Thickeners

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.

Introduction: Konjac Gum is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia. Konjac Extract Glucomannan , Glucomannan Powder is extracted from Konjac with white in physical appearance with no odor. Konjac Extract Glucomannan , Glucomannan Powder has high viscosity and transparency, and can be quickly dissolved. Konjac Extract Glucomannan , Glucomannan Powder is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract powder contains other benefits forthe rest of the body as well. Konjac is a kind of perennial herbage plant with low energy, low protein, and high dietary fiber. Konjac contains more than ten kinds of amino acidrequired by human body, microelement and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight losing. It is widely used in food, medicine, chemical engineering fields, etc.

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

Introduction Agar-Agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell membranes of some species of red algae, primarily from the genuses Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.   In Food Industry,Agar has the following characteristics:Stablizing and coagulating, can be widely used in producing drink,icecream,sugar,canned food,meat products etc, as coagulant, densifying agent,emulsifyingagent,keeping fresh agent, stabilizing agent ,floation agent. In chemical Industry and Medicine & Science Research,Agar is used as ointment-base and cultivate-base and so on.

Introduction Pectin is one of the most versatile stabilizers available. Product and application development by the major Pectin producers has over the years resulted in a large expansion of the opportunities and applicability of Pectin. Pectin is a key stabilizer in many food products.Pectin is a natural component of all edible plant material. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella. Pectin gives firmness to the plants and influences growth and water household. Pectin is a soluble dietary fiber. Pectin is a polymer of galacturonic acid and with that an acidic polysaccharide, and Part of the acids are present as methyl ester. Pectin was discovered in the nineteenth century, and has been used at home and in industry for many years.

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.

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 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 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 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: 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 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.