The Dubai World Trade Center Exhibition Hall was closed in March and reopened a month later. With the development of the global epidemic, the Dubai World Trade Centre, which Chinese exhibitors are most familiar with, has been converted into a sheltered hospital that can accommodate up to 3,000 patients with new crowns.
During this special period, Foodchem continues to operate as normal and continue to work with all of you to create a win-win situation. When the virus is cleared, we can seek for greater success together.
At present, Foodchem has accumulated a batch of anti-epidemic material resources. If you need, please contact us immediately.
Foodchem wishes you all health and good luck. Against COVID-19, Foodchem is always with you!
On March 24, the project was officially launched and the project team was formally formed. On March 26, the project team officially launched the first batch of epidemic prevention materials. If you need, please contact us immediately.
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.