Products in Gums & Hydrocolloids: Chocolates

Sarcol FG is Economic industrial use.

Iota Carrageenan that forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum.

LBCOL HVC is Very high viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

Palgum® High grade/LS is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.

Guarsar F01 is a Low viscosity, prehydrated Guar and odorless.

LBCOL-200 the semi refined Pet food and Food type with multiple specifications to select

Sarda Gums and Chemicals Sarcol FT appears as transparent type that contains a stabilizer, a bulking agent, a thickener, a shelf life enhancer, a dough conditioner, a texturizing agent, a suspension aid, a viscosity modifier, an encapsulant, a glazing agent, a film former, a binder, and a lubricants.

TEMCOL 30 is a Refined and very high viscosity, high performing.

TEMCOL 20 is a Semi-Refined refined and high viscosity and beneficial in most applications.

Chemicals and Sarda Gums Sarcol FX is a high purity food grade that contains a stabilizer, a bulking agent, a thickener, a shelf life enhancer, a dough conditioner, a texturizing agent, a suspension aid, a viscosity modifier, an encapsulant, a glazing agent, a film former, a binder, and a lubricants.

LBCOL-300 the refined (clarified) Cassia Gum for use in food, air freshener

LBCOL 200 is High viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

TEMCOL 40 (Clarified, high viscosity, high performing)

TEMCOL 10 is for Ice-Cream, Salad Dressing, Dairy product thickening etc

LBCOL-400 the transparent grade of Cassia Gum for use in food, air freshener

Palgum® M200 is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.

Guarsar 501 is High viscosity, fast hydrating fine mesh, viscosity, fast hyttne mesh

LBCOL 100 is Medium viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

Lambda carrageenan that although does not gel but can be used to thicken dairy products. In aqueous systems it can act as a suspending and emulsifying stabilizer, thickener, binder and gelling agent.

Kappa Carrageenan that forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii or Euchema Cottoni sea weeds.

Sarda Gums and Chemicals GLUKOM T30 is high viscosity Konjac Gum. Mainly Used in Bakery products, Beverages, Carbonated beverages, Concentrates and ades, Confectionary, Desserts, Dough conditioners, Edible films, fiber drinks, Formed foods, Frozen foods, Glazes, Gravies, Ice cream, Jellies, Meat, Meat products, Non-dairy creamers, Noodles, Pasta, Pudding, Cream, Yogurt.

Palgum® Standard is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.

B&V - The Agar Company Gelagar is a complete range of tailored food grade agar agar powders especially developed to be used in all different confectionery and bakery applications.

Guarsar 351 is Medium high viscosity fine mesh.

Palgum® M100 is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.

Palgum® M200/LS is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.