| Unicell® PF 100 | Interfiber | Unicell® PF 100 is refined, mechanically powdered cellulose received by processing alpha cellulose obtained from fibrous plant raw material. Unicell® PF 100 is a smooth delicate white powder that is odorless and tasteless. This product is gluten-free. Uni...voir plus Unicell® PF 100 is refined, mechanically powdered cellulose received by processing alpha cellulose obtained from fibrous plant raw material. Unicell® PF 100 is a smooth delicate white powder that is odorless and tasteless. This product is gluten-free. Unicell® PF 100 has a max of 70% through a 32μm screen or sieve. voir moins | |
| Unicell® PF 150 | Interfiber | Unicell® PF 150 is refined, mechanically powdered cellulose received by processing alpha cellulose obtained from fibrous plant raw material. Unicell® PF fibers blend well with other ingredients, reduce fat absorption during frying, and are good fillers a...voir plus Unicell® PF 150 is refined, mechanically powdered cellulose received by processing alpha cellulose obtained from fibrous plant raw material. Unicell® PF fibers blend well with other ingredients, reduce fat absorption during frying, and are good fillers and flowability agents. This product is gluten-free. Unicell® BF 150 has a max of 75% through a 32μm screen or sieve. voir moins | |
| Unicell® PF 200 | Interfiber | Unicell® PF 200 is a natural, insoluble, highly refined cellulose fiber derived from hard wood and fibrous plants. Cellulose is a natural building material of all plant structures. This product is a white powder that is ideal for use in processed meat pro...voir plus Unicell® PF 200 is a natural, insoluble, highly refined cellulose fiber derived from hard wood and fibrous plants. Cellulose is a natural building material of all plant structures. This product is a white powder that is ideal for use in processed meat products, mincemeat, ready-made dishes, baked goods and chips. It improves product consistency and density, lowers fat absorption during meat frying, and improves product crispness. Unicell® PF 200 has a max of 85% through a 32μm screen or sieve. voir moins | |
| Unicell® PF 200 LD | Interfiber | Unicell® PF 200 LD is refined, low dust, mechanically powdered cellulose created by processing alpha cellulose obtained from fibrous plant raw material. It is used for processed meat products, mincemeat, ready-made dishes, baked goods, and chips. It prov...voir plus Unicell® PF 200 LD is refined, low dust, mechanically powdered cellulose created by processing alpha cellulose obtained from fibrous plant raw material. It is used for processed meat products, mincemeat, ready-made dishes, baked goods, and chips. It provides better food consistency, lowers fat absorption during frying, and improves food crispiness. Unicell® PF 200 has a max of 90% through a 32μm screen or sieve. voir moins | |
| Unicell® PF 500 LD | Interfiber | Unicell® PF 500 LD is a refined mechanically powdered cellulose received by processing alpha cellulose obtained from fibrous plant raw material that is low on dust. This is a starch and gluten-free product. Unicell® PF 500 LD has a max of 95% through a 32...voir plus Unicell® PF 500 LD is a refined mechanically powdered cellulose received by processing alpha cellulose obtained from fibrous plant raw material that is low on dust. This is a starch and gluten-free product. Unicell® PF 500 LD has a max of 95% through a 32μm screen or sieve. voir moins | |
| Unicell® PF 90 | Interfiber | Unicell®PF 90 products are natural, insoluble, highly refined cellulose fibers derived from hard wood and fibrous plants. Cellulose is a natural building material of all plant structures. This product is ideal for use in soups and sauces, cheese, yogurts...voir plus Unicell®PF 90 products are natural, insoluble, highly refined cellulose fibers derived from hard wood and fibrous plants. Cellulose is a natural building material of all plant structures. This product is ideal for use in soups and sauces, cheese, yogurts, frozen dessert cream/ice cream, and diet products because it is an anti-caking agent, a flowability agent, and it provides improved freezing and thawing stability. Unicell® PF 90 has a max of 45% through a 32μm screen or sieve. voir moins | |
| Unicell® WF 200 | Interfiber | Unicell® WF 200 is a natural, insoluble wheat fiber in smooth white delicate powder form that is odorless and tasteless. This product is ideal for frozen foods such as dough, ready-made dishes, meat and processed meat products, and desserts because of it...voir plus Unicell® WF 200 is a natural, insoluble wheat fiber in smooth white delicate powder form that is odorless and tasteless. This product is ideal for frozen foods such as dough, ready-made dishes, meat and processed meat products, and desserts because of its good freeze-thaw stability, increased water/oil binding, and calorie reduction. This product is gluten-free. Unicell® WF 200 has a max of 45% through a 32μm screen or sieve. voir moins | |
| Unicell® WF 500 | Interfiber | Unicell® WF 500 is a natural, insoluble wheat fiber with a white color and neutral taste and flavor. This product is ideal for fatty meat products such as meat blocks, hamburgers, and culinary meat because of its stability, limited shrinking during heat t...voir plus Unicell® WF 500 is a natural, insoluble wheat fiber with a white color and neutral taste and flavor. This product is ideal for fatty meat products such as meat blocks, hamburgers, and culinary meat because of its stability, limited shrinking during heat treatment, and improved texture. This product is gluten-free. Unicell® WF 500 has a max of 85% through a 32μm screen or sieve. voir moins | |
| Unicell® WF 90 | Interfiber | Unicell® WF 90 is a concentrated, natural wheat fiber of white color and neutral taste and flavor. It is ideal for processed/injected meat products such as hams, rolls, cold cuts, pates, and mincemeat. Unicell® WF 90 allows for better sliceability, improv...voir plus Unicell® WF 90 is a concentrated, natural wheat fiber of white color and neutral taste and flavor. It is ideal for processed/injected meat products such as hams, rolls, cold cuts, pates, and mincemeat. Unicell® WF 90 allows for better sliceability, improves moisture retention, and is great for vacuum packed products. Unicell® WF 90 has a max of 45% through a 32μm screen or sieve. voir moins | |
