Food colloids are widely distributed in nature, according to its source can generally be divided into: from crops or plant seed bodies, such as guar gum, acacia bean gum, etc.; from the plant kernel of tamarind gum and papaya seed gum, etc.; from the tree secretion of the tree gum, such as gum arabic, yarrow gum, prickly sycamore gum, etc.; from the plant pericarp of the pectin extracted from plant stems such as the konjac; from the trunk of the plant extracted from the trunk of the tree, such as larch gum; and mucopolysaccharides extracted from plant leaves, such as vegetables and aloe vera leaves; agar, carrageenan, sodium alginate, etc., extracted from seaweed; microbial metabolites, such as xanthan gum, jellied gum, etc.; and modified starch, carboxymethylcellulose and its derivatives, and polyvinylpolypyrrolidone, etc., which are made from natural macromolecules and then chemically modified; and chitin from crustaceans, such as shrimps and crabs.
Which brand of carrageenan is best?
2024-09-20
Which brand of carrageenan is best? Carrageenan is a hydrophilic colloid, also known as unicorn chard gum, rockweed gum, deer antler gum, and carrageenan gum. It is extracted from red algae seaweeds such as unicorn weed, rockweed, and deer hornwort, and is widely used in the food industry because of
