Thickening and Stabilization
Sodium Carboxymethylcellulose (CMC)
Sodium CMC is a cellulose ether thickener and stabilizer. Check the degree of substitution together with the viscosity grade.
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Thickening and Stabilization
Xanthan Gum
For thickening and suspension in beverages and sauces, compare viscosity and particle size under the specified test conditions.
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Thickening and Stabilization
Agar
Agar can form a gel on cooling after dissolution in hot water. Compare gel strength using an agreed method.
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Thickening and Stabilization
Gelatin
Gelatin is supplied by source, gel strength and viscosity. Source documentation is part of supplier qualification.
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Thickening and Stabilization
Guar Gum
Guar gum increases aqueous viscosity. Hydration speed and particle fineness can affect production time.
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Thickening and Stabilization
Konjac Flour
The functionality of konjac flour depends in part on glucomannan content and particle size.
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Thickening and Stabilization
Pectin
Select high-methoxyl, low-methoxyl or amidated low-methoxyl pectin. Sugar, acid and calcium conditions affect gelling.
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Thickening and Stabilization
Carrageenan
Kappa, iota and lambda carrageenan differ in their gelling and thickening behavior. Confirm the composition of blended products.
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Grade and End-Use Review
Titanium Dioxide for Food Applications: Market Review
Check the destination market, intended use and relevant documentation before selecting a grade.
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Sweeteners and Saccharides
Acesulfame and Its Potassium Salt
Commercial acesulfame usually refers to acesulfame potassium. Verify the salt form before comparing sweetener systems.
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Sweeteners and Saccharides
Aspartame
Evaluate aspartame against formulation pH, thermal history and intended shelf life.
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Sweeteners and Saccharides
Erythritol
Erythritol contributes sweetness and bulk. Its cooling effect on dissolution and crystallization behavior affect the finished product.
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Sweeteners and Saccharides
Fructo-oligosaccharides
FOS products contain fructooligosaccharides of different chain lengths. Compare powders with syrups on a dry basis.
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Sweeteners and Saccharides
Fructose
Distinguish crystalline fructose from fructose-containing syrups. Identify the material and dry matter before comparing offers.
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Sweeteners and Saccharides
Galacto-oligosaccharides
GOS products differ in oligosaccharide composition, residual sugars and feedstock. These affect formulation and labeling.
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Sweeteners and Saccharides
Maltitol
Maltitol is available as crystals or syrup. Other polyols in syrup influence mouthfeel and flow.
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Sweeteners and Saccharides
Sodium Cyclamate
Verify that the proposed cyclamate is sodium cyclamate and check the intended use in the destination market.
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Sweeteners and Saccharides
Sorbitol
Sorbitol may be supplied as a powder or solution for moisture retention and sweetness.
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Sweeteners and Saccharides
Steviol Glycosides
Steviol glycosides are a mixture. Distinguish total glycosides from the proportions of individual glycosides.
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Sweeteners and Saccharides
Sucralose
Sucralose is a high-intensity sweetener. Compare neat material and carrier-based blends on an active basis.
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