Thickener

Manufacture lithographic & printing inks, plastic compd, artificial silk, matches, light filters for mercury lamps, clarifying agent, pharmaceutic aid (suspending agent), in hectographic masters, sizing paper & textiles.

Food grade:frozen food:stop ice dreg from forming and increase the frozen stability.Baking food: keep the humidity and improve the texture. Drink:improve taste and stabilize particle suspension. Salad dressing: thickener, alternative oil. Cheese and cream: improve the texture.Cooked meat food: maintain water, increase oily slippery feeling. Vegetarian food: alternative fat ingredients,keep moisture. Pet goods: increase oily slippery feeling and keep the humidity.

Industrial grade: oil well fracturing and other drilling industry. Carpets, spin printing and dyeing,leather chemical industry. Building materials, cement, paint, tiles.Paper industry, pharmaceutical industry. Shampoo, detergent, skin care products, cosmetics. Viscera. Latex paint, exterior latex paint.

guar gum has a coating action on the skin that allows for moisture retention. often used as a thickener and emulsifier in cosmetic formulations, guar gum is a polysaccharide found in the seeds of the guar plant. It is the nutrient material required by the developing plant embryo during germination. When the endosperm, once separated from the hull and embryo, is ground to a powder form, it is marketed as guar gum. Guar gum is obtained from the seed kernel of the plant cyamopsis tetragonoloba. It has a mannose:galactose ratio of approximately 2:1. It is dispersible in cold water to form viscous sols which upon heating will develop additional viscosity. A 1% solution has a viscosity range of 2,000–3,500 cp at 25°c. It is a versatile thickener and stabilizer used in ice cream, baked goods, sauces, and beverages at use levels ranging from 0.1 to 1.0%. It is scientifically termed guaran. low calorie, soluble dietery fiber In paper sizing; as a protective colloid, stabilizer, thickening and film forming agent for cheese, salad dressings, ice cream, soups; as a binding and disintegrating agent in tablet formulations; in pharmaceutical jelly formulations; in suspensions, emulsions, lotions, creams, toothpastes; in the mining industry as a flocculant, as a filtering agent; in water treatment as a coagulant aid.
Food additives, emulsifying stabilizer, thickener and gelling agent.

Bulking agent for reduced calorie foods. Polydextrose is a bulking agent that is a randomly bonded conden- sation polymer of dextrose containing small amounts of bound sor- bitol and citric acid. it is a water-soluble powder providing a ph range of 2.5–3.5. it is partially metabolized which results in a caloric value of 1 cal/g. as a reduced-calorie bulking agent, it can partially replace sugars and in some cases fats in reduced-calorie foods. it also functions as a bodying agent and humectant. applications include desserts, specific baked goods, frozen dairy desserts, chewing gum, and candy. usage levels vary according to application, but examples are frozen dessert, 13–14%; puddings, 8–9%; and cake, 15–16%.

Biochemical research. Gelling agent. Phytagel is a kind of agar substitute secreted from Pseudomonas. It is a mixture of glucuronic acid, rhamnose and glucose. It has the characteristics of colorlessness, transparency and high toughness. It is a plant tissue culture medium and microorganism. The main component of the culture medium. Because it overcomes the inherent defects of traditional agar in plant tissue culture, it brings a new revolution to botanical research and has become an internationally recognized product for plant tissue culture.

Source of dietary fiber; as thickening and gelling agent in foods.

In paper sizing; as a protective colloid, stabilizer, thickening and film forming agent for cheese, salad dressings, ice cream, soups; as a binding and disintegrating agent in tablet formulations; in pharmaceutical jelly formulations; in suspensions, emulsions, lotions, creams, toothpastes; in the mining industry as a flocculant, as a filtering agent; in water treatment as a coagulant aid.Food additives, emulsifying stabilizer, thickener and gelling agent.

Thickener, antioxidant, stabilizer, preservative.

Stabilizer; thickener; emulsifier; gelling agent. Can be used for dairy products, canned fruits, sausage casings

Curdlan is a polymer produced by fermentation from the bacteria alcaligenes faecalis var. myxogenes. it forms a gel when heated in water, initially required to be dispersed and suspended in water since it is insoluble until heated. above 80°c a high-set gel that is irrevers- ible and stable to freezing is formed. a low-set gel is obtained by heating to 55–60°c and then cooling below 40°c; this gel is ther- moreversible. it is capable of gelling over ph range of 2–10. the heat gelling properties allow improved water retention in sausage and ham, improved consistency in oriental-style noodles, and provide viscosity and texture.

β-Casein from bovine milk is an Immunoglobulin E (IgE)-binding epitope belonging to the Casein phosphoprotein family. It has been studied as a generator of peptides responsible for biological activities such as opiate, immunostimulating, antibacterial, and peptidase inhibitors.