Fumaric Acid, also known as transbutenedioic acid, fenugreek acid, corydalic acid, or lichenic acid, is a colorless, flammable crystal of a carboxylic acid derived from butene. Fumaric acid tastes like fruit and can be found in the genera fucus, boletus, lichen and Icelandic seaweed.

   Fumaric acid is white granules or crystalline powder, odorless, with specific sour taste, acidity is strong, about 1.5 times as Citric Acid, melting point 286-287 ° C, sublimation above 200 ° C, 290 ° C decomposition, 230 ° C and above the first transformed into adipic acid, and then the loss of water to generate adipic anhydride. Boiled with water can be obtained DL-Malic Acid. Relative density 1.635 (20 ℃), soluble in ethanol and acetone, slightly soluble in water and ether, insoluble in benzene and carbon tetrachloride, solubility in 100g of water: 25 ℃ 0.63g, 40 ℃ 1.07g, 60 ℃ 2.4g, 100 ℃ 9.8g. fumaric acid is very small hygroscopicity, and with sodium bicarbonate neutralization of the smallest amount required. 3% of the aqueous solution of the pH value of 2.0-2.5. 2.5.

   Fumaric acid has a fruity sour flavor, strong acidity, about 1.5 times that of citric acid, so a low concentration of fumaric acid solution can replace citric acid. But because it is slightly soluble in water, generally not used alone, often fish citric acid, tartaric acid compound use, can show the fruit sour flavor.

   Fumaric acid has strong buffering properties to maintain the pH value of the aqueous solution to maintain at 3.0 or so (the pH value of the aqueous solution of 2.25-2.7), which is suitable for the role of preservatives at pH 3.0 or so has a particularly important significance, so it is often used as a combination of preservatives such as one of the main ingredients. In addition, it has a weak antioxidants ability and a stabilizing effect on water-in-oil emulsifiers.

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  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. Represented by chewing gums and candies, theanine has been used in many food and beverage products, including soft drinks and supplements. In recent years, theanine has gradually gained attention for its anti-stress and sleep quality-enhancing effects, and several studies and experiments have been conducted on the ingredient.

  Previous studies have shown that L-theanine can act on the human brain and exert the effect of inhibiting the excitatory effect of tea caffeine. It is well known that the caffeine contained in tea and coffee has the effect of causing nerve excitation and waking up the brain. The L-theanine in tea is believed to release the excitatory effect of caffeine, and it has been proven that the beta wave (i.e., the brain wave that occurs in the state of excitation) that occurs when drinking caffeine is suppressed by L-theanine.

  In humans, the parasympathetic nerves are stimulated when drinking water, which in turn produces a relaxing effect. However, in the case of drinking water, the relaxation effect comes and goes quickly, and the relaxation effect lasts for nearly an hour when drinking theanine-containing water. Regarding the testing of the relaxation effect, here are the results of a study conducted by the Sun Chemical Company's General Research Institute and Aichi Shukutoku University. In this study, eight volunteers were randomly divided into a water drinking group containing 50mg of theanine and a water drinking group containing 200mg of theanine. The results of the study showed that in the theanine 200mg drinking group, alpha waves appeared in the back of the head and the top of the head regions of the subjects, and in the theanine 50mg drinking group, the power value of the alpha band domain in the high anxiety domain cluster increased. From this study, it can be concluded that theanine has a relaxing effect.

  In order to explore the anti-stress effects of theanine, the Department of Pharmaceutical Sciences of Shizuoka Prefectural University issued a research report. When mice were fed drinking water containing theanine under face-to-face rearing conditions, no acceleration of aging was observed. Therefore, it can be seen that theanine can relieve stress and thus inhibit the acceleration of aging by ingesting theanine.

  Theanine is also effective for difficulty in falling asleep and waking up in the middle of the night. Sun Chemical and the Japan National Psychiatric Nervous Center Mental Health Research Institute jointly released the results of a study on the effect of theanine in improving sleep. Although the difference was not particularly significant, the trend of showing a better fall-asleep elapsed assessment in the L-theanine condition, although the effect was not very strong, implies that L-theanine is likely to have a sleep-promoting effect. In terms of sleep efficiency, compared to 93.8% in the placebo group, the L-theanine condition showed a significant improvement of 96.6%. This result suggests that L-theanine not only prolongs sleep duration, but also shows potential to enhance sleep quality.

  The combination of L-theanine and caffeine improves memory function and memory accuracy, and in the case of memory topics reduces distraction-induced inattention, among other things.

  There have been no reports of health damage or side effects of theanine in Japan. In addition, the safety of the theanine has been confirmed during a short period of oral intake. In one study, subjects were given 200 mg of L-theanine once a week for 3 months, and no side effects were observed. However, the Japanese industry believes that reliable information on human safety is currently insufficient and will need to be discussed in detail in the future.

  In China, tea theanine was approved as a new food ingredient in 2014, with an intake of ≤0.4 g/day, excluding foods for infants and young children. It should be noted that there is also insufficient reliable information on safety during pregnancy and lactation. Therefore, avoid use during pregnancy and lactation.

