Sell Refined Carrageenan, Semi-Refined Carrageenan

Product Name: Refined Carrageenan, Semi-Refined CarrageenanPlace of Origin: ChinaKonjac gum is obtained from the tubers of the amorphophallus konjac plants, and its impurities are separated by mechanical separation. It consists mainly of glucomannan, which is composed of glucose and mannose subunits lined with β-1, 4 linkages at a ratio of 1.0:1.6. Glucomannan is a slightly branched polysaccharide with a molecular weight of 20,000 to 2,000,000 daltons. Researches show that it is a kind of plastic-like fluid and has nice water solubility. It is glutinous, shapable and has good coagulability and adherence ability. What\'\'s more, konjac can be mixed with some macromolecule materials under certain prerequisites and yield many products of different uses. Therefore, konjac is promising in varied fields, such as food industry, medicine industry, chemistry industry, oil industry, printing and dyeing industry, geology, building materials, agriculture, environmental protection, aviation and so on. Especially in European counties, it can be used for cured meat, canned food, and starch food, helping to make the products emulsify and thicken, and developing stableness. Until now, konjac is the best soluble dietary fiber that has been discovered. It is good for people\'\'s health, and is popular in Southeast Asia. Konjac powder is used in jelly or as a cooking supplement for soups and stewlike dishes. Konjac powder will be a food additive with great contribution for this century. It is a multifunctional natural food supplement and superior ingredient of composite additives. Features: 1) Can expand to about 100 times its original volume when mixed with water 2) It is a kind of white or light cream powder that dissolves quickly in water 3) Can be used as a gelling agent, thickener, film former, emulsifier and stabilizer, and can be at even pH4) Can synergize with kappa carrageenan, xanthan gum and locust bean gum. So it can reduce the production cost, and improve its quality 1) Method of test Viscosity: 1.5% aqueous solution at 25°C, use the NDJ-1 Viscometer (made in Shanghai Scale Instrument Factory), No.1 Spindle, 30r/min. 2) Jelly strength: prepare 1.5% solution of carrageenan and add 0.2% KCl, heat until boiling. Then put into a cup of 5 x 3cm and cool it down at 25°C for more than 8 hours for jellifying it for measurement. (The jelly strength tester is made by sea academe of Chinese academy of sciences) 20kgs in strong poly-bag per carton 20kgs in kraft paper bag with PE liner inside