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味道 Flavor: 特性 characteristic

角叉菜胶 Carrageenans are 多糖多糖 polysaccharides (半乳糖 galactose) with 变化的 varying 学位 degree of 硫酸化 sul脂肪 fatation (between 15% and 40%). 他们 They are extracted from red 海藻海藻 seaweeds and are 用过的 used as 热的 thermo 可逆的 reversible gelling and 增厚 thickening agent. 角叉菜胶 Carrageenans can control 脱水收缩 syneresis, 可用作粘合剂，可以改善质地和口感。 can be used as a binding agent and can improve texture and mouthfeel.

味道 Flavor: 特性 characteristic

types are 标准化的 standardized for use in 腌制的 marinated 肉 meat and 家禽 poultry.

GENU^® 变形剂 Texturizer

味道 Flavor: 特性 characteristic

types are 混合混合 blends of carrageenan and other 水胶体水胶体 hydrocolloids.

GENUGEL^®

味道 Flavor: 特性 characteristic

types are 标准化的 standardized for 水 water and 肉 meat 应用领域应用 applications and are 用过的 used in 个护理 personal care and household products.

GENULACTA^®

味道 Flavor: 特性 characteristic

types are 标准化的 standardized for 牛奶 milk 应用领域应用 applications.

GENUTin INE^®

味道 Flavor: 特性 characteristic

types are 明胶明胶 gelatine 备择方案另类 alternatives.

食品化学国际 Foodchem International

GENUVRBCO^®

味道 Flavor: 特性 characteristic

types are 用过的 used as 增厚 thickening, 稳定 stabilizing, 胶凝剂和膨松剂。 gelling and texturizing agents.

角叉菜胶 Carrageenan Foodgel1000

食品化学国际 Foodchem International

角叉菜胶 Carrageenan Foodgel1000

食品化学国际 Foodchem International

角叉菜胶 Carrageenan Foodgel1000

格雷厄姆化学 Graham Chemical

味道 Flavor: 特性 characteristic

Carrageenan 属于 belongs to a group of ingredients 经常 often 被提及 referred to as 水胶体水胶体 hydrocolloids, 源自红海藻的天然多糖。顾名思义 natural polysaccharides derived from red seaweed. As the name implies, 这些成分通过控制水在食物基质中的保持方式赋予食物质地。 these ingredients impart texture to food by controlling the way water is held in the food matrix.

宠物食品的deltagel cd2005 Deltagel CD2005 for pet food

味道 Flavor: 特性 characteristic

deltagel Deltagel CD2005 is 非常 very 有效 effective at 提供 providing form and 同质 homo基因 geneous 质地 texture to 肉类肉 meat-基于 based pet foods at 低 low 浓度浓度 concentrations. it It is a natural 黏合剂 binder and 稳定 stabilises canned canned 宠物食品 pet-food products in 各种 various 形式 forms 这样 such as chunks-in-jelly chunks-in-jelly, 肉汁 gravies, 面包和与类风味的食材混合 loaves and blends with human grade ingredients in gourmet meals, 零食 snacks, 对待和饼干。 treats and biscuits.

deltagel＆trade;肉用 Deltagel™ CE for meats

味道 Flavor: 特性 characteristic

deltagel＆trade deltagel Deltagel与贸易 ™ ce CE is an 激动的 exciting 范围 range of carrageenan products, 提供出色的功能和成本效益。用于煮火腿和家禽 which provide both excellent functionality and cost effectiveness. It is used in cooked hams and poultry, 以及碎肉 as well as comminuted meats, 如香肠和汉堡 such as sausages and hamburgers, 以优化产量和饮食质量。 to optimise yield and eating quality.

deltagel＆trade; ce1364和deltagel＆trade; 1474汤和调味料 Deltagel™ CE1364 and Deltagel™ 1474 for soups and sauces

味道 Flavor: 特性 characteristic

deltagel＆trade deltagel Deltagel与贸易 ™ products 提供 provide 优秀的 excellent 功能性功能性 functionality in 汤类 soups, 酱料 sauces, 和敷料。 deltagel ce1364保持颗粒悬浮 and dressings. Deltagel CE1364 keeps particles in suspension, 阻止他们进入最终产品。它可以用于奶油色的调味料中 preventing them from settling out in the final product. It can be used in cream-style dressings, 浸 dips, 番茄酱和其他冷食 ketchup and other cold-consumed, 可倾倒的产品。 pourable products.

whirlfloc＆trade; Whirlfloc™

味道 Flavor: 特性 characteristic

whirlfloc＆trade; Whirlfloc™ is a 净化的 purified form of 高 high 分子 molecular 重量 w八 eight carrageenan extracted from red 海洋的 marine 海藻藻类 algae and 制造的 manufactured 只 exclusively for use as a 麦汁 wort 细化 fining agent. it It 加速 accelerates the formation of 稠密 dense and 紧凑 compact 热 hot and 冷 cold 摸索 trub, 节约时间 saving time, 促进麦芽汁的恢复，并使麦芽汁更亮。 boosting wort recovery and resulting in considerably brighter worts.

