Pure Kappa Carrageenan- kappa karageenan powder is processed in Maine and packaged in quality brought straight into your modern kitchen
Vegan Cheese- Carrageenan powder is typically used as a gelling and thickening agent for vegan cheese and other vegan products
SEAWEED POWDER- Because carrageenan is made from seaweed it is a vegan gelling agent; Gelatin and other thickeners are made from animal by-products and thus not vegan friendly
Refined And Semi Refined Kappa Carrageenan Is Safe And Effective To Use For All Your Kitchen Purposes
We are professinal manufacturer of food ingredients. Cas no. :11114-20-8 Other names: Carrageen Mf :C24h36o25s2 Einecs no.: 234-350-2 Place of origin: Fujian, china (mainland) Type: Stabilizers, thickeners Brand name: Tianyuanxinda Model number: Ty0211-kr White: Powder Purity: 100%. Inner food grade plastic film and outer kraft.
Cas no. 11114-20-8 Other names Carrageenan Mf C24h36o25s2 Einecs no. 234-350-2 Place of origin Fujian, china (mainland) Type Chewing gum bases, stabilizers, thickeners, other Brand name Tianyuanxinda Model number Ty0211-ksr Specification Thickener Grade Food grade Purity 100% Thickener Carrageenan. 25 kg net in export standard cartons (inner packing : pp compound bags with pe line).
TARA GUM is obtained from the endosperm of the seeds, that comes from the Tara Tree. Its obtained by a physic mechanic process, then pass through a color sorter selection. After that, the splits 100% selected, pass through a mill process, obtaining a safe and healthful product, with a big range of applications. By its high viscosity, it is used in the food industry as a thickener, stabilizer in the preparation of instant soups, Ketchup, Mustard. In Bakery products Tara gum is used as a dough conditioner, grants smoothness improves the texture and retains the humidity of the products, prolonging its shelf life. In the ice-cream industry, it acts as an efficient stabilizer fixing the water, to avoid the formation of ice and as a thickener for bakery and jellies. In the juice industry, it acts as an excellent stabilizer. Tara Gum acts synergistically with Kappa Carrageenan and Xanthan Gum, to increase gel strength and make such gels less prone to Syneresis.
