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Protein stabilizer
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Enhance mouthfeel
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Health function
General function
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Gelling agent
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Thickening agent
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Colloidal stabilizer
Pectin
GRADES
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HM Pectin
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LM Pectin
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LMA Pectin
Good emulsifying properties
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Stabilization of aroma oils for soft drinks
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Stabilizer of salad dressings
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Stabilizer of condiments
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Stabilizer in creams in cosmetics
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Microencapsulation in the aroma industry
LOW VISCOCITY
can be used as soluble & dietary fibre
Sugar Beet Pectin
One of the most versatile, widely used hydrocolloids in food and industrial use
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Contains pseudoplastic properties
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Soluble in cold & hot water
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Stable in wide range of pH
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Stable viscosity at high temperature
Xanthan Gum
Properties
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Suspending with minimum viscosity
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Stabilizing
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Improve mouthfeel
GRADES
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HA Gellan Gum
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LA Gellan Gum
Gellan Gum
General function
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Stabalizing
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Water Binding
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Control Crystalization
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Thickening Agent
Guar Gum
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Improving texture & water holding capacity
Locust Bean Gum
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Viscosifying alginate for food
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Gelling alginate for food and non-food
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Whipping Cream
- Gel dessert
- Ice cream
- Glaze oven stable filling
- Fruit beverage
- Custard
Sodium Alginate
Arabic Gum
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Act as thickener & stabilizer
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Food Grade Thickener
Carboxymethyl cellulose (CMC)
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Thickening & gelling agent jams, jellies & desserts
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Stabilizing dairy products by preventing seperation
Carrageenan
Microcrystalline cellulose (MCC)
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Texturizer
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Fat substitute
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Bulking agent
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Anti-caking agent
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Emulsifier