Carrageenan Boosts Texture Breakthroughs, Leading The Trend in Food Industry! CAS NO.9000-07-1
Carrageenan's distinct gelling properties play a crucial role in egg tart production. By forming a controlled gel structure, it enhances the custard's texture, creating a smooth and creamy consistency that delights the palate.
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제품 소개
Carrageenan's water-binding capabilities contribute to improved moisture retention within the egg tart filling. This ensures a luscious and velvety custard that remains delightful even after baking.
| 90 percent min. Thru 120 mesh | |
| Greater than or equal to 5 | |
| Less than or equal to 12 | |
| 15-40 | |
| 8-11 | |
| Less than or equal to 3(mg/kg) | |
| Less than or equal to 5(mg/kg) | |
| Less than or equal to 1(mg/kg) | |
| Less than or equal to 2(mg/kg) | |
| Less than or equal to 5000(mg/kg) | |
25kg/bag
- Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
A: Sure! Contact us marketing@cnchemsino.com or the sales manager.
A: Yes. We have RSPO, Kosher, Halal, ISO9001 and ISO22000 certificates.
A: Yes. Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000kgs/IBC Drum with the liquid. Special package according to the requirements of our customers.
A: Usually, the shipment can be delivery within 15-20days after the order confirmed.
A: Yes, sample can be free below 500g.
A: Our main market is South America, Middle East, Africa and Europe. More than 50 countries.
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