Others

The Bacillus Subtilis is a pure natural spore-like microecological preparation with special activity. This product is extracted from the intestines of healthy animals and is refined by domestication, cultivation, deep liquid fermentation, high-speed separation and washing, and low-temperature drying using advanced fermentation technology and process equipment.

Bacillus licheniformis from pure natural microecological preparations. This product is extracted and isolated from the intestines of healthy animals and has been domesticated and improved by modern biological breeding techniques. This product is made of advanced fermentation technology and process equipment, cultured, deep liquid fermentation and special drying.

Gellan Gum LAS is a kind of low acyl gellan gum. Due to special suspension properties, gellan gum LAS is perfect suspending agent for beverages, such as herbal drinks (Aloe Vera and Chia or Brasil Seed Eggs Drinks). Due to its excellent fruit gel properties, it will keep natural or man-made cubes or insoluble particles suspending in beverages. The solution made from Gellan Gum LAS is clear or transparent type. The suspension system formed by Gellan Gum LAS is heat and acid stable (pH 3.8-7.5 condition applicable). CAS NO. 71010-52-1. Features: 1. Excellent Acid/ Heat Stability; 2. Solution Made by Gellan Gum is Clear and Transparent; 3. Quick Suspending Time; 4. Outstanding Flavor Release; 5. Low Dosage.

Gellan Gum LAG is a kind of low acyl gellan gum with very good solubility and high gel strength. The gels formed by this type of gellan gum is clear or transparent type with brittle texture. Due to special production technics, this type of gellan gum has excellent performance when combined with Carrageenan and Konjac Gum. Gellan Gum LAG is widely applied in Jelles, Jams, Desserts/Pie Filling, Meat Products and Solid Air-Fresheners. By applying gellan gum in jelles and Solid Air-Fresheners instead of Carrageenan, the water-out problem could be avoided. CAS NO. 71010-52-1. Features: 1. Excellent Acid/Heat Stability; 2. Clear Gels and Brittle Texture; 3. Heat Irreversable; 4. Outstanding Flavor Release; 5. Good Moisture Stability.

Gellan Gum LAT is a kind of low acyl gellan gum, specially processed for Plant Tissue Culture and Micro-organism Tissue Culture application. It has widely been applied by labs to be as subsitute of Agar. The gel strength and the transmittance of this product could be adjusted subject to customer's actual application. This kind of gellan gum could bear 20 psi pressure for 20 minutes. Gellan Gum LAT produces a very transparent gel ≥85% transmittance and gel strength between 400-700 g/cm＾2; Use at 2-4 g/L. If the customers request higher gel strength, we can also produce with below standard: gel ≥90% transmittance and gel strength between 700-1100 g/cm＾2. While for those who need very strong gels, we could supply 1300 g/cm＾2 gel strength and ≥85% transmittance gellan gum. As Professional Producer for gellan gum, our Gellan Gum LAT has been applied by labs form Canada, Germany, Hondrus, Uganda, India with success. CAS NO. 71010-52-1. Feature: 1. Excellent Acid/ Heat Stability; 2. Brittle Texture and Clear Gels (transmittance ≥85%); 3. Heat Irreversable; 4. Low Dosage; 5. Stable Supplying, substitute of Agar.

Gellan Gum HAM is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAM is a premium quality refined tan/white powder. Gellan Gum HAM is specialized high acyl gellan gum for natural pH UHT anf HTST Dairy Beverage. Gellan Gum HAM could also be applied in meat products to enhance the elastic characteristics when combined with Konjac Gum and Carrageenan. CAS NO. 71010-52-1. Features: 1. Viscosity of Gellan Gum HAM can be as high as 7000 cp, with 4000 cp is our min. standard; 2. Gel Strength Gellan Gum HAM can be as high as 700 g/cm＾3 according to customers' specified requirements; 3. Can help to form elastic fluid gels; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Good compatibility with other ingredients and hydrocollids; 7. Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages; 8. Excellent and stability or wide pH application range.

