A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. This type of vegetarian carrageenan is standardized with sucrose. It is a ge..

Price: $106.00

Yellow pectin is a heterosaccharide gelling agent derived from the cell wall of plants. Under acidic conditions, pectin forms a gel, and it can be used as an edible thickening agent in processed foods. The thickening effect of pectin is utilized mainly where food regulations prevent the u..

Price: $72.00

A heterosaccharide gelling agent derived from the cell wall of plants. Under acidic conditions, pectin forms a gel, and it can be used as an edible thickening agent in processed foods. This effect is used for making jams and jellies. The thickening effect of pectin is utilized mainly wher..

Price: $62.00

A water-soluble polysaccharide produced by fermentation, this gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures. Extremely effective at low use levels in forming gels, LT100 is high acyl and forms soft, very elastic, no..

A water-soluble polysaccharide produced by fermentation, this gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures. Extremely effective at low use levels in forming gels (0.05%), F is fine mesh, low acyl, and forms hard, n..

Price: $97.00

Methyl cellulose forms a gel when heated, and melts into liquid when it cools. This is analogous to gelatin, only backwards. This feature can improve a food if it undergoes heating at some point in its processing or preparation and needs stability at cooking or processing temperature (e.g..

Price: $72.00

Methyl cellulose forms a gel when heated, and melts into liquid when it cools. This is analogous to gelatin, only backwards. This feature can improve a food if it undergoes heating at some point in its processing or preparation and needs stability at cooking or processing temperature (e.g..

Price: $72.00

A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. This iota type is standardized with sucrose. It is cold soluble and gellifie..

Price: $100.00

A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. These outstanding properties makes it a very versatile ingredient, finding m..

Price: $115.00

Also known as kanten, agar agar is derived from a bright red sea vegetable with the botanical name of Gleidium purpurascens. An excellent gelling agent and thickener in many processed foods, agar agar has recently attracted avant garde chefs due to its flexibility with heat. Will form gel..

Price: $60.00