Xanthan gum FNCS

Xanthan gum FNCS (Food-Grade Non-Clouding Solution) is a specialized form of xanthan gum that, when dissolved in water or other liquids, creates a clear or transparent solution. This clarity is a key feature, making it ideal for products where transparency and visual appearance are important, such as beverages, sauces, and cosmetics. Unlike traditional xanthan gum, which may impart cloudiness to solutions, FNCS-grade xanthan gum ensures that these products remain visually appealing while still benefiting from its stabilizing, thickening, and suspending properties. This makes it highly valuable in applications where maintaining a clear appearance without compromising texture is essential. Explore more about Xanthan gum. ^[->]

Sodium Lactate 60%

Sodium lactate 60% is the sodium salt of lactic acid, commonly used in medicine to treat arrhythmias caused by overdoses of class I antiarrhythmics and sympathomimetics that lead to hypertension. KP Manish offers Sodium Lactate 60% food grade, as a food additive (E325), it serves as a preservative, acidity regulator, and bulking agent. It is available in various forms, and it has a mild saline taste. It is produced through the fermentation of sugar sources like corn and neutralization of lactic acid. Unlike lactose, sodium lactate is safe for those with lactose intolerance. Sodium lactate is the sodium salt of L(+)-lactic acid, obtained by neutralization of the acid of natural origin with a high purity sodium source. It is produced naturally by living organisms as a by-product of the glycolysis. Sodium lactate is a safe preservative with a high water holding capacity and buffering properties for food and personal care uses.

Jungbunzlauer sodium L(+)-lactate is a colourless to yellowish, nearly odourless aqueous solution with a mild salty taste. This solution is stable under normal storage conditions. Sodium lactate is non-toxic to humans and the environment and is readily biodegradable.

Legal aspect of Sodium Lactate : In Europe, sodium lactate is listed as a generally permitted food additive (E325) and may be added to all foodstuffs, following the “quantum satis“ principle, as long as no special regulation restricts the use. The US Food and Drug Administration (FDA) affirmed sodium lactate as GRAS (generally recognised as safe) substance and permitted the use in food with no limitation other than current good manufacturing practice for use as emulsifier, flavour enhancer, flavouring agent or adjuvant, humectant, and pH control agent (CFR § 184.1768). Jungbunzlauer sodium L(+)-lactate has been registered according to REACH Regulation at the European Chemicals Agency (ECHA) in 2015. The REACH registration number of Jungbunzlauer sodium L(+)-lactate is 01-2119971048-33-0002.

Lactic Acid

Lactic acid is an organic acid occurring naturally in the human body and in fermented foods. It is used in a wide range of food, beverages, personal care, healthcare, cleaners, feed & pet food and chemical products as a mild acidity regulator with flavour enhancing and antibacterial properties. The commercial production of lactic acid is typically done by fermentation. Because the L(+) form is preferred for its better metabolisation, Jungbunzlauer has chosen to produce pure L(+)-lactic acid by traditional fermentation of natural carbohydrates.

Jungbunzlauer L(+)-lactic acid is a colourless to yellowish, nearly odourless, syrupy liquid with a mild acid taste. It is commercially available as aqueous solutions of various concentrations. These solutions are stable under normal storage conditions.

Lactic acid is non-toxic to humans and the environment, but concentrated solutions of lactic acid can cause skin irritation and eye damage. They have thus to be labelled with a hazard pictogram and related statements. Lactic acid is readily biodegradable.

Available grades : Lactic 80% buffered | Lactic 88% | Lactic 88% HS | Lactic acid 90% HS

TayaGel® Gellan Gum

TayaGel® HA (high acyl gellan gum) is a bio-based, naturally occuring gelling, suspending and stabilising agent with extraordinary and useful properties. At very low concentration, it exhibits high stabilising and suspending properties with high pseudoplastic solutions. Full hydration will be obtained by heating to 85 °C – 95 °C; upon cooling TayaGel® HA solutions will form soft, elastic and flexible gels with remarkable low tendency to syneresis. These gels do not show a thermal hysteresis, i.e. they set and melt at the same temperature between 70 °C and 80 °C.

TayaGel® HA is used as extremely efficient stabilising and suspending agent, providing a smooth fluid gel structure, even at concentrations between 0.02 – 0.05%. It is mainly used as stabiliser in dairy and dairy alternative beverages, but also for pulp stabilisation in fruit drinks. With its special soft gelling properties at higher concentration, additional applications are in confectionary products, jams or fruit preparations, puddings, pie fillings, icings or frostings, and dairy products such as milk drinks, ice cream and yoghurt. TayaGel® HA-D with special emphasis on dairy applications offers the best choice to create excellent stabilised products.

Various grades offered : TayaGel® HA | TayaGel® HA-D

CITROCOAT® EP

CITROCOAT® EP is an agglomerated effervescent compound, bringing citric acid and sodium bicarbonate together in the right composition to create a highly reactive but storage-stable effervescent powder. In order to prevent premature reactions, the citric acid used is coated with a thin layer of monosodium citrate. The agglomeration links both components with an additional binder, reduces the potential for segregation in the final formulation and improves compressibility. This leads to significantly harder tablets compared with a formula based on a regular mixture of citric acid and sodium bicarbonate.