Xylitol

Carrageenan, also known as carrageenan, carrageenan. Carrageenan from red algae seaweed extract some out of the hydrophilic colloid, and its chemical structure is dehydrated by the galactose and galactose polysaccharides composed of calcium sulfate, potassium, sodium, ammonium salt. As one of sulfate with different forms, can be divided into K-type (Kappa), I type (Iota), L-type (Lambda).

The use of carrageenan(E407) originated hundreds of years ago, in the southern coast of Ireland produced a seaweed known as Irish moss (Irish Moss), now known as the wrinkle wave angle algae (Chondrus crispus), local residents often taken to put it milk sugar boiling, put the cold solidified food.

Carrageenan stability, dry powder is not easy to degrade long-term placement. It is in neutral and alkaline solution is also very stable, even heat and will not hydrolysis, but in acidic solution (pH value, especially <4.0) carrageenan prone to acid hydrolysis, gel strength and viscosity decreased. It is noteworthy that, in neutral conditions, if prolonged heating at high carrageenan also hydrolyzed, resulting in lower gel strength. All types of carrageenan as a thickener can be dissolved in hot water and hot milk. Soluble in hot water to form transparent or slightly milky viscous flow of the solution is easy. Carrageenan in cold water swelling and can not be dissolved.

Fruit jelly made ​​transparent with carrageenan in our long production, the fruit flavor, moderate sweetness, refreshing non-stick teeth, and better transparency than agar, lower price than the agar, added to hard candy and candy in general make the product smooth in texture, more flexible, adhesive small, the stability increased.In ice cream production, although not suitable for carrageenan-based stabilizers, but it is at very low concentrations can be as well to prevent whey separation of the secondary stabilizer. Because carrageenan Despite the increase in system viscosity, but not inclusive enough glue to stabilize the system. Locust bean gum, guar gum and carboxymethyl cellulose used alone or in combination is a better primary stabilizer, but they have the same shortcomings that lead to the mixture in ice cream whey separation. So carrageenan is a safty food additives.

Other thickeners: CMC     Guar Gum     Pectin       Xanthan Gum