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Home > Food Additives > Stabilizer and Coagulants (Find 5 items)

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Stabilizer and Coagulants

Polyacrylamide

(9003-05-8)
Polyacrylamide (IUPAC poly(2-propenamide) or poly(1-carbamoylethylene), abbreviated as PAM) is a polymer (-CH2CHCONH2-) formed from acrylamide subunits. It can be synthesized as a simple linear-chain structure or cross-linked, typically using N,N'-methylenebisacrylamide. In the cross-linked form, the possibility of the monomer being present is reduced even further. It is highly water-absorbent, forming a soft gel when hydrated, used in such applications as polyacrylamide gel electrophoresis and in manufacturing soft contact lenses. In the straight-chain form, it is also used as a thickener and suspending agent. More recently, it has been used as a subdermal filler for aesthetic facial surgery (see Aquamid).

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Hydroxy Ethyl Cellulose

(9004-62-0)
Hydroxyethyl cellulose is generally used as a thickener, protective agent, binder, stabilizer and additives for the preparation of emulsions, gels, ointments, lotions, eye clears, suppositories and tablets, and also used as hydrophilic gelling agents. Glue, matrix materials, preparation of matrix-type sustained-release preparations, and can also be used as stabilizers in food.

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PVPP

(25249-54-1)
Cross-linked polyvinylpyrrolidone (PVP-P) can form complexes with phenols and alkaloids, thereby removing them from plant samples, which prevents modification and interference with proteins in order to more accurately determine protein content . It has also been reported that cross-linked polyvinylpyrrolidone (PVP-P) can increase enzyme activity.

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Polyvinylpyrrolidone cross-linked

(25249-54-1)
Cross-linked polyvinylpyrrolidone (PVP-P) can form complexes with phenols and alkaloids, thereby removing them from plant samples, which prevents modification and interference with proteins in order to more accurately determine protein content . It has also been reported that cross-linked polyvinylpyrrolidone (PVP-P) can increase enzyme activity.

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Polyvinylpyrrolidone cross-linked(PVPP...

(25249-54-1)
Cross-linked polyvinylpyrrolidone (PVP-P) can form complexes with phenols and alkaloids, thereby removing them from plant samples, which prevents modification and interference with proteins in order to more accurately determine protein content . It has also been reported that cross-linked polyvinylpyrrolidone (PVP-P) can increase enzyme activity.

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Food stabilizers are a type of food additives that can shape food and maintain its shape and texture. Mainly include carbohydrate derivatives such as gum, dextrin, sugar ester and so on. Food coagulant refers to a substance that keeps the structure of the food unchanged and enhances the viscous solid substance. Commonly used coagulants such as halide salts or halogen tablets (magnesium chloride) are tofu coagulants traditionally used in China. ""Stabilizer and Coagulants"" on Echemi mainly supplies raw materials for food stabilizers and coagulants.

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