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Products: carrageenan, cellulosics, gellan, pectin, xanthan, systems
|A cream style salad dressing. While xanthan is very pH stable, guar is not as stable at low pH, therefore it is important to fully hydrate the guar prior to acid addition. This helps retain some functionality at lower pH. Tween 60 is a very effective emulsifier but it is not acceptable in all countries.|
Their products are sold under the tradenames: Ziboxan
Products: alginate, carrageenan, guar, locust bean gum, pectin, cellulosics, xanthan, systems
Their products are sold under the tradenames: Grinsted, meyprodor
In 2004 Danisco purchased Rhodia's food ingredient business
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
E numbers listed in numerical and alphabetical order
Exandal specialise in the worldwide trade of ingredients and food blends
Products: guar, cassia tora, tamarind gum, xanthan
Products: xanthan, gellan, welan, curdlan, pullulan
Hydrocolloids can be obtained from a wide variety of sources. The two most abundant polysaccharides are cellulose and starch. Cellulose is the key structural component of trees and is used on a huge scale globally in the pulp and paper industry.
Xanthan was originally discovered in a USDA programme in 1959 to look at novel polysaccharide producing organisms that might have some commercial potential. Several different Xanthomonas cultures have been studied for their xanthan producing properties. It is believed that the original culture of Xanthomonas Campestris was deposited at the USDA in 1953.
Xanthan has a particularly complicated molecular structure.
Inner Mongolia Jianlong Biochemical Co.ltd have good experience for produce xanthan gum and the annual capacity of Xanthan Gum 10000tons, according to the international standard. The products could meet the demands of all trades and professions in food,petroleum industry in which the quality of food grade Xanthan Gum has reached FCC international standard.
Jungbunzlauer ups xanthan gum prices September 2007
More hydrocolloid price rises November 2006
Ketchup is a basic condiment product which involves adding sugar and thickeners to water and a tomato base. Vinegar is also added to give it the acidic flavour.
Products: cassia tora, guar, tamarind
Trades: guar, sesbania, cassia, tamarind, CMC, xanthan, carrageenan and pectin.
Products: carrageenan, locust bean gum, xanthan
Prepared at the 53rd JECFA (1999) and published in FNP Add 7 (1999), superseding specifications prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998). ADI “not specified”, established at the 30th JECFA in 1986.
A yogurt style salad dressing. While xanthan is very pH stable, guar is not as stable at low pH, therefore it is important to fully hydrate the guar prior to acid addition. This helps retain some functionality at lower pH. Tween 60 is a very effective emulsifier but it is not acceptable in all countries.