Thickener Stabilizer For Gravies Suppliers and Manufacturers

A Modified Starch for Thickening, Stabilizing in various Shear applications. Monopoly product in India Gives Medium Smooth Thickness and Texture Maintains the stability at low temperature Excellent Resistance to High Temperature Excellant Thaw Freeze Stability E1422 Modiified Starch Suitable for All kinds of Sauces, KetchUp, Salad Dressings, Instant Foods

ANGEL Cleation 3300 is Tapioca based Functional Clean Label Starch Angel Cleation 3300 is Gluten free, Vegan, and Plant-Based starch

LAS 3 NF is popularly used in biscuits baking, milk cookies, cakes, muffins, cupcakes or pastries. They are effective spray-drying aids for cheese powders, coffee whiteners, flavours and other hard-to-dry products. It ensures even flavour distribution. The functional properties of LAS 3 NF we export are flavour enhancement, emulsification, gelling & heat setting, nutritional enrichment, solubility, water binding and viscosity building and whipping, foaming & aeration.

It is a modified starch used as an additive for various products like Sausage, Meatball, Nuggets, Veg balls, Veg Cutlets & Chicken popcorn. It is a 100 % Vegetarian product. Improved Low Temp Stability, Better water holding capacity, Texturizing Agent, Non-Meat Extender, Binder Physically Modified Starch for binding & Water holding (which is the ability to gelatinize with considerable water uptake and give good Yield) Low-temperature Stability Better Water Holding (in Minced Meats) Improving Texture of Meatballs Good Meat Extender Excellent binder (especially while oil frying) Best Freeze �¢??Thaw Stability Applications: Ham, Sausages, kabab Meat Balls, Cutlets, Chicken Finger, Nuggets, Popcorn Ready to Fry Minced meats / Mashed potato snacks , Veg Balls

Improve Low temp Stability, Excellent Resistance to High Heat, Mechanical Shear & Low pH FEATURES: �¯?�· Improved Low-Temperature Stability �¯?�· Excellent Resistance to High Heat �¯?�· Mechanical Shear & Low pH APPLICATIONS: * Canned foods * Frozen Foods * Baked Foods * Soy Sauce, Ketchup & Chilli Sauce * Gravies * Yoghurt, Jelly, Pudding * Meat Ball * Fish Ball STORAGE Exhibits excellent stability when stored in a cool and dry ventilated place. Avoid direct sunlight.

Gelatin, E411, CAS no. 9000-70-8, Gelatin is hydrolyzate of collagen, animal beef and pork as raw materials. It is a natural nutritional food thickener. Characteristics: Gelatin can be dissolved in hot water to form a thermally reversible gel, which has extremely excellent physical properties, such as jelly force, affinity, highly dispersed, low viscosity characteristics, dispersion stability, water holding capacity, coating resistance, toughness, and reversibility. As a thickening agent, edible gelatin is widely added in the food industry, like jelly, food coloring, senior fudge, ice cream, cream cheese, yogurt and frozen food. As an experienced Gelatin manufacturer and supplier, we has been supplying and exporting Gelatin for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Gelatin food grade Specification Gelatin E No E441 Einecs No 232-554-6 CAS No. 9000-70-8 HS Code 3503001001 ITEM Specifications Appearance Yellow or yellowish granular Jelly strength (6.67%) 120 â?? 260 bloom (as per need) Viscosity (6.67%) 30- 48 Moisture 16% Ash 2.0% Transparency (5%) 200- 400mm pH (1%) 5.5- 7.0 So2 50ppm Insoluble material 0.1% Arsenic (as) 1ppm HEAVY METAL (as PB) 50PPM Total bacterial 1000cfu/ g E.coli Negative in 10g Salmonella Negative in 25g Paticle size 5- 120 mesh (as per need

