Address：NO.2-4-412, NO.1336 of Hanghai Road, Zhengzhou City 450016 China.
Curdlan Gum has no strange smell as it is fermentation products, but Konjac would cause a kind of fishy smell in free-meat products production, due to the product characteristics.[Details]
The China International Import Expo (CIIE), the first national-level import-themed professional trade fair in the world, will lead off at the National Exhibition and Convention Center (Shanghai) on Nov 5. Initiated by the Chinese government in 2018, the CIIE continues to be a significant platform for the nation's opening-up and enhancing international economic cooperation and free trade.[Details]
Gels formed by Curdlan Gum Gel. under heating condition of 80C is Heat Irreversible [Details]
Approx 0.235% dosage with LAT Gellan Gum, is perfect enough for plant tissue culture media use.[Details]
How does Curdlan Gum perform in Fresh noodles ?
Curdlan Gum could help the fresh noodles to obtain better elasticity. The noodles won't be broken after boiling for long time. It's easy to use as curdlan gum could be added into wheat powder directly bef[Details]
We are now providing market with our upgraded High Acyl Gellan Gum with below improvements:
1. Whiteness increased to 60%-70%;
2. Normal Temperature Water Viscosity keeps more than 200cp;
3. Much easier solubility in normal water;
4. Higher Gel. Stren[Details]
Low Kations Reaction Ability Gellan Gum Available
Low Acyl Gellan Gum is quite sensative to Kations like Calcium, so the appearance of Kations like Ca would cause a serious problem for gellan gum dissolving in water, leading to a weaker or failed applica[Details]
Notification About OPAL Brand Gellan Gum Type Code[Details]
Gellan Gum: Excellent for VITRO Tissue Cultures[Details]
Business Getting Back to Normal Step by Step[Details]
Gellan Gum will replace Carrageenan in Milk?[Details]
Why Agar and Carrageenan Price Going Up?[Details]
FIC 2019 : A MEETING OF SUCCESS[Details]
If gellan gum is applied to Chinese noodles, buckwheat noodles, or other flour products, it can enhance the noodle’s hardness, elasticity, viscosity, and improve the taste, inhibit the swelling in hot water, reduce crack and soup turbidity. Use amount of[Details]
Low acyl gellan is a carbohydrate secreted by a bacterium (Sphingomonas elodea) that, when in the presence of salts or acid, forms very clear, clean, and brittle gels.
Use to stabilize emulsifications or foa[Details]