Le marché chinois des produits à base de konjac a de grandes perspectives de développement

China's Konjac Products Market Has Great Development Prospects China's Konjac Products Market Facebook Twitter LinkedIn Abstract Konjac is one of the foods containing the highest quality soluble dietary fiber, which has a significant effect on the prevention of many of the diseases of modern civilization. China's konjac cultivation area is extensive, and after nearly two decades of efforts, the country has formed a four major production areas of konjac, planting an area of more than 1 million mu, surpassing Japan […]

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Applications et perspectives de la gomme gellane à haute teneur en acyle dans l'alimentation

Applications and Prospects of High Acyl Gellan gum | Gellan Gum in Food Applications and Prospects of High Acyl Gellan Gum in Food Facebook Twitter LinkedIn High acyl gellan gum is an excellent thickener and stabilizer. More details about applications and prospects of high acyl gellan gum in food will be given below. 1. Properties of High Acyl Gellan Gum High acyl gellan gum is one of the most excellent thickeners and stabilizers on the market and has excellent gel

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Utilisations de l'alginate de sodium : les 4 plus importantes que vous devez connaître

Sodium Alginate Uses:The 4 Most Extensive You Should Know Sodium Alginate Uses Facebook Twitter LinkedIn Sodium alginate is a natural polysaccharide, an edible gel extracted from seaweed and used as an additive in food. Sodium alginate has the stability, solubility, viscosity and safety required for excipients in pharmaceutical preparations. It is used as a sizing agent and printing pulp for textiles and also used as a thickener, stabilizer, and emulsifier in the food industry, as emulsification stabilizer and thickener. Our

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utilisations de l'alginate de sodium , application de l'alginate de sodium

Les rôles importants du curdlan dans l'industrie alimentaire

The 2 Significant Roles of Curdlan in Food Industry Curdlan in Food Industry Facebook Twitter LinkedIn Abstract: Curdlan is a new natural polysaccharide food gum with unique functionalities, such as water retention, freezing resistance, heat resistance, adhesion and film formation. Curdlan has been used in a wide variety of applications, including as a food quality improver, as a low-calorie, high-fiber food material, and in the development of new food products. 1. The Role of Curdlan in Food Structure The unique

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Les rôles importants du curdlan dans l'industrie alimentaire-Gino Gums (2)

Le gel de curdlan et les 3 principaux facteurs d'influence

Curdlan Gel and 3 Main Influencing Factors Curdlan Gel and 3 Main Influencing Factors Facebook Twitter LinkedIn Abstract: Curdlan has many special properties, and it forms a thermally irreversible & reversible curdlan gel that has edible and many industrial uses. There are 3 main factors affecting the strength of curdlan gel. 1.Discovery of Curdlan Curdlan was produced by a bacterium called Alcaligenesfacealis var. myxogenes (10C3) isolated from soil by Prof. Harada et al. at Osaka University, Japan, in 1964 (many

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Le gel de curdlan et les 3 principaux facteurs d'influence de la force

Épaississants cosmétiques naturels : La gomme de lin dans l'industrie cosmétique

Natural Cosmetic Thickeners: Flaxseed Gum in the Cosmetic Industry Natural Cosmetic Thickeners: Flaxseed Gum in the Cosmetic Industry Facebook Twitter LinkedIn Abstract: Flaxseed gum belongs to non-ionic polymer polysaccharide gum, which is a new type of food additive extracted from flaxseed shells or flaxseed. As one of the important natural cosmetic thickeners, flaxseed gum has effects of skincare, beauty and health care, so the market potential for development and application in the pharmaceutical, daily-use chemical and textile industries is huge.

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Épaississants cosmétiques naturels Gomme de lin dans l'industrie cosmétique (1)

Comment distinguer la pectine et la gélatine ?

How to Distinguish Pectin and Gelatin How to Distinguish Pectin and Gelatin Facebook Twitter LinkedIn Abstract: Both pectin and gelatin can be used to thicken, gel and hold certain foods in place, but there are some important differences between the two. Pectin is a carbohydrate of plant origin, usually fruit. Gelatin is produced from animal proteins, specifically collagen, a protein found in meat, bones and animal skin. Because they come from different sources, gelatin and pectin have completely different nutritional

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Comment distinguer la pectine de la gélatine (2)

Perspectives de développement de l'application de la pectine

Bright Development Prospect of Pectin Application Development Prospect of Pectin Application Facebook Twitter LinkedIn Abstract: Pectin is a green food additive extracted from apples, citrus, beets, sunflowers and other plants, which is rich in dietary fiber, has no toxic side effects on the human and is natural and nutritious and healthy. According to expert predictions, the demand for pectin will continue to grow at an annual rate of 5%-10%, and the market demand exceeds supply. Below you will find more information

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Perspectives de développement de l'application de la pectine (2)

4 Marché des applications de la gomme de konjac

4 Amazing Konjac Gum Applications Markets 4 Amazing Konjac Gum Applications Markets Facebook Twitter LinkedIn Abstract: Konjac has a long history as a food raw material. In recent years, with the improvement of food processing technology, people have continued to study and understand the special properties and functions of konjac, so the use of konjac in food is becoming more and more widespread. Konjac gum is also often used as a food additive, thickening agent, emulsifier, quality improver, suspending agent

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4 Marchés des applications de la gomme de konjac (3)

Gellan Gum Propriétés et tendances de développement

Gellan Gum Properties and Development Trends Gellan Gum Properties and Development Trends Facebook Twitter LinkedIn Abstract: Gellan gum is a promising microbial extracellular polysaccharide in recent years, which has excellent characteristics such as low dosage, high transparency, acid resistance, high temperature resistance, enzyme resistance and good compatibility, and has broad application prospects in food, pharmaceutical and chemical industries. At present, the carbon source in the fermentation medium for industrial production of gellan gum is sucrose or glucose, which is more

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