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Jams

Range Of Products
Total of 4 Items
Products
Application
Dosage
Features

Nature Identical Flavours

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Ice Cream / Frozen Desserts, Jams, Others - Food, Plant based products, Western Desserts

Dosage

Features

Pectin

Application

Beverage, Confectionery, Dairy, Jams, Plant based products, Sauces & Dressing

Dosage

Features Pectic substances occur widely in plant tissues. Pectin is mainly extracted from citrus peel, apple pomace and pressed sugar beet pulp. It is usually classified into HM (high methoxyl) pectins and LM (Low methoxyl) pectins. It can be used as a thickener and gelling agent in acid and sweetened systems (HM pectin) and with calcium (LM pectin). As it is not digestible by human gut enzymes, pectin falls within the definition of a soluble dietary fiber.

Propylene Glycol Alginate (PGA)

Application

Asian Desserts, Bakery, Beverage, Cakes, Dairy, Ice Cream / Frozen Desserts, Jams, Meat Processing, Others - Non Food (Cosmetics, Industrial), Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Propylene Glycol Alginate are gums extracted from the seaweeds. It is purified and standardized alginate extracted from brown seaweed. Conversion of alginic acid to ester is performed by reaction of its free acidic groups with propylene oxide. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.

Sodium Alginate

Application

Asian Desserts, Bakery, Beverage, Cakes, Dairy, Ice Cream / Frozen Desserts, Jams, Meat Processing, Others - Non Food (Cosmetics, Industrial), Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Alginates and Propylene Glycol Alginate are gums extracted from the seaweeds. The use of this brown seaweed has been well-known since ancient times. They are found along rocky coasts in the North Atlantic. In order to make stable water-soluble alginate products, different salts are incorporated. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.

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