Lianyungang Shuren Kechuang Food Additive Co., Ltd. specializing in the production of food grade potassium chloride, potassium chloride use: can be used on behalf of salts, nutritional supplements, cementitious additives, yeast food, flavoring agent, increasing fragrant agent, pH control agent.

Food grade potassium chloride and salt can for agricultural products, aquatic products, livestock products, fermentation products, spices, canned food, convenience food flavoring agent, or for enhanced potassium (for human body electrolyte) formulation of athletes drink and so on.

The potassium ion has a strong chelating and gelling property, food grade potassium chloride can be used in food as a gelling agent, carrageenan, gellan gum, etc. colloid food will need to use food grade potassium chloride. Today we introduce about the application of potassium chloride in the carrageenan:

A polymer form of carrageenan. Food luster, translucent sheet body or powder, no smell, taste stick slip, in the food industry, carrageenan through commonly used as thickener, gelling agent, suspending agent, emulsifier and stabilizer etc.. "

Application of carrageenan and carrageenan gel properties: close relationship. Therefore, accurately grasp the gel properties of carrageenan and changes in various conditions in production and application has important significance. The two main factors affecting the properties of carrageenan gel strength and viscosity and gel formation conditions.

Main material: food grade carrageenan, potassium chloride, Lianyungang Shuren Kechuang food additives Co., ltd..

The gel properties of carrageenan is affected by the influence of many factors, which concentration has the greatest effect on gel strength and viscosity, but to control according to the requirements of production cost and product standards of carrageenan dosage.

II due to in production also added citric acid, preservatives and other additives, will also have a certain effect of carrageenan gel properties, therefore, in the establishment of technological parameter to according to the actual production considering.

The existence of carrageenan gel gel brittleness, water shrinkage defects such as bleeding. Synergistic effect can be obtained by the application of the food in the food.