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Gellan Gum

Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea.

 As a natural food additive, gellan gum was first approved for food use in Japan in 1988. It has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as the US, Canada, China, Korea and the European Union etc. The organic gellan gum can be seen as a popular replacement for other gelling agents because it's effective in very small amounts and produces a clear gel that isn't sensitive to heat.

 Gellan gum is widely used as a thickener, binder, and stabilizer in different food applications. It mainly stabilizes the water-based gels, such as desserts and drinking jellies. Even gellan replaces gelatin in some dairy products, such as yoghurt and sour cream in vegan items. As a professional gellan gum supplier, Yiming can provide you with high-quality gellan gum at reasonable prices.

 Key Benefits of Gellan Gum in Food and Beverages Industry

Safe food additive

 Better acid-resisting and heat preservation

 Reduce cholesterol and help get rid of the constipation issue

 Provide better gel and consistency with a low dosage

 Minimize blood sugar

 https://www.yimingbiotechnology.com/products/gellan-gum/

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Xylanase

Xylanase is an enzyme that is derived from a fungal source. This product has a wide pH spectrum of activity and does not require acidic pH adjustment for optimal activity. Xylanase powder is a non‐GMO, nonhazardous, feed grade and industrial grade enzyme.

 It is useful for a variety of applications including the viscosity reduction of wheat, barley, corncobs, and other hard to digest foodstuffs. It is available in either a granular or liquid enzyme preparation designed for a wide variety of native fibre solubilization applications. As a professional enzyme company, Yiming can provide you with high-end xylanase enzyme for a variety of uses at reasonable prices.

 Key Benefits of Xylanase in food industry

Improve dough handling and quality of baked products

 Extract coffee, plant oils and starch

 Improve the nutritional properties of agricultural silage and grain feed

 Clarify fruit juices in combination with pectinase and cellulase

 Degum plant fibre sources such as flax, hemp, jute, and ramie

 Application of Xylanase Enzyme

 In addition to being used in the pulp and paper industry, xylanase is also used as a food additive for poultry. Used in wheat flour to improve the quality of dough processing and bakery products; used to extract coffee, vegetable oil and starch; to improve the nutritional characteristics of agricultural silage and grain feed; and used in combination with pectinase and cellulase to Clarification of juices and degumming of plant fiber sources (such as flax, hemp, jute and hemp)

 Xylanase Enzyme Production

Industrial-scale xylanase production can be accomplished by fungi, mainly fungi of the genus Aspergillus and Trichoderma, using SSF. Fungi may be useful for the production of xylanases because they secrete the enzyme into the culture medium and their enzyme levels are usually much higher than those of yeast and bacteria.

  https://www.yimingbiotechnology.com/products/xylanase/

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Natural Food Enhancers In Yoghurt Products

Preparation of Yoghurt Products

 Ingredients

 pasteurized milk 100kg

 gelatin 0.55kg

 sugar 9kg

 transglutaminase (TG 100U) 0.04kg

 Production Process of Yoghurt Products

Step 1: preparation: 85% pasteurization

 Step 2: add TG and keep at 50°C for 30mins

 Step 3: add 9% sugar and 15% milk pre-dissolved gelatin

 Step 4: homogenization: 95% pasteurization

 Step 5: cool to 40°C, then start fermentation

 Step 6: end of fermentation (pH=4.30)

 Step 7: after-ripening (store at 4°C for 12hrs)

 Advantages of Using Transglutaminase In Yoghurt Products

Reduce syneresis

 Enhance the gel strength

 Improve the viscosity and consistency

 Reduce or replace the usage of emulsifiers or stabilizers

 Cut cost by reducing proteins and other additives

 https://www.yimingbiotechnology.com/yoghurt-enzymes/

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Natural Sauce Preservatives

Sauces are very easily deteriorated due to microbial contamination in the process of production, storage and using. With a broad antibacterial spectrum, our preservatives can ensure the good quality of products and extend their shelf life.

 https://www.yimingbiotechnology.com/sauce-preservatives.html

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Enzymes

Enzymes are proteins that act as biological catalysts, which are non-toxic and environment-friendly. Enzyme products can create chemical reactions in the body and accelerate the reaction rate to help support life.

