Hydrocolloids, Gums & Blends
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Hydrocolloids, Gums & Blends
Hydrocolloids, gums and blends are food additives used to improve the texture, stability and quality of food products. They can be found in many foods and can provide benefits such as improved texture, increased shelf life, improved appearance, reduced fat content and increased nutritional value. However, they should be consumed in moderation as part of a balanced diet and some people may be sensitive or allergic to certain types.
Types of Products
- Carrageenan Gum
- CMC (Carboxymethyl Cellulose)
- Guar Gum
- Pectin
- Xanthan Gum
- Sodium Alginate
- Gellan
- Locust Bean Gum
- Specialised Mixtures/Blends
Industries
| PRODUCTS | BEVERAGES |
BAKERY BISCUIT FLOUR CAKE |
CHOCOLATE CONFECTIONERY JAM |
MEAT SEAFOOD FROZEN VEGETARIAN |
DAIRY ICE-CREAM YOGHURT |
DRY MIX SNACK NOODLE 3-IN-1 |
CANNED DRESSING SAUCES |
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HYDROCOLLIODS |
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Carrageenan Gum |
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Carboxymethyl Cellulose |
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Guar Gum |
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Pectin |
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Xanthan Gum |
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Sodium Alginate |
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Gellan |
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Locust Bean Gum |
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EMULSIFIER |
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PGPR90 |
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SMS / STS |
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Sucrose Ester |
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Dimodan GMS/DMG |
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Grindsted SSL |
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Panodan Datem |
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Triglycerides |
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PGE / PGMS |
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Citrem / Acetem / Lactem |
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BLEND |
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Ice-cream Stabiliser Cremodan |
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IFF Danisco Tocopherol |
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IFF Danisco Bakery Solution |
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