Series ListORNO / ORPIN

To Hydrocolloid products introduction ▶

Introduction of polysaccharide thickener

ORNO^®X-EG	Xanthan gum
Item name	component	Use
ORNO^®G1 ORNO^®G2	Guar gum	Thickener, quality improver, stabilizer for ice creams, instant noodles, noodles, processed meat products, fish paste products, various sauces, rice cakes, confectionery, bread, biscuits, pickles, tsukudani, canned / bottled foods, konnyaku, soups, jams, soft drinks
ORNO^®L1	Carob Bean Gum (Locust Bean Gum)	Thickener and quality improvement agent for ice creams, jelly, pudding, jams, various sauces ,ketchup, mayonnaise, bread, instant noodles,noodles, processed meat products, processed cheese
ORNO^®X1 ORNO^®X2 ORNO^®X3	Xanthan gum	Thickeners and emulsification stabilizer for various foods with specific properties including salt resistance, acid resistance, alkali resistance, enzyme resistance, and heat resistance. It is preferable to add it after mixing with other materials in advance, because it absorbs water rapidly and is easy to aggregate. X-EG is a granular type with excellent mixibility, quick hydration, and small dust.
Thickening stabilizer formulation ORNO^®CW	Purified carrageenan Potassium dihydrogenphosphate Water gelling type	Improvement of water retentivity, texture improvement, yield improvement, gelation purpose for confectionary(puddings, red bean paste, flour paste, cake mix, chou cream), dairy products(frozen desserts, chocolate, milk, whipping cream, cheese spread), meat processing (ham · sausage, hamburger), seafood products, sauces · sauces, ketchup, fresh drinks, instant noodles, canned food, tsukudani, frozen foods, jellies.

Introduction of thickening stabilizer formulation

Item name	component	Use
Thickening stabilizer formulation ORNO^®SD	Xanthan gum Purified carrageenan	A paste formulation characterized by adhesion and suspension properties Low fat non-oil dressing. Improvement of body and texture, suspendability of spices and seasoning etc..
Thickening stabilizer formulation ORNO^®TB-1	Xanthan gum Guar gum Food materials	thicken, improve yield, and add gloss to pickles, soy sauce, sauce, syrup, prepared foods, glazed fish and shellfish. Thickeners / stabilizers (Improve the stickiness, hardness, slime and taste of the pickled daikon raddish)
Thickening stabilizer formulation ORNO^®TB-Y	Xanthan gum Purified carrageenan Guar gum Food materials	Thickeners for sauces. By using in combination with starch, the highest viscosity can be drawn even in the presence of salt. After fully dispersing the starch, dilute it by adding about 5 to 7 times sugar etc. to blend therein. Dissolve by heating.
Thickening stabilizer formulation ORNO^®TX-10	Tamarind seed gum Guar gum Xanthan gum	Substitution of Locust bean gum .Thickners and quality improvers for ice cream, jelly, pudding, soft red-bean jelly, jam, sauce/ ketchup/ mayonnaise, bread, instant noodles/ noodles, and processed meat products
Thickening stabilizer formulation ORPIN^®XG-30Granules	Xanthan gum Guar gum Food materials	Dissolves into water easily and immediately with simple stirring and develop viscosity. For various sauce, dressing, liquid seasoning and others.
Thickening stabilizer formulation ORPIN^®XG-30Granules (clear)	Xanthan gum Guar gum Food materials	Dissolves into water easily and immediately with simple stirring and develop viscosity. For various sauce, dressing, liquid seasoning and others which require transparency.
Thickening stabilizer formulation ORPIN^®X-30Granules (clear)	Xanthan gum Food materials	Dissolves into water easily and immediately with simple stirring and develop viscosity. For various sauce, dressing, liquid seasoning and others which require transparency.
Thickening stabilizer formulation ORPIN^®XEM	Xanthan gum Sorbitan fatty acid ester Food material	Xanthan gum specially processed with emulsifier etc. It is excellent in dispersion and solubility in water, and quickly thickens. For various sauces
Thickening stabilizer formulation ORPIN^®HM	gellan gum Xanthan gum Locust bean gum Trisodium citrate Calcium lactate Food materials	Can be used for products with high sugar content. It is transparent and can design any food texture by changing the added amount.