Food Chemicals

We boast of the most extensive range of Hydrocolloids with extended application based support. Our experience guarantees us with the best product to match your exact requirement of texture, mouth feel and appearance for your finished product.

Pectin Pectin has been for more than 90 years a very well accepted natural food ingredient. It has the ability to gel under appropriate conditions, can be used as a thickening and stabilization agent or as a soluble dietary fibre. Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits. Use: It is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fibre.

Carrageenan Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red seaweeds. They are widely used in the food industry, for their gelling, thickening and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Use: Semi- Refined Kappa Carrageenan for water jellies, it is also used in meat processing to minimize water crystallization and syneresis, while reducing yield shrinkage during processing. Semi Refined Carrageenan for melt in mouth kind water jellies. Provides excellent transparency, mouthfeel and flavor release. Refined Kappa Carrageenan for use in ice creams to prevent crystallization and in dairy beverages for protein protection. Carrageenan of Iota application finds use in specialized applications like in dairy to stabilize creams, mousses, and whipped cream yogurts. It reduces melting properties of ice-creams.

Guar Gum Guar Gum product of 5000 viscosity for applications in ice-creams to prevent ice-crystals, noodles, bakery and beverages. It acts as a fat substitute that aids the mouthfeel of fat. A premium product for use in specialized applications to achieve very high viscosity at short period. Use: In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.

Carboxy Methyl Cellulose (CMC) Carboxy Methyl Cellulose applications include ice cream, dressings, pies, sauces, and puddings. CMC is used to thicken dry mix beverage, syrups, ripples and ice cream, and also to stabilize ice cream, batters and sour milk. It gives moisture retention to cake mixes. Use: CMC is used in food science as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. It is also a constituent of many non-food products, such as personal lubricants, toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, and various paper products.

Locust Bean Gum Locust bean gum occurs as a white to yellow-white powder. It consists chiefly of high-molecular-weight hydrocolloidal polysaccharides, composed of galactose and mannose units combined through glycosidic linkages, which may be described chemically as galactomannan. It is dispersible in either hot or cold water, forming a sol having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of sodium borate. Use: Locust Bean Gum is used as a thickener in salad dressings and sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute. In pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. Our applications team provides tailor made solutions to meet your individual product requirements, whether it is to reduce fat or improve texture of meat or jellies OR to stabilize a premium dairy product.