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Vanillin is one of the important edible spices, is a food flavoring agent, a vanilla bean aroma and strong desire for milk, Vanillin is the indispensable food additives industry important raw material, widely used in a variety of need to increase the milk flavor flavoring foods such as cakes, cold drinks, chocolate, confectionery, biscuits, instant noodles, bread and tobacco, perfumery alcohol, toothpaste, soap, perfume, cosmetics, ice cream , beverage and household and cosmetic set fragrant aroma from the role. Vanillin can be used for soap, toothpaste, perfume, rubber, plastics, pharmaceuticals. Meet FCCIV standards.

Vanillin in foreign applications is very broad, large for the production of pharmaceutical intermediates, Vanillin is also used for plant growth-promoting agents, fungicides, lubricants, defoamers, plated bright agents, conductive agents producing printed circuit boards. Domestic Vanillin mainly used in food additives, in recent years in the medical field continue to broaden the application has become Vanillin most promising areas. Currently Vanillin Consumer: food industry accounted for 55%, 30% of pharmaceutical intermediates, feed seasoning Zhan-10%, cosmetics 5%.

The effectiveness of vital wheat gluten:

vital wheat gluten based on wheat as raw material, through processing to extract a light yellow powder of natural grain protein, containing the 15 essential amino acids, with a strong water absorption, viscoelasticity, extensibility, film formability, viscous with hot condensate, liposuction and other emulsifying properties. vital wheat gluten in flour products, meat, aquatic products, beverage industry a wide range of application.


vital wheat gluten flour in bread production, according to the characteristics of the flour itself, add 2-3% vital wheat gluten, can significantly improve the dough water absorption, enhanced resistance to mixing of the dough, shortening dough fermentation time, so increased specific volume of bread products, including the heart uniformly fine texture and skin color, appearance, flexibility and taste are greatly improved. When proofing and to retain the gas, making it a good water retention, and preservation of aging, extend shelf life and increase the nutritional content of bread.


vital wheat gluten in instant noodles, longevity noodles, noodles, dumplings and flour production to add 1-2% vital wheat gluten, can significantly improve the products resistance to pressure, anti-bending strength and processing properties such as tensile strength, increased toughness noodles , processing time is not easy breakage, resistance to soaking, heat. Food taste smooth, non-stick teeth, nutritious.
In the production of bread, add about 1% of wheat gluten, gluten can enhance the quality has improved significantly dough water absorption, enhanced products, water holding capacity, improve the taste, stability, appearance, extend shelf life.


vital wheat gluten in meat products, production of sausage products, adding 2-3% vital wheat gluten, can enhance product flexibility, toughness, water holding capacity, so long to cook a long period of speculation is not broken. When the fat content of wheat gluten used in many meat and sausage products in rich, emulsification becomes more apparent.


vital wheat gluten in aquatic products processing application: 2-4% increase in the fish cake in the wheat gluten, water absorption and its strong scalability, enhanced surimi flexibility, adhesion. Production in fish sausage, plus 3-6% of wheat gluten, due to high temperatures can change the quality of imported products decreased defects.


vital wheat gluten baby products in the health care products in the application: in a variety of health food infant food production, add 1-2 percent vital wheat gluten as protein additives, amino acid content of food for more than 85% can be fully guaranteed nutrition. While improving the calcium, phosphorus, iron content, especially calcium content is much greater than the eggs, beef and other foods, more conducive to infants and young children, adolescent health and development.


vital wheat gluten application in feed industry: vital wheat gluten in 30 - 80 º C at 2 times the weight through rapid absorption of water, water when dry vital wheat gluten The protein content with the amount of water enhance the decline, which can prevent water separation performance, improve water retention. vital wheat gluten 3-4% of the fully mixed with the feed, due to its strong adhesion, easy to shape into particles put into the water after the beverage is water wet gluten network in the envelope structure and suspended in water, nutrition lose, vital wheat gluten can greatly improve their utilization of fish and so on.

Citric acid anhydrous relative density 1.542, melting point 153 ℃ (dehydration), the refractive index of 1.493 ~ 1.509, E330 is a colorless translucent crystals or white granules, often with part of crystal water, no smell, taste very acid, soluble in water, alcohol and ether. Citric acid anhydrous calcium salt in cold water than hot water easily dissolved, the nature of the citric acid used to identify and separate. Crystallization temperature to control access to the appropriate E330. Acidic aqueous solution. E330 in the dry air of slight weathering in the humid air deliquescence. 175 ℃ above Citric acid anhydrous released by the decomposition of water and carbon dioxide.


Citric acid anhydrous applications:
Citric acid anhydrous for the food and beverage industry, Citric acid anhydrous in the beverage industry as sour agents, flavoring agents, preservatives, E330 is also used for detergents, electroplating and chemical industry as antioxidants, plasticizers, etc. Citric acid anhydrous is an organic acid, found in various fruits and vegetables, but the Citric acid anhydrous is the most concentrated lemon and lime. Citric acid anhydrous is a natural preservative, can also be used to add acid (acid) taste of food and soft drinks. Citric acid anhydrous in biochemistry, it is important as the citric acid cycle or Krebs cycle intermediate, so, Citric acid anhydrous in almost all living creatures, and metabolism. Excess of Citric acid anhydrous easily excreted. E330 is an antioxidant. Citric acid anhydrous can also be used as an environmentally friendly detergent.

After Nov 5th, the price of corns in the Shandong Area stops falling and starts to rise strongly. As of Friday, the purchasing price of corns for a citric acid manufacturer in Weifang rose to 2970 yuan per metric ton; compared to the same period last week 2840 yuan/MT, there is a rise of 130 yuan/MT. According to the production cost of citric acid, the cost has risen 221 yuan per ton, so the cost of raw materials has increased significantly. Based on this, will the citric acid rise as well?

We could find that 30% of them believe the citric acid will rise as well, the reason being that, first of all, the raw material of corn has risen to the high level before, under the pressure of costs, the upstream companies support the intention of raising the prices, so the future may still exist a subjective pull-up expectation. Next, with the warming of the weather, the downstream beverage, and the food demand will appear an increase. Since the demand is expected to be better, it will boost the market. As a result, in the support of good demands, the price of citric acid will rise by some certain.

The current price of corns has risen back to high price, the cost side of the upstream companies has strong support for the price; then, to solve the inventory of traders in the selling area, the upstream companies are cautious to change the price, so in the short run, it is still expected to be a high price for citric acid. But from the demand side, the downstream food and beverage demands are increasing slowly, the newly signed orders are limited, under such a poor turnover situation, the pull-up is insufficient. In general, the short-run price of citric acid is expected to stabilize and consolidate.

Yeast extract is a natural seasoning because it is rich in amino acids, B vitamins and other beneficial substances to the human body, and it is also rich in taste and nucleotides, which has the effect of improving freshness. So it has a wide range of applications in the food industry.




Application of Yeast Extract in Food Industry



Cooking

When cooking at home and restaurants, roasting pork, and making braised pork, add 0.1% to 0.2% of yeast extract to enhance the deliciousness and thickness of the dishes; when making soup, add 0.05% to 0.1% of yeast extract, which can be Enhance the umami taste and cover up the peculiar smell.



Instant noodles, rice noodles, sweet potato vermicelli

Adding 1% to 3% yeast extract in the seasoning of instant noodles, rice noodles, and sweet potato vermicelli can make the instant noodle soup thick and natural, full of taste, and delicious. While seasoning, the nutritional value of instant noodles is increased, and the product grade is improved. Because of its high temperature resistance, it can be directly mixed with 0.5% of instant noodles when making instant noodles. After being fried, it can improve the flavor and color of instant noodles. It has a harmonious and unified taste with noodle soup and has obvious fuel-saving effect. .



Seasoning

As a flavoring agent and flavor enhancer, it has a synergistic effect and a unique effect when used in conjunction with other flavorings. If it is added to animal and plant extracts with good flavor but weak taste, it can make the product taste mellow and lasting; when it is added to taste HVP, the flavor of the finished product can be pure, natural, soft and balanced. . Therefore, in the food industry, yeast extracts, other flavors, and natural seasonings are often used to formulate various derivative seasonings.

Add yeast extract to soy sauce, seasoning sauce, beef, chicken, and pork flavor to enhance the taste, remove astringency, and increase the sense of thickness. The addition amount in soy sauce is 1% to 2%.



Puffed food

In the production of various puffed foods such as egg rolls, shrimp cracks, French fries, potato chips, adding yeast extract can reduce the amount of MSG and make the flavor softer. The addition amount is 0.5% to 1.5%.



Processed aquatic products

Adding 0.1% to 0.5% of yeast extract in processed aquatic products such as canned fish, fish cakes, and fish intestines can mask the fishy taste, enhance the mellowness, and improve the quality of fish.



Livestock products

In the production and processing of ham and sausage, long-time heat treatment will cause more loss of flavor and nutrition. After adding 0.2% to 0.5% of yeast extract, the above loss can be compensated. At the same time, the color feels good, the taste is mellow, and the meat aroma is enhanced. It can delay fat oxidation and prevent obvious dehydration and shrinkage.



Soup

When processing various soups, hot pot bottoms, chicken essence, beef essence, adding yeast extract can enhance the umami taste and flavor, prevent oxidation and deterioration, and improve the nutritional value. The amount of yeast extract added is 0.2% to 1% for soup and hot pot base; chicken essence and beef essence are 6%.



Dairy products

For the production of dairy products, such as the processing of lactose-containing ice cream, adding 0.3% of yeast extract can increase milk flavor and sweetness, color fast, and improve product quality; for caramel for pudding, it can increase sweetness and topping. Fast color and good flavor.



Pickles

When making pickled vegetables such as kimchi, kohlrabi, pickles, mustard tubers, salted radishes, etc., adding 0.1% to 0.5% of yeast extract can enhance the mellowness of the finished product, cover up peculiar smells, and improve product quality.



Application in vegetarian food

When making vegetarian foods such as bean gluten foods, artificial meat, konjac foods, etc., adding 0.2% to 0.5% of yeast extract can make up for the lack of seasoning and lack of meat flavor in vegetarian food, supplement nutrition and enhance meat texture, and conceal alkali flavor And beany taste.