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Caramel color, also known as caramel coloring, is one of the oldest and most used colorings in food and beverage with the European food additive number E150. Its color ranges from pale yellow to amber to dark brown and can create several colors when added in foods. Generally, it is gluten-free and vegan.


http://www.chinafooding.com/Caramel_Color

Guar gum is divided into food grade and industrial grade two, is known to the most effective and best natural water-soluble polymer. Guar gum is a galactomannan.It is typically produced as a free-flowing, pale, off-white colored, coarse to fine ground powder. Guar gum is an extract of the guar bean. Guar gum is a polysaccharide composed of the sugars galactose and mannose.
Guar gum is extracted from guar bean,has the largest molecular weight. Guar gum can be applied in food. ,pharmacy, paper-making, textile and artesian well industry as thickener, stabilizer, emulsion, ES, SC and compatibilizer.


http://www.chinafooding.com/Guar_Gum

Guar gum or guaran, a natural food additive derived from the endosperm of seeds from the guar bean which mainly grows in India and Pakistan. It is commonly used as a thickener, emulsifier and stabilizer in ice cream with the European food additive number E412.


http://www.chinafooding.com/Guar_Gum

Corn starch has many culinary uses, but it is most often used as a thickener for sauces, gravies and fruit pie fillings. Corn starch thickens very quickly and easily, and forms a clear sauce after cooking, rather than an opaque one. It has roughly twice the thickening power of flour, and while it is flavorless after cooking, it does need to be cooked for a short period to remove any starchy flavor from the starch, as well as to give the mixture it is used in a chance to thicken. Unlike flour, corn starch will clump up if added directly to hot liquids and must be mixed with a small amount of color liquid before being incorporated into something hot, such as a gravy or a pudding. It if is added to a cold mixture, it does not need to be prepared in any way before cooking and will dissolve as the mixture heats up. If cooked for an extended period of time, or whisked too vigorously, a mixture thickened with corn starch can break. Arrowroot and tapioca are both good substitutes for corn starch when it comes to thickening power.

http://www.chinafooding.com/Corn_starch

Hydrolyzed corn protein, a protein hydrolysate used as a flavor enhancer in food. Along with hydrolyzed soy protein, they’re both the common used hydrolyzed vegetable protein (HVP) and usually used together in a compound form. You might have seen it in the food label and wondered what is this ingredient and what it is used for. Let’s clear this up.

http://www.chinafooding.com/Corn_starch