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About L-Malic Acid

L-Malic Acid is in the form of the organism can use, L-Malic Acid often accompanied by compound amino acid injection (an important nutritional medicines after surgery) in order to increase the utilization of amino acids, which post-operative patients with weakness and liver dysfunction particularly important. L-malic potassium supplement potassium is good medicine, L-Malic Acid to maintain the bodys water balance, to treat edema, hypertension, and accumulation of fat embolism. L-Malic Acid treatment of liver disease, especially liver dysfunction caused by hyperammonemia of the good drugs. Sodium salt of L-malic with 1 / 3 of salt, the salt can be used on behalf of kidney patients.

L-Malic Acid application:
Food Industry: L-Malic Acid processing and configuration used for beverage, wine, fruit juice, also used in candy, jam and other manufacturing, L-Malic Acid and have antibacterial food preservative effect. PH regulator E296 can be usde for yoghurt fermentation, wine making, in addition to tartaric acid salt.
The tobacco industry: L-Malic Acid derivatives (such as esters) can improve the flavor of tobacco.
Pharmaceutical industry: tablet, syrup together with the L-Malic Acid can be submitted to fruit flavor, L-Malic Acid is conducive to the absorption in the body, spreading to improve the stability of drugs and improve drug absorption.
Daily Chemical Industry: L-Malic Acid is a good complexing agent, ester, used in toothpaste formulations, with net dental films, synthetic spices and other formulations, L-Malic Acid can be used as deodorant and detergent ingredients.
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What is Malic Acid

It is a dicarboxylic acid with chemical formula C4H6O5. Its salts and esters are known as malates. Together with another two acidulants, citric acid and fumaric acid, they’re all the key intermediates in the tricarboxylic acid cycle or KREBS cycle in our humans and most living cells.

Natural Sources
Manufacturing processes of L, D and DL malic acid
What are the Natural Sources?
L-Malic acid is naturally present in a lot of fruits with other acidulants such as citric acid, tartaric acid and fumaric acid. L-Malic acid and citric acid are the predominant acids in most fruits.

The following fruits typically contain 0.5-2.0% total acids and rich with it (1):

Watermelon (99%)
Apple (95%)
Apricot (70%)
Cherry (94%)
Grape (60%)
Peach (73%)
Pear (77%)
Other fruit sources come from grapefruit, lime, lemon, mango, orange, pineapple, strawberry and so on.
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About Carboxy Methyl Cellulose

Carboxy Methyl Cellulose(CMC) Preparatio:

Carboxy Methyl Cellulose(CMC)is synthesized by the alkali-catalyzed reaction of cellulose with chloroacetic acid. The polar (organic acid) carboxyl groups render the cellulose soluble and chemically reactive. The functional properties of Fooding Carboxy Methyl Cellulose(CMC) depend on the degree of substitution of the cellulose structure (i.e., how many of the hydroxyl groups have taken part in the substitution reaction), as well as the chain length of the cellulose backbone structure and the degree of clustering of the carboxymethyl substituents. CMC belongs to food additives.

Carboxy Methyl Cellulose(CMC) Use:
Carboxy Methyl Cellulose(CMC) is used in food science as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. As a food additive, it has E number E466. It is also a constituent of many non-food products, such as K-Y Jelly, toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing and various paper products. It is used primarily because it has high viscosity, is non-toxic, and is non-allergenic.

In laundry detergents it is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics creating a negatively charged barrier to soils in the wash solution. Carboxy Methyl Cellulose(CMC) is used as a thickeners in non-volatile eye drops (artificial tears). Sometimes it is methyl cellulose(CMC) which is used, but its non-polar methyl groups (-CH3) do not add any solubility or chemical reactivity to the base cellulose.

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What is it Used for Carboxymethyl Cellulose?

CMC Cellulose gum is often used in foods and beverages to make foods thick and creamy to attract the appetite of customers. It thickens and stabilizes a lot of foods by retaining moisture, keeping oil and water phased ingredients don’t separate and produces a consistent texture and so on.

Is it Vegan?

Generally, it is vegan as it produced from cellulose, the plant-based fiber commonly from wood chips and the manufacturing process without the use of animal matter or products derived from animal origin. So it is considered vegan.

