Brief:-Provides odourless, colourless superior quality gels even at very low concentrations. -Good synergies with sugars and with different hydrocolloids. -Strongest natural jelling agent and provides a thermo reversible gel. -Only hydrocolloid that gives gels that can stand sterilization temperatures and has an excellent resistance to enzymatic hydrolysis -Do not require addition of other products or ions for gelatinization -Reacts only with water which allows its incorporation in most of the food formulations -Perfectly compatible with proteins, for example in dairy application
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:-Provides odourless, colourless superior quality gels even at very low concentrations. -Good synergies with sugars and with different hydrocolloids. -Strongest natural jelling agent and provides a thermo reversible gel. -Only hydrocolloid that gives gels that can stand sterilization temperatures and has an excellent resistance to enzymatic hydrolysis -Do not require addition of other products or ions for gelatinization -Reacts only with water which allows its incorporation in most of the food formulations -Perfectly compatible with proteins, for example in dairy application
Brief:-Low temperature baking, physical grinding, no additives, can be eaten directly; -Rich in dietary fiber, lignan, enhance nutrition, and has a good health care effect; -Has good thickening, reinforcing effect and emulsifying properties; -Water retention, moisturizing, inhibiting starch rejuvenation and improving product quality;
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
