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Food Hydrocolloid Comparison Facebook Twitter LinkedIn What is Food Hydrocolloids? Food Hydrocolloids are usually macromolecular substances that are dissolved in water and can hydrate sufficiently under certain conditions to form a sticky, slippery or jelly-like liquid. Types of Food Hydrocolloids? Types Main Species Plant Based Gums Guar Gum, Locust Bean Gum, Tamarind Gum, Linseed Gum, Gum Pods△, Gum Arabic, Yarrow Gum, Indian Gum, Plane Tree Gum, Peach Gum△△, Pectin, Konjac Gum, Aloe Vera Extract, Inulin, Xanax Polysaccharide△△△. Animal-Derived Gums Gelatin,

Is Jelly Safe? Facebook Twitter LinkedIn What is Jelly? Jelly is a semi-solid Western sweet, with a crystal appearance, bright color, soft taste and other characteristics. On a hot summer day, the cold jelly is refreshing and pleasant. At present, there are some nutritional jellies on the market: Calcium Lactate Jelly, AD Calcium Jelly, Calcium Iron-Zinc Jelly, VC Jelly, VE Jelly and so on. With consumption of these jellies, consumers are also consuming the appropriate nutrients. So, is jelly healthy?

What is Gellan Gum? Facebook Twitter LinkedIn What is Gellan Gum It is one of the food microbial polysaccharides developed by American companies in the 1980s after xanthan gum.  Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many countries.   And in 1996, gellan gum began to be applied in China's food industry as a food additive. It is widely used as a thickener, emulsifier, and stabilizer. It has E number E418.  Part 01: A Late Start, a Fast Growth The

Making Carrageenan Jelly Facebook Twitter LinkedIn Kids of all ages love carrageenan jelly, and nowadays many manufacturers use carrageenan in jelly-based products. Among all food additives, carrageenan can be regarded as a "superstar". Because carrageenan has strong stability and is not easily degraded after long-term storage, it is generally used as a thickener, gelling agent, suspending agent, emulsifier, and stabilizer in the food industry. Compared with other edible gums, carrageenan has more advantages in terms of characteristics and price, and