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Beverage

Range Of Products
Total of 23 Items
Products
Application
Dosage
Features

Calcium Chloride

Application

Asian Desserts, Beverage, Others - Food, Western Desserts

Dosage

Infuse the liquid to be spherified with Sodium Alginate. Prepare the calcium bath. Drip the liquid into the bath to create spheres.

Features Use for spherification of liquid. Use with Sodium alginate to create a gel membrane.

Carboxy Methyl Cellulose (CMC)

Application

Bakery, Beverage, Cakes, Dairy, Ice Cream / Frozen Desserts, Others - Food, Others - Non Food (Cosmetics, Industrial), Sauces & Dressing

Dosage

Features CMC (also know as Cellulose Gum) is used as a food additive for its thickening properties. Cellulose is the world’s most abundant naturally occurring organic substance. The most commercially available are cotton linters and wood pulp.

Calcium Lactate

Application

Asian Desserts, Beverage, Others - Food, Western Desserts

Dosage

Infuse the liquid to be spherified with Sodium Alginate. Prepare the calcium bath. Drip the liquid into the bath to create spheres.

Features Use for spherification of liquid. Use with Sodium alginate to create a gel membrane.

Carrageenan

Application

Bakery, Beverage, Cakes, Others - Food, Plant based products, Sauces & Dressing

Dosage

Features Carrageenan is obtained from red seaweed and comprises of three types: Kappa, Iota and Lambda). Large growth of seaweed farming can be found in the Philippines, Indonesia as well as the French coastal areas. They are commonly used as thickening and stabilizing agents. The synergy of LBG and Xanthan gum or kappa carrageenan would produce a resilient and cohesive gel.

Cassia Gum

Application

Bakery, Beverage, Cakes, Others - Food, Plant based products, Sauces & Dressing

Dosage

Features Cassia gum is extracted from the endosperm of SENNA OBTUSIFOLIA & SENNA TORA (also known as CASSIA TORA GUM). Mainly used as a thickener for various food applications and have a synergistic effect with carrageenan, xanthan gum.

MACOGEL SAG-2C (for suspension)

Application

Asian Desserts, Beverage, Western Desserts

Dosage

0.20-0.25%

Features Used for normal Ready-To-Drink (RTD) jelly beads/pulps suspension in drinks. Gelling function. Clear type. Permanent suspension in drinks (for pulp/beads/bird's nest)

Citrus Fibre

Application

Bakery, Beverage, Meat Processing, Others - Food, Plant based products, Sauces & Dressing

Dosage

Dependant on applications. Speak to us to learn more.

Features Cirus Fibre is a natural food ingredient obtained from citrus peel. Citrus fibre can be applied to a wide range of products . It has good water and oil binding proerties and is heat stable. Citrus fibre can be used in the development of egg replacement products. It is also known to improve the quality. Non-allergen and gluten-free source.

Curdlan Gum

Application

Bakery, Beverage, Cakes, Plant based products, Sauces & Dressing

Dosage

Features Curdlan gum is produced by biotechnology. Curdlan can form a gel when heated in an aqueous suspension.

MACOGEL™ ALS-350C (jelly beads/pulps)

Application

Asian Desserts, Beverage, Western Desserts

Dosage

0.90-1.00%

Features Gelling function. Firm & Brittle texture with clear appearance.

Emulsifiers

Application

Bakery, Beverage, Dairy, Ice Cream / Frozen Desserts, Others - Food, Others - Non Food (Cosmetics, Industrial), Sauces & Dressing

Dosage

Features

Gelatines

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Meat Processing, Others - Food, Others - Non Food (Cosmetics, Industrial), Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Gelatine is derived from collagen, the primary protein components of animal connective tissues such as bone, skin and tendon. Gelatine is a high molecular weight polypeptide collagen. It is basically used as a gelling, thickening & stabilising agent. It has also found its way into technical products in the form of adhesives.

Gellan Gum

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Gellan gum is produced by biotechnology. Gellan gum is the generic name for extra polysaccharide elaborated by Pseudomonas elodea. Gellan gum is used to produce gels. The hardness of the gel will depend on whether the polysaccharide is cultured in substituted or unsubstituted form.
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