Gellan Gum HAP is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAP is a premium quality refined tan/white powder. We have two type code for HAP Gellan Gum: HAP(S) which is fermented based on Soy Protein Feeder Culture and HAP(P) which is fermented based on Pea Protein Feeder Culture. Gellan Gum HAP can be dispersed well in cold water and dissolved thoroughly after heating. HAP Type Gellan Gum is of very weak reaction to proteins so it is widely applied in plant protein beverages such as walnuts drinks and chocolate beverages. The Gels formed by HAP Gellan Gum is milky and non-transparent but elastic. HAP Gellan Gum is of very high viscosity which improves the mouth feel of beverages and foods. Due to its very high lifting powder, HAP Type Gellan Gum is a very good kind of stabilizer which could keep insoluble particles suspending and avoid dropping down. But for acid beverages which pH is below 4.2, we recommend HAP type Gellan Gum which is acid stable type. CAS NO. 71010-52-1. Features: 1. High viscosity of Gellan Gum HAP provides the beverage powerful suspending strength; 2. Low Protein Reactive; 3. Low Calcium Reactive; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Milky Elastic Gels formed.

Gellan Gum HAF is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). The feeder culture applied is Soy Protein while Pea Protein is alternative. High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAF is a premium quality refined tan/white powder. Gellan Gum HAF is specialized high acyl Gellan Gum for application in fresh vegatables or fruits concentrates beverage. Gellan Gum HAF could be stable in acid condition. With 700 g/cm＾2 min. strength and 8000 cp viscosity, Gellan Gum HAF could be stable in pH from 3.8-4.2. Also, the applying for Gellan Gum HAF in meat or tofu products, would help to improve the elastic Q-Characteristics for those products. By applying Gellan Gum HAF in fresh fruits/vegetable juices, it will enhance the mouth feel of the beverage and keep the beverage stabilizing. Especially for those where insoluble particles or fresh pulps in beverages need to be suspended, Gellan Gum HAF is a perfect stabilizer. CAS NO. 71010-52-1. Features: 1. High viscosity of Gellan Gum HAF provides the beverage powerful suspending strength; 2. Low Sugar Reactive; 3. Low Calcium Reactive; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Excellent acid atability or wide pH application range.

Curdlan is a kind of fermentation product. Under normal temperature. Curdlan could swell after absorbing water, insoluble in water and alcohol. Curdlan is able to dissolve in alkainous solution with pH above 11. After heating, Curdlan could absorb 50 times water to form gels. CAS NO. 54724-00-4. Features: 1. As food additive, Curdlan could help to improve the moisture containing ability. Q-charateristics, stability, thickening ability, which allow to enhance foods processing ability and the mouth feel; 2. Curdlan is widely applied in meat products, meat ball products, tofu products. Bionic vegeterian diet and bakery products; 3. Gelling in low temperature: when Curdlan solution is heated up to 55-65 Celcius Degrees, then cooling down to 40 centigrade below, heat-reversible gels would form, heating again could help to form high temperature gels; 4. Gelling in high temperatire: when Curdlan solution is heated up to more than 80 centigrade, Curdlan could help to form high gel strength heat-stable gels. This gel is heat-irreversible and even after being iced and melted, the gel strength is still stable; 5. Main characteristics: gelling, heat-irreversible, elastic Q-Characteristics, water absorb, heat stable, acid and alkalinous stability.

Konjac Gum is a kind of popular natural gum isolated from the corm of konjac plant., available as white or light yellow fine powder without smell. It has high viscosity and transparency, and can be quickly dissolved. Konjac Gum also known as konjac glucomannan, is widely used as weight-loss supplement and gelling agent in food production. It is widely accepted as safe food additive in many countries with E number E425. We are supplying pharmaceutical and food grade Konjac gum with various particle size and viscosity as per customer's requirement. CAS NO. 37220-17-0. Features: 1. Konjac is an excellent gelling agent that exhibits a wide spectrum of textural properties. It forms transparent thermoreversible gels with minimal syneresis. It melts at high temperature and has the ability to gel at room temperature; 2. Synergistic Effect with Other Hydrophilic Gums: The combination of konjac and carrageenan can result in obvious synergistic effect. When konjac and carrageenan are formulated at a ratio of 1:4, the intensity of the produced gel reaches the highest; when formulated at a ratio of 4:1, the gel reaches the maximum viscosity. The carrageenan colloid added with konjac gum features excellent elasticity and tenacity; 3. Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of konjac contains more than ten kinds of amino acid required by human body, micro-element and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing; 4. Konjac also has some physical-chemical properties such as water-souble, fresh-keeping, thickening, stabilization, suspension, gelling, and binding, It is not only one kind of natural food additive but also one kind of ideal assistant healthcare food, it is recommended by WHO as one of the best healthcare foods for human being in 21 century. As Konjac is suitable for mid temperature and unsultable for high temperature, it mainly grows up in mountain areas and hilly lands those are 850 meters above sea level, and annual average ambient temperature is required at 17.5-25 centigrade.