Guar Gum Powder Specifications: PROPERTIES VALUES & LIMITS Product Name: Guar Gum Powder Moisture: 12% Max Gum Content: 80% Min Protein: 5% Max Acid Insoluble Residue: 3% Max Packaging Details: TYPES OF BAGS QUANTITY PP Bag 25 / 50 KG in New PP Bag - As Per Customer Requirement Container Capacity: TYPE OF CONTAINER QUANTITY 20' FT Container 22-23 Metric Tons 40' FT Container - Guar Gum Powder Benefits and Uses: Adding it to the dough increases yield, gives better/softer texture, improves handling and increases shelf life. Its ability to act as a thickener proves useful as a process aid during pet food production. In meat products, it acts as a lubricant and also prevents loss of weight during storage by binding moisture. It is used as a wet end additive in the papermaking process. It improves sheet formation and physical properties. It thickens creams and lotions. It acts as a stabilizer and is used to control water flow and the flow of drilling mud. It is useful to stabilize ice creams especially in short time, high temperature processes preventing any variation in viscosity.
Gum Arabic Acacia Gum Potential Functions: Beverages Cosmetics & Pharmaceuticals Food Industrial & General Pet Foods Potential Functions: Emulsifier Stabilizer Thickener Potential Applications: Adhesives Dressings & Sauces Preserves Bakery Non-Alcoholic Drinks Protein Drinks Cleaning Chemicals Paints Skin Care Confectionary Personal Care Dairy Pet Food
Vinegar Powder
Organic Accacia Arabic Gum. Readily available for shipment. Country of Origin : Republic of Chad Prices can vary based on quantity requested.
Gum Arabic, also known as acacia gum, is a natural plant-derived substance obtained from the sap of Acacia trees, primarily Acacia senegal and Acacia seyal. This water-soluble sap is dried to form a hard, brittle, and odourless substance, which is then processed into a powder or used in its gum form. Gum Arabic has various applications, including as a thickening agent, stabilizer, and emulsifier in the food industry. It is also employed in pharmaceuticals, textiles, printing, and cosmetics due to its adhesive and binding properties. Additionally, gum Arabic is utilized in traditional medicine for its potential health benefits.
Soya Lecithin Powder
Soya Protein Concentrate
Our commercial policy is made up of two marketing lunes: -Manufacturers to whom We supply our product in Bulk in large qualities, for its subsequent transformation. -Small and medium Business, to whom We supply our wide range of Api Solven productos already made and ready for distribution and consumption
Product name : LIPOXYGEN Product description Product application : Full fat enzyme active soy flour : For food use: bread, breadimprover. It improves the whitening effect, gives a longer shelf life and better emulsifying properties. Requires heating before consumption Ingredient statement Allergens* Full allergen list Organoleptic data Appearance Colour Taste : Soy flour. : Soy. : See attachment : Powder : Off white : Typical Chemical/Physical data Particle size < 400 micron Moisture Ash : Min 99 % : Max. 11 % : 4,0 - 5,0 % Nutritional data (average calculated values for this product, actual values may differ through to natural fluctuations) Nutritional value per 100g product Protein (N*6,25) Fat : 1704 KJ / 406 Kcal : 37,8 g / 100 g : 19,4 g / 100 g of which Saturated : 2,8 g / 100 g Mono-unsaturated : 4,0 g / 100 g Poly-unsaturated : 12,6 g / 100 g Carbohydrates** Dietary fibres Sodium : 9,7 g / 100 g of which Sugars : 9,7 g / 100 g : 20,6 g / 100 g : 0,06 g / 100 g Microbiological data (Under extreme harvest conditions it is possible that the maximums below are exceeded) Total aerobic plate count Coliforms E. Coli Yeast & moulds Salmonella : < 1000000 cfu/g : < 25000 cfu/g : Absent in 1 g : < 2000 cfu/g : Absent in 25 g GMO status : This product contains a maximum of 0,9% GM soybeans The product, mentioned in this specification, is therefore according to EU regulations 1829/2003 and 1830/2003 free from GMO-declaration. Our suppliers have procedures to ensure that cross contamination is prevented. This within requirements of the mentioned EU regulations. Country of origin : The Ukraine. Storage conditions Shelf life : Cool and dry in closed package : 9 months after production date, when stored under the above mentioned guidelines. Metal detection : 2,0 mm Ferrous 2,5 mm non-Ferrous 2,5 mm Stainless steel Advised dosage rate : Depending on application. Label : Printed on the package are the product name, weight, shelf life and batchnumber. Package Max. 20 kg net. per paper bag Custom Tariff Code : 12.08.1000
Kosher-certified product. GMO labeling compliant with Regulations 2003/1829/EC and 2003/1830/EC. Product not treated with ionizing radiation. WITHOUT HYDROGENATED OILS AND FATS Shelf-life 240 days at max 20�°C in a dry place
