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GEMRO Products. Ltd Product Lines LIPIDIC PRODUCTS Natural oil components and butters with multifunctional cosmetic benefits. Product INCI properties Classification / Certification DERMACARE MARULA Sclerocarya Birrea Seed oil Protects photo damaged skin, reduces TEWL, Natural OIL reduces irritation & redness, Multifunctional benefits. DRYL A Prunus Amigdalus Dulcis (Sweet Almond) Fruit A natural and safe alternative to chemical Natural Oil (and) Olive Oil Polyglyceryl-3 Esters (and) texturing agents such as chemical esters. Bambusa Arundinacea Stem Powder A rich emollient and thickening agent where quick absorption through the skin is desired. EXOTIC OILS Various Specialities from across the Globe including rain Natural forest lipids. ECO / COSMOS MMO BUTTERS Various Natural, palm oil-free, non-hydrogenated butters. Natural ECO /COSMOS OLEOSOFT-4 Olive Glycderides, Almond Glycdrides,Linseed Enzymatic modification of oils to give higher Glycerides, Borage Seed Glycderides, bioavailability, increased antioxidant capacity, Natural Tocopheryl Acetate. higher emulsification capacity, reduced ICEA /COSMOS greasiness and increased moisturisation. OLIVE DERIVATIVES Various Squalane, Squalene, speciality emollients, Natural butters, gels and crystal waxes. ECO / COSMOS PHYTOLATUM Hydrogenated soybean oil (and) soybean lipid Natural alternative to Petrolatum. Natural (and) phytostearols (and) hydrogenated olive oil (and) hydrogenated jojoba oil (and) tocopheryl acetate. POLYNA R Olea Europea (Olive) Fruit Oil (and) Oryza Petrolatum substitute from non-hydrogenated Natural Sativa (Rice Bran Wax (and) Stearic Acid components. (and) Olive Oil Polyglyceryl-3 Ester POLYSSAN O Olea Europea (Olive) Fruit Oil (and) Olive Oil Natural Silicone oil substitute Natural Polyglyceryl-3 Ester POLYTE EXTRA Butyrospermum Parkii (Shea Butter) (and) vegetable substitute for the animal-derived Natural Olea Europea (and) Fruit Oil Glyceryl Oleate material Lanolin. Copolymer. RELIFOL Vitis Vifera Seed Oil, Adansonia Digitata Oil. Lipidic active to protect the skin against Natural environmental aggressions, rebuilds the epidermal barrier and maintain youthfulness of skin. SHEA BUTTER Butyrospernum parkii Completely natural with no solvent extraction. Natural Organically certified grade available. ECO /COSMOS (c) copyright 2007-2018 | GEMRO Products Ltd. | All rights reserved. .

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Article Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity
Nihon Reoroji Gakkaishi Vol.46, No.1, 1~12 (Journal of the Society of Rheology, Japan) ©2018 The Society of Rheology, Japan Article Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity † Kanichi SUZUKI and Yoshio HAGURA Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan (Received : July 28, 2017) Correlations between static rheological properties (G: shear modulus, μ: viscosity, μapp: apparent viscosity) of four food fluids (thickening agent solution, yoghurt, tomato puree and mayonnaise) measured employing a newly developed non-rotational concentric cylinder (NRCC) method and dynamic viscoelastic properties (|G*|: complex shear modulus, G′: storage shear modulus, G″: loss shear modulus, |η*|: complex viscosity, tanδ: loss tangent, μapph: apparent viscosity) mea- sured by a conventional apparatus (HAAKE MARS III) were studied. μapp and μapph for each sample fluid agreed well. μapp≒|η*| obeying the Cox–Merz rule was obtained for the thickening agent solution, μapp < |η*| for mayonnaise and μapp << | η*| for tomato puree and yoghurt. μ was lower than μapp or μapph for all samples, and reached μapp with an increasing shear rate. Plotting G and |G*| against the shear rate and angular velocity respectively in the same figure revealed G < |G*| for tomato puree, G≒|G*| for yoghurt and G > |G*| for mayonnaise and thickening agent solution. The applicability of two-element models in analyzing the viscoelastic behavior of sample fluids was investigated by comparing two character- istic times τM = 1/(ωtanδ) and τK = tanδ/ω, corresponding to Maxwell and Kelvin–Voigt models respectively and evaluated from measurements of tanδ, with τ = µ/G and τapp = µapp /Gapp calculated from rheological properties measured by the NRCC method.