 Entering the 1980s, bioengineering has been developed rapidly in China as new technology. As a consequence, the manufacturing and application of enzyme engineering have gradually expanded to the food industry. Against this background, Yiming established its first manufacturing plant in 1998 in Taixing city, Jiangsu Province. Nowadays, Yiming has developed transglutaminase fermented from streptoverticillium mobaraense. As one of the professional enzyme manufacturers in China, Yiming is the first Chinese company and the second company in the world after Ajinomoto to realize the production of transglutaminase by microbial fermentation and we can provide you with different types of high-quality food enzymes.

 Enzymes Used in Food Industry

Enzyme is an active protein. Its catalytic is more effective than inorganic catalysts.

 1. Flour products with enzymes

 Enzymes are extracted from living organisms and made through modern biotechnology. It is a pure natural biological product and green food additive. It plays a significant role in a variety of special flour production and transformation.

 2. Dairy processing with enzymes

 The main enzymes used in dairy processing are catalase and lactase. Catalase has high enzymatic activity in bovine colostrum and is mainly used to remove excess hydrogen peroxide in dairy products, thereby killing pathogens by using H2O2.

 3. Meat processing with enzymes

 Enzymes used in the meat industry are mainly used to improve product quality (color, smell, taste, etc.) and increase the added value of by-products.

 4. Beverage processing with enzymes

 The main enzymes used in this field are pectin, cellulase and amylase. These enzymes are mainly used for peeling fruits, clarifying juice, reducing juice viscosity, improving juice utilization rate, enhancing stability, and also for making vegetable juice, extending the shelf life of fruits and vegetables, reducing nutrient loss, etc.

 Advantages of Using Enzymes in Industrial Manufacturing Processes

1. Sustainable Solutions

 Enzymes enable all walks of life to ensure the quality and stability of their products by improving production efficiency. By reducing the use of energy, water and raw materials and generation of less waste, they also help provide consumers with eco-friendly products.

 Most industries are faced with production waste that is harmful to nature. This is not the case with enzymes, because they are completely biodegradable. After industrial enzymes complete their work, they are broken down into amino acids that are naturally recovered in the environment. Enzymes also help improve resource efficiency in the food chain by reducing processing losses.

 2. Quality Improvement

 Enzymes can meet the convenience requirements of modern society without affecting health and safety. Enzymes can make high-quality products, increase yields and avoid harmful by-products. For example, in the fruit juice industry, enzymes make the fruit easier to squeeze and the juice is clearer. Finally, enzymes can also improve the health of food and help meet special dietary needs. For example, they promote the production of low-salt processed meat or enable millions of lactose intolerant people to digest dairy products.

 How Do Enzymes Work

An initial input of energy is required before the reaction takes place in all chemical reactions. If this initial energy requirement (called activation energy or energy barrier) is small, then the reaction will happen quickly and easily. If the activation energy is large, the reaction will take longer. The role of enzymes is to reduce the activation energy required for chemical reactions to occur.

 First, the enzyme binds to the substrate and deforms its shape slightly. The change in shape activates the substrate molecule and reduces the total activation energy required to turn the substrate into a product. As the number of activated substrate molecules increases, the conversion of substrate to product also increases.

 FAQs of Enzymes

What is an enzyme?

In living organisms, the enzyme acts as a biological catalyst. It controls the rate at which chemical reactions proceed without themselves being altered in the process. Many of these reactions would not take place at a perceptible rate without enzymes.

 How temperature affects enzymes?

At low temperatures, the number of successful collisions between the enzyme and substrate may be reduced because their molecular movement decreases. The reaction is slow.

 Higher temperatures can disrupt the shape of the active site, which may reduce the activity of natural enzymes, or even prevent enzymes from working. Under these circumstances, the enzymes may have been denatured.

