It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (carob, Ceratonia silliqua), used to form a gel in the formula and to stabilize or stabilize the emulsion.

Gelatin gives viscosity. create gel texture

Sodium Alginate Used as a thickener, gelling agent in food. Made from seaweed, a seaweed.

Provides a viscous (gelling agent) in food.

modified starch commonly used as a food additive

also call "Sodium Starch Glycolate"

Sodium Alginate Used as a thickener, gelling agent in food. Made from seaweed, a seaweed.   

It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (carob, Ceratonia silliqua), used to form a gel in the formula and to stabilize or stabilize the emulsion.

gelatin The special type is high transparency, non-yellowing and odorless. therefore suitable for use in soft gel formulations

Xanthan gum is used in foods such as soups to provide shear thinning (thickening) properties.

Non-Clear (Opaque) texture

Calcium Alginate (E404) Made from seaweed, a seaweed.