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Carrageenans Carrageenans
Carrageenans Carrageenans SOURCE & PROCESSING Carrageenan is a cell-wall hydrocolloid found in certain species of seaweeds belonging to red algae (class: Rhodophyceae). Carrageenans, extracted from seaweeds harvested throughout the world, have established their position within the food, household, and personal- care industries as uniform gelling, thickening, and texturizing agents of high quality. High-productivity sites are the waters off the coasts of Chile, Mexico, Spain, Philippines, and Japan. After harvesting the seaweed, the Carrageenans are extracted and simultaneously upgraded through the use of various cationic alkalis. After extraction and purification, the Carrageenan is either alcohol precipitated or drum dried. Alcohol precipitation is considered the SOURCE best method, since less thermal shock occurs, and the indigenous salts are left behind in the alcohol. All Colony Gums Carrageenans are alcohol precipitated. A cell-wall hydrocolloid extracted from certain species of seaweeds USES belonging to red algae. Dairy Carrageenans are widely used in the dairy industry for their water- binding and -suspending properties. The unique capabilities of Carrageenans to complex with proteins helps prevent wheying off in such products as cottage cheese and yogurt. The gelling properties QUALITIES of Carrageenans are used in cheeses and parfait-style yogurts. Carrageenans are the main component of ice-cream stabilizers. The ability to prevent wheying off and crystallization are Carrageenans’ ~ Uniform Gelling functions with these products. When chocolate milk or milk drinks are bottled, the cocoa or carob particles have a tendency to fall out ~ Thickening of solution. The gel structures that Carrageenans set up help keep ~ Texturizing Agent the cocoa particles in suspension without adding much viscosity.
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Product Specification QUELLI THICKENING AGENT
Product Specification QUELLI THICKENING AGENT/ BOX /2X2,5KG 2.03646.114 1. GENERAL INFORMATION Article number: 2.03646.114 Product denomination: Cold process thickener Product description: Cold process thickener for fruit juice, fruit pulp and water. 2. APPLICATION / DOSAGE Easy-to-cut, freeze- and bake-stable. Mix dry 100 - 120g DAWN Quelli with 200g sugar. Add 1 litre fruit juice. Whisk. Fold in drained fruit. Mix DAWN Quelli with sponge crumb. Scatter onto sponge bases before topping with fruit or cream fillings. Prevents moisture penetration. Roll frozen fruit in DAWN Quelli to prevent seppage of the juice. 3. SENSORY Taste: tasteless Odor: odourless Colour: white Texture: powder 4. INGREDIENT LIST Ingredients Description E-Nr. Source Modified starch Acetylated distarch adipate E1422 Waxy maize 5. NUTRITIONAL VALUES Nutritional data per 100g product Energy KJ 1.624 Energy Kcal 382 Fat total 0,1 g Saturated Fat 0,0 g Carbohydrates total 95,0 g Mono-Disaccharides 0,0 g Protein total 0,4 g Salt 0,7 g Sodium 250,0 mg Fiber 0,0 g 6. MICROBIOLOGICAL PARAMETERS 17.01.2017 - Version of specification: 4.4 - 04 Fi EN St - page 1 von 5 , , , Product Specification QUELLI THICKENING AGENT/ BOX /2X2,5KG 2.03646.114 Microbiological data Maximum Method Coliform bacteria 100/g QC1520 Moulds 1.000/g QC1520 7. PHYSICAL / CHEMICAL PARAMETERS Parameters Minimum Maximum Method Bulk density 500,0 g/l 600,0 g/l QC1521 Water content 7,0 % QC1508 8. PACKAGING / STORAGE CONDITIONS Primary packaging: Compound foil Secondary packaging: cardbox Shelf life: 24 months Storage conditions: 18 - 24°C 9.
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Modifying Food and Liquid 34 How To
CH. 9|9E: MODIFYING FOOD AND LIQUID 9E: MODIFYING FOOD AND LIQUID 34 Some children have difficulty managing certain food textures in their mouths or safely swallowing certain liquids. When a child has a problem eating and drinking, changing the food textures or liquid consistencies offered is one way to make mealtimes safer and easier. Foods and liquids are either naturally a specific texture and consistency or they can be altered by caregivers to become a more well-suited texture or consistency that fits a child’s needs. Foods and liquids can be altered by using tools such as utensils, blenders, other foods and liquids or artificial thickening agents. HOW TO THICKEN FOOD AND LIQUID ① Thickening foods and liquids naturally using ordinary food or liquid thickening agents ② Thickening foods and liquids using artificial thickening agents NATURAL THICKENING AGENTS Foods and liquids that naturally create thickened consistencies when mixed in with other foods and liquids. NATURAL THICKENERS IMPORTANT PRECAUTIONS Dry infant cereal (rice, barley, oatmeal, mixed) – o Not flaked ground or pulverized o Not to be used with breast milk o For children younger than 12 months old Gelatin, guar gum, arrowroot starch, potato starch, tapioca starch, cornstarch, psyllium husk, o For children older than 12 months and who are not at flour, carrageenan (Irish moss) risk for allergies Mix liquids (milk, water, juice) with pureed foods o For children older than 12 months and who are not at to create thickened liquid risk for allergies ARTIFICIAL THICKENING AGENTS Artificial substances that can be used to create thickened consistencies when mixed in foods and liquids.