Carrageenan, E407, CAS no.11114-20-8, is a hydrophilic colloid extracted from certain red algae seaweed, it can be divided into K-type (Kappa), I-type (Iota) and L-type (lambda). Carrageenan is often used in food as the thickening, gelatinizing, suspending, emulsifying and stabilizing agents. Uses: in Jelly: jelly made by carrageenan is full of elasticity and has no off-water property. Uses in Soft Sweets:The transparent fruit sweets made by carrageenan have rich fruit flavors and moderate sweetness. tasty, non-stick to teeth. make the products taste well, full of elasticity, have a small viscosity and improve the stability. Uses in Ice Cream: enables ice cream to have a fine, smooth texture and a good taste. As an experienced Kappa & Iota Carrageenan manufacturer and supplier, we has been supplying and exporting Kappa & Iota Carrageenan for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Carrageenan powder Specification Item Standard Appearance Cream white powder Particle Size 95% pass 120 mesh Total sulfate (%) 15~ 40 Loss on drying (%) 12 Water viscosity(1.5%, 75C, mPa.s) 20~ 200 Water gel(1.5%, 0.2%KCl, g/cm2) 1200 Transparence (%) 75 Arsenic (As) 3 mg/kg Lead (Pb) 5 mg/kg Cadium (Cd) 1 mg/kg Mercury (Hg) 1 mg/kg Total plate count 5000 cfu/g Yeast and moulds 300 cfu/g Salmonella spp./ 10g Negative Escherichia coli/ 5g Negative Pathogenic bacteria Negative

Xanthan gum 80mesh and 200mesh, cream white powder, E415, CAS no.11138-66-2, food thickener, biosynthetic rubber, mainly made of starch, manufacturing process through fermentation process using the microorganism Xanthomonas Campestrisis. Advantages than other gums: outstanding water solubility and high viscosity; excellent stability in temperature and PH value; Function and uses: Xanthan gum is a high performance thickener as the viscosity of 1% is about 100 times stronger than 1% gelatin solution. As an experienced Xanthan gum manufacturer and supplier, we has been supplying and exporting food grade Xanthan gum 80mesh and 200mesh for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Food grade Xanthan Gum 80mesh, 200mesh Specification ITEMS STANDARD Appearance white or cream-color and free-flowing powder Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25 1200 1600 mpa.s Assay(on dry basis) 91.0 108.0% Loss on drying(105oC, 2hr) 6.0 12.0% V1 : V2: 1.02 1.45 Pyruvic Acid 1.5% min PH of 1% solution in water 6.08.0 Heavy metals(as Pb) 20 mg/kg max Lead(Pb) 5 mg/kg max Arsenic(As) 2 mg/kg max Nitrogen 1.5% max Ash 13% max Particle size 80 mesh: 100% min, 200 mesh: 92% min Total plate count 2000/g max Yeasts and moulds 100/g max Pathogens germs absence S. aureus Negative Pseudomonas aeruginosa Negative Salmonella sp. Negative C. perfringens Negative

Konjac gum E425,CAS no. 37220-17-0, is manufactured from the root of the konjac plant. It is composed of 40% Glucomamman and is used in Asia to create a flour and a high viscosity jelly. Konjac gum powder has many characteristics such as hydrophilic, thickening property, stability, emulsification, suspension, gel and film forming properties in food. As an experienced Konjac gum manufacturer and supplier, we has been supplying and exporting Konjac gum for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Konjac Gum Food grade Specification E Number E425 Einecs No 253-404-6 CAS No. 37220-17-0 HS Code 1302399090 ITEMS STANDARD Appearance white powder Viscosity(mpa.s) 20000 mPas min 36000 mPas min Gluomannan content 80% min 90% min Appearance white or cream-color and free flowing powder Particle size 120 â?? 200 mesh Loss on drying 10% max PH of 1% solution in water 5.0-7.0 Lead(Pb) 1.0 mg/kg max Arsenic(As) 3.0 mg/kg max SO2 0.5 g/kg max Insolubles 6% max Total plate count 5000 cfu/g max Yeasts and moulds 100 cfu/g max Coliform Negative Salmonella Negative

Calcium Alginate, E404, CAS no. 9005-35-0, natural carbohydrate, food thickener manufacturing process extracted from kelp. Calcium Alginate is often used in food as Stabilizer, thickener, gelling agent, emulsifier. As an experienced Calcium Alginate manufacturer and supplier, we has been supplying and exporting Calcium Alginate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Calcium Alginate food grade Specification ITEM STANDARD appearance white to yellowish brown filamentous, grainy, powder assay(C6H7Ca1/2O6)n 89.6%- 104.5% CALCIUM 8.0- 11.5% mesh 90% pass 60 mesh LOSS ON DRYING(105, 4h) 15% PH (1% Solution) 6.0 9.5 sulphate ASH 28- 36% LEAD (PB) 5 PPM ARSENIC (AS) 3 PPM TOTAL HEAVY METAL 20 PPM TOTAL plate COUNT < 5000CFU/G YEAST AND MOULD < 500CFU/G SALMONELLA ABSENT E. COLI ABSENT IN 25 G

