Raw Materials

Guar gum is the most widely used general purpose thickener and texture modifier in the food industry.

Because guar imparts viscosity and water-binding capacity even at low usage levels, it is used in applications as diverse as cottage cheese, sauces, soups, and frozen desserts. It is frequently used in stabilizer blends in combination with other gums.

Xanthan Gum is formed by corn fermentation and then purified to produce a pure fine powder. Its food grade and suitable for making cakes, sauces and as a thickening agent.

What is a modified Starch ?

Modified starch is the starch extracted from grains and vegetables which has been treated to improve its ability to keep the texture and structure of the food.

Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications.

Egg Yolk Powder is a high protein powder made from Hen eggs yolks. It is made as a replacement for liquid egg yolks and is used as an ingredient in other food products.

Yellow Mustard Powder is used in the production of mayonnaise, sauces, dressings, prepared mustard, spices mixtures, and meat products. It is useful for flavor, thickening and binding oil and water. Yellow mustard powder is hot, sweet and has none of the bitterness of conventional mustard flour.

For many pharmaceutical applications, Gelatin is indispensable for decades. Gelatins are suitable for a variety of uses in the pharmaceutical industry, including hard- and soft-shell capsules, Binder in tables and acts as a matrix in vitamin coating. Low endotoxin gelatins are the basis for plasma expanders, vaccines and hemostatic sponges. Types and Bloom of Gelatin : Gelatin can be classified into two types and this is determined by gelatin pretreatment during the gelatin manufacturing process. Type A gelatin with an isoionic point of 6–9 is obtained from acid-treated collagen, whereas type B gelatin (isoionic point of 5) is derived from an alkali-treated precursor. Gelatin derived from pig skin is normally referred to as type A gelatin and gelatin derived from beef skin is referred to as type B gelatin. Gel strength and viscosity are the most important physical properties of gelatin. Gel strength, also known as ‘bloom’ value, is a measure of the strength and stiffness of the gelatin, reflecting the average molecular weight of its constituents, and is usually between 30 and 300 bloom (< 150 is considered to be a low bloom, 150–220 a medium bloom, and 220–300 a high bloom). Higher bloom value indicates greater gelatin strength. Based on the type of product required and its function, a different bloom value for gelatin is applied.

1- Crystalline Lactose Monohydrate Lactose (C12H22O11) is a naturally occurring milk sugar disaccharide composed of one galactose and one glucose molecule. In the pharmaceutical industry, lactose is used in crystalline a-lactose monohydrate form as an excipient filler or binder to help form tablets as well as a diluent powder for capsule fillings or dry powder inhalation (DPI) applications. Lactose may also be used in lactose anhydrous or spray-dried forms. Lactose Mesh varies from 40 to 325 We at Algain General Trading LLC mainly supply Lactose Mesh 80 and Mesh 200. Please send your inquiries to info@algaingtg.com

Thiamine Hydrochloride is the hydrochloride salt form of thiamine, a vitamin essential for aerobic metabolism, cell growth, transmission of nerve impulses and acetylcholine synthesis. For inquiries please contact us at info@algaingtg.com