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  Roland® Agar-Agar Natural White Strips American Roland Food Corp Roland® Agar-Agar Natural White Strips are long, seaweed-derived, natural gelatine strips with a neutral, off-white color. This product can be used in a variety of Asian dishes and is available in 3 oz. packages.
  APA Andre Pectin APA pectin range is extracted from specifically selected apple pomace from the group's apple juice companies. Apple pectin naturally contain some natural flavonoids, hemicelluloses, starch and xylan and are therefore of light brown colour. Apple pectin...view more APA pectin range is extracted from specifically selected apple pomace from the group's apple juice companies. Apple pectin naturally contain some natural flavonoids, hemicelluloses, starch and xylan and are therefore of light brown colour. Apple pectins have a neutral, even fruity taste and enhance existing natural flavours of an application. Apple pectins produce smooth gels of a more viscous character than comparable citrus pectins, therefore they are better suited for applications such as jams and spreads. view less
  APC Andre Pectin APC citrus pectin can be produced from lemon, lime, grapefruit or orange peel. Depending on the type of pectin to be produced and the intended application, we select the optimal raw material. The ester groups of these pectins are distributed rather blockw...view more APC citrus pectin can be produced from lemon, lime, grapefruit or orange peel. Depending on the type of pectin to be produced and the intended application, we select the optimal raw material. The ester groups of these pectins are distributed rather blockwise and the molecular weight typically is around 60 000 to 90 000 g/mol. APC produces gels of lighter colour which can be an advantage in some confectionery jellies. view less
  APM Andre Pectin APM pectin range is carefully selected for specific functionality and industrial applications where colour, texture and gelling behaviour is of particular importance. Our skilled applications team blend different proportions of apple and citrus, be they...view more APM pectin range is carefully selected for specific functionality and industrial applications where colour, texture and gelling behaviour is of particular importance. Our skilled applications team blend different proportions of apple and citrus, be they lime, lemon or orange, to suit various end products, and if needed work with our customers to produce a tailor made pectin. view less
  HM PECTIN Andre Pectin HM pectins are composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM pectins are standardised either to specific setting temperatures, viscosities, calcium reactivity, protein stabilisi...view more HM pectins are composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM pectins are standardised either to specific setting temperatures, viscosities, calcium reactivity, protein stabilising capacity or specific buffer capacity. More information about these pectin types can also be found in our detailed application brochures. view less
  LM Pectin Andre Pectin LM pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM pectins with different calcium sensitivities. Gel formation of LM pectin occurs in the presence of calcium io...view more LM pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM pectins with different calcium sensitivities. Gel formation of LM pectin occurs in the presence of calcium ions or similar cations within a wide range of pH values at soluble solids levels below 50%. Lower DE generally increases the calcium reactivity and less cations are needed for optimal gel formation. view less
  LMA PECTIN Andre Pectin LMA PECTIN is low methyl amidated pectins and they are less calcium sensitive and require generally less calcium for optimal gelling. Even the fruit containing calcium or water containing calcium can be sufficient for optimal gelling conditions. LMA pecti...view more LMA PECTIN is low methyl amidated pectins and they are less calcium sensitive and require generally less calcium for optimal gelling. Even the fruit containing calcium or water containing calcium can be sufficient for optimal gelling conditions. LMA pectins are to a large extent very tolerant towards the calcium concentration for building up an optimal gel network. These pectins result in very smooth and elastic gel structures. Additional calcium normally is only needed if soluble solid content is lower than 40%. LMA are the only pectins which produce thermo reversible gels. view less
Request Sample PROBIND FSH BDF Natural Ingredients S.L. PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further...view more PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. PROBIND FSH is composed of fish gelatin, maltodextrin and transglutaminase. view less
