TEXTURIZER
33 ingredients in this category
AGAR (GELIDIUM SPP.)
CAS: 9002-18-0Agar (Gelidium spp.) is a dried, hydrophilic, colloidal polysaccharide extracted from certain...
ALBUMIN
CAS: 977005-72-3Albumin is a class of proteinaceous food ingredient used for a variety of technical purposes in...
ALGINATE, AMMONIUM
CAS: 9005-34-9ALGINATE, AMMONIUM (CAS 9005-34-9) is the ammonium salt of alginic acid used in food and...
ALGINATE, CALCIUM
CAS: 9005-35-0ALGINATE, CALCIUM, also known as calcium alginate, is the calcium salt of alginic acid and...
ALGINATE, SODIUM CALCIUM
CAS: 12698-40-7ALGINATE, SODIUM CALCIUM (CAS 12698-40-7) is a mixed salt of alginic acid used in foods...
ARABINOGALACTAN
CAS: 9036-66-2Arabinogalactan is a naturally derived polysaccharide used in food formulation as a...
BAKER'S YEAST GLYCAN
CAS: 977014-12-2BAKER'S YEAST GLYCAN is a food additive derived from the processed cell walls of baker's yeast,...
BROMELAIN
CAS: 9001-00-7Bromelain is an enzyme preparation derived from pineapple (Ananas comosus) that functions in...
BUTTER FAT, ENZYME-MODIFIED, WITH ADDED BUTYRIC ACID
CAS: 977093-25-6BUTTER FAT, ENZYME-MODIFIED, WITH ADDED BUTYRIC ACID is an enzymatically modified dairy fat...
CALCIUM ACETATE
CAS: 62-54-4Calcium acetate (CAS 62-54-4) is a calcium salt of acetic acid evaluated for food additive use...
CALCIUM GLUCONATE
CAS: 299-28-5Calcium gluconate is a food additive used for firming, texture, sequestration, nutrient...
CALCIUM STEAROYL-2-LACTYLATE
CAS: 5793-94-2Calcium stearoyl-2-lactylate (INS 482) is a permitted food additive used as a dough...
COCOA BUTTER SUBSTITUTE FROM PALM OIL
CAS: 2190-27-4COCOA BUTTER SUBSTITUTE FROM PALM OIL (CAS 2190-27-4) is a food ingredient listed in the US...
CURDLAN
CAS: 54724-00-4Curdlan is a high molecular weight linear polysaccharide (beta-1,3-glucan) used in food...
D-SORBITOL
CAS: 50-70-4D-Sorbitol (CAS 50-70-4) is a sugar alcohol used in foods primarily as a nutritive sweetener and...
FURCELLERAN AND SALTS OF FURCELLERAN
CAS: 977043-65-4Furcelleran and its salts are hydrocolloid food additives used as emulsifiers, stabilizers,...
FURCELLERAN, AMMONIUM SALT OF
CAS: 977089-77-2Furcelleran, ammonium salt of is a modified furcelleran food additive permitted in U.S. foods...
FURCELLERAN, CALCIUM SALT OF
CAS: 88845-49-2Furcelleran, calcium salt of is a calcium‑dominant modified salt form of furcelleran used as an...
FURCELLERAN, POTASSIUM SALT OF
CAS: 92880-86-9Furcelleran, potassium salt of, is a potassium-dominant salt of furcelleran, a...
FURCELLERAN, SODIUM SALT OF
CAS: 92880-87-0Furcelleran, sodium salt of is a modified seaweed‑derived polysaccharide used in foods primarily...
GLYCERIN, SYNTHETIC
CAS: 977091-53-4GLYCERIN, SYNTHETIC is a manufactured polyol used in foods for moisture retention, texture...
GLYCERYL MONOSTEARATE
CAS: 31566-31-1Glyceryl monostearate is a monoacylglycerol food additive used primarily for its emulsifying and...
LEVULOSE
CAS: 57-48-7Levulose, also known as fructose, is a naturally occurring simple sugar (monosaccharide)...
MALT SYRUP (MALT EXTRACT)
CAS: 8002-48-0Malt syrup (also called malt extract) is a concentrated water extract of germinated barley grain...
MALTODEXTRIN
CAS: 9050-36-6Maltodextrin is a polysaccharide food additive prepared by partial hydrolysis of starch sources...
MILK POWDER, WHOLE, ENZYME-MODIFIED
CAS: 977053-44-3Milk powder, whole, enzyme-modified is a dairy‑derived ingredient produced by enzymatic...
MINERAL OIL, WHITE
CAS: 8012-95-1MINERAL OIL, WHITE is a highly refined petroleum-based mixture of paraffinic and naphthenic...
PECTIN, MODIFIED
CAS: 977091-87-4Pectin, modified is a food ingredient used for emulsifying, stabilizing, thickening, and...
POLYDEXTROSE
CAS: 68424-04-4Polydextrose is a multifunctional food additive permitted under 21 CFR 172.841 in the United...
PROTEIN, VEGETABLE, HYDROLYZED
CAS: 100209-45-8PROTEIN, VEGETABLE, HYDROLYZED, CAS 100209-45-8, is a plant protein hydrolysate used in food...
WHEAT GLUTEN
CAS: 8002-80-0Wheat gluten (CAS 8002-80-0) is the chief protein component of wheat flour, comprised mainly of...
WHEY
CAS: 92129-90-3Whey is the liquid substance that remains after coagulation of milk in cheesemaking and is used...
XANTHAN GUM
CAS: 11138-66-2Xanthan gum is a high molecular weight microbial polysaccharide produced by fermentation and...