levels.  MCC can also replace fats and add opacity to foods such as icing and whipped toppings. Our MCC comes in powdered form for tablets, dietary fiber or anti-caking aids or in colloidal form to replace fats or ensure emulsion, foam, heat and freeze/thaw stability.

Pectin (E 440)

Pectin is a highly sophisticated stabilizer recognized globally by consumers as label friendly. Each pectin type is extracted from specific citrus peels which deliver unique functionality. Pectin is a minor ingredient that delivers major functionality. Pectin is a gelling agent in fruit preparations and sugar confectioneries. It protects protein in low pH drinks and adds creaminess to yogurt. Pectin is ideal in beverages for its clean and refreshing mouth feel. Our pectin offers value improvement through product and process optimization. Our products are specifically developed for a broad range of applications which reduces development time and allows our customers to get to market quicker.

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