Products in Beverage: Gelling Agent

Unipectine® for Dairy & Dairy Alternatives is a food additive utilized as a texturant, serving as a thickener and/or gelling agent, especially suitable for the production of dairy desserts, particularly when calcium is present. This product comprises low-methoxyl amidated pectin E 440ii and dextrose, and it is characterized by its creamy-white to light brown-powder appearance with a neutral odor and taste.

Cargill Carageenan for Dairy & Dairy Alternatives - Satiagel & Satiagum is a food additive utilized as a texturant. It acts as a proficient gelling agent, particularly designed to stabilize sterilized dairy products like UHT (ultra-high temperature) liquid creams. This product consists of Carrageenans E 407 and Dextrose, and it is characterized by its creamy-white to light-brown powder appearance, coupled with a neutral odor and taste.

Unipectine® for Beverages is a food additive employed as a texturant, functioning as a thickener and/or gelling agent, especially suited for the manufacturing of beverages at a recommended dosage ranging from 0.10 to 0.40%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Cargill Carageenan for Confectionary - Satiagel is a food additive employed as a texturant and functions as a gelling agent, particularly suitable for dairy applications. This product comprises Carrageenan E407 and Dextrose, presenting itself in the form of a creamy-white to light-brown powder with a neutral odor and taste.

Ingredion Dairyblend Natural IC CL - 70000111 is a turn-key ice cream stabilizer system that stabilizes and emulsifies. It is used to replace stabilizer systems with mono and di-glycerides for a cleaner label declaration. Dairyblend Natural IC CL is NGMO* and Natural* and can be used to stabilize both hard pack and soft serve formulations.

NATIONAL™ 1215 - 12106005 corn starch is pregelatinized and is not chemically modified. It is recommended as a thickener and moisture retention agent in a wide variety of foods. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.

AllanChem Potassium Chloride is a white or almost white crystalline powder or colorless crystals. It is freely soluble in water and practically insoluble in anhydrous ethanol. This high-quality product is used as a mineral supplement and can also function as a gelling agent.

A pea starch derivative used as a binding and gelling agent with good texturing, stabilizing and chewy properties for the manufacture of confectionery products, e. g. Wine-, fruit gums as well as liquorice products and vegan gums without use of gelatine.

A pea starch derivative used as a binding and gelling agent with good texturing and stabilizing properties for the manufacture of confectionery products, e. g. Wine and fruit gums as well as liquorice and cheese analog products.

Emes EOA 30 is a modified pea starch. It acts as a gelling starch that builds hard texture. It has good melting properties manking is suitable for plant based cheese alternative and confectionary applications.

Our pea starch concentrate HerbaPULS YP12 has a great gelling capacity. Compared to rice, pea starch has large starch granules that can absorp relatively high amounts of water, comparable to native potato starch. Additionally our pea starch still carries around 12-15% of valuable protein. Allergen- and gluten-free, GMO-free, Natural & healthy.

Exandal Corporation Tara Gum Powder Medium Viscosity is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum.

QSOL® SOFT Agar is extracted from marine seaweeds, it offers an outstading texture with spreadability and creaminess. QSOL® SOFT agar usage is very easy because of its rapid dissolution at 80ºC and no need of additional gelling aids to achieve a soft gel. It has an excellent synergy with sugar and other hydrocolloids. For some applications it can be a substitute of gelatin showing advantages over it (e.g. Lower dosage required and non -animal origin) which makes it ideal for vegan purposes. In other uses it shows some advantages over pectin requiring special conditions for gelation, like low pH, high brix and long time to set.

Our faba bean starch concentrate HerbaPULS FB15 has a great gelling capacity. Compared to rice, faba bean starch has large starch granules that can absorp relatively high amounts of water, comparable to native potato starch. Additionally, our faba bean starch concentrate still contains a considerable amount of protein.