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The 4 Surprising Uses of Xanthan Gum: A Complete Guide Uses of Xanthan Gum Facebook Twitter LinkedIn Xanthan gum is a versatile ingredient that has a variety of uses, from being a thickener in food products to a stabilizer in cosmetics and personal care items. This ingredient, which was discovered in the 1960s, is made by fermenting sugar with a type of bacteria called Xanthomonas campestris. It has become a popular ingredient due to its unique properties, including its ability […]

e407 Kappa Carrageenan in Ice Cream - Auxiliary but Essential Stabilizer K- Carrageenan in Ice Cream Facebook Twitter LinkedIn Currently, ice cream is loved by consumers for its smooth and delicate tissue, tight and soft shape, rich and long-lasting flavor, as well as its rich nutrition, and incredible taste. 1. Ice Cream Production Process Ingredients → Sterilization → Homogenization → Cooling → Aging → Freezing → Forming → Hardening - Inspection → Finished Products 2. The Role and Types of

How to Make Vegan Gummy Bears with Agar E406 - Recipe & Steps How to Make Vegan Gummy Bears Facebook Twitter LinkedIn 1. Background Consumers are increasingly concerned about the source of ingredients in products, and greener and more environmentally friendly ingredients are becoming more attractive to consumers, both inside and out. In recent years, the concept of plant-based has penetrated into several fields, and in this environment, plant-based gummies, especially vegan gummy bears, have received attention from all sides.

Applications of Gellan Gum in Basil Seed Drinks Applications of Gellan Gum in Basil Seed Drinks Facebook Twitter LinkedIn Both high and low acyl gellan gum can be applied in beverages, but low acyl gellan gum is widely used as a stabilizer in suspension beverages.  Why? With the help of Ca or Na ions, low acyl gellan gum forms a stabilization system that keeps the particles & seeds suspended in the solution made of gellan gum. Due to its perfect

What is Low Methoxyl Pectin E440? Types, Stability, Method, Uses What is LM Pectin Facebook Twitter LinkedIn Low Methoxyl Pectin (LM Pectin) is pectin that has esterification of less than 50%. It is usually extracted from sunflower discs or potatoes, or obtained from high ester pectin by acid or alkali treatment to reduce its methoxylation by de-esterification. LM Pectin is low methoxylated pectin with high reactivity to calcium ions. Gelation of LM pectin can be controlled by adjusting the pH

The Ultimate Guide to High Acyl Gellan Gum E418 The Ultimate Guide to High Acyl Gellan Gum Facebook Twitter LinkedIn 1. What is High Acyl Gellan Gum? Gellan Gum Definition High Acyl Gellan Gum, abbreviated as HA gellan gum, is also known as natural gellan gum or unalkalized gellan gum, which is obtained from the fermentation of Sphingomonas oligococcus without deacylation. It is a dry, free-flowing, whitish powder that dissolves in hot water and has properties such as acid resistance,