 Are enzymes sensitive to pH?

Enzymes are sensitive to pH. Changing the pH of the surroundings may change the shape of the active site of an enzyme. For example, transglutaminase works best at 6.0pH to 7.0pH.

 Are enzymes safe for everyone?

Most of the enzymes are extracted from microbial cultures. The refined enzymes will not contain bacteria, while the crude enzymes may contain small amount of microorganisms. Thus, the dosage of using common enzymes should be strictly controlled, and it is best to use enzymes with food-grade purity.

 https://www.yimingbiotechnology.com/products/enzymes/

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Curdlan

Curdlan is a kind of neutral water-insoluble microbial exopolysaccharide, which has thermal-gelation property and has numerous applications as a gelling agent in the food, construction, and pharmaceutical industries.

 In 1996, U. S. Food and Drug Administration (FDA) approve and allow curdlan gum to be added directly in food as a food additive. In 2006, curdlan gel has been approved by the Chinese administration as a new food additive.

 In 2008, Yiming, as a professional curdlan gum supplier, had built its second manufacturing plant in Shuyang, Jiangsu Province, thus realizing the mass production of curdlan (over 500 tons/year). For now, curdlan has been widely applied in the food processing industry (e.g. bean products, surimi products, flour products, artificial seafood, meat products, etc.) as a gelling agent, water-holding agent, film-forming agent, thickener, binder, and stabilizer, and can improve food texture, elasticity, and water-holding property.

 Key Benefits of Curdlan

Natural and safe

 Wide application in food processing

 Taste, elasticity, thermal-stability, water-holding capacity improvement

 Easy to operate

 No additional additives or process required

 No impact on flavour

 Cut production cost by reducing raw materials

 Curdlan FAQs

Is curdlan safe?

Various tests have shown that curdlan is safe. The LD50-oral rat is greater than 10g/kg. In 1996, U. S. FDA approve and allow curdlan gum to add directly in food as food additive. In 2006, it has been approved by Chinese administration as a new food additive.

 What are the storage conditions of curdlan?

Curdlan has a limited shelf life (normally 1 year). You need to keep it at cool temperatures or refrigerated until you use it. Once it is opened, you need to wrap it tightly and store it in the freezer.

 What are the applications of curdlan?

At present, Curdlan can be widely used in the food processing industry as a gelling agent, water-holding agent, film-forming agent, thickener, binder, and stabilizer, and can improve food texture, elasticity, and water holding property.

 What are the characteristics of curdlan?

Its unique characteristic is its ability to form a firm, resilient and thermo-irreversible gel when heated in an aqueous suspension higher than 80°C. Also, the curdlan gel does not melt even when it is heated to above 100°C. Moreover, curdlan gel is stable against freezing and thawing.

 https://www.yimingbiotechnology.com/products/curdlan/

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Colloid

In the food processing industry, the colloid is the one that thickens food, provides adhesion and gel-forming ability, and helps to obtain the desired shape, viscosity, hardness, thickness, crispness and softness of food. For example, the natural colloid can act as a thickener in some soups and sauces. It can also perform gel-forming ability in pudding and jelly, or emulsify in yogurt, ice cream, etc.

 As a professional colloid company, Yiming can provide you with a list of different colloids. Feel free to contact us for more information.

 FAQs of Colloid

What is a colloid?

In chemistry, a colloid is a phase separated mixture in which one substance of microscopically dispersed insoluble or soluble particles is suspended throughout another substance.

 What are the 5 types of colloids?

Combining different substances can result in five main types of colloid mixtures: aerosols, foams, emulsions, sols and gels.

 What are the characteristics of a colloid?

A colloid must be heterogeneous, i.e., consist of dissimilar constituents, for example, silver and water. It must be multiphasic, i.e., solid/liquid, gas/liquid, etc. The particles must be insoluble in the solution or suspension.

 Are colloids safe for everyone?

