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Put it simply, collagen is a kind of large molecule with an average molecular weight around 300,000, gelatin is a middle molecule with an average molecular weight around 50,000, and 3,000 for gelatin hydrolysate.

Gelatin and collagen are often talked together, both are proteins and similar in amino acid composition. Although these two substances have homology, they are different in physical & chemical properties and uses because of the different manufacturing processes.

Gelatin is the partially hydrolyzed product of collagen through irreversible thermal denaturation and can be called “cooked collagen” as it is obtained by heating collagen for a long time.

Collagen is insoluble in water, whereas gelatin is soluble in warm water. Gelatin is usually used as a gelling agent, thickener or emulsifier in food and pharmaceutical applications, while collagen peptides are functional ingredients that are primarily consumed for the nutraceutical value and health benefits.

Carboxymethylcellulose (CMC) is an anionic, water-soluble cellulose derivative. Solubility of CMC depends on the DP as well as the degree of substitution and the uniformity of the substitution distribution. Water solubility of CMC would increase with decreased DP and increased carboxymethyl substitution and substitution uniformity. The viscosity of the solution increases with increasing DP and increasing concentration.



CMC is soluble in water at any temperature. Because of its highly hygroscopic nature, CMC hydrates rapidly. Rapid hydration may cause agglomeration and lump formation when the CMC powder is introduced into water. Lump creation can be eliminated by applying high agitation while the powder is added into the water or preblending the CMC powder with other dry ingredients such as sugar before adding into water.


The production of carboxy methyl cellulose in commercial quantity is in a two-step process namely;

· Suspension of cellulose in an alkaline medium which helps in opening the cellulose chains and pave the way to water entrance.



· Thereafter the cellulose can then react with sodium monochloroacetate to give sodium carboxy methyl cellulose.



Functionality of Carboxy methyl cellulose

Carboxy methyl cellulose has several functions depending on the following:

· Its amount and homogeneity of the substitution of sodium ions



· Length of Carboxy methyl cellulose chain



· The backbone of cellulose



For instance, carboxy methyl cellulose with homogeneity substituent will enhance smooth flow potential as well as function well in icing.



Whereas carboxy methyl cellulose with non-homogeneity replacement species is known as thixotropic, it forms a firm gel that turns extra molten when disturbs and improved the gel with time.



Applications Of Carboxy Methyl Cellulose



Construction Industry

CMC is used in most of the compositions of cement and building materials because it acts as a stabilizer and hydrophilic agent. It improves the dispersion of sand in the cement, and intensifies its adhesive action. It is also used as glue in upholstery.



Detergents

The detergent industry is the largest consumer of CMC. Technical grade CMC compositions are most often used for soaps and detergents. CMC acts as an inhibitor of the redeposition of grease in the fabric after it has been removed by the detergent.



Adhesives

CMC is added to various compositions of glues and adhesives that are used for almost any material. It is widely used in the leather industry. Adhesives that join wood to other wood have been effectively made by combining CMC with starch and phenol formaldehyde.

Vanilla Powder, Vanilla bean powder, Vanilla extract powder, Organic vanilla powder

Ethyl Vanilla, Vanilla,Vanilla Bean Extract,Dextrose

Natural vanilla powder vanilla bean (Vanilla Bean), ground into powder as raw material. It is now the market with synthetic vanillin deployment of the so-called "vanilla powder" is entirely different. The two can be seen through the ingredients labels on the difference.
Natural vanilla powder is naturally rich vanilla flavor, high temperature baking. Suitable for high-end pastries, food use. Of course the price is relatively high. In addition, natural vanilla bean extract powder products, vanilla powder can be called, is also a good raw material for vanilla in the food industry applications.

Applications:
1)gives a full-bodied vanilla taste with lingering aromatic richness which is very pleasant and satisfying in taste.
2)imparts a rich vanilla flavour with a full aromatic background taste which can be described as a hint of caramel with sweet resinous sensation which enfolds the inner creaminess of vanilla taste.
3)particularly recommended for flavouring premium ice-cream, milk shakes, chocolate products, toffees, milk candies and bakery products such as cookies, cakes, cream filling and wafers biscuits.
Packing: 1kg/one bag or 5kg/one bag,25kg/Fiber,or at your requirment. Double plastic bag of foodstuff inside, cardboard drum outside.
2 years when properly stored.
Store in Cool and dry place,keep away from strong light, hight temperature.

Now Solvay, commercialized a pure petrochemical route in the 1970s. In recent years, of the roughly 18,000 metric tons of vanilla flavor produced annually, about 85% is vanillin synthesized from the petrochemical precursor guaiacol. Most of the rest is from lignin.

But the traditional vanilla bean is starting to enjoy a renaissance, thanks to consumer demand for all-natural foods and beverages. Last year, a string of giant food companies, including General Mills, Hershey’s, Kellogg’s, and Nestlé, vowed to eliminate artificial flavors and other additives from many foods sold in the U.S.

There is a problem, however: World production of natural vanilla is tiny and has been falling in recent years. Less than 1% of vanilla flavor comes from actual vanilla orchids. With demand on the upswing, trade in the coveted flavor is out of balance.

Flavor companies are working feverishly to find additional sources of natural vanillin and launch initiatives to boost the quality and quantity of bean-derived vanilla. Suppliers such as Symrise, International Flavors & Fragrances (IFF), Solvay, and Borregaard are using their expertise along the full spectrum of natural to synthetic to help food makers arrive at the best vanilla flavor for each product.

Food makers, meanwhile, are confronting skyrocketing costs for natural vanilla, reformulation challenges, complicated labeling laws, and difficult questions about what is “natural.”

Although consumer disdain for artificial ingredients has been building for years, credit—or blame—for last year’s wave of “all natural” announcements goes to Nestlé, which in February 2015 was the first major brand to announce plans to eliminate artificial additives from chocolate candy sold in the U.S. The announcement upended the mass-market chocolate industry practice of adding synthetic vanillin to counter the bitterness of cocoa.

Help to share naturally sweet, healthful memories and make more. Consumers want to rediscover forgotten candy and chocolate that is better for them. Let them enjoy the simple pleasures in life with a more healthful halo.

Sugar-free and sugar-reduced treats are certainly not a one-hit wonder; they are the cornerstone of the next generation of treats. What’s more, 47% of business could be lost if the industry does not come up with sugar-free or sugar-reduced alternatives.

Become the sweet silver lining to better-for-you confectionery with Isomalt, a sugar replacer sourced from beet sugar that supports dental health and is gentle on blood glucose levels. It is a delightful deal that will set you out on a flavour journey across generations.