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In this exhibition, EKOSWEET launched new products such as zero-calorie sugar candy packs and zero-calorie syrup series in line with market demand.
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%.
Monk fruit which is a zero-calorie sweetener
Monk fruit is 150 to 200 times sweeter than sugar.
Monk fruit is also called luo han guo or swingle. It looks like a small gourd, and it grows on a vine.
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.
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.
The latest report – “The Power of Bakery 2019”, shows that three-quarters of shoppers look at products that contain one or more specific nutrients when buying baked goods. Although whole grains and miscellaneous grains have traditionally been the most popular ingredients for consumers, vitamins, minerals, and an increasing number of functional nutrients still attract nearly a quarter of consumers, especially those who want to get from food More nutritious young people.
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