Bio Green Foods / Food Ingredients & Additives
水胶体与蛋白质
黄原胶和明胶，用于黏度、悬浮、凝胶化和质构控制。
显示 1–3 of 3 个产品
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
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明胶
明胶（E441，CAS 9000-70-8）是由动物皮和骨提取的部分水解胶原蛋白。按凝冻强度（Bloom 值）分级，其熔点略低于体温，正是这一特性赋予凝胶类产品特有的入口即化释放感。
Texture and viscosity controlSuspension and stabilisationDairy, sauce and confectionery processing
Hydrocolloids & Proteins查看详情 →
黄原胶
黄原胶（E415，CAS 11138-66-2）是以 Xanthomonas campestris 发酵糖类制得的多糖。它具有很强的剪切变稀特性，因此用其增稠的酱料易于倾倒，静置时又能使固体颗粒保持悬浮。
Salad dressings and mayonnaise-style saucesCooking sauces, gravies and ready mealsFruit drinks and nectars (cloud and pulp suspension)+3 more
Hydrocolloids & Proteins查看详情 →
Start with the recipe and the market
- Finished food, target function and process conditions
- Required grade, physical form and critical limits
- Destination market and permitted-use requirements
- Quantity, packaging and delivery destination
下单前确认证明文件
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.
产品图片展示的是代表性材料与包装。实际来源、等级、包装规格和标签以报价为准。
查看证明文件