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The word “collagen” comes from the Greek κόλλα, or kolla, which means glue. Designed by nature, it is the most abundant protein in mammals, accounting for 25% to 35% of the total body protein content. This fibrous connective tissue holds our bodies together.
What makes gelatin really unique in terms of functionality is its thermo-reversible gelling power. A gelatin-based formulation gels when cooled and liquefies when re-heated. This transformation occurs rapidly and can be repeated without major changes in characteristics. A specific characteristic of gelatin is its so-called bloom. The bloom value specifies the gelling strength of gelatin. We offer gelatins with bloom values ranging from 75 to 300.
Transglutaminase is a food enzyme which is widely distributed in nature, is composed of simple amino acid chains, and in processing industry is used to improve revolutionary the physical properties of foods which containing various proteins, to add value to products.
Konjac, also known as Magic tuber and konyaku, represents a group of perennial herbal plants of Araceae family.
Konjac usually harvested once a year in October and Chinais rich in the resource.
Candy additives、Frozen food improver、Meat improver、Beverage clarifier、Food coating materials
FibroMcc is a compound containing microcrystalline cellulose and CMC with colloid characteristics, which has a very good emulsification stable performance in the beverage.
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