| ≥1 piece |
Introduction:
As the excellent gelling agent, thickener, suspending agent, stabilizer and water retention agent, carrageenan is obtained by extraction with water or alkaline water of certain species of the class Rhodophyceae (red seaweeds). It is a hydrocolloid consisting mainly of the potassium, sodium, magnesium, and calcium sulphate esters of galactose and 3.6-anhydrogalactose copolymers. The relative proportion of cations existing in carrageenan may be changed during processing to the extent that one may become predominant.
Features: high gel strength, stable performance, pure refined, good transparent, easily dissolve.
Products Applications: Meat products, Dessert & Confectionary, Dairy Product, Beverages, water deserts, etc.