Carrageenan, also called chondrus crispus, it is good hydrophilic gel, Its chemical construction is composed of galactose and dehydration galactosyl of polysaccharide sulfate, calcium, potassium, sodium, ammonium salt.
Because of the different of sulfuric acid ester combination form, it divided into K type (Kappa), I type (Iota), L type(Lambda). The role is gel, thickener and water retention.
Widely used in food, pharmaceutical, biological, chemical and other industries.
Brief:-Best known carrageenan for meat application -Improve the meat texture -Holding more moisture and oil -Enchaning the bit mouth feeling or lunch meat slicebility -Less dosage to reduce production cost
Brief:-Best known agar jelly powder -High transparency makes the fruit in the jelly clearly visible -Good gel strength provides good chewing sensation -Moderate toughness, high quality jelly -Good water retention, drainage less -Delicate taste & Taste smooth -Less dosage to reduce production cost
Brief:-Best known carrageenan jelly powder -High transparency makes the fruit in the jelly clearly visible -Good gel strength provides good chewing sensation -Moderate toughness, high quality jelly -Good water retention, drainage less -Delicate taste & Taste smooth -Less dosage to reduce production cost
Brief:-Carrageenan powder hold essence and can keep it for long time releasing. -Finished product volatile slow, can be used for about a month. -Good transparency, combine with pigment to makes the gel looks well. -Moderate gel strength makes product has hard texture. -Good water retention, drainage less. -Less dosage to reduce production cost.
Brief:-Best known carrageenan for meat application -Improve the meat texture -Holding more moisture and oil -Enchaning the bit mouth feeling or lunch meat slicebility -Less dosage to reduce production cost
Brief:-Best known carrageenan jelly powder -High transparency makes the fruit in the jelly clearly visible -Good gel strength provides good chewing sensation -Moderate toughness, high quality jelly -Good water retention, drainage less -Delicate taste & Taste smooth -Less dosage to reduce production cost
Brief:-This product consists of main carrageenan and other food additives with the scientific proportion, used as water-retaining in flour product -improving the gluten strength -make the noodles more boil time and proof and preventing turbid soup -improving the noodles Viscosity and elasticity, stabilize the PH of the product -Improving the smooth finished of the noodles, could keep the finished noodles fresh colour -And lengthen the shelf life of the products.
Brief:-Moderate gel strength provides good chewing sensation. -Delicate taste & Taste smooth. -Good fluidity before pouring, convenient molding. -Good elasticity and toughness, make the soft candy non-stick teeth. -Good gloss. -Less dosage to reduce production cost.
Brief:Iota-carrageenan is high molecular-weight hydrophilic polysaccharide extracted from Eucheuma Spinosum.It is also know as calcium sensitive carrageenan,which forms soft gels in the presence of calcium ions. Due to its remarkable properties in gelling,thickening,emulsifying,film forming and stably dispersing,it is extensively applied in various fields such as diary products,meat products,dietary supplements,drugs and cosmetics etc.
Brief:-Moderate gel strength provides good chewing sensation. -Delicate taste & Taste smooth. -Good fluidity before pouring, convenient molding. -Good elasticity and toughness, make the soft candy non-stick teeth. -Good gloss. -Less dosage to reduce production cost.
Brief:-This product consists of main carrageenan and other food additives with the scientific proportion, used as water-retaining in flour product -improving the gluten strength -make the noodles more boil time and proof and preventing turbid soup -improving the noodles Viscosity and elasticity, stabilize the PH of the product -Improving the smooth finished of the noodles, could keep the finished noodles fresh colour -And lengthen the shelf life of the products.
Brief:-Best known carrageenan for meat application -Improve the meat texture -Holding more moisture and oil -Enchaning the bit mouth feeling or lunch meat slicebility -Less dosage to reduce production cost
Brief:-Interacts with milk proteins to stabilize the system -Combine with casein and thereby prevents the precipitation of this protein, -Provides appropriate viscosity of solution, -Protects the product from changes in texture in changing temperature for example during transport, -Creates a mass with a smooth,creamy consistency, -Prevents separation of additives such as cocoa ,delicacies,etc.
Brief:-Best known carrageenan jelly powder -High transparency makes the fruit in the jelly clearly visible -Good gel strength provides good chewing sensation -Moderate toughness, high quality jelly -Good water retention, drainage less -Delicate taste & Taste smooth -Less dosage to reduce production cost
Brief:-Best known carrageenan for meat application -Improve the meat texture -Holding more moisture and oil -Enchaning the bit mouth feeling or lunch meat slicebility -Less dosage to reduce production cost
Brief:-Best known carrageenan jelly powder -High transparency makes the fruit in the jelly clearly visible -Good gel strength provides good chewing sensation -Moderate toughness, high quality jelly -Good water retention, drainage less -Delicate taste & Taste smooth -Less dosage to reduce production cost
Brief:-Carrageenan powder hold essence and can keep it for long time releasing. -Finished product volatile slow, can be used for about a month. -Good transparency, combine with pigment to makes the gel looks well. -Moderate gel strength makes product has hard texture. -Good water retention, drainage less. -Less dosage to reduce production cost.
Brief:-Best known carrageenan jelly powder -High transparency makes the fruit in the jelly clearly visible -Good gel strength provides good chewing sensation -Moderate toughness, high quality jelly -Good water retention, drainage less -Delicate taste & Taste smooth -Less dosage to reduce production cost
Brief:-Best known carrageenan for meat application -Improve the meat texture -Holding more moisture and oil -Enchaning the bit mouth feeling or lunch meat slicebility -Less dosage to reduce production cost
Whether it requires basic texture attribute mapping, handle the complexity around flavor, texture, stability, appearance, quality and overall acceptance.we can help.
