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Transglutaminase is a food enzyme which is widely distributed in nature, is composed of simple amino acid chains, and in processing industry is used to improve revolutionary the physical properties of foods which containing various proteins, to add value to products.
Konjac, also known as Magic tuber and konyaku, represents a group of perennial herbal plants of Araceae family.
Konjac usually harvested once a year in October and Chinais rich in the resource.
Candy additives、Frozen food improver、Meat improver、Beverage clarifier、Food coating materials
FibroMcc is a compound containing microcrystalline cellulose and CMC with colloid characteristics, which has a very good emulsification stable performance in the beverage.
The hydrolyzed vegetable protein solution is the product of the hydrolysis of plant proteins under acid catalysis. Its constituent components are mainly amino acids, so it is also called an amino acid solution. Mainly used for the production of high-grade seasonings and nutrition-fortified food bases and meat flavor raw materials.
Europe and the United States, the main use of pectin is the gelation and thickening of fruit processed products (such as beverages, jams, salad dressings, etc.) Japan and other countries are more used as protein stabilizers for sour milk drinks 日本の消費は世界生産の約10％を占めています
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