Thickeners and gelling agents
Hydrocolloids
Categories of Ingredients
It has the ability to increase the viscosity of products and stabilize their structure, as well as improve the miscibility of components, contribute to the formation of an external protective coating.
E-number: E466
The main advantage is that the final product is resistant to the freezing and defrosting process.
E-number: E410
Carrageenans from BLG.
E-number: E407, E407a
High/low acylated Gellan gum from Dancheng Caixin Sugar Industry is an effective gelling agent of microbial origin, forming a variety of textures. Thickens, prevents sedimentation of suspended particles, gives products thermostable properties.
E-number: E418
High/low acylated Gellan gum from BLG is an effective gelling agent of microbial origin, forming a variety of textures. Thickens, prevents sedimentation of suspended particles, gives products thermostable properties.
E-number: E418
Thickener with very high viscosity, min 36,000 cps.
E-number: E425
This is a structure-forming composition based on sodium alginate, designed to improve the texture and appearance of products and beef, pork, poultry, fish.
It is used in the production of artificial lard, semi-finished products from fish and meat, semi-smoked and boiled sausages, restructured products.
E-number: E401, E516, E450iii
CEAMGEL 90-004 W, CEAMGEL 91-293, CEAMGEL 9546
Food additives standardized by gel strength in water, to obtain reproducible results.
E-number: E407, E407a
The thickener from Deosen Biochemical for a wide range of food products is a synergist of almost all thickeners.
E-number: E415
The thickener from Meihua Group for a wide range of food products is a synergist of almost all thickeners.
E-number: E415
The thickener from Fufeng Group for a wide range of food products is a synergist of almost all thickeners.
E-number: E415
Thickeners and gelling agents
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