| V-CAP 1 | NHU Europe GmbH | V-CAP 1 is a white to yellowish powder. It is used for human nutrition fortification. | |
| V-CAP 2 | NHU Europe GmbH | V-CAP 2 is a white to yellowish powder. It is used for human nutrition fortification. | |
| V-CAP 3 | NHU Europe GmbH | V-CAP 3 is a white to yellowish powder. It is used for human nutrition fortification. | |
| VarioFluxx® | Erbslöh Geisenheim AG | VarioFluxx® filter aids consist of selected perlite types and special cellulose fibers which are composed of highly pure CelluFluxx® types. The single mixed products meet the special requirements for beverage filtration and the processing of sediments/lee...voir plus VarioFluxx® filter aids consist of selected perlite types and special cellulose fibers which are composed of highly pure CelluFluxx® types. The single mixed products meet the special requirements for beverage filtration and the processing of sediments/lees. VarioFluxx® products combine the specific properties of perlites and cellulose and thus improve filtration results. Through a targeted choice of the components, mixed products with specific properties can be produced. The individual product types differ strongly in composition and fineness. A certain clarifying effect is obtained and/or filter cake permeability (drainage effect) is optimized, saving costs and time. voir moins | |
| Veracet 70 | Lasenor | Veracet 70 is Acetylated mono-diglycerides (E-472a) (70% of acetylation), and is known as an alfa-tending emulsifier. This property makes them very useful as whipping agents in cake powder mixes, cake batters, icings, toppings, etc. The recommended dosage...voir plus Veracet 70 is Acetylated mono-diglycerides (E-472a) (70% of acetylation), and is known as an alfa-tending emulsifier. This property makes them very useful as whipping agents in cake powder mixes, cake batters, icings, toppings, etc. The recommended dosage is 4-10%. They are also used as coating agents (e.g. sausages and cheese) to protect against microbiological activity and dehydration due to their capacity to form flexible films. In addition, Veracet 70 can be used as a softening agent for a chewing gum base. voir moins | |
| Verol IG 90 | Lasenor | Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC fo...voir plus Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol IG 90 can be used in caramels and margarine production. In caramels and toffees this emulsifier can reduce the stickiness and also reduce the sugar crystallisation (dosage of 0,1-0,3%). In margarine it improves the stability of the water-in-oil emulsion and can be used in low-fat spreads at dosages of 0,5-1%, in cream margarines (0,2-0,4%) and in cake margarines (0,5-1%). voir moins | |
| Verol N-90 | Lasenor | Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agen...voir plus Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agent in many food goods. It reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. Thus, can be used as a universal emulsifier. It is an excellent anti-staling agent of wide application in bread and pastry. Improves crumb softness and promotes uniform crumb structure. Dosage: 0.3-1.0% of flour. Its anti-caking capacity makes it useful for candies and soft sweets. Dosage: 0.1-0.2%. voir moins | |
| Verol P | Lasenor | Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,...voir plus Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,3-0,5%, which allows obtaining a well-aerated cake batter and perfect crumb in the cake. Usually, it is used in combination with Verol N-90 (E-471). Added in a dosage of 0.5-1.0% in PVC films, the product Verol P migrates to the film surface and interacts with water, decreasing its surface tension and conferring antifogging properties. voir moins | |
| Verol PR | Lasenor | Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high tempe...voir plus Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high temperatures. The product can be used in chocolate and coatings in dosages of 0,1-0,3% based on total product. voir moins | |
| VIDOCREM A | UNIPEKTIN AG | VIDOCREM A is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 40-80 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often use...voir plus VIDOCREM A is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 40-80 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yogurt, vinaigrette, mayonnaise, and ketchup. voir moins | |
| VIDOCREM B | UNIPEKTIN AG | VIDOCREM B is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 90-140 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often us...voir plus VIDOCREM B is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 90-140 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in mayonnaise and ketchup. voir moins | |
| VIDOCREM C | UNIPEKTIN AG | VIDOCREM C is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 450-550 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often u...voir plus VIDOCREM C is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 450-550 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yoghurt, mayonnaise, and vinaigrette. voir moins | |
| VIDOCREM D | UNIPEKTIN AG | VIDOCREM D is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1100 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often ...voir plus VIDOCREM D is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1100 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette, mayonnaise, yoghurt, and ketchup. voir moins | |
| VIDOCREM D150 | UNIPEKTIN AG | VIDOCREM D150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 900-1250 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is ofte...voir plus VIDOCREM D150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 900-1250 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in mayonnaise and yoghurt. voir moins | |
| VIDOCREM E | UNIPEKTIN AG | VIDOCREM E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1400-1600 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often...voir plus VIDOCREM E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1400-1600 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ketchup, mayonnaise, and vinaigrette. voir moins | |
