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Stabilizers

Range Of Products
Total of 15 Items
Products
Application
Dosage
Features

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.

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.

Chitosan

Application

Others - Food

Dosage

Features Chitosan is a natural product found in shrimp and crabshell. Chitosan has been shown to significantly reduce cholesterol in animals and smooth mouth feel. Formation of good tough protective film. It capable of producing different types of texture/viscosity/gel.

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.

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.

Guar Gum

Application

Bakery, Beverage, Cakes, Ice Cream / Frozen Desserts, Plant based products, Sauces & Dressing

Dosage

Features Guar Gum is extracted from the endosperm of the seed of Cyamopsis tetregonolobus. It is indigenous to NW India and Pakistan. Many leguminous seeds contain galactomannans of related structures. Guar gum belongs to this group of polyssacharides. They are commonly used as thickening and stabilizing agents.

Locust Bean Gum

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Ice Cream / Frozen Desserts, Plant based products, Sauces & Dressing

Dosage

Features The locust bean gum or Ceratonia Siliqua is cultivated along the Mediterranean shore (Spain, Greece, Italy, North-Africa). LBG is only partially soluble in cold water. In order to develop full functionality, it must be heated. Many leguminous seeds contain galactomannans of related structures. Locust Bean Gum (LBG or carob seed gum) belong to this group of polysaccharides. 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 and LBG.

MACOGUM™ IC-15

Application

Ice Cream / Frozen Desserts

Dosage

0.40-0.50%

Features Prevent crystal growth. Slow melt down and good mouthfeel.

MACOGUM™ IS-40

Application

Ice Cream / Frozen Desserts

Dosage

0.30-0.40%

Features Prevent crystal growth. Slow melt down and good mouthfeel.

Propylene Glycol Alginate (PGA)

Application

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

Dosage

Features Propylene Glycol Alginate are gums extracted from the seaweeds. It is purified and standardized alginate extracted from brown seaweed. Conversion of alginic acid to ester is performed by reaction of its free acidic groups with propylene oxide. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.

Sodium Alginate

Application

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

Dosage

Features Alginates and Propylene Glycol Alginate are gums extracted from the seaweeds. The use of this brown seaweed has been well-known since ancient times. They are found along rocky coasts in the North Atlantic. In order to make stable water-soluble alginate products, different salts are incorporated. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.
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