Innovative small ingredients for milk tea
At present, consumers are more inclined towards differentiated and creative combinations of small ingredients, such as pearls, coconut fruits, pudding and other traditional small ingredients have gradually become standard, while innovative small ingredients such as cold sky crystal balls, agar jelly, tea jelly,Solid beverage powder，Pandan powder are more favored by young people. 一.Agar jelly ： Agar Jelly has a chewy and bouncy texture, It widely used in milk tea, bottled drinks, cake and jams. We can produce agar jelly with various flavors such as grape, brown sugar, peach, etc., with different levels of taste such as “crisp” or “soft and glutinous”. Besides, Agar Jelly has heat resistance, freezing resistance, agitation […]
Sodium Alginate: The “All-Purpose Helper” Hiding in Seaweed
What Is Sodium Alginate? Sodium alginate is a natural substance extracted from brown seaweed like kelp and sargassum, and it has been used in many industries for decades. It looks like a white or pale yellow powder, is odorless and tasteless, and dissolves in water to form a sticky liquid. Its biggest advantages are safety—plus, when it comes into contact with minerals like calcium, it turns into an elastic gel, similar to the jelly we usually eat. This property is what makes it useful in so many different ways. What Special Abilities Does It Have? First, sodium alginate dissolves well in water, and the viscosity of the liquid it forms […]
Vanillin: The Science, Sources, and Applications
Vanillin, a cornerstone of flavor chemistry, permeates daily life through countless consumer products. As the primary flavor component of natural vanilla, this aromatic compound has become indispensable in food production, cosmetics, and pharmaceuticals worldwide. Understanding its chemical properties, sourcing methods, and safety profile reveals why vanillin remains a billion-dollar industry staple. Chemical Identity and Properties Chemically classified as a phenolic aldehyde with the formula C8H8O3, vanillin (4-hydroxy-3-methoxybenzaldehyde) naturally occurs as a secondary metabolite in vanilla orchids (Vanilla planifolia). Its molecular structure features a benzene ring with hydroxyl, methoxy, and aldehyde functional groups, which interact to produce its characteristic warm, sweet aroma and flavor. Soluble in ethanol, glycerol, and propylene glycol, […]
Sucralose – Zero-Calorie Sweetener
一. Product Introduction Sucralose is a next-generation high-intensity sweetener derived from sucrose through a chlorination process. With a sweetness potency 600 times that of sugar, it serves as a zero-calorie, highly stable sugar substitute, perfectly meeting the demand for healthier sweeteners in modern food production. 二. Key Advantages 1.Zero Calories Not metabolized by the body, making it ideal for diabetics and weight-conscious consumers. 2.High Stability Heat-resistant (up to 200°C) and stable in acidic/alkaline environments, suitable for various processing methods. 3.Pure, Sugar-Like Taste No bitter aftertaste, delivering a clean sweetness profile nearly identical to sucrose. 三.Applications ① Beverage Production Replaces traditional sweeteners to reduce calorie content while maintaining sweetness. ② Chewing Gum Enhances flavor without affecting blood […]
The Application of Citric Acid in Food Additives
Citric acid, a naturally occurring organic acid found in abundance in citrus fruits like lemons, oranges, and grapefruits, has long served as a cornerstone in the food industry. As a versatile additive, its unique chemical properties and well-established safety make it a go-to ingredient for enhancing food processing and preservation across countless products. Citric Acid as an Acidulant: Boosting Flavor Profiles One of the most common ways citric acid is used in food is as an acidulant. It adds a pleasant, bright sourness that elevates the flavor of all kinds of foods. From carbonated drinks to fruit juices and soft drinks, citric acid gets added to balance out sweetness, […]
Lysine in Animal Feed: A Key Nutrient for Optimal Growth
What Is Lysine and Why It Matters in Animal Feed? Lysine is an essential amino acid, meaning animals—including livestock and poultry—cannot produce it internally. It must be supplied through their diet, making it a necessary component in commercial feed formulations. Unlike non-essential amino acids that animals can synthesize, it acts as a “limiting factor” in most feed ingredients: its availability directly controls how efficiently other amino acids are used to build proteins. Without adequate lysine, even high-quality protein sources like wheat or barley fail to support optimal growth. The Biological Role of Lysine in Animal Physiology At a cellular level, it is critical for protein synthesis, which underpins muscle […]
Food-Grade Sodium Benzoate – Your Global Expert in Food Preservation
Safe, Effective, and Future-Ready Solution for the Food Industry In today’s rapidly evolving food industry, extending shelf life while ensuring food safety has become a top priority for manufacturers worldwide. As a globally recognized leader in sodium benzoate supply, we provide high-purity, internationally certified food-grade preservatives to help our clients enhance product competitiveness and capture new market opportunities! 一. Market Outlook for Sodium Benzoate: The preservatives market continues to expand alongside the growth of processed foods and beverage industries, with sodium benzoate maintaining significant market share due to its cost-effectiveness, superior performance, and safety profile Emerging markets in Southeast Asia, Middle East, and Africa are experiencing rapid growth in food […]
Understanding L-Carnitine: Function, Benefits, and Safety
L-Carnitine is a naturally occurring compound synthesized from the amino acids lysine and methionine, primarily in the liver and kidneys. This essential nutrient plays a crucial role in energy metabolism, transporting fatty acids into the mitochondria—the energy-producing powerhouses of cells—where they are oxidized to generate adenosine triphosphate (ATP), the body’s primary energy currency. Biological Function and Mechanism In humans, L-Carnitine exists in two forms: L-carnitine (the biologically active form) and D-carnitine (a synthetic, inactive enantiomer). Dietary sources of L-carnitine include red meat, poultry, fish, and dairy products, with vegetarians and vegans at a higher risk of deficiency. The body tightly regulates L-carnitine levels through renal reabsorption, but certain conditions like […]
Gelatin – Sources, Applications And More
Gelatin, a protein derived from collagen found in animal skin, tendons, ligaments, and bones, has long been a staple in the food industry. Its unique properties make it an essential ingredient in a wide array of food products, contributing to texture, stability, and functionality. Let’s dive deep into how gelatin shapes the foods we consume. What is Gelatin? Gelatin is formed by boiling collagen-rich animal parts in water. Composed mainly of amino acids like glycine, proline, and hydroxyproline, it transforms from a soluble state in hot water to a gel as it cools. This transformation forms the basis of its widespread use in food manufacturing. Sources of Gelatin Bovine […]
