FoodIngredient
 
Gum
Xanthan Gum
Gelatin
Gellan Gum
Agar
carrageenan refined
carrageenan semi-refined
konjac gum
 
 
Xanthan Gum
Description: Xanthan Gum is normal powder produced by fermentation of carbonhydrate with Xanthomonas campestris, suitable for use in food and food preparations as a stabilizer, thickener or emulsifier.

Common characters:

Molecular Formula: ---

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Gelatin
 

Description: Edible Gelatin is light yellow to yellow fine grain. It has good performances in surface activity, viscidity and impact absorption.

 

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Gellan Gum
Description: Gellan Gum is a kind of extra cellular polysaccharide excreted by microorganism Pseudomonas elodea. It is a linear structure with a repeating unit of tetrasaccharide. As a multi-functional gellingsuspendin
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Agar

Description: The white translucent tasteless strip laminated shape, is powdery, absoring water inflation in cold water, dissolves to the boiling water, the lowest gelatin 0.25% density, the gelatin has toughness, the melting point 80

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carrageenan refined
Description: Carrageenan is white or faint yellow powder, not smelly, tasteless. It has the characteristic of easily to dissolve, high transparency, strong water retention property, high gelatin intensity, lasting stability and so on.

Common characters:

Molecular Formula: ---

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carrageenan semi-refined
Description: Carrageenan is white or faint yellow powder, not smelly, tasteless. It has the characteristic of easily to dissolve, high transparency, strong water retention property, high gelatin intensity, lasting stability and so on.

Common characters:

Molecular Formula: ---

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konjac gum
Description: Off-white powder with odorless & tasteless, with high-viscosity and transparency, low SO2.

 

Common characters:

Molecular Formula: ---

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