Acacia Seyal (Talha)
Acacia Senegal (Hashab)
d-ONE Whipping cream is product design to use as topping for beverages, sweet, dessert. There are two flavor available sweetened and unsweetened. Instruction 1. Mix whipping cream powder with cold water (Ratio 100 g : 200 ml) 2.Whip until it become thick according to your preference (More whip time, less water = more thickness) Features: - Versatile usage - Packing in 10 kg /bag - Packing in multi wall craft paper lining with Polyethylene - Contain milk derivative and milk product. - 18 months shelf life from packing date
Chitin is one of the most abundant natural biopolymers and naturally occurring polysaccharide without amino sugars in the world. Chitosan is an off-white, fine, and odorless powder that is derived from crab and shrimp shells. Chitin is the second most abundant natural biopolymer in the world, behind only cellulose. It is also the most abundant naturally occurring polysaccharide that contains amino sugars. Chitin occurs as a component of crustacean shells, insect exoskeletons, fungal cell walls, microfauna and plankton. Chitosan is obtained by de-acetylation of chitin.
Agar Instant is a speciality Agar with fast solubilization and higher performance at lower temperature than standard Agar. It is perfectly dispersible in water without lump formation, creating desirable mouth feel. Types of Agar Instant : Agar Instant Low Gel Strength (LG) Agar Instant Medium Gel Strength (MG) Agar Instant High Gel Strength (HG)
TARA GUM is obtained from the endosperm of the seeds, that comes from the Tara Tree. Its obtained by a physic mechanic process, then pass through a color sorter selection. After that, the splits 100% selected, pass through a mill process, obtaining a safe and healthful product, with a big range of applications. By its high viscosity, it is used in the food industry as a thickener, stabilizer in the preparation of instant soups, Ketchup, Mustard. In Bakery products Tara gum is used as a dough conditioner, grants smoothness improves the texture and retains the humidity of the products, prolonging its shelf life. In the ice-cream industry, it acts as an efficient stabilizer fixing the water, to avoid the formation of ice and as a thickener for bakery and jellies. In the juice industry, it acts as an excellent stabilizer. Tara Gum acts synergistically with Kappa Carrageenan and Xanthan Gum, to increase gel strength and make such gels less prone to Syneresis.
Our Milkshake Stabilizer has been designed to provide creamy mouthfeel and a smooth texture along with foam stability. Flavours can be further added by mixing the stabilizer with milk, chocolate, strawberry or vanilla syrups. Our Milkshake stabiliser also helps attain the whipped light texture that homemade shakes have and provides a consistency in the aerated, creamy viscous texture.
Flavoured milk drinks are sweetened dairy drinks, typically made with semi-skimmed milk, sugar, stabiliser, colour, flavouring and / or cocoa powder. The interactions between milk proteins, minerals, and other milk constituents with stabilizers is crucial for the appearance, body, texture, mouthfeel and consistency of the end product. Stabilizers control the syneresis and thereby reduce sedimentation. We at Meron understand the significance a consistent high quality stabiliser blend can make to our clients. Backed by decades of understanding, Merons Flavoured Milk Stabilizer has been specially formulated to ensure enhanced mouthfeel to the consumer while guaranteeing a consistent formulation for the manufacturer, thus easing their development process.
Glazemate, a ready to use Neutral Cold Glaze Stabiliser, which is a blend of Agar Agar and other essential ingredients. This has been formulated to ensure ease of use at the manufacturers end while at the same time resulting in superior finish and quality in the end product. Glazemates glaze forms a gel layer that protects the finished product from drying out, preserves fruit ingredients, improves the freshness of the cake and makes it visually appealing.
Merons Ice Cream Stabilizer is a 100% vegan blend developed to not only enhance the texture of your icecreams but also to ensure consistency in quality and thereby help reduce your production costs. Developed using Carrageenan and other ingredients, Merons Icecream Stabilizer provides unmatched stability when added to liquid milk products and frozen dairy desserts. It ensures perfectly set ice creams and mousses with the right consistency and texture. Meron offers Low fat ice cream stabilizer, medium fat ice cream stabilizer and high fat ice cream stabilizer.