| VIDOCREM F | UNIPEKTIN AG | VIDOCREM F is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1800-2200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often...voir plus VIDOCREM F is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1800-2200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in mayonnaise, vinaigrette, and yoghurt. voir moins | |
| VIDOCREM G | UNIPEKTIN AG | VIDOCREM G is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2400-2800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often...voir plus VIDOCREM G is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2400-2800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yoghurt, ketchup, mayonnaise, and vinaigrette. voir moins | |
| VIDOCREM G150 | UNIPEKTIN AG | VIDOCREM G150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-2800 mPa.s.This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is ofte...voir plus VIDOCREM G150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-2800 mPa.s.This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette and mayonnaise. voir moins | |
| VIDOGUM BIO L 150 | UNIPEKTIN AG | VIDOGUM BIO L 150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2300-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is...voir plus VIDOGUM BIO L 150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2300-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used as a natural and organic food additive in salad dressing, syrup, cheese, and ice cream. voir moins | |
| VIDOGUM BIO L 175 | UNIPEKTIN AG | VIDOGUM BIO L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2000-2800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is...voir plus VIDOGUM BIO L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2000-2800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used as a natural and organic food additive in cheese, salad dressing, and ice cream. voir moins | |
| VIDOGUM BIO L 200 | UNIPEKTIN AG | VIDOGUM BIO L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1600-2200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is...voir plus VIDOGUM BIO L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1600-2200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used as a natural and organic food additive in ice cream, cheese, processed fruit, and dried vegetables. voir moins | |
| VIDOGUM G 200 | UNIPEKTIN AG | VIDOGUM G 200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-3300 mPa.s and a hot viscosity of 3000-4300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpare...voir plus VIDOGUM G 200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-3300 mPa.s and a hot viscosity of 3000-4300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in salad dressings, ketchup, sauces, canned fish, and frozen food items. voir moins | |
| VIDOGUM GCZ 612 | UNIPEKTIN AG | VIDOGUM GCZ 612 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-2500 mPa.s. It contains xanthan, which is produced by biotechnological procedures with the support of the microorganism Xanthomonas campe...voir plus VIDOGUM GCZ 612 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2000-2500 mPa.s. It contains xanthan, which is produced by biotechnological procedures with the support of the microorganism Xanthomonas campestis (non GMO origin), guar gum, obtained from the endosperm of the guar plant seed (Cyamopsis tetragonoloba) and is blended with saccharose. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in salad dressings, ketchup, cheese, and processed meat, etc. voir moins | |
| VIDOGUM GE | UNIPEKTIN AG | VIDOGUM GE is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 4000-5300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often ...voir plus VIDOGUM GE is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 4000-5300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in sauces, salad dressings, ketchup, and cheese. voir moins | |
| VIDOGUM GH 150 | UNIPEKTIN AG | VIDOGUM GH 150 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2200-3300 mPa.s and a hot viscosity of 3200-4200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpar...voir plus VIDOGUM GH 150 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2200-3300 mPa.s and a hot viscosity of 3200-4200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in sauces, salad dressings, and ketchup. voir moins | |
| VIDOGUM GH 175 | UNIPEKTIN AG | VIDOGUM GH 175 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2700-3800 mPa.s and a hot viscosity of 3600-4500 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpar...voir plus VIDOGUM GH 175 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2700-3800 mPa.s and a hot viscosity of 3600-4500 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in processed fruit, dried vegetables, salad dressing, and cheese products. voir moins | |
| VIDOGUM GH 200 | UNIPEKTIN AG | VIDOGUM GH 200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity greater than 3200 and a hot viscosity greater than 4400. This product is a white to cream-colored powder with a neutral flavor, and the transparen...voir plus VIDOGUM GH 200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity greater than 3200 and a hot viscosity greater than 4400. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ketchup, sauces, and salad dressings. voir moins | |
| VIDOGUM GH 250 | UNIPEKTIN AG | VIDOGUM GH 250 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 4200-5500 and a hot viscosity of 4700-6000. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the ...voir plus VIDOGUM GH 250 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 4200-5500 and a hot viscosity of 4700-6000. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in salad dressing, sauces, processed fruit, and dried vegetables. voir moins | |
| VIDOGUM GH 325 | UNIPEKTIN AG | VIDOGUM GH 325 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 4200-5500 mPa.s and a hot viscosity of 4700-6000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpar...voir plus VIDOGUM GH 325 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 4200-5500 mPa.s and a hot viscosity of 4700-6000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in sauces and salad dressing. voir moins | |
