Agar Agar supplier

Agar Agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae.The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae.Agar consists of a mixture of agarose and agaropectin.Agar Agar is a natural vegetable gelatin counterpart.For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics.
Agar is used throughout the world to provide a solid surface containing medium for the growth of bacteria and fungi.Agar is typically sold commercially as a powder that can be mixed with water and prepared similarly to gelatin before use as a growth medium. As a thickeners, an agarose medium is porous and therefore can be used to measure microorganism motility and mobility.
Agar agar is also known by its Japanese name Kanten. In Indian cuisine agar agar is also known as “China grass” however this could be made from a combination of various other carbohydrates and not seaweed.Natural agar agar is unflavoured, producing a firm clear jelly and is rich in iodine and trace minerals and has a  mildly laxative properties as it’s consists of approximately 80% fibre.
Agar is opaque in colour and once dissolved sets into a food additives, it also has a more crumbly or flaky texture than gelatine jellies.Some food additives will not set with it at all unless the enzymes in those fruits are broken down by cooking.In Burmese cuisine, a sweet jelly known as kyauk kyaw  is made from agar.Agar agar(E406) is a mixture of several different carbohydrates extracted from seaweed where as gelatine is a substance produced from animal protein.
Related produces: Cassia Gum    Konjac Gum    Pectin

Safty Pectin recipe

Pectin loss powder can help keep you regular if you suffer from constipation. Fiber supplements lessen constipation by making your stool soft. However, you must drink plenty of fluid if you take an pectin loss supplement because increasing fiber without enough fluid can actually worsen your constipation.
However, natural healers, herbalists, and fitness experts use pectin loss when preparing colon cleanse products because it is a soluble fiber.  It is also known as fruit pectin.  Purchased in powder form, pectin loss powder becomes a gelatinous.
However, you must drink plenty of fluid if you take an pectin loss supplement because increasing fiber without enough fluid can actually worsen your constipation.Pregnant women and nursing mothers should avoid pectin loss supplements unless otherwise directed by their professional health care provider.
So when I picked up a few pints of them at the market, jam inspiration took over. For a long time, I avoided making jam. It always seemed like such a laborious process, the long thickeners, the canning and of course.And you don't need pectin. Some stockholder at the Pectin company, no doubt, has been spreading this filthy lie for decades.
Apple pectin is a type of food additives like that of oatmeal. Soluble fiber is very important in reducing blood cholesterol levels. It was found out that soluble fiber decreases the amount of bad cholesterol that is absorbed in the intestines.

Others products: Sodium Alginate     Xanthan Gum      Carboxy Methyl Cellulose

Agar Agar powder

Agar Agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae.The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae.Agar consists of a mixture of agarose and agaropectin.
Agar is used throughout the world to provide a solid surface containing medium for the growth of bacteria and fungi.Agar is typically sold commercially as a powder that can be mixed with water and prepared similarly to gelatin before use as a growth medium. As a thickeners, an agarose medium is porous and therefore can be used to measure microorganism motility and mobility.
Agar Agar powder is a natural vegetable gelatin counterpart.For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics.
In Burmese cuisine, a sweet jelly known as kyauk kyaw  is made from agar.Agar agar(e406) is a mixture of several different carbohydrates extracted from seaweed where as gelatine is a substance produced from animal protein.
Agar agar is also known by its Japanese name Kanten. In Indian cuisine agar agar is also known as “China grass” however this could be made from a combination of various other carbohydrates and not seaweed.Natural agar agar is unflavoured, producing a firm clear jelly and is rich in iodine and trace minerals and has a  mildly laxative properties as it’s consists of approximately 80% fibre.
Agar is opaque in colour and once dissolved sets into a jelly, it also has a more crumbly or flaky texture than gelatine jellies.Some food additives will not set with it at all unless the enzymes in those fruits are broken down by cooking.

Related produces: Carrageenan    Carboxy Methyl Cellulose (CMC)    Guar Gum

Xanthan Gum supplier

Xanthan Gum is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. It E number is E415.it is added to a liquid medium to form the gum.Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers.
Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit.It was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture.
It is accepted as a safe food additive in the USA, Canada, Europe, and many other countries, with E number E415.Xanthan gum derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris. Xanthomonas campestris is the same bacteria responsible for causing black rot to form on broccoli, cauliflower and other leafy vegetables.
The thickeners of xanthan gum solutions decreases with higher shear rates; this is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up.Unlike other gums, it is very stable under a wide range of temperatures and pH.Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy.This may trigger a response in people highly sensitive to gluten.
Xanthan gum manufacturer in China,you should visit foodchem company.It lies in Shanghai China. High quality and low price food additives supplier.

