Thực phẩm chế biến & Dịch vụ ăn uống

KONJAC GUM HJ1-B is a high-molecular-weight polysaccharide called glocomannan (KGM) extracted from tubers of verious types of Amorphophallus konjac. KONJAC GUM HJ1-B is stable in heat and acidic medium making Konjac gum an ideal stabilizer, thickener and gelling agent.

AGAR POWDER Q90E is obtained from Indonesian Gracilaria, a class of Red Seaweed. AGAR POWDER Q90E is a food grade agar-agar and acts as natural gelling agent, thickener and stabilizer.

REFINED KAPPA CARRAGEENAN (KB 120 S) is obtained from Eucheuma Cottonii, a class of Red Seaweed. REFINED KAPPA CARRAGEENAN (KB 120 S) is a food grade carrageenan and acts as natural thickener, binder and stabilizer. REFINED KAPPA CARRAGEENAN (KB 120 S) is highly sensitive to potassium ion enhancing its gelling properties. REFINED KAPPA CARRAGEENAN (KB 120 S) is stable in neutral or alkali medium and insoluble in organic solvents.

KONJAC GUM HJ2-D is a high-molecular-weight polysaccharide called glocomannan (KGM) extracted from tubers of verious types of Amorphophallus konjac. KONJAC GUM HJ2-D is stable in heat and acidic medium making Konjac gum an ideal stabilizer, thickener and gelling agent.