Food Additives Thickener Sesbania Gum Iron Fumarate Sodium Carboxyl Wheat Glutens

• Customization: Available
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Foil Bag/Drum
• Model NO.: T20240904
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Thickener
• Application: Meat, Drinks, Flour Products, Jelly/Ice Cream
• Sample: 10-20g
• Grade: Food Grade
• Appearence: Powder
• Feature: Non-Toxic
• Mesh Size: 100% Pass 80 Mesh
• Test Method: HPLC
• Storage: Cold Dry Place
• Content: Thickener
• Storage Type: Dry and Cold Place
• Transport Package: Customized
• Specification: 99%
• Trademark: BCI
• Origin: Shaanxi, China

Product Description

 

 

What's Sodium thickener of Food Additive

It usually refers to macromolecular substances dissolved in water and able to be fully hydrated to form viscous, smooth or jelly under certain conditions. It can play the role of providing thickening, thickening, adhesion, gel forming ability, hardness, brittleness, compactness, stable emulsification, suspended solids and other functions in processed food, so that food can obtain the required shapes and tastes of hard, soft, brittle, sticky, thick and other kinds

 

Product Name	Thickener	Shelf life	Proper storage for 24 months
Appearance	White or yellow powder	Grade	Food grade
Specification	98%	Application Field	Food additive
Sample	Available	COA	Available

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Product List

Product Name	CAS.NO	Molecular formula
Xanthan Gum	11138-66-2	C8H14Cl2N2O2
Magnesium stearate	557-04-0	C36H70MgO4
Maltol	118-71-8	C6H6O3
Hydroxypropyl Methyl Cellulose	9004-65-3	C18H38O14
ELLAN GUM	71010-52-1	/
Agar	9002-18-0	C14H24O9
Gelatin	9000-70-8	AlH3KO8S2
Inulin	9005-80-5	C17H11N5
L-(+)-Arabinose	5328-37-0	C5H10O5
β-D-Mannopyranuronic acid	9005-32-7	C18H26O19
Soybean Lecithin	8030-76-0	C24H29F3N4O2
Sodium alginate	9005-38-3	C6H9NaO7
Oxystearin	8028-45-3	C12H6Cl4
Pectin	9000-69-5	C5H10O5
Carboxymethyl cellulose	9004-32-4	C6H7O2(OH)2CH2COONa
Locust bean gum	9000-40-2	C10H11ClN2O2
Sodium caseinate	9005-46-3	C20H27FN2
Iron(II) fumarate	141-01-5	C4H2FeO4
Carrageenan	11114-20-8	C24H36O25S2--
5-oxa-2-azaspiro[3.5]nonane oxalate	1427359-47-4	C9H15NO5
wheat glutens	93384-22-6	/

Effect and Application

1. Endow food with the required rheological properties, alter the texture and appearance of the food, and create a distinctive form of liquid or paste food with a sticky, smooth, and palatable sensation. 2. Make the product uniform, stable, and distinctive. 3. Improve foaming and stability 4. Film formation: forming a smooth thin film on the surface of food