Agar-Agar

Agar, derived from seaweed, is a food-grade hydrocolloid celebrated for its remarkable gelling and stabilizing properties. This natural substance has been a staple in Asian cuisines for centuries and has gained global popularity in the food industry.

Carrageenan

Carrageenan, a food-grade additive sourced from specific varieties of red seaweed, is widely utilized in the food industry for its gelling, thickening, and stabilizing properties, with a notable presence in dairy and plant-based products.

Xanthan Gum

Food-grade xanthan gum, a polysaccharide derived from the fermentation of specific bacteria, notably Xanthomonas campestris, is recognized for its exceptional thickening, stabilizing, and emulsifying capabilities, making it a widely utilized additive in the food industry.

Pectin

Pectin, a natural polysaccharide present in the cell walls of fruits, notably apples and citrus fruits, is renowned for its gelling and thickening capabilities, making it a prevalent ingredient in the food industry, especially in the crafting of jams, jellies, and fruit preserves.

Gellan Gum

Gellan gum, a food-grade hydrocolloid generated via the fermentation of specific bacterial strains (Sphingomonas elodea), is extensively employed in the food and beverage sector due to its versatile abilities in gelling, thickening, and stabilizing.

Carboxymethyl Cellulose (CMC)

Carboxymethyl cellulose (CMC) is a versatile derivative of cellulose extensively employed across various industries due to its remarkable thickening, stabilizing, and emulsifying attributes.