This product has the core advantages of microbial fermentation source, no peculiar smell, high clarity of gel structure, thermal reversibility and strong acid and alkali resistance. It can be widely used in low-sugar, low-calorie food formulas, and has good compatibility with other food additives. Compared with traditional thickeners, it can reduce production costs while improving product quality, and meets the food safety certification requirements of multiple countries and regions, which is more in line with the development trend of healthy food.
The product meets the international food additive standards. The gel strength of 0.1% aqueous solution is not less than 1200g/cm², and the viscosity of 1% aqueous solution at 25℃ is no more than 50mPa·s. The moisture content is no more than 10%, and the ash content is no more than 5%. The applicable pH range is 3.0 to 10.0, which can adapt to most food processing environments. The appearance is white to light beige powder, with an active ingredient content of not less than 98%. The standard packaging is 20kg per woven bag, with FDA GRAS and EFSA approved certifications, and the shelf life is 24 months when stored at a temperature below 25℃.
This product is mainly applicable to jelly, pudding, low-sugar snacks, sauce, beverage suspension stabilizer and health food. It is suitable for high-end food processing enterprises, health food manufacturers, beverage enterprises and frozen food processing plants. It can improve the texture, appearance and shelf life of products, and meet the consumption needs of consumers for high-quality, healthy and natural food.
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