?Carrageenan Food Grade Sodium Alginate For Milk Puddings / ?Dessert Gels

Milk puddings?from food grade?Sodium Alginate

Description :

Carrageenan?is?a?kind?of?nature?polysaccharide?extracted?from?red?algae?and?seaweed,it?is?a?chain?polymer

composed?of?galactose,3,6?innerether?galactose,Ca+,Na+,K+,Mg+?sulfate?ester.Different?combination?and

constitution?in?sulfate?ester?make?different?types?of?carrageenan,suah?as?κ-,?ι-,λ?-and?etc.We?produce?mainly-carrageenan?it?is?an?idea?food?additive,whose?1,3-linking?unit?and?1,4-linking?unit?are?D-Galactose-4?sulfate?ester

?and?3,6-anhydro-D-galactose?respectively.

Great?ability?to?form?high?viscous?liquid?,satisfying?elasticify,transparency?and?solubility.

Good?stability,which?will?not?degrade?affer?long?time?storage?in?either?neutral?solution?or?alkaline?solution?and?will

not?be?hydrolyzed?while?heated.

Good?combination?with?protein. particular?reactivify?with?cationic?protein?molecule?comparing?to?other?gel.

Synergistic?interaction?with?ι-?carrageenan?,acacia?bean?gum,konjak?gum,xanthan?gum,etc.The?interaction?will

?improve?geling?property?and?form?elastic?and?less-water-bled?gel.

Applications :

Bakery jelly, Ice cream, Bulking agent, Dessert gels, Milk puddings, Syrups, toppings, purees, Frozen fruit, Dietetic foods, Dry mixes, Icings Thickening.

Water holding properties: frozen foods, pastry fillings, bakery icings, dry mixes, fruit preparations

Stabilizing purposes: dressings, toppings, sauces, gravies, soups, milk shakes

Gel-forming properties: puddings, mousses, pie and pastry fillings, dessert gels, restructured foods.

Specifications: