carrageenan is a hydrophilic colloid extracted from red algae seaweed such as Eucheuma, cauliflower and carrageenan. Its chemical structure is composed of galactose and anhydrogalactose polysaccharide sulfate calcium, potassium, sodium, ammonium salt. Carrageenan is white or light brown particles or powder, taste slimy. Dissolved in water at about 80°C to form a viscous, transparent or slightly opalescent flowable solution.

is agar, which is a kind of vegetable gum. It is made of polysaccharide extracted from Eucheuma, cauliflower and Gracilaria. It is one of the most widely used seaweed gum in the world. It is generally colorless and has no fixed shape. It is soluble in hot water. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, biological engineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade

(scientific name: Amorphophallus Konjac konjac) is a perennial herb of the genus Amorphophallus in the Araceae family. Konjac flour is a water-soluble high molecular polysaccharide-glucomannan (Konjac Glucomannan) extracted from the tuber of konjac. Glucomannan (KGM) is widely used in the food industry as a variety of food additives because of its hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties.

the processing technology of different meat products is different, so the use of carrageenan is not the same, usually carrageenan meat products according to its use of different processes to divide.

In the production of ice cream and ice cream, carrageenan can evenly distribute fat and other solid components, prevent separation of milk components and increase of ice crystals during manufacture and storage.

transparent fruit jelly made of carrageenan has been produced in our company for a long time. Its fruit has strong flavor, moderate sweetness, refreshing and non-sticky teeth, and its transparency is better than agar

carrageenan as a good coagulant, can replace the usual agar, gelatin and pectin. Jelly made with agar is less elastic and more expensive.

carrageenan in dairy products are thickening, stabilizing, shaping, suspending, gelling, etc. Application of Carrageenan in Stirred Dairy Beverage

Applicable to the wave crystal ball in milk tea and drinks: it has the characteristics of strong toughness, structural Q-bomb and high gel strength. Excellent bonding effect, the crystal ball forming rules are not recessed, and can withstand secondary sterilization.