gellan gum

  • Gellan Gum CAS 71010-52-1
    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.

  • Food and Cosmestic Grade Pullulan
    Food and Cosmestic Grade Pullulan

    Pullulan is a linear homopolysaccharide of glucose, which is produced as a water-soluble, extracellular polysaccharide by certain strains of the polymorphic fungus Aureobasidium pullulans (De Bary) Arnaud.

  • Synthetic Canthaxanthin Premix Powder Food Additive
    Synthetic Canthaxanthin Premix Powder Food Additive

    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.

  • 99% High Quality Konjac Glucomannan CAS 37220-17-0
    99% High Quality Konjac Glucomannan CAS 37220-17-0

    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.

  • 99% Powder Form CAS 83-86-3 Phytic Acid
    99% Powder Form CAS 83-86-3 Phytic Acid

    Food industry: antioxidants of oils and fats, fresh-keeping and color-protecting agents for fruits and vegetables and beverages, fresh-keeping and bacteriostatic agents for aquatic products and meat products, biological fermentation promoters, metal ion chelating agents, etc.

  • Rubber Good Resistance to Multiple Flexures 74-31-7 Antioxidant H
    Rubber Good Resistance to Multiple Flexures 74-31-7 Antioxidant H

    Pullulan is a linear homopolysaccharide of glucose, which is produced as a water-soluble, extracellular polysaccharide by certain strains of the polymorphic fungus Aureobasidium pullulans (De Bary) Arnaud.

  • Gellan Gum / CMC / Xanthan Gum /Agar
    Gellan Gum / CMC / Xanthan Gum /Agar

    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.

  • Hot Supply Agar for Jelly Additive Agar Powder
    Hot Supply Agar for Jelly Additive Agar Powder

    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.

  • Factory Price Xanthan Gum Food Grade Food Additives CAS 11138-66-2
    Factory Price Xanthan Gum Food Grade Food Additives CAS 11138-66-2

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

  • Food Pigment E150d Liquid Caramel for Food
    Food Pigment E150d Liquid Caramel for Food

    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.

  • Vanilla Flavor From Manufacturer for Dairy Products, Ice Cream and Other Foods
    Vanilla Flavor From Manufacturer for Dairy Products, Ice Cream and Other Foods

    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.

  • Phycocyanin Spirulina Extract Wholesale From China Manufacturer
    Phycocyanin Spirulina Extract Wholesale From China Manufacturer

    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.

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