instant agar agar powder; Refined tamarind seed gum

详情

instant agar-agar for foods Properties As a natural plant polysaccharide, instant agar powder is extracted from seaweeds and refined by special processing. In Japan, as a food material and a heath food which are rich in dietary fibers, agar is widely used in yoghurt, jellies, cakes and other foods. Agar has healthy functions of supplementing dietary fibers. As an emulsion stabilizer, instant agar powder has distinguished properties of quick-dissolving with low-heat and emulsifying, gelling, suspending and taste-improving etc. Different from ordinary agar which can not dissolve without boiling for ****5 minutes and produces turbid solution, instant agar powder can dissolve within **7minutes from *5 to *0 and produces solution with high grade of transparency. Therefore, Jelride***2 can be conveniently Comparing with imported agar, **2 has same or even better properties. It is applicable to acidized milk and can improve the structural forms of stirred milk because it is effectively resistant to mechanical shearing. Jelride***2 makes yoghurt rich in mouth-filling, smoothness and delicateness with better feeling of piling up and flavor release. Furthermore , **2 can prevent yoghurt from whey-separating during the shelf life of yoghurt and makes yoghurt stable, therefore, to improve the quality of yoghurt. Series of product Principal use Yoghurt, Beverage, Jellies, Cakes, Fillings, Yokan(red bean cakes), Almond bean curd, Mayonnaise, Diet foods, Paste&fluid foods, Canned fish and meat, Japanese -style cakes etc. l Packing: *0kg/carton (inner packing:*0kg x 2 bags) l Shelf life: one year in sealed condition. l Caution: Stored in cool , dry and ventilated place, Keep away from rain and sun exposure. Refined Tamarind Seed Gum (**2) Properties Tamarind Seed Gum (**2 ) is a purified and refined natural plant polysaccharide gum extracted from the endorsperm of tamarind kernel. It is a polymer which consisits mainly of D-glucose, D-xylose and D-galactose. **2 is a white or creamy white odourless powder which can disperse and dissolve in cold water. **2 is a water-soluble polysaccharide and one colloid with the character of Newtonian fluid which is very rare in the polysaccharide-thickners. **2 has good resistance to acid, salt, heat and freezing because three is no group with electric charge on the terminal of the molecular structure. Similar to pectin, **2 can form gel even in high sugar content (****5%). It is widely used in avorings, yoghurt, frozen drinks, fruits jellies and jams, modifying agent for cakes and flour products in Japan. Series of product **2C: general type , mainly for sauces, ice creams **2S: dissolving at room temperature, for ice creams, sauces etc. **2Y: high transparency, mainly for pharmaceuticals, cosmetics. Principal use 1) Refined tamrind seed gum is widely used in various kinds of flavoring (ketchup, bean paste, soysauce, mayonnaise, other sauces) for the purpose of thickening and stabilizing, anti-water-separating and better tastes. 2) Refined tamrind seed gumis also used in coffee-milk and juice-milk to increase the thickness and sweetness. 3) Refined tamrind seed gum is used in fruit juice drinks to increase the smoothness and thickness. Meanwhile, it prevents the juice from deposit of small grains after long time laying-aside and makes the small pulp grains suspending evenly in the fruit, therefore, to decrease the sinking speed substancially. 4) Refined tamrind seed gum has an excellent stabilizing effect on ice crystals in frozen products and can form fine ice crystals to improve tastes. With its unsticky and well-melting properties, Polygel***2 can be used in frozen products like ice creams as emulsion stabilizer. 5) Refined tamrind seed gum can replace pectin as a gelling agent in high-quality fruits jellies and low-sugar jams with its advantage on acid-resistance and forming a gel within a broad PH tolerance. 6) Refined tamrind seed gum can be used in flour products as water-retention and modifying agent with good effect on emulsion stabilizing and anti-aging in starch.