Maltodextrin   Maltodextrin is the product by acid or enzyme hydrolysis with starch as the raw material, and belongs to low conversion products of starch. Any kind of starch can be used in the enzymatic process of maltodextrin. 1. Properties and Features of Maltodextrin   Maltodextrin powder has favorable liquidity, without color, starch or other […] read more

On August 21st, 2013, posted in: thickeners by Tags: ,

Application of Tamarind Gum in Foods

Application of Tamarind Gum in Foods Tamarind gum is a multifunctional food additive and has good chemical properties and thermal stability compared with other animal and vegetable gums. Its application in the food industry is as below.   1. Thickening and Stabilizing Agents Tamarind gum belongs to water-soluble polysaccharides and has strong hydrophilicity. When soluble […] read more

On August 7th, 2013, posted in: Products and Techniques, thickeners by Tags: , ,

Tamarind Gum

Tamarind Gum   Tamarind gum, also called tamarind seed polysaccharide (TSP for short) is a kind of neutral polysaccharide substance extracted and separated from endosperm of legume tamarind plant seeds. It is easy to disperse in cold water and then with heat, it will form viscous liquid. Tamarind gum has favorable resistance to heat, acids, […] read more

On July 25th, 2013, posted in: Products and Techniques, thickeners by Tags: ,

E469 Sodium Caseinate

Sodium Caseinate   CAS NO.:  9005-46-3 English Name: Sodium Caseinate English Alias: Casein Sodium; Caseins, Sodium Complexes, Casein Sodium Salt   Properties   Sodium caseinate is white to light yellow plates, particles and powders, odorless, tasteless or with slight peculiar fragrance and taste and easily soluble in water. The solution is neutral and will produce […] read more

On July 2nd, 2013, posted in: Products and Techniques by Tags:

Prospect gellan gum

Prospect gellan gum As a kind of microbial metabolism gum, gellan gum has a short production circle with no limits of climate and geographic conditions, so waste residue and liquor can be utilized for production under the condition of manual control. Besides, it is safe and non-toxic, with distinctive and favorable physical and chemical properties, […] read more

The performance of gellan gum solution

The performance of gellan gum solution   Temperature Hysteresis Gellan gum has remarkable temperature hysteresis property, that is, the gelling temperature is far lower than the melting temperature of gel. In general, the former is between 20-50℃ while the latter is between 65-120℃ and both depend on the formation conditions of gel, including the type […] read more

On June 27th, 2013, posted in: Products and Techniques by

The application of gellan gum

Application and Dosage   With prominent gelling property, gellan gum has gradually replaced the use of agar and carrageenan at present. Gellan gum is widely used in food, such as jelly, white sugar, beverages, dairy products, jam products, bread padding, surface lubricant, candy, icing and seasonings. In addition, it can also be used in the […] read more

Functions of gamma cyclodextrin in the Food Industry

Functions of gamma cyclodextrin in the Food Industry and Food additives   1. Resistance to Volatilization and Anti-oxidation The inclusion compound formed by gamma cyclodextrin and these fragrant ingredients with high volatility helps to strikingly slow down volatilization and oxidation for long-term storage. In addition, it can also blend with animal or plant oils and remain stable […] read more

Gellan Gum

Gellan Gum   Gellan gum is a kind of microbial food gum developed by American Kelco Company in the 1980s and its gelling performance is superior to xanthan gum  Properties The dry powder of gellan gum is beige in color, with no particular smell, and at the temperature of 150℃, it will break down without […] read more

On June 15th, 2013, posted in: Products and Techniques by Tags: , , ,

Application of Cyclodextrins in Food

Application of Cyclodextrins in Food   Cyclodextrins, CD for short can produce compounds with a lot of active ingredients in the food additives to stabilize the physical-chemical properties of inclusion compound, reduce oxidation, passivate light sensitivity and heat sensitivity and to decrease volatility. Consequently, CD can be used to protect aromatic substances and maintain the […] read more

On June 8th, 2013, posted in: Products and Techniques by Tags: , ,