Insights

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

If I could sum up in one word what I have heard most from my family over the past few years, joint pain would be the word that is infinitely blackened, bolded and magnified.