Thickeners

     Agar Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gums in the world    

     Arabic Gum is a natural gum consisting of the hardened sap of various species of the acacia tree.    

     Carrageenan is a high-molecular-weight polysaccharide extracted mainly from Kappaphycus Alvarezii and Eucheuma Cottonii.    

     Carboxymethyl cellulose sodium is the most widely used and most used in the world today.    

     Gelatin is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.    

     Gellan gum is used primarily as a gelling agent, alternative to agar.    

     Gluconolactone is a food additive that is a white, odorless crystalline powder.    

     Guar gum has excellent properties such as gelling, thickening, emulsification and stable dispersion    

     HPMC is a semisynthetic, inert, viscoelastic polymer used as eye drops    

     HPMC is a semisynthetic, inert, viscoelastic polymer used as eye drops    

     The jelly which is made from jelly powder produced is fairly solid with little water, and strong flexibility, and has a smooth texture.    

     The extract of the Konjac root is referred to as Glucomannan    

     Microcrystalline cellulose is used as texturizer, anti-caking agent and emulsifier in food production.    

     Non dairy creamer is white or creamy powder dried by spray with excellent fluidity and stability.    

     Pectin is one of the most versatile stabilizers available    

     Sodium alginate, also called as Algin, is a kind of white or light yellow granular or powder, almost odorless and tasteless.    

     Xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive.    

Acesulfame K is a fourth-generation synthetic sweetener, easily soluble in water, about 130 times sweeter than sucrose.

Allulose is a low-calorie monosaccharide sugar that has the taste and texture of sucrose but with 90% less calories.

Aspartame is a non-carbohydrate artificial sweetener, it has a sweet taste, almost no calories and carbohydrates.

D-xylose is a five-carbon sugar obtained by hydrolysis of wood chips, straw, corn cob and other plants rich in hemicellulose.

Anhydrous glucose is glucose without crystal water, which is colorless crystal or white crystalline powder.

Dextrose Monohydrate is widely used in food, beverage, candy and pharmaceutical industries.

Erythritol is widely used in baked goods, pastries, dairy products, chocolate, various candies, desserts, chewing gum, soda, ice cream, etc.

Fructose is 1.8 times sweeter than sucrose and is one of the sweetest of all natural sugars.

Glucose Syrup is a modest sweeter, with well devitrification, oxidative stability , moderate viscosity and good chemical stability.

Maltitol has high sweetness, low calorie and good safety, and is often used in oral preparations, candy, food, etc.

Maltodextrin is a starch hydrolyzate with a DE value of 5-20. It is a nutritious polysaccharide with low price, smooth taste and no taste.

Mannitol is a sugar alcohol that is easily soluble in water and is a white crystalline powder with a sweet taste similar to sucrose.

Mogroside is the sweet component of Monk fruit, its sweetness is 300 times that of sucrose, and its calorie is zero.

Neotame is an artificial sweetener made by that is between 7,000 and 13,000 times sweeter than sugar.

Sodium cyclamate is a commonly used sweetener, its sweetness is 30 to 40 times that of sucrose.

Sodium Saccharin is white crystal or powder with inodorous or slight sweetness, easily soluble in water.

Sorbitol is a white crystalline powder with cool sweet taste, easily soluble in water, acid and heat resistance.

Stevioside is a glycoside extracted from the leaves of the Asteraceae plant Stevia.

Sucralose is a zero-calorie sugar substitute artificial sweetener.

Xylitol is a naturally-occurring 5-carbon polyol sweetener.

Benzoic acid has the effect of sterilizing and inhibiting the growth of bacteria, and is low-toxic and tasteless, so it is widely used as a preservative.

Calcium Propionate for mold, yeast and bacteria with a wide range of antibacterial activity.

Gluconolactone is a food additive that is a white, odorless crystalline powder.

Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products and other foods.

Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.

Parabens are a class of widely used preservatives in cosmetic and pharmaceutical products.

Potassium sorbate is mainly used as a food preservative.

Sodium Acetate Anhydrous CAS#127-09-3 Sodium Acetate Anhydrous can be used for food preservation and mildew prevention.

Sodium benzoate is a preservative. It is bacteriostatic and fungistatic under acidic conditions.

Sodium propionate is used as a food preservative, suitable for use as a preservative in cakes and as an anti-mold agent for bread.

Sorbic acid is a natural organic compound, used as a food preservative.

Calcium lactate is often used as a calcium supplement and a food sour agent.

Citric Acid Anhydrous is a weak organic acid and is used to add a sour taste to drinks and foods.

Citric Acid Monohydrate is a weak organic acid and is used to add a sour taste to drinks and foods.

DL-Malic Acid is used as acidulant, color retention agent, preservative and emulsion stabilizer in food industry, etc.

DL-Tartaric Acid is widely used in food, pharmaceutical, light industry, chemical industry and other industries.

Fumaric Acid used as a seasoning, because E297 is the organic acid sourest taste.

L-Malic Acid is internationally recognized as a safe food additive, as sour agents.

Lactic acid widely used in the food,pharmaceutical,electroless plating industries,etc.

Potassium citrate is used as buffer, chelate agent, stabilizer, antioxidant, emulsifier and flavoring.

In food industry, Sodium Citrate is used as a flavor and stabilizer.

Sodium Lactate mostly used in food production, medicine industry and cosmetics industry as a kind of preservative and acidity regulator.

Agar Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gums in the world.

Arabic Gum is a natural gum consisting of the hardened sap of various species of the acacia tree.

Carrageenan is a high-molecular-weight polysaccharide extracted mainly from Kappaphycus Alvarezii and Eucheuma Cottonii.

Carboxymethyl cellulose sodium is the most widely used and most used in the world today.

Gelatin is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.

Gellan gum is used primarily as a gelling agent, alternative to agar.

Gluconolactone is a food additive that is a white, odorless crystalline powder.

Guar gum has excellent properties such as gelling, thickening, emulsification and stable dispersion.

HPMC is a semisynthetic, inert, viscoelastic polymer used as eye drops.

The jelly which is made from jelly powder produced is fairly solid with little water, and strong flexibility, and has a smooth texture.

The extract of the Konjac root is referred to as Glucomannan.

Microcrystalline cellulose is used as texturizer, anti-caking agent and emulsifier in food production.

Non dairy creamer is white or creamy powder dried by spray with excellent fluidity and stability.

Pectin is one of the most versatile stabilizers available.

Sodium alginate, also called as Algin, is a kind of white or light yellow granular or powder, almost odorless and tasteless.

Xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive.