Thickening Agents
1. Gellan Gum - E418
- Product Name: Gellan Gum - E418
- Origin: China
- Packaging: 25kg/Bag
- Composition: A carbohydrate polymer composed of four sugar molecules: D-glucose, D-glucuronide, D-glucose, and L-rhamnose, linked through glycosidic bonds. The first glucose molecule in the polymer chain is connected by a 1,4 glycosidic bond.
- Physical Properties: Powder form, cream-colored, odorless, and tasteless.
- Storage: Store in a cool, dry place. Avoid direct sunlight.
- Applications:
+ Commonly used as a vegan substitute for gelatin in food products.
+ Functions as a thickener, gelling agent, and stabilizer in various food applications.
2. Xanthan Gum
- Product Name: Xanthan Gum
- Origin: Austria
- Packaging: 20kg/Drum
- Composition: Not specified
- Physical Properties: Fine white powder
- Storage: Store in a cool, dry place. Avoid direct sunlight.
- Applications:
+ Used as a thickening and gelling agent in ice cream production.
+ Acts as a “fat replacer,” creating a creamy texture and rich taste without adding nutritional fat content.
3. Sodium Alginate
- Product Name: Sodium Alginate
- Origin: China
- Packaging: 25kg/Bag
- Composition: Derived from the cell walls of seaweed with the chemical formula NaC6H7O6
- Physical Properties: Tasteless powder, white or light yellow in color
- Storage: Store in a cool, dry place. Avoid direct sunlight.
- Applications:
+ Widely used in the production of ice cream, chocolate, mayonnaise, cakes, desserts, and birds nest products.
+ Functions as a thickener and stabilizer, providing a stable structure to the final product.
4. Xanthan Gum F80
- Product Name: Xanthan Gum F80
- Origin: China
- Packaging: 25kg/Drum
- Composition: Produced through the fermentation process of the bacterium Xanthomonas campestris
- Physical Properties: Fine white powder
- Storage: Store in a cool, dry place. Avoid direct sunlight.
- Applications:
+ Acts as a thickening agent and viscosity enhancer in various food products.
+ Prevents separation of ingredients and improves texture in sugar substitutes and other formulations.
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