  CareColloid™ Caremoli USA, Inc. CareColloid™ is a line of high quality Locust Bean Gum (LBG) and Tara Gum products. These products are produced in Sicily and Peru under exclusive contracts, according to the high quality standards set by Caremoli. CareColloid™ is available in a comprehen...view more CareColloid™ is a line of high quality Locust Bean Gum (LBG) and Tara Gum products. These products are produced in Sicily and Peru under exclusive contracts, according to the high quality standards set by Caremoli. CareColloid™ is available in a comprehensive range of viscosities and mesh sizes. It is all natural and no bleaching agents or other chemicals are used in production. It is produced from a fully traceable supply chain, has a light off-white color, neutral taste, shear thinning (pseudoplastic), is stable between pH 4 – 10. CareColloid™ is synergistic gelling or thickening with xanthan gum, locust bean gum, alginates, agar and most cellulosics. CareColloid™ products have a low usage rate of 0.2 – 2.0% and are used as thickeners in a wide variety of finished goods across many categories including: salad dressings and sauces, dairy products, bakery mixes, gluten free baked goods and fruit preparations. view less
  CareGuar™ Caremoli USA, Inc. CareGuar™ is produced in Caremoli’s modern, state-of-the-art facility in Jodhpur, India. Caremoli purchases only the highest quality guar splits from a contracted, consistent and secure local supply. High purity water is purchased daily and delivered to t...view more CareGuar™ is produced in Caremoli’s modern, state-of-the-art facility in Jodhpur, India. Caremoli purchases only the highest quality guar splits from a contracted, consistent and secure local supply. High purity water is purchased daily and delivered to the plant, where it undergoes further filtration and reverse osmosis treatment. Water purity ensures the highest quality product that meets strict safety standards. It provides all natural process; no chemicals added, neutral color and taste and it's strictly controlled production ensures product safety. CareGuar™ is used as a thickener in a wide variety of finished goods. It may be used in salad dressings and sauces, dairy products, bakery mixes, gluten free baked goods, pet foods and beverages. view less
  Milazzo™ Pectin FMC BioPolymer Milazzo™ Pectin products are derived from the highest quality sources and are a natural and cost effective way to help create the products you desire. The key benefits of Milazzo™ Pectin for Acidified Protein Beverages are that it imparts excellent mouthf...view more Milazzo™ Pectin products are derived from the highest quality sources and are a natural and cost effective way to help create the products you desire. The key benefits of Milazzo™ Pectin for Acidified Protein Beverages are that it imparts excellent mouthfeel, is a natural product, provides stability to protein systems and controls viscosity. It functions throughout a wide pH range and improves shelf-life. view less
Request Sample GELITA® LEAF GELATINE GELITA GELITA® LEAF GELATINE creates the most tempting dishes in no time, and is convenient to use with easy handling. It is a healthy and digestive ingredient.
Request Sample Gelita® RTE GELITA Gelita® RTE is a unique collagen peptide solutions for frozen novelties, drinks, desserts and more. It has unprecedented texture with excellent flavor release, and has enhanced stability at room temperature conditions. It produces desserts with accelerate...view more Gelita® RTE is a unique collagen peptide solutions for frozen novelties, drinks, desserts and more. It has unprecedented texture with excellent flavor release, and has enhanced stability at room temperature conditions. It produces desserts with accelerated gelling, drinks with gel texture, and frozen novelties which are stable at room temperature are just three examples how Gelita® RTE ingredient solutions can provide a competitive edge to the market with innovative solutions for new and unique product concepts. view less
Request Sample Fenugreek Gum Gum Technology Corporation Fenugreek gum is a hydrocolloid extracted from the seeds of the fenugreek plant, Trigonella Foenum- Graecum
Request Sample Fenuxan Gum Technology Corporation Fenuxan is an all natural synergistic blend of Fenugreek Gum and Xanthan Gum. Fenuxan provies for higher viscosity, suspension and emulsion stabilization in dressings. In frozen sauces, this product emulsifies and reduces ice crystallization formation. F...view more Fenuxan is an all natural synergistic blend of Fenugreek Gum and Xanthan Gum. Fenuxan provies for higher viscosity, suspension and emulsion stabilization in dressings. In frozen sauces, this product emulsifies and reduces ice crystallization formation. Fenuxan is designed for dressings and sauces, gravies and soups, breads, cakes and muffins, cookies, and frozen products. view less
