News

Industry Information

  • Spirulina-powder

    May 11, 2020

    Natural Spirulina: contains five major health factors including carotene and chlorophyll

    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%.

    Detail >>
  • May 08, 2020

    The king of stabilizers in beverage production – FibroMcc

    Microscopic particle with porous, which shows high absorbency.
    Strong hydrophilic dispersion.
    High reaction capacity

    Detail >>
  • sausage

    Apr 13, 2020

    INNOVATION DRIVES MEAT INDUSTRY

    Foodmate group is one of the earliest companies engaged in the research and development and production of food additives and ingredients in China and we are committed to providing one-stop application solutions for customers in meat products.

    Detail >>
  • 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.

    Detail >>
  • 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.

    Detail >>
  • 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.

    Detail >>
  • 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.

    Detail >>
  • 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.

    Detail >>
  • 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.

    Detail >>