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About Aspartame
Aspartame has the advantage of:

(1) E951,safe, by the United Nations Committee on Food Additives as GRAS level (generally recognized as safe) for all sweeteners in the most thorough research on human security products, E951 has been more than 100 countries around the world, more than 6,000 products in the 19 years of successful experience
(2) Aspartame sweet taste of pure sucrose with very similar fresh and sweet, no bitter after taste and metallic taste, is by far the closest to the successful development of the sweet sugar sweetener. Aspartame 200 times sweeter than sucrose, only a small amount in the application can achieve the desired sweetness, so use in food and beverage sugar substitute aspartame, can significantly reduce the heat and will not cause tooth decay
(3) Aspartame or other sweeteners and sugar mixed with a synergistic effect, such as 2% to 3% in the saccharin, the saccharin can significantly mask the bad taste
(4) Aspartame and flavor mixed with the excellent efficiency of, especially for acidic citrus, lemon, grapefruit, etc., can make a lasting flavor, reduce the amount of air freshener.
(5) proteins, Aspartame can be absorbed by the bodys natural decomposition



Aspartame is a synthetic non-carbohydrate sweetener. Aspartame is widely used in carbonated beverages, fresh mints, tea, milk, jelly, ice cream, E951 is also used for calcium, solid drinks, candied fruit, moon cake, alcoholic beverages, Aspartame for fruit juice, lactic acid drinks, candy, jam / filling, instant oatmeal. Chocolate, oral, coffee, chewing gum, pastries also contain Aspartame.

Since 2018, the market for high-intensity sweeteners has begun to grow, with a year-on-year growth of 12% in 2019. Although people are worried about the metallic odor and slightly bitter aftertaste brought by high-intensity sweeteners, high-intensity sweeteners are used in all major food categories, such as nutrition, baking, beverages, and candy.
Sweetener suppliers are under great pressure to provide the right solutions. Many suppliers have introduced new solutions that combine high-intensity sweeteners, rare sweeteners and low-intensity sweeteners. Multinational companies are helping their customers experiment with different product formulations through digital platforms to find the right taste and texture.

New product development is the key to the sweetener business. Most of the research and development of sweeteners are focused on sweetness, calorific value, taste, odor resolution, key functions and price competitiveness. Before expanding into commercial production, new products, application development, functional features (such as probiotic functions), feasibility, and product price models need to be tested.

Generally speaking, it takes 12 to 18 months for a company to develop any new process or new product containing new ingredients. In addition, for a new sweetener product, large-scale commercialization is relatively slow, because the market now has many options and alternatives.

With the development of the food industry in the direction of low-calorie, low-sugar, high-fiber, natural, organic, clean and healthy, more and more manufacturers are replacing sugar with sweeteners and natural substitutes without compromising taste. . Sweetener manufacturers are also studying rare sugars, such as fucose, kojibiose, cellobiose, brown sugar, etc., but these are still in the research stage, and the main challenges they face are product feasibility and formulation requirements.

Sweetener manufacturers are facing severe pressure to develop new products and need to provide correct solutions for formula makers around requirements such as taste, texture, cleanliness, and price. The natural sweeteners, Aspartame, allulose and stevia, are still untapped areas for many manufacturers, with promising prospects in the next five years.

About Sodium Alginate
Nowadays, Sodium Alginate is also used in the biological experiments for the immobilization of cells to obtain important products like alcohols, organic acids, etc.Sodium alginate is combined with calcium lactate or similar compound to create spheres of liquid surrounded by a thin jelly membrane as thickeners.Sodium Alginate is a natural amylose carbohydrate distilled from alga.As the natural cellulose, It slow the absorption of fatty sugar .and bilesalt , reduce serum cholesterol , triglyceride in the blood.