Request Sample Konjac A Gum Technology Corporation Konjac A is a linear polysaccharide composed of mannose glucose derived from the tubers of the "Elephant Yam" (Amorphophallus Konjac). Konjac A has a very high viscosity and a short texture similar to starch. It is used at very low levels and does not mas...view more Konjac A is a linear polysaccharide composed of mannose glucose derived from the tubers of the "Elephant Yam" (Amorphophallus Konjac). Konjac A has a very high viscosity and a short texture similar to starch. It is used at very low levels and does not mask flavors. It is an effective natural thickening agent that helps to replace fat. This product is designed for veggie patties, breads, frozen products, pastas, and nutritional beverages. view less
Request Sample Tara Gum Gum Technology Corporation Tara Gum is a natural hydrocolloid obtained by a mechanical process from the endosperm of Tara tree seeds. Tara Gum is a replacement for Locust Bean gum, is more consistent batch to batch, has a lowest bacterial load of all Tara gums, and is easily disper...view more Tara Gum is a natural hydrocolloid obtained by a mechanical process from the endosperm of Tara tree seeds. Tara Gum is a replacement for Locust Bean gum, is more consistent batch to batch, has a lowest bacterial load of all Tara gums, and is easily dispersible than other Tara gums. This product is ideal for jams and jellies, ice cream, baked goods, frozen dough, dairy products, custard and puddings, dips and spreads, beverages, and frozen desserts. view less
Request Sample XAC-0810 Gum Technology Corporation XAC-0810 produces a creamy and smooth texture with great flow properties. It is a good emulsifier that can be used even in low pH and high solid applications. This product is ideal for salad dressings, retorted products, baked goods, beverages, and frozen...view more XAC-0810 produces a creamy and smooth texture with great flow properties. It is a good emulsifier that can be used even in low pH and high solid applications. This product is ideal for salad dressings, retorted products, baked goods, beverages, and frozen products. XAC-0810 prevents syneresis, reduces ice crystal growth, and keeps the emulsion together during freeze/thaw cycles. view less
Request Sample Xanthan Gum Gum Technology Corporation Xanthan Gum is widely used in the food industry to add viscosity and suspension, as a thickening agent and to stabilize emulsions. Xanthan Gum is used to stabilize emulsions in salad dressings and dips, and is used to improve pulping during processing for...view more Xanthan Gum is widely used in the food industry to add viscosity and suspension, as a thickening agent and to stabilize emulsions. Xanthan Gum is used to stabilize emulsions in salad dressings and dips, and is used to improve pulping during processing for items such as dry mixes, frozen foods, retorted products, syrups and toppings, and nutritional bars and beverages. view less
  Sodium Alginate SOA101 Hong Kong Sheli Ltd. Sodium Alginate SOA101 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is >700. This product is multi-functional as a natural food gum, and can be used in, p...view more Sodium Alginate SOA101 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is >700. This product is multi-functional as a natural food gum, and can be used in, pharmaceuticals, food additives, and is also used for thickening agents, stabilizing, and gelling agents. view less
  Sodium Alginate SOA102 Hong Kong Sheli Ltd. Sodium Alginate SOA102 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is 500-700. This product is multi-functional as a natural food gum, and can be used in...view more Sodium Alginate SOA102 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is 500-700. This product is multi-functional as a natural food gum, and can be used in, pharmaceuticals, food additives, and is also used for thickening agents, stabilizing, and gelling agents. view less
  Sodium Alginate SOA103 Hong Kong Sheli Ltd. Sodium Alginate SOA103 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is 300-500. This product is multi-functional as a natural food gum, and can be used in...view more Sodium Alginate SOA103 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is 300-500. This product is multi-functional as a natural food gum, and can be used in, pharmaceuticals, food additives, and is also used for thickening agents, stabilizing, and gelling agents. view less
  Sodium Alginate SOA104 Hong Kong Sheli Ltd. Sodium Alginate SOA104 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is <300. This product is multi-functional as a natural food gum, and can be used in, p...view more Sodium Alginate SOA104 is a product that is extracted from various species of brown seaweed, and is natural high-molecular polysaccharide. The viscosity of this product is <300. This product is multi-functional as a natural food gum, and can be used in, pharmaceuticals, food additives, and is also used for thickening agents, stabilizing, and gelling agents. view less
