Focus on gum food additive

Qilin Jelly Gum

Focus on gum food additive

The main products inclue , Jelly powder , soft cady powder , Drink stabilizer of gum food addtive .

DETAILS +

Since 1992

Good cooperative partner

With over thirty years in deplotiation and innovation

DETAILS +

Gum Food Addtive

Controlling the quality

controlling the quality , following-up service

DETAILS +

Standardization

Standardization and quality

With better management and technology, we will provide better products services for our customers .

DETAILS +

ABOUT US

Shantou Qilin Jelly Gum Industry & Commerce Co., Ltd.

Shantou Qilin Jelly Gum Industry & Commerce Co., ltd. was established in 1992. The main products inclue , Jelly powder , soft cady powder , Drink stabilizer of gum food addtive . With over twenty years in deplotiation and innovation , Qilin brand , with the good quality of the products and honest management , has occupies an important place in food addtive market .

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Laboratory

1992

Founded in 1992

30 +

30 years in deplotiation

36 Million

Registered capital

15000 ㎡

Company area

30 %

Proportion of technicians

JELLY

Carrageenan compound powder

The hot solution of carrageenan is cooled to 40-70 ℃ in the presence of cations to form a series of gel textures.

Details

SOFT SWEETS

CARRAGEENAN COMPOUND POWDER

Carrageenan, konjac gum, xanthan gum and other colloids have synergistic effect, which can improve the elasticity and water retention of gel

Details

FRUIT FLAVORED DRINKS

Improve the melting resistance, storage stability, increase the viscosity of feed liquid, and improve the taste

Details

PUDDING

Compound thickener

When the concentration is low, it forms a low viscosity sol, which is close to Newtonian fluid. When the concentration is high, it forms a high viscosity sol, which is non-Newtonian fluid

Details

Product application

With over thirty years in deplotiation and innovation , Qilin brand , with the good quality of the products and honest management , has occupies an important place in food addtive market .

RECOMMENDED

Compound Thickener (Special for jelly)

Details

Carrageenan Compound Powder (compound Thickener)

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Beverage Stabilizer (Mixed stabilizer)

Details

Beverage Stabilizer (Mixed stabilizer)

Details

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OUR ADVANTAGES

Quality assurance

Stable quality to provide customers with competitive and diversified products

Technical strength

over thirty years in deplotiation and innovation

After sales

Improve the standardization and quality of products

Service first

Provide high-quality products and services for partners

HOT NEWS

2023.3.15-3.17We have an appointment with you at the National Convention and Exhibition Center (Shanghai) - the 26th China International Food Additives and Ingredients Exhibition

2023.3.15-3.17 We have an appointment with you at the National Convention and Exhibition Center (Shanghai) - the 26th China International Food Additives and Ingredients Exhibition Booth No：51V30/51W31...

2023/03/13

Performance comparison of various cold drink stabilizers

1. High-viscosity carboxymethyl starch (CMS) is a new type of thickening and emulsifier used in frozen drinks. It is characterized by instant dissolution and can form a uniform, transparent and stable solution within 5-10 minutes. No odor. 2. Agar: heat-resistant and acid-resistant. Its addition of ingredients can improve the tissue state of cold drinks, improve the coagulation ability, increase transparency and expansion rate, and enhance the melting resistance. 3. Edible gelatin: It has strong foaming property, and can form a gel during freezing and hardening, so it can keep the ice cream soft, loose and delicate. 4. CMC: thicken and coagulate, stabilize the emulsion and suspension, suspend the particles, and inhibit the change of ice crystals or sugar crystals. If a large amount of starch exists, it can prevent dehydration and shrinkage, stabilize the foam, reduce the shrinkage of oils and lipids, and improve the taste. 5. Sodium alginate: It can improve the mixing speed of ingredients and leave a fragrance in the mouth. In addition, it reacts with the calcium ions in milk to generate calcium alginate, and then form a uniform jelly, which can well maintain the shape of ice cream and prevent volume shrinkage and tissue sanding. 6. Xanthan gum: it still has high viscosity and shear resistance at low concentration. When designing soft soft soft cold drinks, it should be added more. When it is necessary to increase the melting resistance of cup ice cream, it should be added appropriately. When designing pure natural ice cream, it should be used skillfully to increase the soft, fresh and delicate feeling. 7. Guar gum: it has strong thickening ability and shear resistance. At the same concentration, its viscosity is much higher than other colloids and only inferior to xanthan gum. It is the main raw material for all kinds of popsicles and ice cream. It is the main emulsification stabilizer for the production of soft cotton lollipop and ice cream. Its soft cotton is different from sodium alginate (brittle) and xanthan gum (soft), but it is smooth, tender, delicate and tastes good. 8. Carrageenan: its main feature is melting resistance. 9. Pectin: acid resistance, color, fragrance and taste are all good. It is also a good raw material for fruit and vegetable ice cream with soft, delicate taste.

2023/03/13

Stabilizer -- an indispensable tool in the beverage industry

In the process of storage, the beverage is prone to sedimentation and suspension, which not only affects the sense, but also affects the flavor and quality of the beverage. The stabilizer solves this problem and becomes an indispensable and important additive in the beverage industry.

2023/03/13

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Tel:+86-754-82541998

Mobile Phone:+86-13802716776

Mobile Phone:+86-13802716684

E-mail:st_qilin@sina.com

Address: No.3 Shengye North Road, Daxue Road, Shantou City, Guangdong Province

Mobile website

WeChat official account

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Qilin Jelly Gum

Focus on gum food additive

Since 1992

Good cooperative partner

Gum Food Addtive

Controlling the quality

Standardization

Standardization and quality