Hydrocolloids

Hydrocolloids

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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.

E441- Gelatin

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Gelatin is a protein obtained from animal collagen, typically derived from the skin and bones of cows or pigs. It is commonly used in the food industry as a gelling agent, stabilizer, thickener, and texture enhancer.

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.

Corn Starch

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Corn starch, also known as cornflour, is a fine white substance extracted from corn. It is widely used in the food industry and has various applications in cooking.

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.