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Agar 700 - 800 - 900 -1200 Food Grade
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 i
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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