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 […]
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, […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
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 […]
Locust Bean Gum Locust bean gum is a kind of plant seed gum processed from the seed of locust tree found in the Mediterranean area. It is white or light yellow powder, odorless or with somewhat odor. In food additives, it acts as thickening, emulsifying and stabilizing agents. Properties: It is white or […]