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GUAR GUM POWDER Guar Gum Is Relatively Cost Effective As
GUAR GUM POWDER Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier. One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar, gummi guar and galactomannan. Endosperm of guar seeds are used in many sectors of industries like mining, petroleum, textile, food products, feed Products, Pet Food, pharmaceuticals, cosmetics, water treatment, oil & gas well drilling and fracturing, explosives, confectioneries and many more. Since a long time Guar Gum can be also named as a hydrocolloid, is treated as the key product for humans and animals as it has a very high nourishing property. Guar Gum Powder Number 1. HS-Code of Guar Gum Powder: 130.232.30 2. CAS No. of Guar Gum Powder: 9000-30-0 3. EEC No. of Guar Gum Powder: E412 4. BT No. of Guar Gum Powder: 1302.3290 5. EINECS No. of Guar Gum Powder: 232.536.8 6. Imco-Code: Harmless Guar Gum is mainly used as a Natural thickener Emulsifier Stabiliser Bonding agent Hydrocolloid Gelling agent Soil Stabiliser Natural fiber Flocculants Fracturing agent Applications - Guar Gum Powder Guar Gum for Food Industries Guar gum is one of the best thickening additives, emulsifying additives and stabilizing additives. In Food Industry Guar gum is used as gelling, viscosifying, thickening, clouding, and binding agent as well as used for stabilization, emulsification, preservation, water retention, enhancement of water soluble fiber content etc.
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Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids
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GUAR GUM Chemical and Technical Assessment
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Celebrating the Rich History of Waxes Bladel, the Netherlands What’S Inside: Watertown, Connecticut, Usa
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ACRYSOL™ RM-7 Rheology Modifier
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Experimental Investigation Into Non-Newtonian Fluid Flow Through Gradual Contraction Geometries
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Thickening Agent for Aqueous Systems and Aqueous Compositions Containing Them
Patentamt JEuropaischesEuropean Pstent Office © Publication number: 0 063 018 Office europeen des brevets A1 © EUROPEAN PATENT APPLICATION © Application number: 82301780.1 © Int. CI.3: C 09 D 7/00 _ C 09 D 11/02, C 08 F 220/54 © Date of filing: 05.04.82 //(C08F220/54, 220/56) © Priority: 10.04.81 US 252721 © Applicant: Rohm and Haas Company Independence Mall West Philadelphia, Pennsylvania 19105(US) © Date of publication of application: 20.10.82 Bulletin 82/42 © Inventor: Emmons, William David 1411 HolcombRoad © Designated Contracting States: Huntingdon Valley Pennsylvania 19006(US) BE DE FR GB IT NL SE © Inventor: Stevens, Travis Edward 724 Buckley Road Ambler Pennsylvania 19002(US) © Representative: Angell, David Whilton et al, Rohm and Haas Company Patent Department Chesterfield House Barter Street London WC1A 2TPIGB) © Thickening agent for aqueous systems and aqueous compositions containing them. Thickening agents for aqueous systems are disclosed comprising water-soluble addition polymers of acrylamide and an N-substituted acrylamide in which the substituent is a hydrocarbyl group of at least 6 carbon atoms, or such a group attached to the nitrogen atom via a polyoxyalkylene chain. Preferred substituents are alkyl groups containing 6-36 carbon atoms. The polymers are useful thickening agents for aqueous systems, particularly multiphase sys- tems such as aqueous emulsion polymers and aqueous pigment dispersions, and especially aqueous emulsion paints and aqueous printing inks. This invention relates to thickening agents for aqueous systems and aqueous compositions containing them. High molecular weight polyacrylamide and partially hydrolyzed derivatives thereof have long been known as thickeners for water and in various other uses as reported in "Handbook of Water Soluble Gums and resins", R.L.
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