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Carrageenan Powdr for Milk Drinks
Description:
Carrageenan is a kind of hydrophilic colloid, also known as eucheuma glue, plastic AGAR weed, pelvetia silquosa glue, carrageen glue, because Carrageenan from red algae eucheuma, AGAR weed and pelvetia silquosa seaweed extracted hydrophilic colloid, its chemical structure is composed of galactose and dehydration galactose polysaccharide sulfate calcium, potassium, sodium, ammonium salt. Due to the different binding forms of sulfate, it can be divided into K-type (Kappa), I-type (IOTA) and L-type (Lambda).
Product Models:
| Product Model | Main Ingredients | Product Characteristics | Volume of Addition Suggested |
| MF-3243B | Pectin,AGAR Seaweed gel | Specially developed for enhancement of collagen peptide,vitamins,trace elements of functional gummy | 1.7-1.9% |
| MF-3243C | Carrageenan | Gel fast,heat-resistant,acid-resistant,water-out-proof | 1.1-1.4% |
| MF-3243D | Carrageenan | High transparency,better flexibility, and easier pouring | 1.1-1.4% |
| MF-3243F | Carrageenan | 100% sugar-free Compound Product | 1.1-1.4% |
| MF-3243P | Pectin | Low dosage and high gel strength | 1.0-1.5% |
| MF-3243S | Carrageenan,AGAR,Cellulose | It is more suitable for products that maintain process with high temperature for a long timre | 2.0-2.4% |
Application:
In the food industry, it is usually used as thickening agent, gelling agent, suspension agent, emulsifier and stabilizer. Widely used in the manufacture of jelly, ice cream, cakes, jelly, canned, meat products, eight treasure porridge, tremella bird's nest, soup food, cold food and so on.
Carrageenan Powdr for Milk Drinks
Description:
Carrageenan is a kind of hydrophilic colloid, also known as eucheuma glue, plastic AGAR weed, pelvetia silquosa glue, carrageen glue, because Carrageenan from red algae eucheuma, AGAR weed and pelvetia silquosa seaweed extracted hydrophilic colloid, its chemical structure is composed of galactose and dehydration galactose polysaccharide sulfate calcium, potassium, sodium, ammonium salt. Due to the different binding forms of sulfate, it can be divided into K-type (Kappa), I-type (IOTA) and L-type (Lambda).
Product Models:
| Product Model | Main Ingredients | Product Characteristics | Volume of Addition Suggested |
| MF-3243B | Pectin,AGAR Seaweed gel | Specially developed for enhancement of collagen peptide,vitamins,trace elements of functional gummy | 1.7-1.9% |
| MF-3243C | Carrageenan | Gel fast,heat-resistant,acid-resistant,water-out-proof | 1.1-1.4% |
| MF-3243D | Carrageenan | High transparency,better flexibility, and easier pouring | 1.1-1.4% |
| MF-3243F | Carrageenan | 100% sugar-free Compound Product | 1.1-1.4% |
| MF-3243P | Pectin | Low dosage and high gel strength | 1.0-1.5% |
| MF-3243S | Carrageenan,AGAR,Cellulose | It is more suitable for products that maintain process with high temperature for a long timre | 2.0-2.4% |
Application:
In the food industry, it is usually used as thickening agent, gelling agent, suspension agent, emulsifier and stabilizer. Widely used in the manufacture of jelly, ice cream, cakes, jelly, canned, meat products, eight treasure porridge, tremella bird's nest, soup food, cold food and so on.
