Intense sweeteners stock sale 35% off until 23/02/20 or as long as stock lasts
Emulsifiers facilitate the mixing of two immiscible liquids, like water and oil, which is necessary to produce mayonnaises andsauces.Stabilizersincrease the viscosity of solutions to prevent the remixing of these emulsions, or form a network to stabilizehigh water-containing food products.
E322 Lecithin
Emulsifier and stabiliser of water-oil/fat mixtures. Soya-based and mainly for chocolate.
E406 Agar Agar
Thickening agent and stabiliser
E407 Carrageenan
Thickening agent and stabiliser (available in iota, kappa and lambda type)
E410 Locust bean Gum
Thickening agent and stabiliser
E412 Guar Gum
Thickening agent and stabiliser forsauces,candy, bread
E414 Gum Arabic
Thickening agent and stabiliser forsauces,candy, spiritsand many other applications
E415 Xanthan Gum
Thickening agent and stabiliser sauces, forms a strong network
E420 Sorbitol
Stabiliser, low-calorie sweetener,bulking agentforbakery and confectionery products
E422 Glycerine
Low-calorie sweetener,humectants for bakery and confectionery products
E441 Gelatine (Pig skin, Bovine)
Thickening and gelling agentfor confectionery, sauces and bakery creams
E460 Cellulose
E461 Methyl Cellulose
Many different uses, mainly as thickening agent, but also as filler, and anti-caking agent.