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- Категории: Glial >>>
- Поставщик: Fuzhou,Ruixuan,Food,Technology,Co.,Ltd.
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Описание и отзывы
Характеристики
Products Description
Product name | ice Freeze Pop powder | |
Type | thickeners | |
Form | Powder | |
Package | 25Kg/bag | |
Color | White | |
Ingredients | food flavoring agents, food flavor materials | |
1. Research and development (ice Freeze Pop powder that make different tastes, Speak your thoughts ) 2. Production (mass production of ice Freeze Pop powder) 3. Application (complimentary technical guidance services and proven processes, provision of technician services) | ||
Manufacturing Technique
1.Seaweed Raw Materials
2.Cleaned and alkali treatment
3.Boil
4.Fine filtration
5.Gel pressing
6.Drying
7.Milling
8.Lab blending
9.Finished product packaging
Company Profile
Fuzhou Ruixuan Food Technology Co., Ltd.
is a company mainly engaged in the research, development, production and sales of food additives. We have two production bases. The R&D center is located in Gulou District, Fuzhou.
We have own professional research and development team. The R&D team, led by Professor Lin Wenting from Fujian Light Industry Research Institute, is dedicated to providing various technologies and compounding food additives for the jelly, confectionery, beverage, catering and other food industries.
We have own professional research and development team. The R&D team, led by Professor Lin Wenting from Fujian Light Industry Research Institute, is dedicated to providing various technologies and compounding food additives for the jelly, confectionery, beverage, catering and other food industries.
Our R&D team and main products
The main products of Fuzhou Ruixuan Food Technology Co., Ltd. include food additive monomers such as carrageenan, konjac gum and xanthan gum and various compounding colloids.
Carrageenan Description
Carrageenan
Are widely used as gelling agents, thickeners and stabilisers. They can be found in dairy products, beverages, meat products,water gels and powdered desserts.
When used as gelling agents in water, they give a wide variety of textures from firm to weak and from elastic to brittle. The
addition of various ions or Locust Bean Gum can be used to modify the texture.
Due to their protein reactivity, carrageenans produce very economical milk gels. Weak, semi-gelled systems can be used to
stabilise chocolate milk, giving mouth feel and cocoa suspension. Cold water-soluble types of carrageenan can be used in instant chocolate milk powders to provide similar properties.
Carrageenans are also used as stabilisers for foams, ice cream, condensed milk, cream and salad dressings.
When used as gelling agents in water, they give a wide variety of textures from firm to weak and from elastic to brittle. The
addition of various ions or Locust Bean Gum can be used to modify the texture.
Due to their protein reactivity, carrageenans produce very economical milk gels. Weak, semi-gelled systems can be used to
stabilise chocolate milk, giving mouth feel and cocoa suspension. Cold water-soluble types of carrageenan can be used in instant chocolate milk powders to provide similar properties.
Carrageenans are also used as stabilisers for foams, ice cream, condensed milk, cream and salad dressings.
Chemistry
Carrageenans (E407) are a family of linear, sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline near the village of Carrageenan. Gelatinous extracts of carrageen seaweed (also known as Irish moss) have been used as food additives for hundreds of years.
There are three main commercial classes of carrageenan:
* Kappa – strong, rigid gels. Produced from Kappaphycus cottonii
* Iota – soft gels. Produced from Eucheuma spinosum
* Lambda – form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E-number E407.
There are three main commercial classes of carrageenan:
* Kappa – strong, rigid gels. Produced from Kappaphycus cottonii
* Iota – soft gels. Produced from Eucheuma spinosum
* Lambda – form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E-number E407.
Certifications
Product packaging
Packaging: 25 KG/CTN or according to client request
Delivery Detail: 2 weeks after confirm order.Some of the products can be supplied within 7 days on the strength of EDC warehouse.
Delivery Detail: 2 weeks after confirm order.Some of the products can be supplied within 7 days on the strength of EDC warehouse.
FAQ
1. Are you a factory or trading company?
Fuzhou Ruixuan Food Technology Co., Ltd. is factory. It has two production bases in Longyan, Fujian and Fuzhou, Fujian. The R&D center is located in Gulou District, Fuzhou.
3. What's the delivery date?
15days after payment.
4. Can you provide free sample?
5. How about the packing?
Fuzhou Ruixuan Food Technology Co., Ltd. is factory. It has two production bases in Longyan, Fujian and Fuzhou, Fujian. The R&D center is located in Gulou District, Fuzhou.
2. What is your MOQ?
Our MOQ is 1kg.
3. What's the delivery date?
15days after payment.
4. Can you provide free sample?
Free sample is available
5. How about the packing?
Usually we provide the packing as 25 kg / bag or carton. Of course, if you have special requirements on them, we will according to you. Also we can prepare label for you.
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