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Sauces & Dressing

Range Of Products
Total of 22 Items
Products
Application
Dosage
Features

Agar Agar

Application

Asian Desserts, Bakery, Cakes, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

0.8-1.2% usage per batch

Features Gelling function for making agar jelly. Agar-Agar are gums extracted from the seaweeds. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.

Carboxy Methyl Cellulose (CMC)

Application

Bakery, Beverage, Cakes, Dairy, Ice Cream / Frozen Desserts, Others - Food, Others - Non Food (Cosmetics, Industrial), Sauces & Dressing

Dosage

Features CMC (also know as Cellulose Gum) is used as a food additive for its thickening properties. Cellulose is the world’s most abundant naturally occurring organic substance. The most commercially available are cotton linters and wood pulp.

Carrageenan

Application

Bakery, Beverage, Cakes, Others - Food, Plant based products, Sauces & Dressing

Dosage

Features Carrageenan is obtained from red seaweed and comprises of three types: Kappa, Iota and Lambda). Large growth of seaweed farming can be found in the Philippines, Indonesia as well as the French coastal areas. They are commonly used as thickening and stabilizing agents. The synergy of LBG and Xanthan gum or kappa carrageenan would produce a resilient and cohesive gel.

Cassia Gum

Application

Bakery, Beverage, Cakes, Others - Food, Plant based products, Sauces & Dressing

Dosage

Features Cassia gum is extracted from the endosperm of SENNA OBTUSIFOLIA & SENNA TORA (also known as CASSIA TORA GUM). Mainly used as a thickener for various food applications and have a synergistic effect with carrageenan, xanthan gum.

Citrus Fibre

Application

Bakery, Beverage, Meat Processing, Others - Food, Plant based products, Sauces & Dressing

Dosage

Dependant on applications. Speak to us to learn more.

Features Cirus Fibre is a natural food ingredient obtained from citrus peel. Citrus fibre can be applied to a wide range of products . It has good water and oil binding proerties and is heat stable. Citrus fibre can be used in the development of egg replacement products. It is also known to improve the quality. Non-allergen and gluten-free source.

Curdlan Gum

Application

Bakery, Beverage, Cakes, Plant based products, Sauces & Dressing

Dosage

Features Curdlan gum is produced by biotechnology. Curdlan can form a gel when heated in an aqueous suspension.

Emulsifiers

Application

Bakery, Beverage, Dairy, Ice Cream / Frozen Desserts, Others - Food, Others - Non Food (Cosmetics, Industrial), Sauces & Dressing

Dosage

Features

Gelatines

Application

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

Dosage

Features Gelatine is derived from collagen, the primary protein components of animal connective tissues such as bone, skin and tendon. Gelatine is a high molecular weight polypeptide collagen. It is basically used as a gelling, thickening & stabilising agent. It has also found its way into technical products in the form of adhesives.

Gellan Gum

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Gellan gum is produced by biotechnology. Gellan gum is the generic name for extra polysaccharide elaborated by Pseudomonas elodea. Gellan gum is used to produce gels. The hardness of the gel will depend on whether the polysaccharide is cultured in substituted or unsubstituted form.

Guar Gum

Application

Bakery, Beverage, Cakes, Ice Cream / Frozen Desserts, Plant based products, Sauces & Dressing

Dosage

Features Guar Gum is extracted from the endosperm of the seed of Cyamopsis tetregonolobus. It is indigenous to NW India and Pakistan. Many leguminous seeds contain galactomannans of related structures. Guar gum belongs to this group of polyssacharides. They are commonly used as thickening and stabilizing agents.

Gum Arabic

Application

Bakery, Beverage, Cakes, Confectionery, Dairy, Ice Cream / Frozen Desserts, Meat Processing, Plant based products, Sauces & Dressing

Dosage

Features Gum Arabic is a natural gum from various species of Acacia. The main source of commercial gum arabic is Acacia senegal. The trees are grown mainly in the sub-Sahara, Australia, India and USA. Gum arabic has been accorded the highest possible status for a food additive of ‘ADI not specified’ following assessments of toxicological evidence by JECFA Widely used for emulsifying, thickening, and stabilizing a broad range of products. Its good adhesive and binding properties have allowed it to find its way into the cosmetics industry.

Konjac

Application

Asian Desserts, Bakery, Confectionery, Functional Health Food and Supplements, Ice Cream / Frozen Desserts, Meat Processing, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Konjac has been a household name in Japan since it has been used in many traditional Japanese foods for more than 2 thousand years ago. Konjac flour is a hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus Konjac. Being a glucomannan, it is not only an excellent source of dietary fiber but it is also 100% natural and contains no calories. The FDA has classified konjac flour as “Generally Recognised As Safe” “GRAS” material when used as an ingredient in formulated foods (CFR Title 21 § 170.30) and the EC has also released it as a food additive under E425. The Benefits of Konjac Powder This glucomannan is clinically tested and proven for its health benefits. They include: • Excellent source of dietary fiber • Assist in maintaining healthy blood cholesterol level • Expels toxins from intestines • Regulates and normalizes blood sugar level • Helps to maintain regularity and promotes bowel health Slimming purpose • Konjac swells to about 50 times its original volume when used with a large glass of water – giving a sense of fullness, which prevents overeating. It binds the fats and expels them before they are absorbed into the human body system.
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