In fact, most common edible colloids are natural. Some are carbohydrates and proteins, others are derived from microbial fermentation.

 https://www.yimingbiotechnology.com/products/colloid/

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Calcium Propionate

Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. Calcium propionate powder is used as a preservative in a wide variety of products, including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products. It helps keep baked goods fresh by preventing mould and bacterial growth that would otherwise cause them to go bad. It also occurs naturally in butter and some types of cheese.

 It is a safe and reliable mildew inhibitor for food and feed approved by World Health Organization (WHO) and United Nations Food and Agriculture Organization (FAO). Like other fats, calcium propionate preservative can be absorbed by people and livestock through metabolism and provide necessary calcium, which is incomparable to other mildew inhibitors.

 As one of the mature calcium propionate suppliers in China, Yiming can provide you with high-end calcium propionate with high safety and reasonable prices. If you are still looking for good calcium propionate in bread, cakes or any other food, Yiming's products will be the right ones for you.

 Key Benefits of Calcium Propionate

Extend shelf life

 Prevent food spoilage caused by mold

 No impact on taste and flavor

 Be harmless to human health

 https://www.yimingbiotechnology.com/products/calcium-propionate/

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Agar-agar

Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gel in the world. It can be applied in food industry, pharmaceutical industry, daily chemical industry, biological engineering and many other fields.

 In food processing, agar-agar can significantly improve food quality. Thanks to its properties of solidity and stability, the natural agar-agar can form a complex with other substances. Thus, this natural food additive can be used as a thickening, suspending, emulsifying and stabilizing agents as well as coagulant and preservative. As a mature colloid company, Yiming sells agar-agar ingredients at good prices. Feel free to contact us for more information.

 Key Benefits of Agar-agar Thickener

Natural and safe

 Coagulability and stability

 Form coordination complex with other substances

 Be widely applied in the food, chemical, pharmaceutical industries

 Act as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer

 https://www.yimingbiotechnology.com/products/agar-agar/

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A-amylase

A-amylase, or the so-called alpha amylase, is an enzyme that catalyses the hydrolysis of starch into sugars. A-amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. The alpha amylase enzyme powder is a non‐GMO, nonhazardous, feed grade and industrial grade enzyme.

 Currently, the alpha-amylases are found to be having wide application in food industry, such as baking, brewing, preparation of digestive aids, production of cakes, fruit juices and starch syrups. As a professional enzyme company in China, Yiming can provide you with different types of amylase enzyme at reasonable prices!

 Key Benefits of A-amylase in Bread Baking and Processed-foods

Good thermal stability

 Wide application in food processing

 Improve the digestibility of fiber in animal feed

 Reduce dough viscosity and ease bread staling

 Application of A-amylase

 Amylases are widely used in the processed food industry, such as baking, brewing, the preparation of digestive aids, the production of cakes, fruit juices and starch syrups. Alpha-amylase is widely used in the baking industry. The enzyme can be added to the bread dough to degrade the starch in the flour into smaller dextrins, which are then fermented by yeast. Adding alpha-amylase to the dough can increase the fermentation speed and reduce the viscosity of the dough, thereby improving the volume and texture of the product.

 In addition, it will produce extra sugar in the dough, thereby improving the taste, crust color and baking quality of the bread.

 In addition to producing possible compounds, alpha amylase also have anti-stale effects in bread baking, and they improve the softness of baked goods and extend the shelf life of these products.

 At present, in the bakery business, the thermostable maltase produced by the stearothermophilus stearothermophilus is commercially used.

 Amylase can also be used for clarification of beer or fruit juice, or for pretreatment of animal feed to improve fiber digestibility.

 Difference between Alpha and Beta Amylase

Both alpha and beta amylases are enzymes that catalyze the hydrolysis of starch into sugars. Alpha amylase acts at random positions along the starch chain, while beta amylase works from the non-reducing end to promote the decomposition of most sugars. This is the main difference between Alpha amylase and Beta amylase.

 https://www.yimingbiotechnology.com/products/a-amylase/