Is it Gluten Free?
Yes, cellulose gum is typically gluten-free and people with celiacs can eat it. It is an ingredient commonly found in both gluten-free and gluten-containing food labels. It is produced from cellulose complying with the FDA’s definition of gluten free, that it does not contain wheat, rye, barley, or crossbreeds of these grains.

What is it Made of?
It is composed of anhydroglucose unit with average 0.2-1.5 carboxymethyl groups (-CH2COOH) on it.

How is it made?
Generally, there are two steps in manufacturing process of sodium carboxymethyl cellulose, alkalinization and etherification.

Step 1: Alkalinization
Disperse the raw material cellulose pulp in alkali solution (generally sodium hydroxide, 5–50%) to obtain alkali cellulose.

Cell-OH+NaOH →Cell·O-Na+ +H2O

Step 2: Etherification
Etherification of alkali cellulose with sodium monochloroacetate (up to 30%) in an alcohol-water medium. The mixture of alkali cellulose and reagent is heated (50–75°C) and stirred during the process.

ClCH2COOH+NaOH→ClCH2COONa+H2O
Cell·O-Na+ +ClCH2COO- →Cell-OCH2COO-Na
The DS of the sodium CMC can be controlled by the reaction conditions and use of organic solvents (such as isopropanol).
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About Sodium Erythorbate

Sodium Erythorbate mainly rice as the main raw material, production for microbial fermentation products. E316 antioxidant: Sodium Erythorbate antioxidant capacity than vitamin C and sodium far, no vitamins to strengthen the role, but E316 will not hinder the bodys absorption and utilization of sodium ascorbate. Uptake of E316 in the human body can be transformed into vitamin C.

Sodium Erythorbate for the food industry, an important antioxidant preservative, can keep food color, natural flavor, extend shelf life, and Sodium Erythorbate without any side effects, in the food industry, Sodium Erythorbate is mainly used for meat products, fruits, vegetables, canned , jam, beer, soft drinks, tea, fruit juice, wine. Sodium Erythorbate Storage and transport: E316 ventilation should be stored in airtight, dry, dark warehouse, not mixed together with toxic substances, transport and storage requirements of the same. China < provides E316 for bread noodles. Maximum use of 0.2g/kg, for soup, meat maximum use of 0.5g/kg.

Sodium Erythorbate of the physiological role:
Sodium Erythorbate in the role of ascorbic ascorbic acid is only 1 / 20; but the Sodium Erythorbate in lowering blood pressure, diuretic, liver glycogen to generate pigment excretion, detoxification and other aspects of the role of E316, roughly the same as with ascorbic acid.
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What is Sodium Erythorbate?

It is the sodium salt of erythorbic acid, a stereoisomer of sodium ascorbate. Likewise, it is used as an antioxidant, a preservative and a curing accelerator in meat and fish products. The European food additive number for it is E316.

Sodium erythorbate chemical structure

What is Sodium Erythorbate Used for in Food?

It is used as an antioxidant, a preservative and a curing accelerator, let’s see each function:

Antioxidant: it keeps the food fresh (color, flavor and etc) as sodium erythorbate itself can be oxidized by scavenging oxygen and then inhibiting the oxidation of fruits and vegetables.
Preservative: it prevents microbial growth and therefore extends the shelf life of food.
Curing accelerator: it accelerates the curing process of meat and fish products by speed up the development of the pink color.
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About Glucono Delta Lactone

Glucono Delta Lactone as a white crystalline powder, odorless, sweet taste after the first acid, turning on the water, micro-content in ethanol. Glucono Delta Lactone protein can form a sol-gel, and a certain degree of corrosion resistance. Glucono Delta Lactone as a good multi-functional food additive, it is mainly used for protein coagulant, acid agents, bulk agents, preservatives, flavoring agents, adhesives, etc. Glucono Delta Lactone is widely used in food, daily use of chemicals, pharmaceuticals, cosmetics, metal cleaning and organic synthesis. E575 non-toxic to humans, harmless, it is a good stabilizer, coagulants, sour agent and chelating agent.