自由天然产物 Liberty Natural Products

爱尔兰苔藓粉 IRISH MOSS POWDER

青岛达康贸易 Qingdao Dacon Trading

中诺食品配料 Sinofi Food Ingredients

右旋角叉菜胶 RightHydro Carrageenan

味道 Flavor: 特性 characteristic

最佳 Top E407 清真 halal 年级 grade Carrageenan supplier and manufacturer in 中国 China. 华诺 Sinofi 提供提供 provides 高 high quality E407 food additive and is 1st 选择 choice for you to buy buy Carrageenan powder at a 低 low 价钱 price. Carrageenan E407 is a 水胶体 hydrocolloid 获得 obtained from 各种 various 成员 members of the 菊科吉佳蒂娜 gigartinaceae or 茄科 solieriaceae 家庭 families of the red 海藻 seaweed and 组成 consists of 亚sulfite esters of 半乳糖 galactose and 3,6-脱水半乳糖共聚物。角叉菜胶粉在亚洲广泛使用 6-anhydrogalactose copolymers. Carrageenan powder is widely in Asia, 欧盟和北美。角叉菜胶 EU and North America. Carrageenan, 也称为角叉菜胶和爱尔兰胶 also named Carrageenan gum and Irish gum, 是欧盟中的稳定剂e407成分。作为香基/香型的卡拉胶供应商 is stabilizer E407 ingredient in EU. As a professional Carrageenan supplier, 我们在食品中使用角叉菜胶粉成分方面拥有广泛的香基/香型知识 we hold extensive expertise in the application of Carrageenan powder ingredient in foods, 饮料 beverages, 制药和牙膏行业。关于e407卡拉胶价格和规格的任何问题 pharmaceutical and toothpaste industries. Any question on E407 Carrageenan price and specification, 通过sales @ sinofoodsupply sales@sinofoodsupply.com与我们联系 , 我们将在一个工作日内答复。 we will reply within one working day.

食材屋 The Ingredient House

替卡格尔 Ticagel^® 121-AGF 粉末 Powder

味道 Flavor: 特性 characteristic

Developed to 给 give 公司 firm, 硬质凝胶，具有出色的透明度，几乎没有或没有脱水收缩（润湿）。它可用于气凝胶清新剂以及需要热可逆性的食品胶凝系统 rigid gels with excellent clarity with little or no syneresis (weeping). It may be used for air gel fresheners and also for food gelling systems that require heat reversibility, 高的凝胶强度和良好的水结合能力。 high gel strength and good water binding capacity.

替卡格尔 Ticagel^® 500 FL

味道 Flavor: 特性 characteristic

替卡格尔 Ticagel^® 500 FL is a 组合 combination of carrageenan and 刺槐 locust bean gum 发达发展 developed to 提供 provide 胶凝 gelation and 脱水收缩 syneresis control in 果馅饼型水果馅饼 flan-type products. The 用法 usage 水平 level for 替卡格尔 Ticagel 500 FL is 0.4 - 0.75% 取决于 depending on the 想要的 desired 坚定性公司 firmness and 质地 texture 要求 requirements.

替卡格尔 Ticagel^® 795 粉末 Powder

味道 Flavor: 特性 characteristic

替卡格尔 Ticagel 795 is a carrageenan 特别 especially 设计的 designed to 让 yield a 柔软的 soft, 干燥后形成稳定膜的柔性凝胶。它与多元醇和其他填充剂相容，可用于配制糖衣 flexible gel that forms a stable film after drying. It is compatible with polyols and other bulking agents and may be used to formulate confectionery coatings, 烘焙糖霜 bakery icings, 釉和类似产品。它也可以在减少用量的情况下用作明胶替代品 glazes and similar products. It may also be used as a gelatin replacer at a reduced usage level, 从而节省成本并在素食中得到使用。 thus saving cost and gaining use in vegetarian foods.

