| Carrageenan |
C24H36O25S2 |
9000-7-1 |
Primarily used in meat, confectionery, dairy beverages, daily chemical products, pharmaceuticals, and pet food for thickening, stabilization, shaping, suspension, and gelling. |
|
| Konjac Gum |
C6H10O5 |
37220-17-0 |
Used in processed meats, dairy products, confectionery, jellies, and puddings to improve the texture, mouthfeel, and gel properties of the food. |
|
| Sodium Alginate |
C6H9O7Na |
9005-38-3 |
Used in foods, adhesives, stabilizers, and molding agents. |
|
| Xanthan Gum |
C35H49O29 (monomer) |
11138-66-2 |
Serves as an important stabilizer, suspending agent, emulsifier, thickener, binder, and high-value-added, quality processing material. |
|
| Guar Gum |
C6H10O5 |
9000-30-0 |
Guar gum can be widely applied in the food processing industry as a thickener, stabilizer, and suspending agent. |
|
| Gellan Gum |
C40H68O38 (Monomer) |
71010-52-1 |
Used as a suspending agent, thickener, and stabilizer in beverages, jams, dairy products, and meat products.
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