  REGULAR GELATINS PB Gelatins Regular Gelatins are a highly valued ingredient in the food, pharmaceutical health & nutrition and photographic industries. PB offers a full range of regular gelatins from low to high bloom in various mesh sizes. In food applications, the gel melts comple...view more Regular Gelatins are a highly valued ingredient in the food, pharmaceutical health & nutrition and photographic industries. PB offers a full range of regular gelatins from low to high bloom in various mesh sizes. In food applications, the gel melts completely in the mouth which results in unsurpassed, pleasant mouthfeel and flavour release. Texture and feeling in the mouth are, like taste, considered to be the “delight factors” in food products. Typical applications include confectionery, dairy and desserts, meat, wines and juices. view less
Request Sample Rousselot® Gelatine Rousselot Inc. Rousselot® Gelatine provides the same sensation as original gelatin, but it helps to rebalance reformulated products that lack consistence. This product has a lower calorie content with higher acceptance, a full taste with less sugar, reduces fat content,...view more Rousselot® Gelatine provides the same sensation as original gelatin, but it helps to rebalance reformulated products that lack consistence. This product has a lower calorie content with higher acceptance, a full taste with less sugar, reduces fat content, and is a good protein source. view less
Request Sample Citri-Fi® 200 M40 The Scoular Company Citri-Fi® 200 M40 is an all-natural product for fat replacement, moisture management, and yield gains with benefit of added fiber. Clean Label Benefits offer an opportunity to replace synthetic stabilizers, chemically modified starches, and complex gum sy...view more Citri-Fi® 200 M40 is an all-natural product for fat replacement, moisture management, and yield gains with benefit of added fiber. Clean Label Benefits offer an opportunity to replace synthetic stabilizers, chemically modified starches, and complex gum systems. view less
  GELATIN - 200 BLOOM - FISH - 8 MESH Vyse Gelatin Company Gelatin - 200 Bloom - Fish - 8 Mesh has a gel strength of 200 + 10 bloom, a viscosity of 27.0 + 5.0 mps, and a pH level of 5.60 + 0.40. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and steri...view more Gelatin - 200 Bloom - Fish - 8 Mesh has a gel strength of 200 + 10 bloom, a viscosity of 27.0 + 5.0 mps, and a pH level of 5.60 + 0.40. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from fish. Fish Gelatin has no objectionable odor or flavor. It is soluble in hot water, and insoluble in cold water. view less
  GELATIN - 200 BLOOM - FISH - 8 MESH - NF Vyse Gelatin Company Gelatin - 200 Bloom - Fish - 8 Mesh - NF has a gel strength of 200 + 10 bloom, a viscosity of 27.0 + 5.0 mps, and a pH level of 5.60 + 0.40. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and ...view more Gelatin - 200 Bloom - Fish - 8 Mesh - NF has a gel strength of 200 + 10 bloom, a viscosity of 27.0 + 5.0 mps, and a pH level of 5.60 + 0.40. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from fish. Fish Gelatin is has no objectionable odor or flavor. It is soluble in hot water, and insoluble in cold water. view less
  GELATIN - 250 BLOOM - PORK-SKIN - NF - CELERO™ Vyse Gelatin Company Gelatin - 250 Bloom - Pork-Skin - NF - Celero™ has a gel strength of 250 + 10 bloom, a viscosity of 43.0 + 6.0 mps, and a pH level of 5.00 + 0.70. This product is made of dry granules with 99% passing through a #40 mesh US standard sieve. It is a purified...view more Gelatin - 250 Bloom - Pork-Skin - NF - Celero™ has a gel strength of 250 + 10 bloom, a viscosity of 43.0 + 6.0 mps, and a pH level of 5.00 + 0.70. This product is made of dry granules with 99% passing through a #40 mesh US standard sieve. It is a purified and sterilized collagen extracted from pork-skin. Pork Skin Gelatin has no objectionable odor or flavor. It is soluble in hot water, and insoluble in cold water. view less
  GELATIN 240 BLOOM - FISH - 8 MESH Vyse Gelatin Company Gelatin 240 Bloom - Fish - 8 Mesh has a gel strength of 240 + 10 bloom, a viscosity of 34.0 + 6.0 mps, and a pH level of 5.40 + 0.40. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and steril...view more Gelatin 240 Bloom - Fish - 8 Mesh has a gel strength of 240 + 10 bloom, a viscosity of 34.0 + 6.0 mps, and a pH level of 5.40 + 0.40. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from fish. This product is soluble in water, and Kosher certified. view less
