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Carrageenan is a hydrophilic colloid, also known as cauliflower gum, carrageenan, carrageenan, or carrageenan, because carrageenan is a hydrophilic colloid extracted from red algae seaweed such as cauliflower, cauliflower, and carrageenan. Its chemical structure is composed of calcium, potassium, sodium, and ammonium salts of polysaccharide sulfates composed of galactose and dehydrated galactose. Due to the different forms of sulfate ester binding, it can be divided into K type (Kappa), I type (Iota), and L type (Lambda). It is widely used in the manufacture of jelly, ice cream, cakes, soft sweets, cans, meat products, Babao Congee, tremella bird's nest, soup food, cold food and so on.
Carrageenan is a hydrophilic colloid, also known as cauliflower gum, carrageenan, carrageenan, or carrageenan, because carrageenan is a hydrophilic colloid extracted from red algae seaweed such as cauliflower, cauliflower, and carrageenan. Its chemical structure is composed of calcium, potassium, sodium, and ammonium salts of polysaccharide sulfates composed of galactose and dehydrated galactose. Due to the different forms of sulfate ester binding, it can be divided into K type (Kappa), I type (Iota), and L type (Lambda). It is widely used in the manufacture of jelly, ice cream, cakes, soft sweets, cans, meat products, Babao Congee, tremella bird's nest, soup food, cold food and so on.
