| Alginate (Sodium-, Potassium- & Calcium) | I.H.C. Chempharm | Alginate (Sodium-, Potassium- & Calcium) is a salt made from algenic acid that is extracted from the cell walls of brown algae. It can be used as a gelling agent, thickening agent and stabilizing agent in a variety of puddings, beverages, jellies, jams, i...view more Alginate (Sodium-, Potassium- & Calcium) is a salt made from algenic acid that is extracted from the cell walls of brown algae. It can be used as a gelling agent, thickening agent and stabilizing agent in a variety of puddings, beverages, jellies, jams, ice creams, meats, and dressings. view less | |
| Pectacon® M-368 | Acatris Belgium N.V. | Pectacon® M-368 is a gelling and thickening system that is formulated for the protection of quality bakery fillings like fruit preparations, which need bake and freeze/thaw stability. A special developed product of alginate (E 401), phosphates (E 450, E 3...view more Pectacon® M-368 is a gelling and thickening system that is formulated for the protection of quality bakery fillings like fruit preparations, which need bake and freeze/thaw stability. A special developed product of alginate (E 401), phosphates (E 450, E 341), locust bean gum (E 410), the end product is a strong brittle gel that retains it's shape during heating in an oven which makes your fruit filling perfectly suitable for bakery products. view less | |
| Sodium Alginate | Arthur Branwell & Co. Ltd. | Sodium Alginate is a brown seaweed extract. Classified as E401, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in reformed meat products, ice cream, bakery and dessert jellies and fillings, milk puddings, and dessert toppings. |
