Food Additive

Lactobacillus plantarum, as one of the probiotics released by the Ministry of health, can effectively tolerate the human digestive system, survive in large quantities in the intestine, regulate the balance of intestinal flora and promote human digestion and absorption; At the same time, Lactobacillus plantarum also has prebiotic and health care functions such as reducing cholesterol, preventing cardiovascular diseases, controlling body weight, enhancing human immunity, preventing cancer and inhibiting tumor growth.

Kudzu root extract is a tan powdered extract obtained from the dried root of the legume plant radix puerariae, and the main active components, except for a large amount of starch, are isoflavone derivatives (puerarin, daidzein, daidzein, genistein), which have many effects including increasing cerebral and coronary blood flow, reducing vascular resistance, contracting smooth muscle, hypoglycemic and antipyretic effects, It is mainly used to treat alcoholism, retinal arterio - and venous obstruction, sudden deafness, myocardial infarction, coronary heart disease, angina, hypertension, hyperlipidemia and other conditions.

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.