Sodium Carboxymethyl Cellulose, CMC, E466, CAS no. 9004-32-4, appears as a white to cream powder, and has a viscosity of approximately 5-12000 M.pas., 1% water solution, 25, Brookfield viscometer. CMC is a good emulsion stabilizer, thickener, and has excellent freeze, melt stability, can improve product flavor and prolong storage time. Carboxymethyl Cellulose can compound with other food thickeners (Xanthan gum, Guar gum, Sodium alginate, Gelatin, Carrageenan), and have synergistic effect with them. As an experienced Sodium Carboxymethyl Cellulose manufacturer and supplier, we has been supplying and exporting Sodium Carboxymethyl Cellulose for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Sodium Carboxymethyl Cellulose Specification Carboxymethylcellulose E No E466 Einecs No 265-995-8 CAS No. 9004-32-4 HS Code 39123100 Items Standards Viscosity (mpa.s) BROOKFIELD LVTD 4# 30rpm (1% in solution) 3000-8000 PH (1% solution) 6.0â??8.5 Degree of substitution 0.70â??0.90 Purity % Min 99.5 Loss on drying Max 10.0 Coliform( MPN/100g) Max30 Salmonella absent/g Heavy metal (Pb) % Max 0.0010 Iron (Fe) % Max 0.02 Arsenic (As)% Max 0.0002 Lead% Max 0.0005

Gellan Gum, E418, CAS no.71010-52-1, a bacterial exopolysaccharide, produced by aerobic submerged fermentation from Sphingomonas elodea. It is as emulsifier, suspension agent, thickener, stabilizer, gelling agent in food, such as jelly, white sugar, beverages, dairy products, jam products, bread padding, surface lubricant, candy, icing and seasonings. With good gelling property, gellan gum has gradually replaced the use of Agar and Carrageenan at present. As an experienced High Acyl & Low Acyl Gellan Gum manufacturer and supplier, we has been supplying and exporting High Acyl Gellan Gum (white powder) and Low Acyl Gellan Gum(dark yellow powder) for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Low Acyl Gellan Gum Specification Items Index Appearance White powder Gellan Gum content(%) 85.0 108.0 Loss on drying(%) 15.0 Lead(mg/kg) 2.0 Particle size(%) 60 Mesh 95 Transparency(%) 85 Gel strength(g/) 800 Ash(%) 15 PH(1% Solution) 5.0 7.0 Bacterium account(CFU/g) 10000 Coliforms(MPN/100g) 30 Yeast and mould(CFU/g) 400 Salmonella 0/25g High Acyl Gellan Gum Specification Item Specification Appearance Yellowish powder. Particle Size(%) 80mesh 98 Loss on Drying /(%) 14 pH(0.5%Solution) 4.0-7.0 Ash(%) 10 Lead(Pb)/(mg/kg) 2.0 Isopropyl Alcohol/(mg/kg) 750 Suspension Test Pass Aerobic Bacterial Count(CFU/g) 10000 Coliforms (MPN/100g) 30 Yeast and Mold (CFU/g) 400 Salmonella Not Detected

Ester Gum, E455, CAS no.8050-30-4, manufacturing process via refined wood rosin and glycerin. Ester Gum is the food-grade glycerol ester of wood rosin. Glycerol Esters of Wood Rosin (Ester Gum) appears as a yellow to amber hard rosin, is a food additive that is used as an emulsifier and stabilizer. As an experienced Ester Gum manufacturer and supplier, we has been supplying and exporting Ester Gum for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Ester Gum Specification ITEMS STANDARD Appearance Hard, yellow to pale amber-colored resin Identification Solubility: Insoluble in water, soluble in acetone Infrared absorption spectrum: Characteristic of the compound Ring and ball softening range () 82- 90 Acid value (mg KOH/g) 3-9 Specific gravity (25) 1.080- 1.090 Ash (%) 0.1 Lead (Pb) 2 mg/kg Arsenic (As) 3 mg/kg Mercury (Hg) 1 mg/kg Cadmium (Cd) 1 mg/kg Total heavy metals(as Pb) 10 mg/kg Total plate count 5000 cfu/g Yeast & mould 500 cfu/g Salmonella/ 10g Negative E. Coli/ 5g Negative