| VIDOGUM GS | UNIPEKTIN AG | VIDOGUM GS is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 50-150 mPa.s, and it is blended with carrageenan processed from red seaweeds (Rhodophyceae). This product is a white to cream-colored powder with a...voir plus VIDOGUM GS is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 50-150 mPa.s, and it is blended with carrageenan processed from red seaweeds (Rhodophyceae). This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in processed fruits and dried vegetables. voir moins | |
| VIDOGUM L 150 | UNIPEKTIN AG | VIDOGUM L 150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2500-3100 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is oft...voir plus VIDOGUM L 150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2500-3100 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, infant formulas, yogurt, and mayonnaise. voir moins | |
| VIDOGUM L 150/3000 | UNIPEKTIN AG | VIDOGUM L 150/3000 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2800-3500 mPa.s (measured for a dry matter of 100%). This product is a white to cream-colored powder with a neutral flavor, and the transpar...voir plus VIDOGUM L 150/3000 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2800-3500 mPa.s (measured for a dry matter of 100%). This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, jellies, and infant formulas. voir moins | |
| VIDOGUM L 150/3200 | UNIPEKTIN AG | VIDOGUM L 150/3200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity greater than 3000 mPa.s (measured for a dry matter of 100%). This product is a white to cream-colored powder with a neutral flavor, and the tra...voir plus VIDOGUM L 150/3200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity greater than 3000 mPa.s (measured for a dry matter of 100%). This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in infant formulas, ice cream, cheese, and confectionery. voir moins | |
| VIDOGUM L 175 | UNIPEKTIN AG | VIDOGUM L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored with a neutral flavor, and the transparency of the solution is cloudy. It is often used...voir plus VIDOGUM L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored with a neutral flavor, and the transparency of the solution is cloudy. It is often used in mayonnaise, vinaigrette, and yogurt. voir moins | |
| VIDOGUM L 175/2800 | UNIPEKTIN AG | VIDOGUM L 175/2800 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2600-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It i...voir plus VIDOGUM L 175/2800 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2600-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette and mayonnaise. voir moins | |
| VIDOGUM L 175/C500 | UNIPEKTIN AG | VIDOGUM L 175/C500 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-600 mPa.s and a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transp...voir plus VIDOGUM L 175/C500 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-600 mPa.s and a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, cheese, processed fruit, and confectionery. voir moins | |
| VIDOGUM L 190 | UNIPEKTIN AG | VIDOGUM L 190 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1800-2700 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is oft...voir plus VIDOGUM L 190 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1800-2700 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, jellies, and infant formulas. voir moins | |
| VIDOGUM L 190/C500 | UNIPEKTIN AG | VIDOGUM L 190/C500 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-600 mPa.s and a hot viscosity of 1800-2700 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transp...voir plus VIDOGUM L 190/C500 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-600 mPa.s and a hot viscosity of 1800-2700 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, processed fruit, infant formulas, and cheese. voir moins | |
| VIDOGUM L 200 | UNIPEKTIN AG | VIDOGUM L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1700-2300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is oft...voir plus VIDOGUM L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1700-2300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in jellies, mayonnaise, and vinaigrette. voir moins | |
| VIDOGUM L 200/2000 | UNIPEKTIN AG | VIDOGUM L 200/2000 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity greater than 2000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy....voir plus VIDOGUM L 200/2000 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity greater than 2000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, cheese, and infant formulas. voir moins | |
| VIDOGUM L Clear | UNIPEKTIN AG | VIDOGUM L Clear is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 800-1500 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is of...voir plus VIDOGUM L Clear is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 800-1500 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, cheese, processed fruit, and infant formula. voir moins | |
| VIDOGUM L CON | UNIPEKTIN AG | VIDOGUM L CON is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1900-2500. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often use...voir plus VIDOGUM L CON is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1900-2500. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette, mayonnaise, ice cream and yogurt. voir moins | |
| VIDOGUM L-B | UNIPEKTIN AG | VIDOGUM L-B is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 650-1200 mPa.s and a hot viscosity of 2500-3400 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency...voir plus VIDOGUM L-B is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 650-1200 mPa.s and a hot viscosity of 2500-3400 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, cheese, and processed fruit. voir moins | |
| VIDOGUM LS 35 | UNIPEKTIN AG | VIDOGUM LS 35 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 800-1500 mPa.s and a hot viscosity of 2800-3700 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparen...voir plus VIDOGUM LS 35 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 800-1500 mPa.s and a hot viscosity of 2800-3700 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, cheese, and yogurt. voir moins | |
