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: ,

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