Potassium sorbate is the potassium salt of sorbic acid. It is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative. Potassium sorbate is effective in a variety of applications including food, and personal care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is...

  Citric acid is a weak organic acid. It is a natural preservative/conservative which occurs naturally in citrus fruits and is also used to add an acidic or sour taste to foods and drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. It can exist either in an anhydrous (water-free) form or as a monohydrate....

  Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. Unlike saccharin and cyclamates, Sorbitol is a valuable material in the manufacture of chocolates diabetic and diabetic Sweeteners. Sweetness properties of the product will depend on the dosage used and the terms of this material is similar to glucose. Sorbitol is a hygroscopic alcohol and its degree of sweetness is...

  It's a combination of 45% gelatin powder Bloom 160 with and 55% sugar. Perfect for products that combine sugar and gelatin and is cost effective.

  - Stablizer  is developed for use in extruded ice cream and soft ice, but may also be used for standard ice cream and milk ice. - This product should be added to the mix while stirring continuously. - Addition may take place at any temperature, but complete dissolution of the product is only obtained when heated to 65 - Facilitates the incorporation of air into the mix giving a high  and stable overrun. - Prevents the...

  Glycerol (also called glycerine or glycerin) is a simple polyol (sugar alcohol) compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. The glycerol backbone is central to all lipids known as triglycerides. Glycerol is sweet-tasting and generally considered non-toxic. In food...

  -A food Emulsifier -Based on Castor  oil & glycerine -All vegetable based -Suitable for production of: -Chocolate -Compounds -Ice cream coatings -Spreads &fillings 4 max Acid value 75to 95 Iodine value 80 to 100 Hydroxyl value 1 max water  

  Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and...

  Agar or agar - agar is a gelatinous substance, obtained from algae. Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling. These algae are known as agarophytes and belong to the Rhodophyta (red algae) phylum.Agar is actually the resulting mixture of two components: the linear polysaccharide agarose, and a heterogeneous...

  Gelatin or gelatine is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as...