| VIDOGUM LS 35/E | UNIPEKTIN AG | VIDOGUM LS 35/E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-800 mPa.s and a hot viscosity of 1000-2000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpare...voir plus VIDOGUM LS 35/E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 300-800 mPa.s and a hot viscosity of 1000-2000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in cheese, yogurt, and infant formulas. voir moins | |
| VIDOGUM LS 36 | UNIPEKTIN AG | VIDOGUM LS 36 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 400-700 mPa.s and a hot viscosity of 2700-3500 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparenc...voir plus VIDOGUM LS 36 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 400-700 mPa.s and a hot viscosity of 2700-3500 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yogurt, ice cream, and cheese. voir moins | |
| VIDOGUM LS 6535/2001 | UNIPEKTIN AG | VIDOGUM LS 6535/2001 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 500-1100 mPa.s and a hot viscosity of 2100-2900 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the tr...voir plus VIDOGUM LS 6535/2001 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 500-1100 mPa.s and a hot viscosity of 2100-2900 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in infant formulas, cheese, yogurt, and ice cream. voir moins | |
| VIDOGUM SP-SYN | UNIPEKTIN AG | VIDOGUM SP-SYN is the trade name of a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1300 mPa.s and a hot viscosity of 1250-1650 mPa.s. This product is a white to cream-colored powder with a neutral flavor,...voir plus VIDOGUM SP-SYN is the trade name of a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1300 mPa.s and a hot viscosity of 1250-1650 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yogurt, ice cream, and cheese products. voir moins | |
| VIDOGUM SP175 | UNIPEKTIN AG | VIDOGUM SP175 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2600-3500 mPa.s and a hot viscosity of 4100-5300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpare...voir plus VIDOGUM SP175 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2600-3500 mPa.s and a hot viscosity of 4100-5300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ice cream, cheese products, processed fruit, and fat spreads. voir moins | |
| VIDOGUM SP200 | UNIPEKTIN AG | VIDOGUM SP200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2600-3500 mPa.s and a hot viscosity of 3600-4800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transpare...voir plus VIDOGUM SP200 is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2600-3500 mPa.s and a hot viscosity of 3600-4800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in processed fruit, ice cream, and cheese products. voir moins | |
| VINNAPAS® B 60 SPEZIAL | Wacker Chemie AG | VINNAPAS® B 60 SPECIAL is a solid, thermoplastic, high molecular homopolymer. The clear and colorless resin is prepared by polymerization of vinylacetate. VINNAPAS® B 60 SPECIAL is tasteless. | |
| Wheat Fibre SANACEL® Wheat 150 | CFF | SANACEL® Wheat 150 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white fibre and is neutral in taste and odour. It has a particle s...voir plus SANACEL® Wheat 150 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white fibre and is neutral in taste and odour. It has a particle size of 150 µm. voir moins | |
| Wheat Fibre SANACEL® Wheat 200 | CFF | SANACEL® Wheat 200 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white fibre and is neutral in taste and odour. It has a particle i...voir plus SANACEL® Wheat 200 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white fibre and is neutral in taste and odour. It has a particle is size of 200 µm. voir moins | |
| Wheat Fibre SANACEL® Wheat 30 | CFF | SANACEL® Wheat 30 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a particle s...voir plus SANACEL® Wheat 30 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a particle size of 30 µm. voir moins | |
| Wheat Fibre SANACEL® Wheat 30G | CFF | SANACEL® Wheat 30G dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white granular powder and is neutral in taste and odour. | |
| Wheat Fibre SANACEL® Wheat 400 | CFF | SANACEL® Wheat 400 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white fibre and is neutral in taste and odour. It has a particle s...voir plus SANACEL® Wheat 400 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white fibre and is neutral in taste and odour. It has a particle size of 400 µm. voir moins | |
| Wheat Fibre SANACEL® Wheat 90 | CFF | SANACEL® Wheat 90 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a particle s...voir plus SANACEL® Wheat 90 dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a particle size of 90 µm. voir moins | |
| Wheat Fibre SANACEL® Wheat 90 OC | CFF | SANACEL® Wheat 90 OC dust reduced, oil coated dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste an...voir plus SANACEL® Wheat 90 OC dust reduced, oil coated dietary fibre is obtained from fibre-rich parts of the wheat plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. voir moins | |
| Xanthan Gum | Arthur Branwell & Co. Ltd. | Xanthan Gum is a microbial gum derived from fermented glucose, sucrose, or lactose. Classified as E415, the product is used as a thickening agent in sauces, dressings, fillings, instant soups, beverages, ice cream, and dairy products. | |
| Xanthan Gum | Carob | Xanthan Gum is a cream colored powder that is produced by a pure-culture fermentation of a carbohydrate with Xanthomonas compestris. This food additive is used as a stabilizer, thickener, emulsifier and gelling agent. Xanthan Gum is suitable to be used ...voir plus Xanthan Gum is a cream colored powder that is produced by a pure-culture fermentation of a carbohydrate with Xanthomonas compestris. This food additive is used as a stabilizer, thickener, emulsifier and gelling agent. Xanthan Gum is suitable to be used in drinks, juices, dressings, sauces, dairy products, confectionery products, syrups and more. voir moins | |
