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  • Hydrolyzed Vegetable Protein [HVP] - SavorPlus™

    Mar 18, 2020

    Hydrolyzed Vegetable Protein [HVP] – SavorPlus™

    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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  • FoodPec™-Pectin-Foodchem

    Mar 13, 2020

    The Applications of FoodPec™ Pectin [Foodchem Own Brands]

    Pectin is a kind of polysaccharide, and its composition includes two types of homopolysaccharide and heteropolysaccharide. They mostly exist in the cell wall and an inner layer of plants, and they are mostly found in citrus, lemon, grapefruit, and other peels. White to yellow powder, relative molecular weight is about 20000 ~ 400,000, and tasteless. It is more stable in acidic solution than in alkaline solution and is usually divided into high ester pectin and low ester pectin according to its degree of esterification. High ester pectin forms an irreversible gel in the range of soluble sugar content ≥60% and pH = 2.6 ~ 3.4. Part of the methyl ester of low-ester pectin is converted into a primary amide, which is not affected by sugar and acid, but it needs to combine with divalent ions such as calcium and magnesium to form a gel.

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  • KofMate™ Brown Maltodextrin

    Mar 12, 2020

    Foodchem own brands – KofMate™ Brown Maltodextrin

    Maltodextrin is a low conversion product of starch, whose molar mass is between starch and starch sugar. Its raw materials are starchy corn, rice, etc., and it can also be refined starch, such as corn starch, wheat starch, cassava starch, and the like. The main component is dextrin and contains polysaccharides, tetrasaccharides or oligosaccharides with more than tetrasaccharides, and also contains a small amount of maltose and glucose.

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  • Transglutaminase

    Feb 10, 2020

    Transglutaminase improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability

    Transglutaminase is an enzyme that promotes the cross-linking reaction between protein molecules.Transglutaminase can catalyze the same Cross-linking and polymerization between different protein molecules to improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability.

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  • FoodPep™ Collagen Peptides

    Feb 05, 2020

    Analyze the development trend of dietary supplements in different countries &regions

    Dietary supplements have performed strongly in the past few years, and according to Grand View Research, the global dietary supplement market is expected to grow at a compound annual growth rate of 7.8% by 2025. Changes in global consumer habits and increased health awareness are creating new opportunities for dietary supplement brands. In addition to common vitamins and minerals, plant ingredients, amino acids, and proteins are expected to grow.

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  • nutrition fortifiers in baked goods

    Dec 11, 2019

    The trend of nutrition fortifiers in baked goods

    Baked food as an ideal carrier of nutrients means that fortified foods will remain the main product of the industry and may gain momentum in the future. Among them, vitamins and minerals are typical nutrients because they are usually part of the flour system. According to the current trend of consumers advocating natural health, manufacturing natural nutritional supplements and reasonable addition in baked goods is the development trend of the baking industry.

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  • Sports nutrition products - Foodchem

    Nov 27, 2019

    Sports nutrition products raw materials & innovation direction

    In 2018, the global sports nutrition market totaled $ 15.7 billion. The American market is thriving, with Asia accounting for only 7.6%, but Asia ’s performance on the average annual growth rate is very eye-catching. The growth rate in the past 5 years and the next 5 years will be above 16%.

    The powder type is the main type of sports nutrition products, accounting for 45%; protein bars/energy bars, gum-based confectionery and snacks rank second and third, respectively, accounting for 17% and 16%. Ready-to-drink products are becoming more and more popular, and their energy-efficient gels and Shot drinks, which are easy to eat and carry, are also growing rapidly.

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  • Vanillin

    Oct 29, 2019

    Foodvanil Vanillin

    Vanillin application in bread, biscuits, chocolate, confectionary, ice-cream

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  • Transglutaminase

    Oct 23, 2019

    Correct use of glutamine transaminase in meat products

    The ProBinder™ MR20 is usually sprinkled on the piece of meat to be bonded. Sprinkle enough MR20 on both surfaces to form complete dust; The brush spreads the coating evenly. Alternatively, immerse the debris directly into the MR20. The ProBinder™ MR20 can also be mixed with 4 parts by weight of ice water to form a slurry to coat the meat. The slurry must be used within 20 minutes because the adhesion in the ProBinder™ MR20 decreases over time, sodium caseinate will be combined with itself.

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