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Gellan Gum HAM is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAM is a premium quality refined tan/white powder. Gellan Gum HAM is specialized high acyl gellan gum for natural pH UHT anf HTST Dairy Beverage. Gellan Gum HAM could also be applied in meat products to enhance the elastic characteristics when combined with Konjac Gum and Carrageenan. CAS NO. 71010-52-1. Features: 1. Viscosity of Gellan Gum HAM can be as high as 7000 cp, with 4000 cp is our min. standard; 2. Gel Strength Gellan Gum HAM can be as high as 700 g/cm＾3 according to customers' specified requirements; 3. Can help to form elastic fluid gels; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Good compatibility with other ingredients and hydrocollids; 7. Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages; 8. Excellent and stability or wide pH application range.

Gellan Gum HAP is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAP is a premium quality refined tan/white powder. We have two type code for HAP Gellan Gum: HAP(S) which is fermented based on Soy Protein Feeder Culture and HAP(P) which is fermented based on Pea Protein Feeder Culture. Gellan Gum HAP can be dispersed well in cold water and dissolved thoroughly after heating. HAP Type Gellan Gum is of very weak reaction to proteins so it is widely applied in plant protein beverages such as walnuts drinks and chocolate beverages. The Gels formed by HAP Gellan Gum is milky and non-transparent but elastic. HAP Gellan Gum is of very high viscosity which improves the mouth feel of beverages and foods. Due to its very high lifting powder, HAP Type Gellan Gum is a very good kind of stabilizer which could keep insoluble particles suspending and avoid dropping down. But for acid beverages which pH is below 4.2, we recommend HAP type Gellan Gum which is acid stable type. CAS NO. 71010-52-1. Features: 1. High viscosity of Gellan Gum HAP provides the beverage powerful suspending strength; 2. Low Protein Reactive; 3. Low Calcium Reactive; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Milky Elastic Gels formed.

Gellan Gum HAF is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). The feeder culture applied is Soy Protein while Pea Protein is alternative. High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAF is a premium quality refined tan/white powder. Gellan Gum HAF is specialized high acyl Gellan Gum for application in fresh vegatables or fruits concentrates beverage. Gellan Gum HAF could be stable in acid condition. With 700 g/cm＾2 min. strength and 8000 cp viscosity, Gellan Gum HAF could be stable in pH from 3.8-4.2. Also, the applying for Gellan Gum HAF in meat or tofu products, would help to improve the elastic Q-Characteristics for those products. By applying Gellan Gum HAF in fresh fruits/vegetable juices, it will enhance the mouth feel of the beverage and keep the beverage stabilizing. Especially for those where insoluble particles or fresh pulps in beverages need to be suspended, Gellan Gum HAF is a perfect stabilizer. CAS NO. 71010-52-1. Features: 1. High viscosity of Gellan Gum HAF provides the beverage powerful suspending strength; 2. Low Sugar Reactive; 3. Low Calcium Reactive; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Excellent acid atability or wide pH application range.

Curdlan is a kind of fermentation product. Under normal temperature. Curdlan could swell after absorbing water, insoluble in water and alcohol. Curdlan is able to dissolve in alkainous solution with pH above 11. After heating, Curdlan could absorb 50 times water to form gels. CAS NO. 54724-00-4. Features: 1. As food additive, Curdlan could help to improve the moisture containing ability. Q-charateristics, stability, thickening ability, which allow to enhance foods processing ability and the mouth feel; 2. Curdlan is widely applied in meat products, meat ball products, tofu products. Bionic vegeterian diet and bakery products; 3. Gelling in low temperature: when Curdlan solution is heated up to 55-65 Celcius Degrees, then cooling down to 40 centigrade below, heat-reversible gels would form, heating again could help to form high temperature gels; 4. Gelling in high temperatire: when Curdlan solution is heated up to more than 80 centigrade, Curdlan could help to form high gel strength heat-stable gels. This gel is heat-irreversible and even after being iced and melted, the gel strength is still stable; 5. Main characteristics: gelling, heat-irreversible, elastic Q-Characteristics, water absorb, heat stable, acid and alkalinous stability.