Sodium Alginate Application in the food:
Food grade sodium alginate in lieu of starch, gelatin stabilizers for ice cream, can control the formation of ice crystals to improve the taste of ice cream, but also the stability of the sugar ice cream, ice sherbet, frozen mixed drinks such as milk. Many dairy products, such as refined cheese, whipped cream, dry cheese such as the stabilizing effect of the use of sodium alginate to prevent food and packaging with adhesive, can be used as a dairy jewelry covering it to remain stable and to prevent icing cakes skin cracking. Sodium alginate for the salad (a salad) sauce, pudding (a dessert), jam, ketchup, and canned products, thickener, in order to improve the stability properties of the products, and reduce fluid leakage. Sodium alginate can improve the adhesion of the products the organization added to the noodles, vermicelli, rice production, so that tensile strength, bending degree, reduce breakage rates, especially for low-gluten flour, the effect is more obvious. Adding sodium alginate, bread, cakes and other products to improve the homogeneity of the products of the internal organization of the water retention effect, extend the storage time. Add the frozen confectionery products can provide the heat fusion layer of protection to improve the flavor oven to improve the performance of the melting point. Sodium alginate can be made into a variety of gel food, maintain the colloidal form, does not occur exudate or contraction, suitable for frozen food and Man-made food. Can also be used to cover the fruit, meat, poultry and aquatic products as a protective layer, not in direct contact with air to extend the storage time. Also as bread, sugar, pie filling, snacks coated cap rock, canned food, self-curing agent. The artificial egg can still be in the high temperature, freezing and acidic media dimension by adding sodium alginate to hold their original shape. Also instead of agar made from flexible, non-stick teeth, transparent crystal candy.



In pharmaceutical preparations

Sodium alginate as early as 1938 had income of the United States Pharmacopoeia. The alginate income in 1963 British Pharmacopoeia. Alginic acid is insoluble in water, but into the water to swell. Therefore, traditionally, sodium alginate as a tablet binder, while the alginate is used as a rapid release tablets disintegrant. However, sodium alginate tablets nature depends on the amount placed in the prescription, and in some cases, sodium alginate may promote the collapse of the tablet. Sodium alginate can join in the granulation process, rather than in the form of a powder after granulation to join, so that the production process easier. Compared to the use of starch, the greater mechanical strength of the system into a film. Sodium alginate suspensions, gels, and the production of concentrated emulsion matrix of fats and oils. Sodium alginate for some liquid drugs can enhance the viscosity, improve solids suspension. Propylene glycol alginate can improve the stability of the emulsion. Controlled release drug delivery system in the health care account for a very important position. Water-soluble drug particles separated from the colloidal media before the time to be minimized to ensure maximum drug loading. However, this water-insoluble drugs are not important. They found that the drug release and solubility of the drugs used. One researcher reported that the swelling of the alginate gel particles with pH sensitivity, such as particles in distilled water or acidic media (pH1.5KCl-HCl) did not change, the rapid swelling in pH7.0 phosphate buffer, size larger. Sodium alginate on the acid-sensitive This feature is useful to drugs allows drug against acid attack, and in the small intestine dry Swelling allows drugs to the desired rate of release. Another researcher through the controlled release preparation containing diclofenac sodium solution will be sodium alginate cross-linked with glutaraldehyde into ethanol under acidic conditions (slightly soluble in water) sodium alginate small ball. Embedding rate of 30% to 71%, and its value depends on the preparation conditions. Temperature during preparation of the ball or to extend the exposure time of the cross-linked material, make the embedding rate, the drug release time.



Application in the pharmaceutical industry

Dispersant made of PS type stomach intestine double contrast barium sulfate preparations, alginate sulfate has a low viscosity, fine particle size, the mural is a good, stable performance. PSS is a Fucoidan diester sodium alginate as raw material, has anti-clotting, lowering blood pressure and reduce blood clotting. Sodium alginate instead of rubber, plaster for dental impression material, not only cheap, easy to operate, and printed more accurate tooth. Sodium alginate can produce various formulations of the hemostatic agent, including hemostatic sponge, hemostatic gauze, hemostatic film, scald gauze, spraying hemostatic agent.



