Your Professional Thickener Supplier
Niujiao Chemical specializes in supplying a variety of chemical products, focusing on the research and development, production and trade of various chemical raw materials and products, relying on superior product quality exported to more than countries and regions.The product series mainly includes rubber accelerators, rubber antioxidants, rubber curing agents, water treatment additives, carbon black environment-friendly gold extraction agents and other categories.
Why Choose Us
Broad Market
The Our products are exported to more than 100 countries and regions such as the United States, the United Kingdom, France, Japan, Russia, South America, Southeast Asia and Africa.
Custom Service
We understand that each customer may have unique requirements. We have the flexibility to customize our rubber additives to meet specific formulation needs, ensuring optimal compatibility and performance in various rubber applications.
High-Quality Manufacturing
Our manufacturing facilities employ advanced technologies and adhere to stringent quality control measures. We prioritize quality in every step of the production process, ensuring consistent and high-performance rubber additives that meet international standards.
Wide Range of Applications
Our products are widely used is widely used in rubber, leather, cable, plastic, pharmaceutical, water treatment and other industries.
Product Description
|
Appearance |
White free flowing powder |
|
Dose level |
1 to 2% wt/wt on Pigments |
|
Specific Gravity |
1.0 +/- 0.03 |
|
Melting Point |
82 deg C Min |
|
Color |
White |
|
State/Form |
Powder |
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Packaging Size |
1kg |
Advantages of Thickener
The most impressive function of natural food thickeners is to increase the viscosity of products, and the increase in viscosity can alleviate the gravitational sinking effect of particles to a certain extent. However, the viscosity of liquid milk cannot be increased indefinitely, which will seriously affect the quality and taste of the product.
Some thickeners can bind to milk proteins to a certain extent and act as protective colloids. For example, carrageenan and casein are somewhat reactive, so they can be used well in dairy products such as cocoa milk. Another example is propylene glycol alginate and casein, which have good reactivity under acidic conditions so that they can combine with casein under acidic conditions to form a hydrophilic protective layer.
The main function of natural food thickeners is to increase the viscosity of the system and reduce the separation speed of dispersed particles from water. The thickening mechanism of thickeners is related to hydrogen bonding, hydrophobicity, and electrostatic effects. The interactions between thickeners and emulsifiers mainly include electrical interactions, hydrophobic interactions, and dispersion forces.
Synergistic effects matually happened between carrageenan and locust bean gum, xanthan gum and locust bean gum, tragacanth and sodium alginate, tragacanth and xanthan. Taking advantages of the synergistic effect between various food thickeners and the compound preparation method, countless kinds of compound glues can be produced to meet the different needs of liquid milk production and can reach the minimum dosage level.
Salt, especially phosphate and citrate, have a certain stabilizing effect on milk protein. For example, in neutral pure milk products, phosphate or citrate can increase the stability of milk protein to heat treatment to some extent.
Product Paramenters
|
Product Name |
Xanthan gum |
|
Appearance |
White powder |
|
Type |
Food Grade Xanthan gum |
|
Scope of use |
Widely used in the production of beverages, sauces, baked goods, frozen desserts, and canned foods. It also serves as a stabilizer in dietary supplements, functional foods, and gluten-free products, preventing ingredient separation and enhancing texture consistency. |
|
Specification |
25kg/bag |
|
Storage |
Keep in a cool, dry place, away from light, avoid high temperature |
|
Shelf Life |
24 Months |
Types of Thickener
Natural Thickeners
Natural thickeners come from plant, animal, or mineral sources. These are widely used due to their safety profile and their acceptance by consumers who are looking for more natural and eco-friendly products.
Synthetic Thickeners
Synthetic thickeners are chemically created substances used to improve the viscosity of food. They are employed in the food industry due to their high stability, uniformity, and performance under various processing conditions.
Key Roles Of Thickeners In Food
Thickening, Dispersion, And Stabilization
Food thickeners are typically hydrophilic macromolecules. When dissolved in water, they greatly increase viscosity, giving the system a thickened feel. As the viscosity of the system increases, the dispersed phase is less likely to aggregate or coagulate, thus stabilizing the dispersed system.
Gelation
Some thickeners, such as gelatin and agar, form viscous fluids when heated. As the temperature decreases, the molecules connect to form a network structure, trapping the solvent and other dispersed media within the structure, resulting in a non-flowing semi-solid (gel).
Clarification And Coagulation
Most thickeners are high-molecular substances. Under certain conditions, they can simultaneously adsorb multiple dispersed media, causing them to aggregate and be separated, thus achieving purification or clarification.
Water Retention
The hydrophilic properties of thickeners can improve the quality of meat and dough products. In dough-based foods, thickeners can enhance water absorption, helping water penetrate protein molecules and starch granules during dough mixing, improving the mixing process.
Controlling Crystallization
The use of thickeners can endow foods with a higher viscosity, so that no crystal precipitation occurs in supersaturated solutions or systems, or the crystallization achieves a refinement effect.
Film-Forming And Preservation
Food thickeners can form a smooth protective film on the surface of food, preventing exposure to oxygen and microorganisms. This helps prevent the quality of frozen foods and solid powdered foods from deteriorating due to moisture absorption on the surface.
Foaming And Foam Stability
Thickeners can aid in foaming, forming network structures. When used in cakes, bread, ice cream, and other products, thickeners like carrageenan, guar gum, sodium alginate, and gelatin help increase foam volume and stabilize foam.
Adhesive Properties
In sausages, guar gum and carrageenan are used to help bind the product into a cohesive form. After homogenization, the product maintains a stable, lubricated structure and utilizes the thickener's strong water-retention properties to prevent weight loss during storage.
Packing & Delivery
FAQ
We're professional thickener manufacturers in China, specialized in providing high quality products and service. We warmly welcome you to buy cheap thickener from our factory. For quotation and free sample, contact us now.
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