What are the benefits and effects of theanine respectively？
Theanine is an amino acids discovered by Japanese researchers in 1950 from Yuluo green tea, which is capable of giving off the flavor component of green tea. …
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What are the areas of application of xanthan gum in industry?
Xanthan gum is a biosynthetic gum in the form of a whitish or yellowish powder. It is a high molecular polysaccharide polymer made from starch as the main raw …
What are the roles and uses of sodium alginate?
1、Sodium alginate It is used to replace starch and gelatin as stabilizer for ice cream, which can control the formation of ice crystals and improve the taste of …
High Barrier Coextrusion Thermoforming Cold Fresh Food Packing Solution
Modern society people's life is relatively fast pace,there is no time to buy fresh vegetables,fruits and meat products every day,but every day go to eat …
A Beginner's Guide to Using Food Grade Fumaric Acid White Powder
Food additives play a crucial role in enhancing the taste, appearance, and shelf life of various food products. One such additive is Food Grade Fumaric Acid …
Enzyme Transglutaminase-TX10: Enhancing Gluten Structure and Boosting Gluten-Free Baking
In the world of baking, creating gluten-free products that mimic the taste, texture, and appearance of their gluten-containing counterparts can be quite a …
Konjac: Your Trusted Source for Export, Supply, and Manufacturing Needs
Are you in search of a reliable Konjac exporter, provider, or supplier? Look no further! With our extensive experience and expertise, we proudly offer a wide …
What is the difference between food gelatin and industrial gelatin?(1)
Edible gelatin and industrial gelatin are gelatin, basically no difference in appearance, the average consumer can not identify, and the difference lies in the …
Soy Protein: Textured and Concentrate(1)
Soy protein, known as soy protein, is the protein contained in soy products, which is about 38% or more, four to five times more than cereals. Soy protein is a …
Allulose, a new type of sugar substitute for hypoglycemic
Allulose is a well-studied rare sugar that has been granted GRAS certification by the US FDA, meaning it is generally recognized as safe as a food ingredient …