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Gino Biotech

Sugar-Free Gummies Recipe & Production Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn 1. What is Sugar-Free Candy? Sugar-free candy, sugarless candy is a type of candy that is made from non-sugar ingredients and processed through a series of processes. More Info About Sugar Free Candy Ingdrdients + 2. What are the …

An Overview of Sugar-free Gummies Recipe & Production Processes Read More »

Instant Agar | Stirred Yogurt Stabilizers Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn 1. Instant Agar Definition Instant agar (also called quick soluble agar, spreadable agar) is a hydrocolloid extracted from red seaweeds that is widely used in the food industry and in certain scientific and industrial applications.  Instant agar …

Instant Agar | 1 Better Option for Your Stirred Yogurt Stabilizers Read More »

Carrageenan Properties and Synergistic Effects Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn 1. Carrageenan Definition Carrageenan is also known as Irish Moss, it is a hydrocolloid extracted from red algae such as Eucheuma (kappaphycus), Chondrus, Gigartina and Hypnea species. Due to the different binding forms of sulfate esters in it, …

Carrageenan Properties and Synergistic Effects with other Gums Read More »

Iota Carrageenan in Skin Care Products Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn 1. Brief Description Iota Carrageenan is a natural thickener that is commonly used in skin care products. Gels made with iota carrageenan are usually stable to acids and tolerate some sodium and magnesium salts. These gels are …

Iota Carrageenan in Skin Care Products Read More »

Common Hydrocolloids Properties Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Hydrocolloids can increase the viscosity of the system or form gels, sometimes also known as pastes, banyan gum, thickeners, edible gum. The basic properties of hydrocolloids include diffusion and Brownian motion, sedimentation phenomenon, osmotic pressure, optical properties, rheological properties, double …

What are the Common Properties of Hydrocolloids? Read More »

Role of Hydrocolloids in Food Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Abstract The texture of food is one of the most important properties of food in addition to color, flavor and taste. Hydrocolloids are used in the food industry precisely as food quality improvers to improve certain characteristics of …

What is the Role of Hydrocolloids in Food? Read More »

Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Dear customers, Please note that Gino Biotech and Gino Gums & Stabilizers will be closed on Oct. 1st (This Thursday) to celebrate our traditional Mid-AutumN Festival and National Day. We will be back on Oct. 09 (Next Friday). For urgent request during the …

Holiday Notice for New Year Celebration 2021 Read More »

Nestle's New Gelatin Free Gummies Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Abstract Nestle announced that its Rowntree brand will launch new gelatin free gummies Dessert Pastilles in the UK and Ireland in February 2021, with four new flavors: Mango, Blueberry, Cherry and Apple, all gelatin-free and available to vegetarians. According …

Nestle will Launch New Gelatin Free Gummies in the UK and Ireland 2021 Read More »

Agar in Refreshing Beverages Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Abstract Today we would like to share with you that agar in beverages and its fantastic weight loss properties.  Agar is a polysaccharide body extracted from seaweed, which has physical and chemical properties such as coagulability, stability, and the …

e406 Agar in Refreshing Beverages and its Amazing Weight Loss Properties Read More »

Agar vs Carrageenan Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Abstract Agar vs Carrageenan, both food gums are extracts from seaweed, but they have many differences. Carrageenan is soluble in water at about 80°C, forming a viscous, transparent, or slightly milky, easily flowable solution. Whereas agar does not dissolve into …

Agar vs Carrageenan: The 2 Big Differences You Should Know Read More »

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