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- Compression excipients
- Dyes
- Dairy ingredients
- Preservatives
- Sweeteners
- Acidifiers
- Fibers
- Emulsifiers
- Coating
- Exaltateurs d’arômes
- Stabilizer and thickeners
- Foaming agents (for whipped products only)
- Starches
- Synthetic antioxidants
- Natural antioxidants
- Soy protein
- Probiotics
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- Pharmaceutical industry
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- Galvanizing of metals
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- Chemical Industries
- Agro-food industries
- Drink
- Biscuit and pastry
- Confectionery and chocolate factory
- Glacerie
- Meat and cold cuts
- Dairy product and dessert
- Sugars and sweeteners
- Natural and synthetic dyes
- Compression excipients
- Dyes
- Dairy ingredients
- Preservatives
- Sweeteners
- Acidifiers
- Fibers
- Emulsifiers
- Coating
- Exaltateurs d’arômes
- Stabilizer and thickeners
- Foaming agents (for whipped products only)
- Starches
- Synthetic antioxidants
- Natural antioxidants
- Soy protein
- Probiotics
- Cannery
- Paints / Inks / Varnishes
- Animal Feed
- Textile Industries
- Detergents and surfactants
- Leather Industries
- Water treatment
- Drilling and lubricants
- Swimming pools and spas
- Mines and smelters
- Agriculture
- Pulp and Paper
- Galvanizing of metals
- Candle
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- Rubber and plastic
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Gelatins
Gelatins
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Fish Gelatin
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Fish gelatin is an alternative to porcine or bovine gelatin. Primarily used as a gelling agent, but also as a foaming or clarifying agent, stabilizer, emulsifier, thickener and binder.
BEEF GELATIN
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Beef gelatin is a protein obtained from the collagen in the connective tissues, bones, and skin of cattle. Gelatin is a common ingredient in the food industry and is widely used for its gelling, thickening, and stabilizing properties.