Insights

95% of the world’s capsules are made from gelatine, and choosing the best gelatin is a major headache for pharmaceutical manufacturers.

Video-Carrageenan for Pudding-Click here~

Video-Gelatin for Gummies

Carrageenan can reduce the freezing time by more than 50% and the texture can be adapted to the gel recipe to approximate that of baked pudding.

Depending on the ingredients of the fondant，the overall taste and texture of the product varies. The main factor affecting the texture of fondant is the ‘gelatin’.

Hot Sale: Carrageenan Emulsifier for Sausage