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![Propylene Glycol for food emulsifier]()
Propylene Glycol for food emulsifierPropylene glycol, commonly referring to 1,2-propylene glycol (PG), is a colorless, odorless, viscous, water-soluble diol with a CAS number of 57-55-6 and molecular formula C₃H₈O₂. Its chemical -
![Sodium Alginate Ice Cream]()
Sodium Alginate Ice CreamAlginate, chemically known as sodium alginate, is a natural water-soluble anionic polysaccharide extracted from brown seaweeds such as kelp (Laminaria), giant kelp (Macrocystis), and Sargassum. It -
![Gellan Gum for Beverage Processing]()
Gellan Gum for Beverage ProcessingGellan gum is a water-soluble anionic heteropolysaccharide produced by fermentation of Pseudomonas elodea. It has a CAS number of 71010-52-1 and appears as a white to light-yellow, odorless and -
![MCC (Microcrystalline Cellulose)]()
MCC (Microcrystalline Cellulose)Sodium microcrystalline cellulose (also known as co-processed microcrystalline cellulose and sodium carboxymethyl cellulose or colloidal microcrystalline cellulose) is a functional excipient produced -
![Carboxymethyl Cellulose for Yogurt]()
Carboxymethyl Cellulose for YogurtCarboxymethyl cellulose (Carboxymethyl Cellulose, CMC), most commonly used in its sodium salt form (CMC-Na), has a CAS number of 9004-32-4. It is a water-soluble anionic polysaccharide ether produced -
![Konjac Gum for Gel food]()
Konjac Gum for Gel foodKonjac gum is a natural water-soluble polysaccharide extracted from the tubers of plants of the Araceae family, genus Amorphophallus. Its main component is glucomannan, with a CAS number 9005-28-7. -
![Xanthan Gum Food Binder]()
Xanthan Gum Food BinderXanthan gum is a water-soluble extracellular polysaccharide produced by fermentation with Xanthomonas campestris.CAS No.: 11138-66-2.Appearance: pale yellow to white powder, odorless or with a slight -
![Guar Gum Ice Cream Stabilizer]()
Guar Gum Ice Cream StabilizerGuar gum is a natural polysaccharide extracted from the endosperm of seeds of the leguminous plant guar bean (Cyamopsis tetragonolobus). Its CAS number is 9000-30-0. It appears as a white to light -
![Pectin Jelly Stabilizer]()
Pectin Jelly StabilizerPectin is a naturally occurring acidic heteropolysaccharide. It is a linear macromolecule formed by D-galacturonic acid units linked via α-1,4-glycosidic bonds. Owing to its excellent gelling, -
![Gelatin for Candy and desserts]()
Gelatin for Candy and dessertsGelatin is a product obtained from the partial hydrolysis of collagen. It is a natural high-molecular-weight protein colloid with excellent gelling ability, stability, film-forming properties, and
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