STABILIZERS & GELLING AGENTS

GELATIN POWDER (100 Bloom):
It is a protein of animal origin, obtained from partial collagen hydrolysis, has the thickening and gelling feature. Powdered sweet mixtures are widely used in confectionery, pastries, meat products, biscuits, wine, juices and film industry. It is crystalline in yellow, transparent and granular form.

PECTIN – E440 :
It is a purified carbohydrate product. It is the best known gel making agent. It is benefited from its gel-making and thickening properties in pastry, confectionery, jelly, milk and dairy products, beverage and pharmaceutical industry.