EnerUPTM Energy Drink Preparation with ginseng flavor has the advantages of slight sweet, aftertaste, mouthful fragrance, mild supplement and no side effects. After many blind drinking tests, ginseng taste stands out and becomes one of the most popular tastes.
Global Isolate Organic Soy Protein Market is segmented by Application as Bakery and Confectionary, Meat Alternative, Dairy Alternative, Infant Formula, Animal Feed, Others; and Geography.
The nutritional value of spirulina lies in its high protein content, high digestibility and high absorption efficiency. The protein content of spirulina is up to 68% to 72%, and the protein of spirulina is water-soluble, and has all the advantages of animal protein. According to the digestion experiments of the researchers, the digestibility coefficient of spirulina reached 83% -85%.
Microscopic particle with porous, which shows high absorbency.
Strong hydrophilic dispersion.
High reaction capacity
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.
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.
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.
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.