Edible gelatin (Gelatin) is also called hydrolysed animal collagen, which is low in fat & high-protein without cholesterol.
Konjac gum is also called konjac glucomannan or konjac flour. Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly.
Curdlan (polysaccharide gel) is generated by microbial fermentation of a polysaccharide. The substance can be heated for its solidification property.
Carrageenan, a natural hydrocolloid, is a powder extracted from various species of red algae that are farmed and processed.
Carrageenan, a natural hydrocolloid, is a powder extracted from various species of red algae that are farmed and processed.
Trehalose is a naturally occurred disaccharide and was first discovered in a bacterium grown on rye by Wiggers in 1832.
Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan.
Agar is widely used on beverages, jelly, ice cream, cakes, soft sweets, can, meat products, soup food, cold food, plant culture, Microbial culture medium, cosmetic products and so on.
Stevioside is extracted from compositae plant stevia leaves, it is natural, high sweet, low quantity of heat and safety sweetener. After eating, it do not participate in the metabolism in the human body, and as prototype form excreted from the stool.
Canthaxanthin was first isolated in edible mushrooms. It has also been found in green algae, bacteria, crustaceans, and fish such as carp, golden mullet, seabream and trush wrasse.
Agar is widely used on beverages, jelly, ice cream, cakes, soft sweets, can, meat products, soup food, cold food, plant culture, Microbial culture medium, cosmetic products and so on.
Xanthan gum is also called Yellow adhesive, xanthomonas polysaccharide. It is a kind of monospore polysaccharide generated by fermentation of Pseudomonas flava.
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