carrageenan

  • Carrageenan CAS 11114-20-8
    Carrageenan CAS 11114-20-8

    Carrageenan, a natural hydrocolloid, is a powder extracted from various species of red algae that are farmed and processed.

  • Calcium Lactate 99% -101% Food Emulsifiers with Great Quality
    Calcium Lactate 99% -101% Food Emulsifiers with Great Quality

    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.

  • Hot Selling High Quality Neotame 165450-17-9 with Reasonable Price and Fast Delivery
    Hot Selling High Quality Neotame 165450-17-9 with Reasonable Price and Fast Delivery

    ‚ÄčNeotame represent the new generation of sweeteners, its appearance is white crystalline powder(or kernel), it is 7000-13000 sweeter than sucrose and the thermostable performance is better than aspartame, while just cost 1/3 of aspartame.

  • Top Grade Gellan Gum CAS 71010-52-1
    Top Grade Gellan Gum CAS 71010-52-1

    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.

  • Spirulina Extract / Phycocyanin
    Spirulina Extract / Phycocyanin

    Phycocyanin is a phycobiliprotein that is purified from edible spirulina by water extraction and membrane separation technology. It is the most unique active substance in the nutritional components of spirulina. This natural Blue pigment is pure and clear.

  • 100% Natural Spirulina Extract Price Phycocyanin Powder
    100% Natural Spirulina Extract Price Phycocyanin Powder

    Phycocyanin is a phycobiliprotein that is purified from edible spirulina by water extraction and membrane separation technology. It is the most unique active substance in the nutritional components of spirulina. This natural Blue pigment is pure and clear.

  • Longyu Hot Sales Product Food Grade Transglutaminase Enzyme 80146-85-6
    Longyu Hot Sales Product Food Grade Transglutaminase Enzyme 80146-85-6

    Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms.

  • Manufacturer Since 1993 Solid Emulsifier Sorbitan Monostearate SMS Span 60 CAS 1338-41-6 for Food...
    Manufacturer Since 1993 Solid Emulsifier Sorbitan Monostearate SMS Span 60 CAS 1338-41-6 for Food Cosmetic Pharmaceutical Feed with Kosher/Halal/Rspo/ISO

    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.

  • High Quality Cranberry Extract 5% ~ 35% Anthocyanins by HPLC
    High Quality Cranberry Extract 5% ~ 35% Anthocyanins by HPLC

    Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation

  • Food Preservatives CAS 7681-93-8 Natamycin
    Food Preservatives CAS 7681-93-8 Natamycin

    Information: Natmycin inhibits most yeasts and moulds,including leuconostoc, aspergillus, fusarium, cephalosporium, penicillium, cryptococcosis and histoplasma capsulatum. These bacteria can be suppressed with a small dosage of 1-10ug/ml.

  • Food Additive High Quality Thickener CAS: 11138-66-2 Xanthan Gum
    Food Additive High Quality Thickener CAS: 11138-66-2 Xanthan Gum

    Xanthan gum is also called Yellow adhesive, xanthomonas polysaccharide. It is a kind of monospore polysaccharide generated by fermentation of Pseudomonas flava.

  • Konjac Gum 90% Konjak Mannan 35000cps Good Quality Competitive Price
    Konjac Gum 90% Konjak Mannan 35000cps Good Quality Competitive Price

    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.

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