We boast of the most extensive range of Hydrocolloids with extended application-based support. Our experience guarantees the best product to match your requirements of texture, mouth feel and appearance for your finished product.
Pectin has been there for more than 90 years a very well accepted natural food ingredient. It has the ability to gel under all conditions and can be used as a thickening and stabilizing agent and also as a soluble dietary fiber. Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits.
Uses: It is used in food as a gelling agent particularly in jams, jellies, marmalades. It is also used in fillings, medicines, sweets, also as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.
Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red seaweeds. They are widely used in the food industry, for their gelling, thickening and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation.
- Semi- Refined Kappa Carrageenan for water jellies, it is also used in meat processing to minimize water crystallization and syneresis, while reducing yield shrinkage during processing.
- Semi Refined Carrageenan is used for water jellies. Provides excellent transparency, mouthfeel and flavor release.
- Refined Kappa Carrageenan is used for ice creams to prevent crystallization and in dairy beverages for protein protection.
- Carrageenan of Iota application finds use in specialized applications like in dairy to stabilize creams, mousses, and whipped cream yogurts. It reduces melting properties of ice-creams.
Guar-Gum products are used for applications in ice-creams to prevent ice-crystals, noodles, bakery and beverages. It acts as a fat substitute that aids the mouth feel of fat. It is a premium product used for specialized applications to achieve very high viscosity in no time.
In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life, in pastry fillings it prevents syneresis "weeping" of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is required to improve the thickness of these flours allowing them to rise just like normal flour.
Carboxy Methyl Cellulose (CMC)
Carboxy Methyl Cellulose application includes ice cream, dressings, pies, sauces and puddings. CMC is used to thicken dry mix beverage, syrups, ripples and ice cream, and also to stabilize ice cream, batters and sour milk. It gives moisture retention to cake mixes.
CMC is used in food science as a viscosity modifier or thickener and to stabilize emulsions in various products including ice cream. It is also a constituent of many non-food products such as personal lubricants, toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, and various paper products.
Locust Bean Gum
Locust bean gum (LBG, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree and used as a thickening agent or gelling agent. The bean, when made into powder, is sweet—with a flavor similar to chocolate—and is used to sweeten foods and as a chocolate substitute, although this carob powder is produced from the fruit pod after removal of seeds, while the gum is produced from the seeds themselves
Locust Bean Gum is used as a thickener in salad dressings and sauces, as an agent in ice cream that prevents ice crystals from forming, and acts as a fat substitute. In pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crusts crisp.