Thickeners

• Carrageenan

  1.Carrageenan has the advantages of high gel strength , good transparency, small amount of colony, no specific smell of seaweed and so on.
  2.Carrageenan is widely used in the food, chemical and biochemical industries, medical research and other areas.
  3.Carrageenan can be widely used in water jelly, pudding, soft sweets, beverages, dairy products, meat products, beer, spices, flour products, and so on.

• Konjac Gum

  Konjac Gum is a kind of pure natural hydrocolloids, it is refined Konjac Gum powder processed by alcohol precipitation.
  Konjac Gum main ingredients is Konjac Glucommanan(KGM)with high purity of more than 85% on dry basis. White in color, fine in particle size, high viscosity and with
  no special smell of konjac, stable when dissolved in the water.

• Sodium Alginate

  1.Sodium Alginate also can be used in resin coating, rubber cream agent, water treatment and so on. As a leading food additives
  2. Sodium Alginate can be used as dental impression material, ointment, tablets and their preparation, and hemostat.
  3. In agriculture, Sodium Alginate can be used as seed treatment, insecticides and anti-viral materials.
  4.Viscosity (1% solution):300 - 500 mpa.s
  5.Assay(on dry basis):98.0% min.

• Xanthan Gum

  Xanthan Gum is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions.

• Agar-Agar

  Agar-Agar is a natural macromolecule polysaccharide product extracted from seaweeds such as porphyra and Gracilaria etc. and refined by scientific methods. It is composed of Agarose and Agaropectin. The agarose is composed of (1-4) linked 3, 6-anhydro -a-L-galactose alternating with (1-3) linked-b-D-galactose. Agar-Agar is usually white or tiny yellow, free of smell or having light characteristic smell. It can't dissolve in cold water but can easily dissolve in boiling water and dissolve slowly in hot water......

• Pectin

  Pectin is one of the most versatile stabilizers available. Product and application development by the major pectin producers has over the years resulted in a large expansion of the opportunities and applicability of pectin.
  Pectin is a key stabilizer in many food products.....

• Sodium Carboxy Methyl Cellulose(CMC)

  We could arrange product according to customer's specification,especially:(Purity :99% max; Viscosity(1%/Brookfield): 5000 mpa.s max)......

• PGA

  Propylene glycol alginate or PGA is an additive used mainly as a thickening agent in certain types of food. It is made from the kelp plant or from certain kinds of algae, which is processed and transformed into a yellowish, grainy chemical powder. The powder is then added to foods that require thickening. Propylene glycol alginate has been used for many years as a food preservative. Many food manufacturing companies use it in the most common household food items.
  Most types of gel-like foods, including yogurt, jellies and jams, ice cream, and salad dressing contain propylene glycol alginate. Certain condiments and chewing gum also contain this chemical. Some kinds of cosmetics used on the skin use this chemical as an ingredient to thicken or preserve a make-up product.

• Gellan Gum

  Gellan gum, is used primarily as a gelling agent, alternative to agar, in microbiological culture. It is able to withstand 120 ��C heat, making it especially useful in culturing thermophilic organisms. One needs only approximately half the amount of gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of divalent cations present. Gellan gum is used as gelling agent in plant cell culture on Petri dishes, as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues. Although advertised as being inert, experiments with the moss Physcomitrella patens have shown that choice of the gelling agent - agar or Gelrite - does influence phytohormone sensitivity of the plant cell culture. As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink. It is used in soya milks to keep the soy protein suspended in the milk.

• Gelatin

  Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, gelatin is not rendered from the feet or horns of animals, which are made primarily of keratin rather than collagen.
  In its most basic form, commercially processed edible gelatin is a tasteless beige or pale yellow powder or granules. It is composed of mostly protein, with a small percentage of mineral salts and water making up the balance. Gelatin contains eighteen amino acids. Of the ten essential amino acids necessary for human health, gelatin lacks only tryptophan.
  Edible gelatin is extraordinarily versatile. Aside from the ubiquitous Jell-O desserts popular both in institutional cafeterias and home kitchens around the world, gelatin can be found in an amazing array of food products. In the processed food industry, it is used a thickener, a gelling agent, a stabilizer, and an emulsifier. As such, it can be found in foods as diverse as yogurt, pate, aspic, marshmallows and gummy candy, soups, salad dressings, and canned ham.
  Edible gelatin is also widely used in the pharmaceutical industry. Because it is easily digested, it is favored as a coating for medicinal tablets and caplets. Medicine-containing capsules are also made from gelatin.

• Ester Gum/ Glycerol Esters of Wood Rosin

  Gellan gum, is used primarily as a gelling agent, alternative to agar, in microbiological culture. It is able to withstand 120��C heat, making it especially useful in culturing thermophilic organisms. One needs only approximately half the amount of gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of divalent cations present. Gellan gum is used as gelling agent in plant cell culture on Petri dishes, as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues. Although advertised as being inert, experiments with the moss Physcomitrella patens have shown that choice of the gelling agent - agar or Gelrite - does influence phytohormone sensitivity of the plant cell culture. As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink. It is used in soya milks to keep the soy protein suspended in the milk.

• Gum Arabic/ Acacia Gum

  Acacia nilotica is a species of Acacia tree in the Fabaceae, or legume, family. It is native to northern Africa and the Middle East. Acacia gum, which is produced by the Acacia nilotica and other species of the tree, has been used for hundreds of years as a medical treatment. Side effects are usually mild but it should not be taken at the same time as some medications. This product may be purchased in bulk or capsules. The food industry uses Acacia gum in some processed foods.
  
  
  The Acacia gum tree is also known as Egyptian thorn and gum arabic. This gray-trunked tree grows 8-12 feet (2.4-3.7 m) high and has purple-yellow branches. It produces clusters of two to four yellow flowers along with a flat, pale brown legume. The legume grows to 4 to 5 inches (10-13 cm) long. White gum oozes from large branches and the trunk of this species beginning in December, about the time that the tree flowers, and just after the rainy season. Trees that appear sickly tend to produce the most gum.