| Xanthan Gum | CBH Qingdao Co., Ltd. | Xanthan Gum it is a high molecular weight polysaccharide produced by fermentation of carbohydrates with Xanthomonas campestris. It has a very high temperature and pH stability making it a good thickener, stabilizer, emulsifier, and suspending agent in the...voir plus Xanthan Gum it is a high molecular weight polysaccharide produced by fermentation of carbohydrates with Xanthomonas campestris. It has a very high temperature and pH stability making it a good thickener, stabilizer, emulsifier, and suspending agent in the products it is used in. Xanthan Gum has many application including foods and beverages. voir moins | |
| Xanthan Gum | Foodchem International Corporation | Xanthan Gum is a food thickening agent in salad dressings. It appears as a dry fine powder, and is added to a liquid medium to form a gum. It can be used in gluten-free baking and to thicken egg-substitutes. | |
| Xanthan Gum | I.H.C. Chempharm | Xanthan gum is a polysaccharide that's commonly used as a food additive. The name is derived from the strain of bacteria used during the fermentation process that is used to make it, Xanthomonas campestris. This is the same bacteria responsible for causin...voir plus Xanthan gum is a polysaccharide that's commonly used as a food additive. The name is derived from the strain of bacteria used during the fermentation process that is used to make it, Xanthomonas campestris. This is the same bacteria responsible for causing black rot to form on broccoli, cauliflower and other leafy vegetables. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. It was developed when the United States Department of Agriculture ran a number of experiments involving bacteria and various sugars to develop a new thickening agent similar to corn starch or guar gum. Xanthan gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar. What's important to know is that all three of these natural sugars are present in corn sugar, a derivative of the more familiar corn syrup. The Xanthomonas campestris bacteria eat a supply of this corn sugar under controlled conditions, and the digestion process converts the individual sugars into a single substance with properties similar to cornstarch. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer; it prevents ice crystals from forming in ice creams, and also provides a "fat feel" in low or no-fat dairy products. voir moins | |
| Xanthan Gum | Ronas Chemicals Ind.Co.,Ltd. | Xanthan Gum is a white powder used as a thickening agent in fillings, sauces, salad dressing, ketchup, and other foods. It is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. | |
| Xanthan Gum 1 | Shanghai Yancui Import and Export Corporation | Xanthan Gum 1 is a hydrocolloid derived from seaweed. This product appears as a white or light yellow free-flowing powder. It can be used as a thickener in the food industry, especially in salad dressings and sauces. It has a 1% solution viscosity of appr...voir plus Xanthan Gum 1 is a hydrocolloid derived from seaweed. This product appears as a white or light yellow free-flowing powder. It can be used as a thickener in the food industry, especially in salad dressings and sauces. It has a 1% solution viscosity of approximately 1200 Cps. voir moins | |
| Xanthan Gum 2 | Shanghai Yancui Import and Export Corporation | Xanthan Gum 2 is a hydrocolloid derived from seaweed. This product appears as a white or light yellow free-flowing powder. It can be used as a thickener in the food industry, especially in salad dressings and sauces. It has a 1% solution viscosity of appr...voir plus Xanthan Gum 2 is a hydrocolloid derived from seaweed. This product appears as a white or light yellow free-flowing powder. It can be used as a thickener in the food industry, especially in salad dressings and sauces. It has a 1% solution viscosity of approximately 1200-1600 Cps. voir moins | |
| Xanthan Gum 3 | Shanghai Yancui Import and Export Corporation | Xanthan Gum 3 is a hydrocolloid derived from seaweed. This product appears as a white or light yellow free-flowing powder. It can be used as a thickener in the food industry, especially in salad dressings and sauces. It has a 1% solution viscosity of appr...voir plus Xanthan Gum 3 is a hydrocolloid derived from seaweed. This product appears as a white or light yellow free-flowing powder. It can be used as a thickener in the food industry, especially in salad dressings and sauces. It has a 1% solution viscosity of approximately 1600 Cps. voir moins | |
| Xanthan Gum FG200 | Unionchem | Xanthan Gum FG200 is food grade 200 mesh xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in vari...voir plus Xanthan Gum FG200 is food grade 200 mesh xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in various food applications. This product is supplied as a light creamy white powder, soluble in cold or hot water. It provides excellent rheology or texture control, and efficient suspension in all food applications. voir moins | |
| Xanthan Gum FG80 | Unionchem | Xanthan Gum FG80 is food grade 80 mesh xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in variou...voir plus Xanthan Gum FG80 is food grade 80 mesh xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in various food applications. This product is supplied as a light creamy white powder, soluble in cold or hot water. It provides excellent rheology or texture control, and efficient suspension in all food applications. voir moins | |
| Xanthan Gum (Food Grade,200mesh) | Foodchem International Corporation | Xanthan Gum (Food Grade,200mesh) is a food thickening agent in salad dressings. It appears as a dry fine powder, and is added to a liquid medium to form a gum. It has a particle size of 200 mesh. This product can be used in gluten-free baking and to thick...voir plus Xanthan Gum (Food Grade,200mesh) is a food thickening agent in salad dressings. It appears as a dry fine powder, and is added to a liquid medium to form a gum. It has a particle size of 200 mesh. This product can be used in gluten-free baking and to thicken egg-substitutes. voir moins | |
| Xanthan Gum (Food Grade,80mesh) | Foodchem International Corporation | Xanthan Gum (Food Grade,80mesh) is a food thickening agent in salad dressings. It appears as a dry fine powder, and is added to a liquid medium to form a gum. It has a particle size of 80 mesh. This product can be used in gluten-free baking and to thicken...voir plus Xanthan Gum (Food Grade,80mesh) is a food thickening agent in salad dressings. It appears as a dry fine powder, and is added to a liquid medium to form a gum. It has a particle size of 80 mesh. This product can be used in gluten-free baking and to thicken egg-substitutes. voir moins | |
