From its humble origins, SBS has evolved into a leading distributor of raw chemicals in the Philippines.
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Manufacturers use thickeners, stabilizers, and gums extensively in the food and beverage industry to improve the texture, consistency, and shelf life of products. These chemicals help maintain the desired viscosity and prevent separation in various food items, such as sauces, dressings, and dairy products. Thickeners, stabilizers, and gums also enhance the mouthfeel and overall quality of food, making them more appealing to consumers. You can find thickeners, stabilizers, and gums at SBS Philippines Corporation.
Gum arabic is primarily used as an emulsifier, stabilizer, or thickener in foods and beverages. Emulsifiers help bind water and oil molecules, creating a smooth, homogeneous solution.
It is commonly used in Asian cuisines and as a flavorless vegan substitute for gelatin. Agar helps gel, stabilize, texturize and thicken beverages, baked goods, confectioneries, dairy products, dressings, meat products and sauces.
Gum acacia is used in foods and beverages because it acts as an emulsifier, texturing and film forming agent, dietary fiber and stabilizer. Its qualities are consistent, which makes it very popular in the food industry.
Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour alone because it forms a translucent, rather than opaque mixture.
Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It's a natural ingredient that comes from red seaweed (also called Irish moss). You'll often find this ingredient in nut milks, meat products, and yogurt.
It is widely used in food products to absorb and hold water, to control crystal growth, to thicken, as a binder, to increase shelf life, and to provide desired texture or body.
In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent.
Guar gum is used widely in the bakery industry to improve the physical properties and texture of baked goods, increase shelf life by reducing staling, prepare gluten-free breads, prepare breads using frozen dough, and as a dietary fiber to produce products with a low glycemic index.
In the food industry gelatin is used for its gelling, emulsifying, stabilizing and other unique functionalities to enhance food texture or enhance taste for example, or to solve a wide variety of problems in the manufacturing of food.
Locust bean gum is used as an additive in food industry due to its thickening and stabilizing property. Its utilization as stabilizer and thickener in food products is popular as it is obtained from a natural source. Its functionality is due to its water phase management in food products.
Microcrystalline cellulose (MCC) is a term for refined wood pulp and is used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production.
Polydextrose is used as a low-calorie bulking agent that can replace all or part of the sugars and some of the fats in foods while maintaining a pleasant texture and mouthfeel. Polydextrose can also be used as a humectant, texturizer, thickener, stabilizer, and cryoprotectant.
Pea starch concentrate are largely used in food processing applications such as processed meat, soups, sauces, bakery, pasta & noodles, snacks & savory. The industry is also finding niche roles in pharmaceuticals and animal food production.
Rice flours can be used as a: raw material: rice noodles, by itself or with corn and legumes. basic ingredient: conventional and gluten-free bakery. texturing, thickening, or gelling agent: soups, ready meals, vegetable cheeses, candies. fat replacer: spreadable products and homemade ice cream.
Sodium alginate, derived from brown seaweed, is a key ingredient in the food and beverage industry. It acts as a thickener, gelling agent, and stabilizer. In sauces and dressings, it improves viscosity for a smooth texture. It also creates heat-stable gels, ideal for jelly and ice cream, maintaining structure and preventing melting. Additionally, it forms protective films, preserving the freshness of frozen fish, meat, and fruits by preventing water penetration. This versatile ingredient is available at SBS Philippines Corporation, ensuring local access to high-quality sodium alginate for various food production needs.
Gum tragacanth has been used as a stabilizer, emulsifier, and thickener in food products. Its superior water-absorbing qualities make it an excellent thickening agent. Gum tragacanth is used in many everyday commercial products of low viscosity as jellies and pourable dressings.
Tapioca starch is a thickener and stabilizer in fruit pies, soups, puddings, breads, sauces, soy and meat products. It can withstand long cooking times without breaking down.
Tannic acid is the secondary metabolites present in a substantial amount in plant-based food products. Due to their positive effects on the food as antibacterial and antioxidants, they are the major constituent of foods.
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