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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.

To quote a Chinese saying: 相知无远近，万里尚为邻。There is no distance to each other.Non c’è distanza, nessuna distanza, ma i vicini “This painting is dedicated to nurses, doctors, and those who came to help us from China. I hope they can see it on the front line.” This is the work of Aurora, an 18-year-old girl from…

Under the influence of the New Coronavirus, Foodchem Group can still guarantee the on-time delivery rate of the goods. Please rest assured to purchase any food additives and raw materials at Foodchem.

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.

In recent days, Foodchem made great effort to find resources and accumulated a batch of protective mask resources. In order to help all friends who care and support Foodchem to better protect themselves against the new coronavirus, Foodchem has made a small contribution by sending a batch of protective masks to those who need them. Together, we will fight against the new coronavirus, look forward to the end of the epidemic, and enjoy the wonderful world again.

People receiving packages from China are not at risk of contracting the new coronavirus. From previous analysis, we know coronaviruses do not survive long on objects, such as letters or packages.