替卡格尔 Ticagel^® 822

味道 Flavor: 特性 characteristic

替卡格尔 Ticagel^® 822 is a 专门 specialized carrageenan 设计的 designed to 结合 combine the 增厚 thickening and 柔软的 soft gelling 特点特性 characteristics of 这个 this 水胶体 hydrocolloid. 替卡格尔 Ticagel 822 要求 requires the 存在 presence of 牛奶 milk 蛋白质蛋白 proteins to 展示 exhibit 最佳 optimum 功能性功能性 functionality. it It 作品 works 相等 equally 好 well in 都 both 高 high 固体 solids 系统 systems 喜欢 like 杂色 variegates and 酱料 sauces and 低 low 固体 solids 系统 systems 喜欢 like custards custards and 水果馅饼 flan.

替卡格尔 Ticagel^® AP-10

气味 Odor: 特性 characteristic

采用 Use: 替卡格尔 Ticagel^® AP-10 is a system 设计的 designed for air gel 清新剂 fresheners. it It 形式 forms 公司 firm, 稍有弹性的凝胶并控制脱水 slightly elastic gels and controls syneresis, 即使在冻融条件下。 even in freeze-thaw conditions.

替卡格尔 Ticagel^® 绑定kx 捆绑 Bind-kx KX ec EC

味道 Flavor: 特性 characteristic

替卡格尔 Ticagel^® 绑定kx 捆绑 Bind-kx KX ec EC is a 协同作用 synergistic 混合 blend of gums 用过的 used in the 生产 production of 胶凝的 gelled products or to 增加 increase 悬挂 suspension in 饮料 beverages and 酱料 sauces. 什么时候 When 用过的 used at a 1.5 - 2.0% 水平 level, 该产品形成了一种非常有弹性的凝胶，该凝胶具有出色的拉伸强度以及内聚性和粘合性。在这个浓度下 this product forms a very elastic gel that has excellent tensile strength as well as cohesive and adhesive properties. At this concentration, 它的解决方案仍在流动并且可以倾倒 its solution still flows and is pourable, 使其易于成型为光滑的凝胶。适用于大多数饮料和调味料应用 making it easily moldable into a smooth gel. For most beverage and sauce applications, 使用量范围为0.03-0.10％。用于豆浆应用 usage levels range from 0.03-0.10%. For soya milk applications, 使用水平范围为0.025-0.030％。 usage levels range from 0.025-0.030%.

替卡格尔 Ticagel^® 绑定kx 捆绑 Bind-kx KX

味道 Flavor: 特性 characteristic

替卡格尔 Ticagel 捆绑 Bind kx KX is a 协同作用 synergistic 混合 blend of gums 用过的 used in the 生产 production of 胶凝的 gelled products or to 增加 increase 悬挂 suspension in 饮料 beverages and 酱料 sauces. 什么时候 When 用过的 used at a 1.5 - 2.0% 水平 level, 该产品形成了一种非常有弹性的凝胶，该凝胶具有出色的拉伸强度以及内聚性和粘合性。在这个浓度下 this product forms a very elastic gel that has excellent tensile strength as well as cohesive and adhesive properties. At this concentration, 它的解决方案仍在流动并且可以倾倒 its solution still flows and is pourable, 使其易于成型为光滑的凝胶。适用于大多数饮料和调味料应用 making it easily moldable into a smooth gel. For most beverage and sauce applications, 使用量范围为0.03-0.10％。用于豆浆应用 usage levels range from 0.03-0.10%. For soya milk applications, 使用水平范围为0.025-0.030％。 usage levels range from 0.025-0.030%.

