Transglutaminase (TG)

Microcrystalline cellulose Gel

Microcrystalline cellulose (MCC)

In the food industry, microcrystalline cellulose, as a kind of food fiber and an ideal health food additive, can maintain the stability of emulsification and foam, maintain the stability of high temperature, and improve the stability of liquid. It is widely used in dairy products, frozen food, meat pro...

Gellan Gum

In the food industry, Gellan gum is mainly used as a thickening agent, stabilizer, coagulant, suspension agent and film forming agent, etc. It can be used in beverages, bread, dairy products, meat products, noodles, pastries, biscuits, shortening, instant coffee, fish products, ice cream and other foods. A...

Sodium alginate

Sodium alginate is being widely used in different food productions with its following characteristics,  1. Stability: Used for ice cream, cheese, cream and dry cheese;
2. Thickening and emulsification: used in salads, puddings, jams, ketchup and canned products;
3. Hydration: Used for noo...

Carrageenan(Kappa & iota type)

The application of carrageenan in the food industry is mainly manifested in three aspects: gel, thickening and protein reactivity. Carrageenan can be used as a good coagulant in the production of jelly, and the jelly made is elastic and non-hydrophobic. The application of carrageenan in soft candy can ...

MCC Gel (MCG)

MCC gel is a kind of combined product between microcrystalline cellulose and xanthan gum or  carboxymethyl cellulose, which is bineg widely used in food industry as emulsifier and stablizer.