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Food stabilizing agents are substances added to stabilize and homogenize food ingredients.
Gelling agent is a substance used for solidifying
liquid, and thickening agent for increasing viscosity.
Gelling agent can transform liquid to gel. Typical gelling agents
are kanten (agar), gelatin, pectin and the like.
Thickening agent increases viscosity of sauces, stabilizes emulsification of dressing, forms a gel (such as agar, devil’s tongue, tofu, gelatin, etc.), and improves taste and quality of foods. Thickening agent is also called methylcellulose.
In addition, thickening agent has other functions: water retention, membrane formation, moisture retention, deicing, etc.
Because of these functions, thickening agent is also used as food additives for hams, sausages, Japanese sweets, popsicles, etc. |
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| For beverages, dairy products, prepared foods, ice creams, etc. |
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| For jellies, mousses, sweet jellied adzuki-bean pastes, kuzukiri, etc. |
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| For sauces, dressings, etc. |
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・Kanten (agar):
kanten (agar) powder, kanten (agar) strips, kanten (agar) blocks,
granulated kanten (agar)
・Gelatin
・Gelling agents
・Polysaccharide thickeners
Other raw materials are also dealt in. |
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