替卡格尔 Ticagel^® GC-564 S

味道 Flavor: 特性 characteristic

替卡格尔 Ticagel^® GC-564 S is a 明胶 gelatin 替代者 replacer for use in 无明胶明胶 gelatin-free 软糖 gummy 糖果 candy. A 用法 usage 水平 level of 3.9% 取代 replaces 6.4% 明胶 gelatin 275 盛开 Bloom, 但用量范围是3.7-4.2％（重量）。它是加工友好的，可以使用180°F的水和10分钟的活化时间以与明胶相同的方式添加或活化。在沉积白利糖度为78度时 but usage range is 3.7-4.2% by weight. It is processing friendly and can be added or activated the same way as gelatin using 180°F water and activation time of 10 minutes. At depositing Brix of 78°, 在203-160摄氏度（95-70摄氏度）的温度下，它的粘度略高于明胶，但仍可以轻松沉积。像明胶一样，最好将其沉积在该温度范围的较高端。 ticagel gc-564 s使柔软 it has a slightly higher viscosity than gelatin between temperatures of 203-160°F (95-70 C) but it can still be deposited with ease. Like gelatin it is best deposited at the higher end of this temperature range. Ticagel GC-564 S gives a softer, 与明胶相比，耐嚼的软糖糖果更多，但产生的弹力或弹性与果片质地更为可比。在实验室试验中比较时，它的熔点与55 c的明胶软糖相同。 more chewy gummy candy compared to gelatin but yields a springiness or elasticity more comparable to fruit slice texture. It has the same melting point as gelatin gummy of 55 C when compared side by side in lab trials.

替卡格尔 Ticagel^® 自然 Natural GC-581 B

味道 Flavor: 特性 characteristic

替卡格尔 Ticagel^® 自然 Natural GC-581 B is a 清洁 clean 标签实验室 label 明胶 gelatin 替代者 replacer for use in 无明胶明胶 gelatin-free 软糖 gummy 糖果 candy. A 用法 usage 水平 level of 3.9% 取代 replaces 6.4% 明胶 gelatin 275 盛开 Bloom, 但用量范围是3.7-4.2％（重量）。它是加工友好的，可以使用180°F的水和10分钟的活化时间以与明胶相同的方式添加或活化。在沉积白利糖度为78度时 but usage range is 3.7-4.2% by weight. It is processing friendly and can be added or activated the same way as gelatin using 180°F water and activation time of 10 minutes. At depositing Brix of 78°, 在203-160-1f（95-70 c）的温度下具有与明胶相当的粘度 it has comparable viscosity as gelatin between temperatures of 203-160°F (95-70 C), 与明胶一样，最好将其沉积在该温度范围的较高端。 ticagel natural gc-581 b与明胶相比，可提供更牢固的软糖，但与水果片质地相比，可产生适度的弹力或弹性。 and like gelatin it is best deposited at the higher end of this temperature range. Ticagel Natural GC-581 B gives a firmer gummy candy compared to gelatin but yields a decent springiness or elasticity compared to fruit slice texture.

替卡格尔 Ticagel^® PPS-2

味道 Flavor: 特性 characteristic

替卡格尔 Ticagel^® PPS-2 is 设计的 designed to 提高 improve 南瓜 pumpkin pie 填充 filling 中 during all 阶段 stages of manufacture and 分配 distribution. it It 提供提供 provides good 冷 cold 黏度 viscosity to the 填充 filling, 烘烤过程中最佳的水结合力 optimum water binding during baking, 并准备好不易产生脱水收缩的成品南瓜派。 ticagel pps-2可以防止沸腾，并在冷冻期间为未煮熟的馅料赋予稳定性。 and a firm set to the finished pumpkin pie that is not prone to syneresis. Ticagel PPS-2 prevents boil out and imparts stability to uncooked filling during freezing.

皮质类固醇 Ticaloid^® 710 H-96 粉末 Powder

味道 Flavor: 特性 characteristic

Widely 用过的 used for gel formation. 也 al Also 用过的 used at 低 low 水平 level for thickener (这样 such as 斑 variegated 糖浆 Syrup and 焦糖 Caramel 浇头最佳 Toppings), 芦荟凝胶增稠剂。在用于防止渗漏的布丁中（0.2％至0.5％）。与大多数淀粉协同作用（在面包店应用中，仅使用0.1％至0.15％）。 Aloe Gel Thickener. In Puddings used to prevent weeping (.2% to .5%). Synergistic with most Starches (in Bakery Applications -- use only 0.1% to 0.15%).

皮质类固醇 Ticaloid^® 750

味道 Flavor: 特性 characteristic

皮质类固醇 Ticaloid^® 750 提供提供 provides 奶油状 creamy 黏度 viscosity and 口感 mouthfeel to 牛奶 milk and 非牛奶 non-牛奶 milk 基于 based beverage 应用领域应用 applications. 协同作用 Synergistic with 最 most 淀粉淀粉 starches. In 加热的热 heated 牛奶 milk, 0.2％将形成凝胶。用于奶昔的0.1％至0.3％ 0.2% will form a gel. Used at 0.1% to 0.3% for milk shakes, 速食布丁的0.8％至1.2％。 0.8% to 1.2% for instant puddings.