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What is Sodium Alginate? What is Sodium Alginate Facebook Twitter LinkedIn Abstract: What is sodium alginate? As a thickening and stabilizing agent for food and other industries, sodium alginate has unique functions and advantages. What is Sodium Alginate? Sodium alginate is a natural polysaccharide with the stability, solubility, viscosity, and safety required as an excipient for pharmaceutical preparations. In 1881, the alginate extract from brown seaweed was first studied scientifically by the English chemist E.C. Stanford, who found that the […]

Citrus Fiber Powder Makes Your Life Healthier Citrus Fiber Powder Makes Your Life Healthier Facebook Twitter LinkedIn Dietary fiber is known as the "seventh nutrient" after the "six nutrients", and is ranked with protein, fat, carbohydrates, vitamins, minerals and water as essential nutrients for the human body. 1. Dietary Fiber According to the survey conducted by the International Food Information Council (IFIC) in 2021, consumers have the highest perception of dietary fiber, with 56% of respondents actively using it. Dietary

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

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

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

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.

Synergistic Effects of Kappa Carrageenan and Konjac Gum Facebook Twitter LinkedIn Kappa carrageenan and konjac gum are both commonly used as gelling agents in the food industry, their synergistic effects can significantly improve their own defects. 1.What is Kappa Carrageenan? Carrageenan is a sulfated polysaccharide polymer extracted from certain species of red algae. Depending on the content and location of the sulfate group in the structure, there are seven types of carrageenan, including kappa, iota, lambda, theta, mu, nu and