Bio Green Foods / Food Ingredients & Additives

    Hydrocolloids & Proteins

    Xanthan gum and gelatine for viscosity, suspension, gelling and texture control.

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    Showing 1–3 of 3 products

    Guar Gum Food Grade – Hydrocolloids & Proteins product from Bio Green Foods

    Guar Gum Food Grade

    Food-grade guar gum powder (E412) for viscosity control, stabilisation and water binding in bakery, dairy, beverages, sauces, confectionery, frozen foods and noodles.

    Bakery moisture retention and gluten-free texture systemsIce cream and frozen dessert stabiliser blendsDairy and plant-based beverage viscosity control+3 more
    Hydrocolloids & ProteinsView Details →
    Gelatine – Hydrocolloids & Proteins product from Bio Green Foods

    Gelatine

    Gelatine (E441, CAS 9000-70-8) is partially hydrolysed collagen from animal skin and bone. It is graded by Bloom strength, and its melting point just below body temperature is what gives gelled products their distinctive melt-in-the-mouth release.

    Texture and viscosity controlSuspension and stabilisationDairy, sauce and confectionery processing
    Hydrocolloids & ProteinsView Details →
    Xanthan Gum – Hydrocolloids & Proteins product from Bio Green Foods

    Xanthan Gum

    Xanthan gum (E415, CAS 11138-66-2) is a polysaccharide produced by fermenting sugar with Xanthomonas campestris. It is strongly shear-thinning, so a sauce thickened with it pours easily yet holds solids in suspension at rest.

    Salad dressings and mayonnaise-style saucesCooking sauces, gravies and ready mealsFruit drinks and nectars (cloud and pulp suspension)+3 more
    Hydrocolloids & ProteinsView Details →

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    Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.

    Product illustrations show representative material and packaging. The quotation confirms the actual source, grade, pack size and labelling.

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