Product Discontinued

Gelling Agents

MOQ : 10 Kilograms

Gelling Agents Specification

Density
1.04 Gram per cubic centimeter(g/cm3)

Solubility
Soluble in water, forms a gel-like consistency

Poisonous
Yes

Boiling point
Not applicable (does not boil, decomposes or gels before boiling)

HS Code
13023900

Purity
>98% (for refined grades)

Molecular Formula
Varies (e.g., agar: C12H18O9)n

Melting Point
Varies depending on type, typically 85-95C

Ph Level
Neutral to slightly acidic (pH 6-7.5)

Form
Solid or semi-solid gel

Other Names
Gel former, hydrocolloid, gelifier

Taste
Generally tasteless or slightly characteristic taste depending on agent

Storage
Store in a cool, dry place, away from moisture

Structural Formula
Polysaccharide-based repeat structures

Shape
Powder, flakes, granules, or gel

Molecular Weight
Varies by type; typically high molecular weight polymers

Refractive Rate
Varies with concentration; not typically specified

Smell
Odorless or mild (varies by agent)

Classification
Hydrocolloid, gelling agent

Chemical Name
Varies; examples include gelatin, agarose, carrageenan

CAS No
Varies by type; e.g., Agar: 9002-18-0

EINECS No
Not applicable to all, depends on specific agent

Grade
Food grade, industrial grade, pharmaceutical grade

Standard
Follows food or pharmaceutical grade standards (e.g., FCC, USP)

Type
Natural and synthetic gelling agents

Usage
Used to thicken, stabilize, or gel products

Main Material
Polysaccharides, gelatin, pectin, agar, carrageenan, xanthan gum, guar gum

Application
Food industry, cosmetics, pharmaceuticals, biotechnology, and personal care products

Non Toxic
Yes

Gel Strength
Specifiable in g/cm2, varies by agent and concentration (e.g., agar 600-1000 g/cm2)

Particle Size
Typically 80-120 mesh for powders

Microbial Safety
Meets food and pharmaceutical microbial limits

Viscosity
Medium to high viscosity depending on type and concentration

Compatibility
Compatible with a wide range of food and cosmetic ingredients

Moisture Content
<10% for powdered forms

Labeling
Can be labeled as E406 (agar), E407 (carrageenan), E440 (pectin) in food products

Color
Colorless to slightly off-white

Dispersibility
Easily dispersible in hot or cold water depending on type

Shelf Life
24-36 months under proper storage conditions

pH Stability Range
Stable in pH 4-10

Gelling Agents Trade Information

Minimum Order Quantity
10 Kilograms

Payment Terms
Cash in Advance (CID)

Supply Ability
5000 Kilograms Per Month

Delivery Time
2-10 Days

Main Domestic Market
All India

Gelling Agents About

Procure prime-quality gelling agents, expertly decorated to deliver optimum performance across diverse applications. Available in colorless to slightly off-white powders (80-120 mesh), our hydrocolloids provide specifiable gel strength-such as agar's impressive 600-1000 g/cm2-guaranteeing reduced syneresis and enhanced stability. Easily dispersible in water, these agents maintain integrity over a pH range of 4-10 and meet stringent microbial safety standards. With a purity exceeding 98%, grab our non-toxic, non-poisonous gelling agents to thicken, stabilize, and gel food, cosmetic, pharmaceutical, and biotech products. Extensive compatibility and long shelf life ensure reliability for every project.

Gelling Agents: Versatile Usage by Industry Leaders

Widely used by food technologists, cosmetic creators, and pharmaceutical manufacturers, our optimum gelling agents offer both natural and synthetic options. Their adaptable use type covers applications in gels, desserts, creams, and innovative formulations. Competitive advantages include reduced syneresis, high purity, and consistent gel strength. These traits make our gelling agents a preferred choice for those seeking reliability and performance in food, personal care, and pharmaceutical products.

Swift Delivery and Smooth Payment for Gelling Agents

Goods transport is managed efficiently, ensuring prompt drop-off of ordered gelling agents. Standard delivery time varies-typically 7-15 days depending on order size and location. Payment terms are flexible, designed to optimize expenditure and facilitate seamless transactions. With robust supply ability, we reliably deliver even bulk quantities to enterprises across India. Our commitment to quick dispatch ensures your supply chain remains uninterrupted and cost-effective.

FAQ's of Gelling Agents:

Q: How can I specify the required gel strength for my application?

A: You can specify the desired gel strength in grams per square centimeter (g/cm2) when placing your order. The actual gel strength varies with the agent type (for example, agar typically offers 600-1000 g/cm2) and concentration used in your formulation.

Q: What are the recommended storage conditions for gelling agents?

A: To maintain optimum quality and shelf life (24-36 months), store gelling agents in a cool, dry place away from moisture and direct sunlight. Proper storage reduces the risk of degradation and microbial growth.

Q: When will my ordered gelling agents be delivered?

A: Delivery times depend on order volume and destination, but shipments within India generally arrive in 7 to 15 days post-payment. We prioritize efficient goods transport to ensure timely drop-off.

Q: Where are these gelling agents commonly used?

A: Our gelling agents are widely used in the food industry for desserts and jellies, cosmetic products for thickening creams and gels, pharmaceuticals, and diverse biotech applications due to their reliable gelling properties.

Q: What is the process for using gelling agents in formulations?

A: Gelling agents are typically dispersed in hot or cold water (depending on type), then incorporated into your mix. Adjusting concentration and mixing methods allows you to achieve the desired viscosity and gel strength based on your application.

Q: What benefits do these gelling agents provide compared to alternatives?

A: Our gelling agents offer superior purity, consistent gel strength, broad compatibility, reduced syneresis, and high stability across different pH and temperature ranges, making them a prime choice for quality-critical processes.