Thickening agent - Import export

Agar agar Sodium alginate Carrageenan Guar flour Gelatin in powder Arabic gum Xanthan gum Carob flour Pectin

TECHNICAL PROPERTIES Primer filler for vertical surfaces or for use on ceilings made from poured concrete or pre-slabs. Decorating filler, for smoothing over. Smooth, matt finish. Odour-free. COMPOSITION AND APPEARANCE. Solvents : Water. Filler : Calcium carbonates. Additives : Dispersing agent, bactericidal fungicide. Thickeners : Cellulosic, polyacrylates. Binders : Acrylic dispersing agent. Density : 1.86. Dry matter : 75%. TECHNICAL PROPERTIES • Fire classification: A2-S1, d0 SUITABLE SURFACES Interior : ideal for covering bricks, brick tiles, cement breeze blocks, cinder blocks, de-bubbling pre-slabs, shuttered concrete, aerated concrete, for redecorating stippled walls or old damaged surfaces. APPLICATION. • The first coat should be levelled out using 60 cm scraper or skimmed with a rule. • After drying, the second coat should be smoothed with a scraper. • After allowing to set slightly, squeeze the filler at a slight angle using a clean scraper.

TECHNICAL DEFINITION CE 78 PERFECT’JOINT is a ready-mix paste specially formulated for jointing mitred-edge plasterboards in association with plaster tape. COMPOSITION AND APPEARANCE Resin, water, calcium carbonate, thickener, pre- servation agent and various adjuvants. The paste is white. SUITABLE SURFACES All types of plasterboard with or without insulation (glass wool, rock wool, polystyrene) with mitred edges and carded surfaces. COVERINGS Plasterboard primer. Smoothing filler. REFERENCE DOCUMENTS • CE marking • DTU 25.41 and DTU 25.42 • NF EN 13963 • DoP PACK SIZE 7 and 25 kg buckets. STORAGE 12 months in original unopened packaging away from frost and high temperatures. APPLICATION Before actual jointing, fill any accidental gaps between boards and any other areas (spalls, deterioration of the surface etc.). Apply manually by «buttering» the mitred-edge using a 10 or 15 cm plaster spatula and then ad- ding the tape (milled face against the jointing coa- ting).

Thickeners, gelling agents, acidifying agents, preservatives... There are several categories of additives use in a food Industries. There are often products from Natural sources such as Agar Agar which is obtained from variety of Algae. Essential in modern day creative cookery, especially molecular cuisine, several professionals use texturizers to refine and better control the texture of their recipes. Certain thickeners and gelling agents can reduce fat and glucide components whilst maintaning an interesting aspect, texture and consistency in the mouth. All these additives and texturizers are allowed in the European Union and are consitent with the latter Regulation 1333/2008 which reclassified and evaluated toxicity in all these products. Some may be limited or prohibited in some applications.

Sandwich loaf in sections Wheat flour,gluten, vegetable fats (not hydrogenated oils and greases (palm and colza), water), trimoline, sugar, baker yeast, improving (wheat flour, emulsifying agent E471 and E481, broad bean flour, guar flour thickener , flour traitement agent E300, enzymes), salt, malt, emulsifying agent : lecithin soya (OGM free).

Sandwich loaf Large Sections Wheat flour,gluten, vegetable fats (not hydrogenated oils and greases (palm and colza), water), trimoline, sugar, baker yeast, improving (wheat flour, emulsifying agent E471 and E481, broad bean flour, guar flour thickener , flour traitement agent E300, enzymes), salt, malt, emulsifying agent : lecithin soya (OGM free).