  GUAR GUM Yantai Sheli Hydrocolloids Co., Ltd GUAR GUM, a natural polysaccharide, is the ground endosperm of the seed of plant Cyamopsis tetragonolobus. Guar is a drought-resistant plant, mainly cultivated in India and Pakistan. GUAR GUM is high molecular weight natural hydrocolloids, made up of a ...view more GUAR GUM, a natural polysaccharide, is the ground endosperm of the seed of plant Cyamopsis tetragonolobus. Guar is a drought-resistant plant, mainly cultivated in India and Pakistan. GUAR GUM is high molecular weight natural hydrocolloids, made up of a large number of mannose and galactose unit linked together, as a kind of galactomanan It is widely used to improve the quality of food products. GUAR GUM is white to cream-white in color, free flowing powder, and almost odorless. It readily disperses and dissolves in cold and hot water to form viscous solution. It has pH ranges at 5~7, and is mainly used as a thickener in food products. view less
  MANNO-OLIGOSACCHARIDE Yantai Sheli Hydrocolloids Co., Ltd MANNO-OLIGOSACCHARIDE, a high functional Oligosaccharide extracted from the natural green plant- Konjac by using biotechnological process. It is a well-known Bifidous factor and its functions are much superior to any other Oligosaccharide of the Oligosac...view more MANNO-OLIGOSACCHARIDE, a high functional Oligosaccharide extracted from the natural green plant- Konjac by using biotechnological process. It is a well-known Bifidous factor and its functions are much superior to any other Oligosaccharide of the Oligosaccharide family. Compare it with other Oligosaccharide, Manno-Oligosaccharide can increase more than 50 times of the beneficial Bifidobacteria in the intestinal tract while others can only increase 3 to 10 times. view less
  SODIUM ALGINATE Yantai Sheli Hydrocolloids Co., Ltd SODIUM ALGINATE is extracted from various species of brown seaweed by multi-step process using advanced technology. It is a natural high-molecular polysaccharide and water soluble biopolymer at colloidal nature when hydrated. As a multi-functional natura...view more SODIUM ALGINATE is extracted from various species of brown seaweed by multi-step process using advanced technology. It is a natural high-molecular polysaccharide and water soluble biopolymer at colloidal nature when hydrated. As a multi-functional natural food gum, Sodium Alginate is used in a wide range of food, pharmaceutical, industry and special applications for thickening, stabilizing, gelling and film forming. Sheli Company provides not only top quality food grades sodium alginate, but also industry grade as well from 100% pure to customized blends guaranteed to meet even the strictest specification. view less
  Agar-Agar Zhejiang Top Biological Science & Technology Co., Ltd. Agar-Agar BLR6001 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-anh...view more Agar-Agar BLR6001 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 BLR6001 is usually white or tiny yellow, free of smell or having light characteristic smell. This particular product has a gel strength of ≥900. It cannot dissolve in cold water but can easily dissolve in boiling water and dissolve slowly in hot water. It is widely used in producing granular orange beverage,jelly power, ice cream, soft candy, popsicle, meat, tomato sauce, coconut sauce, dry cheese, eight ingredient porridge (sweet), white fungus and bird's nest, thick soup, cold dish etc. view less
  Kappa Refined Carrageenan : E407 Zhejiang Top Biological Science & Technology Co., Ltd. Kappa Refined Carrageenan : E407 is obtained by aqueous extraction of natural strains of seaweeds of Gigartinaceae, Solieriaceae, Hypneaceae and Furcellar iaceae, families of the class Rhodophyceae (red seaweeds).Its properties are used for gelling, thic...view more Kappa Refined Carrageenan : E407 is obtained by aqueous extraction of natural strains of seaweeds of Gigartinaceae, Solieriaceae, Hypneaceae and Furcellar iaceae, families of the class Rhodophyceae (red seaweeds).Its properties are used for gelling, thickening, and stabilizing. Kappa Refined Carrageenan's main application is in dairy and meat products, due to its strong binding to food proteins. view less
  Kappa Semi-Refined Carrageenan: E407a Zhejiang Top Biological Science & Technology Co., Ltd. Kappa Semi-Refined Carrageenan: E407a is obtained by the treatment of the natural strains of seaweed Eucheuma cottonii of the class Rhodophyceae (red seaweeds) by removing impurities and fresh water washing and drying. It is used for its gelling, thickeni...view more Kappa Semi-Refined Carrageenan: E407a is obtained by the treatment of the natural strains of seaweed Eucheuma cottonii of the class Rhodophyceae (red seaweeds) by removing impurities and fresh water washing and drying. It is used for its gelling, thickening, and stabilizing properties. Kappa Semi-Refined Carrageenan: E407a's main application is in dairy and meat products, due to its strong binding-to-food proteins. view less