knowledge & Research
What makes gelatin really unique in terms of functionality is its thermo-reversible gelling power. A gelatin-based formulation gels when cooled and liquefies when re-heated. This transformation occurs rapidly and can be repeated without major changes in characteristics. A specific characteristic of gelatin is its so-called bloom. The bloom value specifies the gelling strength of gelatin. We offer gelatins with bloom values ranging from 75 to 300.
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.
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