| Xanthan Gum FT | Unionchem | Xanthan Gum FT is food grade transparent xanthan gum. It is a natural biopolymer that provides clear transparent solutions. It is a high viscosity excellent thickener which offers effective and stable suspending, unique pseudo-plastic flow, rheology contr...voir plus Xanthan Gum FT is food grade transparent xanthan gum. It is a natural biopolymer that provides clear transparent solutions. It is a high viscosity excellent thickener which offers effective and stable suspending, unique pseudo-plastic flow, rheology control, texture building, moisture retention to extend shelf life. This product is stable over broad PH, either in alkaline or acid conditions, has high tolerance to brine/salts, and is stable to temperature variations. voir moins | |
| Xanthan Gum RD | Unionchem | Xanthan Gum RD is food-grade rapid-dispersible xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer i...voir plus Xanthan Gum RD is food-grade rapid-dispersible xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in various food applications. This product is supplied as a creamy, yellowish granular, soluble in cold or hot water. It provides excellent rheology or texture control, and efficient suspension in all food applications. voir moins | |
| Xanthan gum (Xanthan Food Grade) | Jindi Co., Ltd. | Xanthan Gum (Xanthan Food Grade) is used in foods as a stabilizer, emulsifier, suspending agent, and thickening agent. Xanthan Gum can control the rheological property, structure, flavor and appearance of food and its pseudo-plasticity can ensure the good...voir plus Xanthan Gum (Xanthan Food Grade) is used in foods as a stabilizer, emulsifier, suspending agent, and thickening agent. Xanthan Gum can control the rheological property, structure, flavor and appearance of food and its pseudo-plasticity can ensure the good texture of food. It is widely used in salad dressing, bread, dairy products, frozen food, beverage, seasoning, brewing, sweets, pastries, soup bases, and canned food. voir moins | |
| Xanthan gum (Xanthan food grade 80 mesh) | Jindi Co., Ltd. | Xanthan gum (Xanthan food grade 80 mesh) is a biosynthetic gum appearing as almost white or light yellow powder. It is widely used in industries like food, feed, medicine, toothpaste, pesticide, coating, oil drilling and exploitation, daily detergent, t...voir plus Xanthan gum (Xanthan food grade 80 mesh) is a biosynthetic gum appearing as almost white or light yellow powder. It is widely used in industries like food, feed, medicine, toothpaste, pesticide, coating, oil drilling and exploitation, daily detergent, textile printing, tobacco, ceramics, water-ink, gel ink pen, mucilage glue, ore dressing, paper making, and fire fighting. This product has unique pseudo-plastic and rheological characteristics which makes it an effective emulsion stabilizer. voir moins | |
| YIZHI Emulsifier | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Emulsifier is a dietary fiber with a heavy molecular weight and extremely high viscosity. It has high stability and a unique jellying capacity. It is commonly used as a thickener and to retain water and texture in products such as jams, ice cream, d...voir plus YIZHI Emulsifier is a dietary fiber with a heavy molecular weight and extremely high viscosity. It has high stability and a unique jellying capacity. It is commonly used as a thickener and to retain water and texture in products such as jams, ice cream, dairy products, fruit juice, soup, bread, pasta and cakes. YIZHI Emulsifier does not gelatinize when used alone but can form gel when used in combination under certain conditions and can result in the strongest synergistic effect at pH 5. voir moins | |
| YIZHI Jelly Powder | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Jelly Powder is a mixture of konjac gum and Carrageenan with high transparency and dissolving, with no need to be filtered. Jelly is produced from YIZHI Jelly Powder oozes little and has good flexibility, tenacity and color. The reference dosage is ...voir plus YIZHI Jelly Powder is a mixture of konjac gum and Carrageenan with high transparency and dissolving, with no need to be filtered. Jelly is produced from YIZHI Jelly Powder oozes little and has good flexibility, tenacity and color. The reference dosage is 0.5%-0.7%. YIZHI Jelly Powder is used to retain water in meat products, gummy candies, jellies and puddings in addition as a thickening agent for dairy products, fruit juice, breads, yogurt and pasta. voir moins | |
| YIZHI Konjac Fine Powder (YZ-W-13) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Fine Powder (YZ-W-13) is a product that is produced as a milky white to light yellow powder, with a few black and yellow dots in the middle. It's granularity has a mesh of >120 and retains a viscosity of >13000, and contains a unique konjac s...voir plus YIZHI Konjac Fine Powder (YZ-W-13) is a product that is produced as a milky white to light yellow powder, with a few black and yellow dots in the middle. It's granularity has a mesh of >120 and retains a viscosity of >13000, and contains a unique konjac smell. YIZHI Konjac Fine Powder (YZ-W-13) is mainly used to produce konjac bean curd, and vegetarian foods. This products is also used in a variety of meat products, such as hamburger patties, meatballs, ham, corned beef, bacon, frankfurters, luncheon meat, chicken nuggets, processed poultry, processed turkey, sausages and processed chicken. voir moins | |
| YIZHI Konjac Fine Powder (YZ-W-17) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Fine Powder (YZ-W-17) is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of >120 and retains a viscosity of >17000, and contains a unique konjac smell. This product is mainly used to produce kon...voir plus YIZHI Konjac Fine Powder (YZ-W-17) is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of >120 and retains a viscosity of >17000, and contains a unique konjac smell. This product is mainly used to produce konjac bean curd and vegetarian foods. YIZHI Konjac Fine Powder (YZ-W-17) is also used in a variety of meat products, such as hamburger patties, meatballs, ham, corned beef, bacon, frankfurters, luncheon meat, chicken nuggets, processed poultry, processed turkey, sausages and processed chicken. voir moins | |