Sodium alginate in the textile industry

Help agent, sodium alginate for reactive dyes used in printing and dyeing industry as a paste of reactive dyes, better than the food starch and other pulp. Printed textile pattern bright, clear lines, high color yield and dye evenly, good penetrability and plasticity. Sodium alginate is the best plasm for modern printing and dyeing industry has been widely used in the printing of cotton, wool, silk, nylon and other fabrics, it is applicable for discharge printing paste. Warp yarn stiffening material Textile department of our sodium alginate starch mixed or instead of starch to confect warp, not only can save lots of food, but also make fiber of warp lint, abrasion breakage rate, thereby improving the efficiency of weaving. Sodium alginate cotton fibers and synthetic fibers.

Sodium Alginate is the sodium salt and is alginic acid. It is a gum, extracted from the cell walls of brown algae.In recent years, It has been used in molecular gastronomy at some of the best restaurants in the world.

In the last article, we learned about the three major advantages of alginate as a medical dressing. In addition, alginate medical dressings also include the following advantages:

(1) The gel is obstructive. Sodium Alginate bandage has the characteristics of gel blocking. Alginate can reduce the spread of wound exudate, and effectively isolate the invasion of bacteria to prevent wound infection;

(2) High oxygen permeability. After the alginate fiber absorbs moisture, it forms a hydrophilic gel, and the free water combined with the hydrophilic group becomes a channel for oxygen transmission. The oxygen enters the wound tissue from the external environment through the process of adsorption, diffusion, and desorption;3

(3) Adsorption of metal ions. Since sodium alginate has -COO- and -OH groups in the aqueous solution, it can form coordination compounds with polyvalent metal ions.

Therefore, it is sufficient to change the type of metal ions during the spinning process of preparing seaweed fibers, so that the G structure chelates polyvalent metal ions can form a stable complex, and the seaweed fiber has a large amount of metal ions and form a conductive chain to make a multi-ion electromagnetic shielding fabric;

Metal cations in the fabric made of alginate have health care effects such as sterilization, deodorization, permanent antibacterial and antipruritic, no irritation to the skin. It can promote the human epidermal microcirculation, and also have anti-static, partial X-ray and Features such as ultraviolet light.

Usage of food grade Xanthan gum:
In food industry,mostly Xanthan gum ( E415,11138-66-2 ) is used in sauces and salad dressings. Although Xanthan gum is not a kind of emulsifier, by stabilizing the emulsion Xanthan gum helps to prevent oil separation , Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum used in frozen foods and beverages, in many ice creams, xanthan gum helps create the pleasant texture. xanthan gum often used in toothpast, to keep the product uniform,where Xanthan gum serves as a binder. in gluten-free baking Xanthan gum is also selected . Since the gluten found in wheat must be omitted, For the reason to be achieved with the gluten, Xanthan gum is used to give the dough or batter a stickiness. to replace the fat and emulsifiers found in yolks ,Xanthan gum helps thicken commercial egg substitutes made from egg whites. for those swallowing disorders ,Xanthan gum is also a good method of thickening liquids , since xanthan gum does not change the color or flavor.
Used by the fermentation, Xanthan gum is a thickener. stable in one. Performance of the most superior biological glue,Xanthan gum is thickener,emulsion, suspension. with the number of groups, Xanthan gum E415 molecule pyruvate side chain ends , have a great impact on its performance. E415 xanthan gum food grade has a long-chain polymer of general performance, but E415 contains more than the average molecular functional groups, under certain conditions will show unique properties. not to the performance under the conditions of different characteristics, Xanthan gum conformation in aqueous solution is diverse.

Oil industry grade Xanthan gum:
To thicken drilling mud,In the oil industry, xanthan gum powder is first choice. To reduce the liquid to the solid surface of the drill, Xanthan gum provides a great low fluidity.the solid remains suspended in the drilling fluid,When the flow stopped . Solid horizontal drilling and drilling well control the widespread use of demand,xanthan gum E415 expanded use of xanthan gum. Xanthan gum E415,under the concrete to increase its viscosity, to prevent erosion, also increased the water .

Fooding as a food additive factory, we started manufacture Xanthan gum for many years,and we are specialized in thickener.