Xanthan gum is currently the most superior biological gum in the world that integrates thickening, suspending, emulsifying and stabilizing properties.Xanthan gum possesses the general characteristics of long-chain polymers, yet it contains more functional groups than ordinary polymers and exhibits unique properties under specific conditions.Its conformation in aqueous solution is diverse, displaying different characteristics under varying conditions.Owing to its distinctive properties, xanthan gum is extensively applied in more than a dozen fields such as food, petroleum, pharmaceuticals, and daily chemicals.Its high degree of commercialization and wide application range are unmatched by any other microbial polysaccharide.
Carrageenan, also called carrageenin, is an inhomogeneous watersoluble linear polysaccharide mainly extracted from the eucheuma, carrageen and hippuris varieties of red alga.
The molecular structure of carrageenan is composed of sulfuric acid-based or non-sulfuric acid-based galactose connecting to 3,6-dehydrated galactose via α-1,3 glucosidic bond and β-1,4 glucosidic bond in an alternating way. The average molecular weight of carrageenan is 100-1,000 KDa. According to the location and distribution of sulfuric acid groups in the polysaccharide frame, carrageenan can be classified into types. At present, there are mainly four types of commercial carrageenan: Kappa carrageenan, Iota carrageenan, Lambda carrageenan and kappaⅡ carrageenan.
Seasoning sauces
In salad dressing, it performs very good particle suspension and emulsion stability. It also performs very well in salty pasted/liquid sauces and can reduce bleeding of pasted sauces
Baking products
It can retain the humidity, increase the softness, improve the taste of baking foods, postpone starch aging and prolong the shelf life of baking foods, it can improve the stability and taste of baking stuffing
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