Glucono Delta Lactone applications:
Tofu is a traditional point of gypsum and brine into, under modern science has invented better than gypsum and brine products - Glucono Delta Lactone. Point out the tofu with the Glucono Delta Lactone is more delicate flavor and nutritional value is also higher, we see in the supermarket is to use the fat tofu Glucono Delta Lactone points into. Glucono Delta Lactone is used to flavor, tofu coagulator, PH reducing agents and leavening agent of raw materials. E575 is widely used in food, do preservative, flavoring agent. Glucono Delta Lactone generate added to milk to prevent milk stone. Stone can be used for beer brewing industry to prevent the agent. E575 added to toothpaste to help remove tartar.
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What’re the uses of Glucono delta-lactone?

GDL is a multifunctional ingredient that can be used as a coagulant in tofu, a leavening acid in the bakery (e.g. bread, cakes & pastries), controlled release acidulant & curing accelerator in processed meat & seafood, mild acidulant, chelating agent, and buffering agent in food.

Coagulant in Tofu
Glucono delta-lactone can be used as a coagulant in tofu for its gradual acidification initiates the curdling of the protein. It can replace the function of nigari or in combination uses with nigari in tofu. The following steps are how to make silken tofu with GDL.

Step 1: Select beans

It is recommended to pick light white soybeans with good color and high protein content.

Step 2: Soaking beans

The time and temperature of soaking beans should be appropriate. Beans are easy to ferment and protein is easy to lose if soaking time is too long. The quality & yield of tofu will be decreased if with a short soaking time, along with less soy milk.

Quantity: for example, soak 500 g of dry soybeans to obtain 1000 g – 1100 g of wet soybeans.

Temperature and time: Soak 6 – 7 hours at 15 °C, or 5 hours at 20 °C, and 10 hours or more if in winter.

Water & PH: it is better to use soft water, such as surface water or tap water to soak beans. It is also recommended to add baking soda, about one-thousandth of the weight of the bean to adjust the pH value of the water to promote protein leach. The amount of water used should make sure to submerge soybeans completely.

Step 3: Refining

It can be used with stone grinding or refining machine. It is required to grind the wet beans twice and adding water while grinding. 1500 grams added at the first refining, and 750 g for the second refining.

Step 4: Discharge Air Out

Put 20-30 grams of edible oil in the heated pot until the oil is boiling, then add a small amount of warm water (about 50 °C), and pour into the soy milk and stir for 5 minutes.

This step is mainly to discharge the air out of the soy milk and reduce the viscosity to make sure soy milk can filter quickly and filter thoroughly.

Step 5: Filter

Cloth or gauze can be used as a filter to separate the soy dregs and soy milk. 60°C water is used several times, and stir the filter residue while adding water. Totally, around 1750 grams of water is used in this process and finally get the pure soy milk.

This step is to filter soy dregs and get soy milk or obtain protein completely.

Step 6: Cooking

Cooking pure soy milk with a fierce fire.

Step 7: Making Tofu

There are two ways to make soft tofu, Cold process or thermal process.

Cold process: cool the soy milk down below 30 °C, then add 9 (can be less if with nigari) grams of GDL and stir it. Then put soy milk in a smooth box or in a food bag, steam it for 25 minutes or directly place the box or bag in boiling water for 25 minutes and wait it cools to form tofu.

Thermal process: cool the soy milk down to 90 °C, then put GDL and stir it. Soon put soy milk into the box for 15 minutes.
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About Sodium Caseinate

Sodium Caseinate Powder is a spray dried, high quality milk protein for use in a variety of food and nutritional application where binding and emulsification properties are important. This product has exceptionally good flavor. Sodium Caseinate Powder is made from the Yak milk with high quality in a scientific way. It contains various trace elements for human body. It is used not only as a kind of excellent food additive with high protein and nutrition, it is widely used in all kinds of food products such as meat processing, roasted food, artificial cream, coffee partner, baby food, cheese, various cake and candies, beverages, medicine, tobacco, cosmetics, and chemical articles for daily uses.
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What is Sodium Caseinate?

Its primary purpose is as an emulsifier. The emulsification of sodium casein is mainly contributed to casein. This is because casein is a protein, the molecules of that have both hydrophilic and hydrophobic groups, which can be attracted to water and fatty substances to achieve emulsification.

What is it Made of?
Sodium casein is composed of protein, fat, calcium, sodium, lactose and others.
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