Food Additive

The modified soy proteins had the following: 1) increased the surface hydrophobicity of SPC to improve its emulsification and solubility, and they were applied to emulsifiers of foods, such as margarine for coffee, mayonnaise, and meat; 2) Cross linking the protein, improving protein film-forming properties. 3) Physical modification can improve the solubility of concentrated soy protein obtained by alcohol method from about 10% to more than 70%, and the functional properties such as emulsification, foaming, oil absorption can also be improved. 4) Chemical modification methods to improve the solubility, gelation, emulsification, oil absorption of soybean proteins, such as introducing organic macromolecules on the molecules of soybean proteins to glycosylate them and generating new glycoproteins, not only improve their solubility, thermal stability, emulsification, due to the Maillard reaction, but also improve the antioxidant capacity of the products, Extends the shelf-life of the product. 1. Application scope Baked products, meat products, dairy products, fried foods as well as health foods, chemicals.

Siraitia grosvenorii sweet glycoside is the main sweet component in Siraitia grosvenorii extract. It is a food additive refined from Siraitia grosvenorii as raw material through boiling extraction, concentration and drying. It is widely used in food and beverage all over the world.

Brownish red or yellow, sweet and slightly molasses flavor, no off flavor, no visible impurities.

Pea protein is a protein ingredient isolated from peas, mainly used to make dairy alternative foods, such as non-dairy vegan cheese and yogurt. It is mainly extracted from yellow peas (scientific name Pisum sativum) and contains typical legume amino acids. Different pea strains affect the properties of the protein. Pea protein isolate legumin has properties similar to casein, so pea protein products are often used to replace whey protein foods. Due to consumer concerns about soy products that may be genetically modified, some marketing claims of pea protein products are to replace soy products. Pea protein is often used to increase the protein content of smoothies and milkshakes, because it is naturally vegan and hypoallergenic, suitable for almost any diet. Pea protein is a high-quality protein and a great source of iron. It can help muscle growth, weight loss and heart health. Pea protein contains a certain amount of amino acids. It has its own health benefits. Pea protein is rich in vitamins A, D, E and K.

This product can be used as a daily and practical flavor for the consumption of edible spices. It is mainly used for preparing garlic and garlic, fragrant and fruity flavors.