| YIZHI Konjac Fine Powder (YZ-W-17H) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Fine Powder (YZ-W-17H) is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of >120 and retains a viscosity of >17000, and contains a unique konjac smell. This product is mainly used to produce ko...voir plus YIZHI Konjac Fine Powder (YZ-W-17H) is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of >120 and retains a viscosity of >17000, and contains a unique konjac smell. This product is mainly used to produce konjac bean curd and vegetarian foods. YIZHI Konjac Fine Powder (YZ-W-17H) is also used in a variety of meat products, such as hamburger patties, meatballs, ham, corned beef, bacon, frankfurters, luncheon meat, chicken nuggets, processed poultry, processed turkey, sausages and processed chicken. voir moins | |
| YIZHI Konjac Gum (YZ-J-20) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-20) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This p...voir plus YIZHI Konjac Gum (YZ-J-20) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. YIZHI Konjac Gum (YZ-J-20) can also be used as a vegan substitute for gelatin.YIZHI Konjac Gum (YZ-J-20) is also used in flavoring foods. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-20H) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-20H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This ...voir plus YIZHI Konjac Gum (YZ-J-20H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. It can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-20H) is also used in flavoring foods. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-25) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-25) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This p...voir plus YIZHI Konjac Gum (YZ-J-25) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. It can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-25) is also used in flavoring foods. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-25H) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-25H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, a water soluble polysaccharide that is considered a dietary fiber. This pr...voir plus YIZHI Konjac Gum (YZ-J-25H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, a water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. It can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-25H) is also used in flavoring foods. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-32) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-32) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, a water soluble polysaccharide that is considered a dietary fiber. This pro...voir plus YIZHI Konjac Gum (YZ-J-32) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, a water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. It can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-32) is also used in flavoring foods. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-32H) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-32H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This ...voir plus YIZHI Konjac Gum (YZ-J-32H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. it can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-32H) is also used in flavoring foods. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-36) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-36) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This p...voir plus YIZHI Konjac Gum (YZ-J-36) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. It can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-36) is also used in flavoring foods. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-36H) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-36H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This ...voir plus YIZHI Konjac Gum (YZ-J-36H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. It can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-36H) is also used in flavoring foods. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-40) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-40) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This p...voir plus YIZHI Konjac Gum (YZ-J-40) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. it can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-40) is also used in flavoring food. This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Konjac Gum (YZ-J-40H) | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Konjac Gum (YZ-J-40H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This ...voir plus YIZHI Konjac Gum (YZ-J-40H) is a white powder with a granularity from 40-120 meshes. It is highly viscous, transparent and easily soluble. This product is 80% dry base glucomannan, and water soluble polysaccharide that is considered a dietary fiber. This product is used as an emulsifier and thickener in food products. It can also be used as a vegan substitute for gelatin. YIZHI Konjac Gum (YZ-J-40H) is also used in flavoring foods.This product can be custom tailored to customer's specifications. voir moins | |
| YIZHI Thickener | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZHI Thickener is a high thickening agent determined by heavy molecules, high water retaining capacity and uncharged-particle characteristics. It has a viscosity as high as 5000-40000mPa.s, which makes it a natural thickener. YIZHI Thickener has a capaci...voir plus YIZHI Thickener is a high thickening agent determined by heavy molecules, high water retaining capacity and uncharged-particle characteristics. It has a viscosity as high as 5000-40000mPa.s, which makes it a natural thickener. YIZHI Thickener has a capacity that can keep products solid and moisturize structure after being heated, which is not available in ordinary thickeners. It is commonly used to increase viscosity in ice cream mixes and to impart a creamy, firm body in dairy products. voir moins |
