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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.
