Last Updated： Aggregation Period:Sep 24, 2025～Oct 21, 2025
This ranking is based on the number of page views on our site.
Last Updated： Aggregation Period:Sep 24, 2025～Oct 21, 2025
This ranking is based on the number of page views on our site.
Last Updated： Aggregation Period:Sep 24, 2025～Oct 21, 2025
This ranking is based on the number of page views on our site.
1～13 item / All 13 items
We offer types that correspond to various differences such as viscosity and particle size!
The PROCOL series is a high-quality guar gum for food applications. We offer various types with different viscosities and particle sizes. The GUAR GUM series is a high-viscosity guar gum for feed and industrial applications.
Supports various types with different viscosities and particle sizes!
The LBG series is a high-quality locust bean gum for food applications. We offer various types with different viscosities and particle sizes.
It is a high-viscosity feed product for industrial applications.
Guar gum is a thickening and stabilizing agent made from the endosperm of the guar plant, which is primarily cultivated in South Asia. It dissolves in both cold and hot water, has pH resistance, is highly versatile, and is widely used as a food additive. Additionally, it is biodegradable and has extensive industrial applications. [Features] - Dissolves in both cold and hot water - pH resistant and highly versatile - Biodegradable - Widely used as both a food additive and for industrial purposes *For more details, please refer to the catalog or feel free to contact us.
Helps improve food quality! A user-friendly powdered stabilizer that preserves the fresh taste and texture just as they are.
"Bidofix" is a natural thickening stabilizer manufactured by Unipektin in Switzerland. This product is made from the seeds of the guar plant, which is a legume, and it has effects such as moisture retention, emulsification enhancement, separation prevention, and improved shape retention. It is useful for improving the quality of various foods, such as preventing whipped cream from collapsing and preventing separation in dressings. 【Features】 ■ It dissolves quickly in cold water or milk. ■ Cooking with heat does not change its taste or quality. ■ It does not compromise the flavor when used in acidic dishes. ■ It does not affect the saltiness. *For more details, please download the PDF or feel free to contact us.
It demonstrates effectiveness as a binder, thickener, and stabilizer over a wide pH range!
"Carob bean gum" is a thickening and stabilizing agent made from the endosperm of the carob tree, which primarily grows in the Mediterranean coastal region. It dissolves in warm water and exhibits effectiveness as a binder, thickener, and stabilizer across a wide pH range. Additionally, it gels due to its synergistic effects with carrageenan and xanthan gum. We offer various types with different viscosities and particle sizes, so please feel free to inquire. [Features] - Dissolves in warm water - Effective as a binder, thickener, and stabilizer across a wide pH range - Gels due to synergistic effects with carrageenan and xanthan gum *For more details, please refer to the catalog or feel free to contact us.
We have a variety of options available to suit your needs!
"Somacruise" is a thickening stabilizer made primarily from naturally derived polysaccharides. It provides a high thickening effect with a low addition amount. Additionally, it has salt and acid resistance, and offers excellent water retention. We offer products with different gelation temperatures (the temperature at which viscoelasticity changes), as well as non-gelating types (viscous types). [Features] ■ The main ingredient is naturally derived polysaccharides ■ Salt and acid resistance can be achieved ■ High thickening effect with a low addition amount *For more details, please refer to the catalog or feel free to contact us.
Polysaccharides derived from microorganisms that have the property of solidifying when heated.
"Cardran" is a thickening stabilizer made from polysaccharides produced by microorganisms, which has the property of solidifying when heated. When used as a quality improvement agent in noodles, adding about 0.1% to 1% to the raw materials of wheat flour or buckwheat flour can result in effects such as increased firmness of the noodles, reduced stretch of rehydrated noodles, and easier separation of the noodles. 【Features of Guardran Gel】 ■ Heat irreversible ■ Heat resistance (retort resistance) ■ Freeze resistance ■ Acid and alkali resistance ■ Oil-soluble substance inclusion (emulsion gel formation) ■ Viscosity *For more details, please download the PDF or contact us.
A natural high-performance polysaccharide, tragacanth gum, improves viscosity adjustment and emulsification stability in food and cosmetics! It is a high-quality material that combines safety and functionality.
Tragacanth gum, a high-purity natural resin obtained by drying and grinding the resin secreted from the plant Astragalus gummifer (Fabaceae), is characterized by excellent emulsification stability, thickening properties, moisture retention, and film-forming ability. It is used in various applications such as food, cosmetics, pharmaceuticals, supplements, and pet products. Tragacanth gum is stable against heat, acid, and alkali compared to gum arabic, and is less affected by electrolytes. Even in small amounts, it has a high viscosity and good gel-forming properties, making it ideal as a stabilizer or suspending agent in emulsified products. Additionally, being odorless and tasteless, it is suitable for natural-oriented products as a safe material derived from nature. In addition to food-grade, there are also grades suitable for quasi-drugs and cosmetics. It has a wide range of usage records both domestically and internationally, and is manufactured in factories that have obtained international certifications such as ISO, Halal, Kosher, HACCP, and GMP.
![[Research Material] Global Market for Thickening Stabilizers for Dysphagia Diets](https://image.mono.ipros.com/public/product/image/f9a/2001458700/IPROS20272167899513418516.jpeg?w=280&h=280)
Global Market for Thickening Stabilizers for Dysphagia Diets: Corn Starch, Modified Starch, Arrowroot, Agar, Algin (Sodium Alginate) ...
This research report (Global Dysphagia Diet Thickener Market) investigates and analyzes the current status and outlook for the global market of thickeners and stabilizers for dysphagia diets over the next five years. It includes information on the overview of the global dysphagia diet thickener market, trends of major companies (sales, selling prices, market share), market size by segment, market size by major regions, and distribution channel analysis. The market segments by type include corn starch, modified starch, arrowroot, agar, algin (sodium alginate), carrageenan/Irish moss, gelatinized gum arabic/acacia gum, tragacanth gum, and others. The segments by application focus on dysphagia diets for the elderly, dysphagia diets for infants, and others. The regional segments are divided into North America, the United States, Europe, Asia-Pacific, Japan, China, India, South Korea, Southeast Asia, South America, the Middle East, and Africa, to calculate the market size for thickeners and stabilizers for dysphagia diets. The market share of major companies in the dysphagia diet thickener market, product and business overviews, and sales performance...
![[Research Material] The Global Market for Locust Bean Gum Powder](https://image.mono.ipros.com/public/product/image/c73/2001474062/IPROS59721041885445851248.jpeg?w=280&h=280)
World Market for Locust Bean Gum Powder: Food Additives, Feed Additives, Ice Cream, Confectionery, Meat Products, Beverages, Others
This research report (Global Locust Bean Gum Powder Market) investigates and analyzes the current status and outlook for the global locust bean gum powder market over the next five years. It includes information on the overview of the global locust bean gum powder market, trends of major companies (sales, selling prices, market share), market size by segment, market size by major regions, and distribution channel analysis. The market segments by type include food additives and feed additives, while the segments by application focus on ice cream, confectionery, meat products, beverages, and others. The regional segments are categorized into North America, the United States, Europe, Asia-Pacific, Japan, China, India, South Korea, Southeast Asia, South America, the Middle East, and Africa to calculate the market size of locust bean gum powder. It also provides information on the market share of major companies in the locust bean gum powder market, product and business overviews, and sales performance.
