Introduction 1.Appearance: White or light yellow powder.

Introduction HS CODE:13022010 Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

Introduction: Sodium Alginate is the sodium salt of a carboxymethyl ether of cellulose, which has been partially hydrolyzed by enzymatic treatment with food-grade Trichoderma reesei cellulase.  Sodium Alginate is the white crystal whose appearance and smell are similar to sugar.    Solution Viscosity Solution Viscosity Solution Viscosity 1% 100cps 2% 600cps 4% 20000cps 1% 300cps 2% 800cps 4% 25000cps 1% 500cps 2% 1200cps 4% 30000cps 1% 800cps 2% 1600cps 4% 35000cps 1% >1000cps 2% >2500cps 4% >40000cps

Introduction Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin. Gelatin can absorb 5-10 times of water and if heated,it enters a sol state. Upon cooling, it enters a gel state.

Introduction Carrageenan is usually in the form of Off-white to snowy or tan to yellowish,free flowing powder,free of odor or taste. The gel is heat-reversible, it’s can dissolve after heat up and the solution can gel while cooling. It’s steady-going,even if it may not reduce gel strength and viscosity for long-term placement.When used in combination with konjac Gum,Locust Bean Gum and Xanthan Gum,Carrageenan can distinctly altering the gel characteristics and making gel elastic and water retentive.

Introduction Natural seaweed extracted material;High yield & econimic;Low viscosity;High transparency & gel strength.Carrageenan would gelatinate, wet, emulsify and shape meat goods, improve elasticity and tastes of meat products. Meat goods treated with carrageenan has property of exquisite structure, sheet-cutting property, appropriate toughness, excellent elasticity and non sweating. Carrageenan is mainly suitable for toasted meat goods.

Introduction Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.

Introduction Xanthan gum is one of the most effective,most widely used and most versatile polysaccharide across the world today.It is mainly composed of D-glucose,D-mannose,D-glucuronic acid and acetyl.Under proper condition, it is produced by fermentation,with raw materials being carbonhydrate,with xanthomonas campestris,then purified,dried and milled into powder.As biogum,xanthan gum could be widely used in food,oil drilling,agriculture,fine chemical and pharmaceutical areas.It has following advantages.