Konjac Gum is a kind of popular natural gum isolated from the corm of konjac plant., available as white or light yellow fine powder without smell. It has high viscosity and transparency, and can be quickly dissolved. Konjac Gum also known as konjac glucomannan, is widely used as weight-loss supplement and gelling agent in food production. It is widely accepted as safe food additive in many countries with E number E425. We are supplying pharmaceutical and food grade Konjac gum with various particle size and viscosity as per customer's requirement. CAS NO. 37220-17-0. Features: 1. Konjac is an excellent gelling agent that exhibits a wide spectrum of textural properties. It forms transparent thermoreversible gels with minimal syneresis. It melts at high temperature and has the ability to gel at room temperature; 2. Synergistic Effect with Other Hydrophilic Gums: The combination of konjac and carrageenan can result in obvious synergistic effect. When konjac and carrageenan are formulated at a ratio of 1:4, the intensity of the produced gel reaches the highest; when formulated at a ratio of 4:1, the gel reaches the maximum viscosity. The carrageenan colloid added with konjac gum features excellent elasticity and tenacity; 3. Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of konjac contains more than ten kinds of amino acid required by human body, micro-element and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing; 4. Konjac also has some physical-chemical properties such as water-souble, fresh-keeping, thickening, stabilization, suspension, gelling, and binding, It is not only one kind of natural food additive but also one kind of ideal assistant healthcare food, it is recommended by WHO as one of the best healthcare foods for human being in 21 century. As Konjac is suitable for mid temperature and unsultable for high temperature, it mainly grows up in mountain areas and hilly lands those are 850 meters above sea level, and annual average ambient temperature is required at 17.5-25 centigrade.

Transparent Xanthan Gum which is made from refined corn starch, is a high molecular weight polysaccharide produced by fermentation with Xanthamonas Campestris under the conditions of special nutrient medium, pH, O2-supply and temperature, then purified, dried and melled into white-like or light yellow free-flowing powder. Xanthan Gum used as a thickener and stabilizer is widely used in many fields such as food, pharmaceutical, chemical, agricuture, oil drilling, etc. We can supply food grade Xanthan Gum, pharm grade Xanthan Gum and oil-driling use Xanthan Gum. CAS NO. 11138-66-2. Festures: 1. Outstanding viscosity-enhancing property and solubility in water; 2. Unique paeudo-plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer; 3. Excellent stability to large range of temperature and pH range; 4. Satisfying compatibility with acid alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners; 5. Perfect synergistic action when blended with guar gum, locust bean gum and other colloids.

Sodium Alginate is the sodium salt of a carboxymethyl ether of cellulose, which has been partially hydrolyzed by enzymatic treatment with food-grade Trichoderma reesei cellulase. Sodium Alginate is the white crystal whose appearance and smell are similar to sugar. CAS NO. 9005-38-3. Features:1. In the food industry, Sodium Alginate has the functions of stabiization, hydration, thickening and emulsification; 2. In the pharmaceutical industry, it can be used as dental impression material, ointment, tablets and their preparation, and hemostat. Sodium Alginate also can be used in resin coating, rubber cream agent, water treatment and so on.

Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide, bones and fish scales are normally used for the production of the gelatin. Gelatin can absorb 5-10 times of water and if heated, it enters a sol state. Upon cooling, it enters a gel state. Because of its special properties, gelatin is used in making pharmaceutical capsules, jelly, industrial adhesives. Also gelatin is widely used in other applications. CAS NO. 9000-70-8. Features: 1. Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but its popularity is also attributable to its gelling, foaming, stabilizing, texturizing, binding and emulsifying functionalities; 2. Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar, alginates, carrageenans and pectins, as well as sugars, corn syrups, edible acids and flavours, all popular within the confectionery sector.

Pectin is a structural heteropolysaccharide contained in the primary cell walls terrestrial plants. It is produced commericially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jelles. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. CAS NO. 9000-69-5. Features: 1. Pectin is a key stabilizer in many food products; 2. Pectin is a natural component of all edible plant material; 3. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella; 4. Pectin gives firmness to the plants and influences growth and water household; 5. Pectin is a soluble dietary fiber; 6. Pectin is a polymer of galacturonic acid and with that an acidic polysaccharide, and part of the acids are present as methyl ester.

Made from algae or seaweed Carrageenan is a kind of food additive, and used as a thickener in place of other thickener. Carrageenan is usually derived from ether red alga, sometimes called Irish moss, Carrageenan is a common ingredient in many foods, such as milk products like yogurt or chocolate milk. Extracted from red seaweeds, Carrageenan are a family of linear sulfated polysaccharides. Carrageenan is used in baking cooking. Carrageenan are large, highly flexible molecules. Carrageenan has two kinds, one is refined Carrageenan, the other is semi refined Carrageenan. Carrageenan belong to food additives. CAS NO. 9000-07-01. Features: 1. Excellent clear gels; 2. Good combine ability with other hydrocolloids.