Other food additives: Agar agar    CMC   Guar Gum

Agar agar manufacturer

A common identification assay involves culturing a sample of the organism deep within a block of nutrient agar.Agar is used throughout the world to provide a solid surface containing medium for the growth of bacteria and fungi. Other food additives are added to the agar to meet the nutritional needs of the microbes. Many specific formulations are available, because some microbes prefer certain environmental conditions over others.Agar is typically sold commercially as a powder that can be mixed with water and prepared similarly to gelatin before use as a growth medium.

Agar-agar is a natural vegetable Thickeners. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. In Russia it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. The most famous use of agar-agar is in Ptich'ye moloko, a rich gellied custard used as a cake filling or chocolate-glazed as individual sweets.

Agar Agar be used as a laxative.Agar polysaccharides serve as the primary structural support for the algae's cell walls.The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed.It is also known as kanten, China grass, or Japanese isinglass.
As a concentration gradient develops from the diffusion of the chemoattractant into the gel, various cell populations requiring different stimulation levels to migrate can then be visualized over time using microphotography as they tunnel upward through the gel against gravity along the gradient.
If you want to find a special Agar agar manufacturer,i feel you can visit foodchem company.Believing you can find what you want to find.
Other thickeners: Guar Gum  Konjac Gum   Pectin

Low price of Pectin from China

Pectin comes from foodchemE No:  E440CAS No:  900-69-5
Einecs No:  232-553-0
HS Code:  1302200000
Specification:  Viscosity:400-500
Routine Packing:  25kg/drum
Place of origin:  China
When using homemade pectin, you can’t just follow the proportions found on the chart in a food additives. you have to understand something about what makes jelly jell. Basically, there are two factors involved in this: the concentration of sugar and the concentration of pectin. Too little of either one, and you end up with syrup. It is possible to compensate for a little less sugar with more pectin, or vice-versa – but you can only stray from the recommended ratios a little bit. The most common reason that people have batches that do not jell is because they want to add less sugar than the recipe calls for. If you are going to make jam or jelly, you may as well accept right now that these confections are mostly sugar; that way, hopefully, you will avoid this temptation.
Hopefully this doesn’t make the whole process seem harder than it is. Like many skills, once you learn how, it’s a piece of cake. It may be encouraging to know that I never use the alcohol test anymore, and rarely even rely on the last jelly test. After making a number of batches, you can tell just by looking at the jelly if it’s going to jell.
To prepare liquid apple pectin, it is best to use under-ripe apples that are still a bit green, hard, and sour. Ripe apples contain less pectin, but the level varies greatly from one tree to the next; some varieties are suitable when ripe, while some have virtually no pectin by that time. Over-ripe apples are the worst. You can use your damaged or misshapen apples for making pectin. Chop them in halves or quarters, fill a large pot, and then add just enough water to almost cover the apple chunks. Cover the pot and place it on low heat for a long time, until the apples are fully cooked and you have something that looks like runny applesauce with skins and seeds in it. Stir the apples every twenty minutes or so while they are cooking.
The process of making jam or jelly involves a substance called pectin. Pectin is a carbohydrate, made up mostly of carbon, hydrogen, and oxygen. It is formed from substances found in the cell walls of fruit, and particularly concentrated in skins and cores. The conversion of these precursor substances to pectin occurs naturally during ripening, and can also be forced by long cooking, as in the traditional methods of making jellies without added pectin.
Pectin produces structure and a kind of stiffness in Thickeners and jams by forming a water-holding network within the juice or crushed fruit. Before jelling starts, individual molecules of pectin are surrounded and isolated from each other by water molecules. If the surrounding solution is acid enough, the pectin loses some of its attraction for these isolating water molecules. Sour fruit will normally provide enough acid to take care of this step. If the acid content of the fruit is low, lemon juice can be added to make the fruit mixture more acid.
Other thickeners: Agar agar    Cassia Gum    Guar Gum

Xanthan Gum manufacturer

Xanthan Gum’s detail informations:E No:  E415CAS No:  11138-66-2
Einecs No:  234-394-2
HS Code:  39139000
Specification:  FCC IV,E-415,USP23/24
Routine Packing:  25kg/drum
Place of origin:  China
Xanthan gum and guar gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. If you don’t add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!
Guar gum comes from the seed of bean-like plant, sometimes referred to as food additives. It is high in soluble fiber. According to Foodchem Guar Gum product literature “Guar Gum has eight times the thickening power as cornstarch.” Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.
For example, solids are suspended in oil drilling fluids, immiscible liquids in salad dressings and gases in whipped toppings. Each system consists of a continuous phase and a dispersed phase (solid particle or air bubbles). CP Kelco is the market leader in the manufacturing and application development of xanthan gum.
Xanthan gum is produced through the fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. In the United States, corn sugar is the primary source of the fermentation. Xanthan gum is soluble in both cold and hot water. It works well across a wide pH range, and is very salt-tolerant. For practical applications, xanthan gum is dispersed with high shear, and forms sols or thickeners liquids, rather than gels with a solid structure.
Other thickeners: Konjac Gum    Pectin    Sodium Alginate