Guar Gum, E412, CAS no.9000-30-0, food thickener, a polysacharide (a long chain made of sugars) made of the sugars galactose and mannose. Guar Gum appears as a free-flowing, off-white colored, coarse to fine ground powder. It is used in bakery, dairy products, it thickens milk, yogurt, kefir, and liquid cheese products. When mixed with Xanthan gum or Locust bean gum, the viscosity is more than when either one is used alone, so less of each can be used. As an experienced Guar Gum manufacturer and supplier, we has been supplying and exporting Guar Gum for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Guar Gum powder Specification ITEM STANDARD Appearance A white to yellowish-white, nearly odourless powder Galactomannans 80% Viscosity (1%, 2h, Brookfield DVII, #4 spindle, 20rpm) 5500 mPa.s Viscosity(1%, 24h, Brookfield DVII, #4 spindle, 20rpm) Min 300 mPa.s higher than viscosity recorded in 2 hours Particle Size 95% Pass 200 Mesh pH 5.5- 7.0 Moisture 12% Max Protein 5% Max Starch Passes test Acid-Insoluble Residue 2.5% Max Ash 0.8% Max E.Coli/ 5g Negative Salmonella/ 10g Negative Mould & Yeast 200 cfu/ g Total Plate Count 1000 cfu/ g

Gum Arabic, E414, CAS no.9000-01-5, a natural gum made of hardened sap taken from two species of the acacia tree. Gum Arabic appears as an off-white to yellowish granular or powder. It is used as food thickeners in food and beverages such as in icing, fillings, chewing gum and other confectionery. Nutritional properties:Enrichment in soluble dietary fibers; Improvement of digestive comfort; Source of prebiotic fiber. As an experienced Gum Arabic manufacturer and supplier, we has been supplying and exporting Gum Arabic for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Gum Arabic Specification ITEMS STANDARD Appearance Off-white to Yellowish Granular or Powder Odor Own inherent smell, no odor Viscosity ( Brookfield RVT, 25%, 25, Spindle #2, 20rpm, mPa.s) 60- 100 pH 3.5- 6.5 Moisture(105â??, 5h) 15% Max Solubility Soluble in water, insoluble in ethanol Nitrogen 0.24%- 0.41% Ash 4% Max Insolubles in Acid 0.5% Max Starch Negative Dannin Negative Arsenic (As) 3ppm Max Lead (Pb) 10ppm Max Heavy Metals 40ppm Max E.Coli/ 5g Negative Salmonella/ 10g Negative Total Plate Count 1000 cfu/ g Max Specifications of Acacia Gum Spray-dried Powder : ITEMS STANDARD Appearance White to off-white Powder Odor Own inherent smell, no odor Viscosity ( Brookfield RVT, 25%, 25, Spindle #2, 20rpm, mPa.s) 60- 100 pH 3.5- 6.5 Moisture(105, 4h) 10% Total ash 4% Acid insoluble ash 0.5% Acid insoluble matter 1% Nitrogen 0.24%- 0.41% Starch or dextrin Negative Tannin Negative Arsenic (As) 2 mg/kg Lead (Pb) 3 mg/kg Heavy Metals 20 mg/kg E.coli/ 5g Negative Salmonella spp./ 10g Negative Total Plate Count 5000 cfu/ g

Tara gum, E417, CAS no.39300-88-4, used as a thickening agent and stabilizer for food, produced by separating and grinding the endosperm of Caesalpinia spinosa seeds. Characteristics as Emulsifiers, Stabilisers, Thickeners and Gelling Agents. The viscosity of a 1% solution of Tara gum is around 5,500 cps, similar to guar gum and almost three times higher than locust bean gum. Uses in a wide range of food applications such as baked goods, dairy products, frozen desserts, water jellies, fruit preparations, meat based products, sauces and dressings. As an experienced Tara gum manufacturer and supplier, we has been supplying and exporting Tara gum for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Tara gum Specification ITEM STANDARD Appearance A white to white-yellow odorless powder Galactomannans 80% Viscosity ( Brookfield LVF, 1%, 25, Spindle #4, 20rpm, mPa.s) 5000 Solubility Soluble in water, insoluble in ethanol pH 5.0- 7.5 Moisture 12% Max Protein (factor N x 5.7) 3.5% Max Fat 0.75% Max Ash 1.5% Max Acid insoluble matter 2% Max Lead 5 mg/kg Arsenic 3 mg/kg Mercury 1 mg/kg Cadmium 1 mg/kg Heavy metals (as Pb) 20 mg/kg Starch Negative E. coli/ 5g Negative Salmonella spp./ 10g Negative Clostridium Perfringens/ g Negative Mould & yeast 500 cfu/ g Total plate count 5000 cfu/ g