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Diutan/Gellan Gum (gelling and thickening agent produced by microorganisms on sugar-containing culture media). Hydrocolloids are used in different types of applications to thicken & stabilise formulations. In processed foods no other group of ingredients contributes more to viscosity, texture, and body like hydrocolloids.
UK
Guar Gum
Guar Gum (gelling agent, ground seeds of the guar plant). Hydrocolloids are used in different types of applications to thicken & stabilise formulations. In processed foods no other group of ingredients contributes more to viscosity, texture, and body like hydrocolloids.
UK
Guar Gum
Guar Gum. Uses: thickener, stabiliser, emulsifier and texture improver. Group: Hydrocolloids / Thickeners. APT Chemicals has a 30 years experience suplying a wide range of products from Food Ingredients to Industrial Chemicals, E-Liquid Components, Sugar and Dairy.
Food Ingredient and Chemical Specialists
Gum Arabic
Gum Arabic (natural thickener, vegetable juice of acacia). Category: Hydrocolloids
UK
Locust Bean Gum
Locust Bean Gum (gelling and thickening agent, ground seeds of the carob tree). Hydrocolloids are used in different types of applications to thicken & stabilise formulations. In processed foods no other group of ingredients contributes more to viscosity, texture, and body like hydrocolloids.
UK
Sodium Alginate
Sodium Alginate (gelling agent, extract from brown algae). Category: Hydrocolloids
UK
Specialist Xanthan Gum
Specialist Xanthan Gum working in low to high pH. Category: Hydrocolloids
UK
Standard Xanthan Gum
Standard Xanthan Gum in various mesh sizes 40, 80 & 200. Hydrocolloids are used in different types of applications to thicken & stabilise formulations. In processed foods no other group of ingredients contributes more to viscosity, texture, and body like hydrocolloids.
UK
Superabsorbent polymers (SAP)
Super Absorbent Polymers (SAP) which can absorb and retain extremely large amounts of liquid relative to their own mass. Water-absorbing polymers, which are classified as hydrogels when cross-linked, absorb aqueous solutions through hydrogen bonding with water molecules. A SAP's ability to absorb water is a factor of the ionic concentration of the aqueous solution. SAP may absorb up to 400 times its weight. Category: Hydrocolloids
UK
Wheat, potato and maize Starch
Wheat, potato and maize Starch. Category: Hydrocolloids
UK
Xanthan Gum
Xanthan Gum (gelling agent obtained from sugar-containing substrates) for both food and industrial applications. Category: Hydrocolloids
UK
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