The mixture of konjac flour and carrageenan can be used to produce high-quality and low-cost jelly. Compared with agar, gelatin and pectin are better choices. The produced jelly has less water bleeding, high transparency, high gel strength, good taste, good elasticity, strength, toughness and color.  

Related product models: KT12 \ KT15 \ KT25 \ KJ15 \ KJ30 \ KJ36