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Agar Agar(E 406), extracted from red seaweed(genus gelidium), purified by filtration processes as a complex polysaccharide. It meets the specifications of the U. S. Food chemical codex(fcc) as well as the directive of the european economic community(EEC) applicable EEC number: E 406.Primary applications: Gelling agent in all types of gels.Physical propertiesWater gelstrength:700/800/900 g/cm2(at 1,5% at 20c)Moisture: Less than 16%Ph in gel:6,8-7,3 at 1,5%Particle size:95% pass 60 mesh u. S. Standard sieveGel point:34-38c(at 1,5%)Melting point:85-90c(at 1,5%)Nephelos coleman:100-250(at 1,5%)CompositionAsh: Maximum 6%Arsenic(as as2o3): Less than 2 ppmLead(pb): Less than 10 ppmZinc(zn): Less than 25 ppmTotal heavy metals: Less than 40 ppm(as pb)
Amydated Pectin is a natural food ingredient which allows you to add less sugar in your product. Therefore amydated pectin can be very interesting in health and dietary foods.Interested? Contact our o
This viscola x108 is formulated for gelling and thickening during the production of quality fruit based products like confectionery sweets and jam products.It is a special developed product of citrus
Gellan gum has an outstanding flavor release, high gel strength and an excellent stability, process flexibility and tolerance. Gellan gum is a water-soluble polysaccharide produced by fermentation. Th
Locust Bean Gum is white to yellowish in colour, dry originating from the macerated endosperm of the locus bean gum(carob)tree seed, cerationa siliquae, free of chemical additives. Locust bean gum is
Its outstanding property is that it gels under suitable conditions.This effect has been exploited by industry for many years in the prodcution of jams, jellies, milk desserts, confectionery jellies, h
Applications for Tara Gum are a.o.: ice cream, cheese, backery products, desserts, sauces and meat products. Mostly Tara Gum is used in combination with Locust Bean Gum, Guar Gum and/or Xanthan Gum.We
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