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Transparent Xanthan Gum which is made from refined corn starch, is a high molecular weight polysaccharide produced by fermentation with Xanthamonas Campestris under the conditions of special nutrient medium, pH, O2-supply and temperature, then purified, dried and melled into white-like or light yellow free-flowing powder. Xanthan Gum used as a thickener and stabilizer is widely used in many fields such as food, pharmaceutical, chemical, agricuture, oil drilling, etc. We can supply food grade Xanthan Gum, pharm grade Xanthan Gum and oil-driling use Xanthan Gum. CAS NO. 11138-66-2. Festures: 1. Outstanding viscosity-enhancing property and solubility in water; 2. Unique paeudo-plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer; 3. Excellent stability to large range of temperature and pH range; 4. Satisfying compatibility with acid alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners; 5. Perfect synergistic action when blended with guar gum, locust bean gum and other colloids.

Sodium Alginate is the sodium salt of a carboxymethyl ether of cellulose, which has been partially hydrolyzed by enzymatic treatment with food-grade Trichoderma reesei cellulase. Sodium Alginate is the white crystal whose appearance and smell are similar to sugar. CAS NO. 9005-38-3. Features:1. In the food industry, Sodium Alginate has the functions of stabiization, hydration, thickening and emulsification; 2. In the pharmaceutical industry, it can be used as dental impression material, ointment, tablets and their preparation, and hemostat. Sodium Alginate also can be used in resin coating, rubber cream agent, water treatment and so on.

Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide, bones and fish scales are normally used for the production of the gelatin. Gelatin can absorb 5-10 times of water and if heated, it enters a sol state. Upon cooling, it enters a gel state. Because of its special properties, gelatin is used in making pharmaceutical capsules, jelly, industrial adhesives. Also gelatin is widely used in other applications. CAS NO. 9000-70-8. Features: 1. Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but its popularity is also attributable to its gelling, foaming, stabilizing, texturizing, binding and emulsifying functionalities; 2. Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar, alginates, carrageenans and pectins, as well as sugars, corn syrups, edible acids and flavours, all popular within the confectionery sector.

Pectin is a structural heteropolysaccharide contained in the primary cell walls terrestrial plants. It is produced commericially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jelles. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. CAS NO. 9000-69-5. Features: 1. Pectin is a key stabilizer in many food products; 2. Pectin is a natural component of all edible plant material; 3. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella; 4. Pectin gives firmness to the plants and influences growth and water household; 5. Pectin is a soluble dietary fiber; 6. Pectin is a polymer of galacturonic acid and with that an acidic polysaccharide, and part of the acids are present as methyl ester.

Made from algae or seaweed Carrageenan is a kind of food additive, and used as a thickener in place of other thickener. Carrageenan is usually derived from ether red alga, sometimes called Irish moss, Carrageenan is a common ingredient in many foods, such as milk products like yogurt or chocolate milk. Extracted from red seaweeds, Carrageenan are a family of linear sulfated polysaccharides. Carrageenan is used in baking cooking. Carrageenan are large, highly flexible molecules. Carrageenan has two kinds, one is refined Carrageenan, the other is semi refined Carrageenan. Carrageenan belong to food additives. CAS NO. 9000-07-01. Features: 1. Excellent clear gels; 2. Good combine ability with other hydrocolloids.

Welan Gum is an anionic polysaccharide with excellent thermal stability and retention of viscosity at elevated temperatures. Welan Gum exhibits superior temperature stability over 200 °F in fresh water and low pH fluids. Fritz Welan Gum is a tan colored dry powder with a density of 26.25 lbs/ft3. Welan Gum is used in various industries where high molecular weight biopolymers are usedful. A short list of products containing Welan Gum include various oilfield applications, foundry coating, pigment suspensions, cement or concrete viscosifiers, tire sealants and paint thickeners. CAS NO. 96949-22-3. Festures: 1. Soluble in cool water; 2. Good suspending ability; 3. Good acid stability; Stable from pH 2-12; 4. Gels can be formed by NaOH under heating procedure; 5. Heat stability; 6. Can combine well with other hydrocolloids.

CMC is a anion type linear macromole substances. Features of pure substance: white or ivory, insipidity, innocuity, fluidity, fibrous powder, freely soluble in cold or hot water to form transparent sticky solution, uniqur function. CMC is widely used in frozen desserts, protein food, beverages, icings, dressings, instant noodles, etc. CAS NO. 9004-32-4. Features: 1. Odorless, tasteless and non-toxic; 2. High hygroscopicity and is soluble in water to form a thick liquid; 3. It is a polyanionic electrolyte and not fermented; 4. Good heat-stability, resistance to salt and film-forming property; 5. Strong emulsifier for fat and oil.

Hyaluronic Acid (hyaluronic acid hyaluronic acid), HA is a β-3-acetyl glucosamine (GlcNAc) and β-1,4-glucuronide (GlcA) disaccharide repeating units consisting of linear mucopolysaccharides. HA is widely distributed in nature, extracellular matrix components, mammalian connective tissue, synovial fluid, skin, vitreous body, umbilical cord and comb, whale cartilage, shark skin, seaweed, mollusks contain HA, in prolaryotic cells it exists in the sticky capsule. In humans, skin containing 7-8 g HA, according for over 50% of the total, the umbilical cord and synovial fluid HA content is also very rich. Hyaluronic Acid sodium salt for its general merchandise, namely sodium hyaluronate (Sodium Hyaluronate), habit is still called hyaluronic acid. CAS NO. 9004-61-9.

The product is extracted from Dryopteris crassirhizoma and Dryopteris polylepis

The product belongs to Dryopteris crassirhizoma and Dryopteris polylepis.