Carrageenan Gum

200.0 INR/Kilograms

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Product Details:

Appearance Powder
Water Solubility Yes
Color White
Purity 100 %
Application Food industries
Storage Room Temperature
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Carrageenan Gum Price And Quantity

Price 200.0 INR/Kilograms
Minimum Order Quantity 50 Kilograms

Carrageenan Gum Product Specifications

Water Solubility Yes
Appearance Powder
Color White
Purity 100 %
Storage Room Temperature
Application Food industries

Carrageenan Gum Trade Information

FOB Port JNPT/MUNDRA/HAZIRA
Payment Terms Cash in Advance (CID)
Supply Ability 5000 Kilograms Per Month
Delivery Time 7 Days
Sample Available Yes
Sample Policy Free samples available with shipping and taxes paid by the buyer
Main Export Market(s) Asia, Middle East, Africa
Main Domestic Market All India

Product Description

25kg Carrageenan Gum is a high-purity food-grade additive widely used in the food industry for its reliable thickening, stabilizing, and gelling properties. Presented in a fine white powder form, this product is 100% pure and dissolves effortlessly in water, making it a versatile choice for various food applications. Its efficiency in enhancing texture, improving mouthfeel, and ensuring the stability of food products makes it a preferred solution for food manufacturers. Designed for convenience, it requires storage at room temperature, ensuring ease of handling and long-term usability. Elevate your food production capabilities with this premium-quality powdered Carrageenan Gum.

FAQs of 25kg Carrageenan Gum:

Q: What is the primary application of Carrageenan Gum?

A: Carrageenan Gum is primarily used in the food industry for thickening, stabilizing, and gelling purposes.

Q: What does the product look like?

A: The product is a fine white powder.

Q: Is the product water-soluble?

A: Yes, 25kg Carrageenan Gum is fully soluble in water.

Q: What storage conditions are required for this product?

A: This product should be stored at room temperature.

Q: What is the purity level of Carrageenan Gum?

A: The product has a purity level of 100%.

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