Thickeners and gelling agents

Thickeners and gelling agents

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E406 - Agar-agar

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E406 is the European food additive code for agar-agar. Agar-agar is a vegetarian and vegan-friendly substance extracted from certain types of red seaweed or algae. It is commonly used in the food industry for its gelling, thickening, and stabilizing proper.

E412 - Guar gum

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E412, also known as guar gum, is a naturally-derived food additive widely used in the food industry.

E417 - Tara Gum

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E417, also known as tara gum, is a natural food additive extracted from the seeds of the tara tree (Caesalpiniae Spinoza), a tree native to Peru.

E410 - Carob Gum

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Carob gum is a food additive identified with the code E410 in the international classification of food additives.

E415 - Xanthan Gum

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Xanthan gum is a polysaccharide obtained from the action of a bacterium, Xanthomonas campestris. It is soluble in cold water and is used as a food additive under the code E415 for its thickening and gelling properties to modify the consistency of food.

E440 - Pectine

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Commercial pectin (often used to thicken jams and jellies) is extracted from dried apple pomace or dried peels of various fruits. This additive is used as a gelling agent, stabilizer, and coating agent.