  With regard to drug-drug interactions, in the case of use with antihypertensives, it has been reported that the effects of the drug can be increased. In addition, in the case of concomitant use with stimulants such as caffeine, there is a possibility of weakening the effect of the latter.

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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 material, by the microorganism Bacillus flavus under specific medium, PH, oxygenation and temperature conditions through pure fermentation, and then by refining, drying and grinding. Since 1996, when it was allowed to be used as a food additive, xanthan gum has been widely accepted by the food industry because it provides excellent processing and storage stability at low concentrations. It can be widely used in food, pharmaceuticals, fine chemicals, agriculture, oil drilling and other fields.

Food Grade Xanthan Gum

　　Food grade xanthan gum can be widely used in food, beverage, feed and pet food as salt and acid resistant thickeners, efficient suspension emulsifiers, high viscosity fillers, which can significantly improve the water retention, shape retention ability and freeze-thaw stability of the product, improve the taste and extend the shelf life of the product.

Pharmaceutical, fine chemical grade xanthan gum

　　Pharmaceutical, fine chemical grade xanthan gum can be used in liquid and paste drugs, cosmetics, oral care products, life detergents and lotions, can improve the state of the paste, easy to fill and extrusion, improve the taste of the product, inhibit product delamination, and is conducive to the dispersion and absorption of the product.

Industrial Xanthan Gum

 　Industrial grade xanthan gum can be widely used in oil drilling, pesticides, feed, ceramics, printing and dyeing, mineral processing, paints and coatings, paper industry, thickening and stabilizing effect is obvious.

　　Ltd. supply xanthan gum as a kind of high-efficient, environmentally friendly oil drilling mud additives, applicable to a wide range of temperature, PH, salt have a strong tolerance, can significantly improve the permeability of the mud and the ability to suspend solids, reduce the pressure loss in the process of drilling, and stabilize the wall of the well, reduce the damage to the reservoir, significantly improve the efficiency of drilling, workover, well completion work. It can significantly improve the efficiency of drilling, workover and completion work.

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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 ice cream.

2、Many dairy products, such as refined cheese, whipped cream, cheese, etc. Using the stabilizing effect of sodium alginate can prevent the adhesion of the food and packaging, can be used as a cover on the dairy jewelry, which can make it stable and prevent the frosting pastry from cracking.

3、Used in salad dressing, pudding, jam, ketchup and canned products of the thickener to improve the stability of the products, reduce the liquid seepage.

4, in the noodles, vermicelli, rice flour production, add sodium alginate can improve the product organization of the bonding, so that its strong tension, curvature, reduce the rate of breakage, especially for the gluten content of the lower flour, the effect is more obvious.

5, in the bread, pastries and other products add sodium alginate, can improve the internal organization of the product uniformity and water holding effect, prolong the storage time.

6, added in the frozen confectionery products can provide thermal fusion protective layer, improve the flavor escape, improve the melting point performance.

Extended information:

1, when using sodium alginate, try not to add salt, because salt will reduce the viscosity of sodium alginate solution.

2, pay attention to the pH value of sodium alginate solution. The pH of sodium alginate solution is stable between 5.0 and 9.0, too low or too high will lead to the instability of sodium alginate solution.

3, Addition of the following solvents causes precipitation of the sodium alginate solution: 20% methanol, 20% hexanol, 10% isopropanol, 10% butanol, 10% propanol, 70% glycerol, 70% ethylene glycol, 40% propylene glycol. The amount of solvents used as described must not exceed the percentage in the description.

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Edible gelatin and industrial gelatin are gelatin, basically no difference in appearance, the average consumer can not identify, and the difference lies in the raw materials and different uses. The reason why there will be gelatin in yogurt, jelly and other foods is because gelatin has the physical and chemical properties of strong water absorption and high viscosity, coupled with a fat-free, high protein, cholesterol-free, so gelatin becomes a natural nutritious food thickening agent for yogurt, jelly, Xiao Long Bao and other foods to add a certain texture to be used, but also has a certain role in preserving freshness.

 

To add gelatin to food is known as food gelatin, food gelatin is the use of fresh animal skin by strict safety production control boiling extracted collagen protein, non-toxic and harmless, as long as the requirements of the country in accordance with the packaging labeling, it is not illegal, the public do not need to worry about safety issues, from a nutritional point of view, the addition of food gelatin will not affect the original nutritional value of food.

 

The main character of the recent public unpleasantness is another use of gelatin - industrial gelatin. Industrial gelatine is widely used in a variety of products in the sheet metal, furniture, matches, packaging, paper and other industries, and in which it mainly plays a role in thickening, stabilizing, cohesion and so on. Because it is not used for food, the boiling process is relatively simple, in which preservatives are also added, and its use for food is strictly prohibited.

 

Now the common practice is to collect leather trimmings, through a series of processes, from the leather will be hydrolyzed proteins out, made of gelatin, so can effectively use the waste leather, reduce costs. But the problem is that the waste leather contains a lot of metal chromium, and in the process of dehydrolyzed proteins chromium can not come off clean, so the industrial gelatin with toxicity, if only used for industrial production, will not cause damage to human health.

 

Foods with gelatin are not vegan

Gelatin as a food thickener, used in meat jelly, canned food, candy, sausage, fans, instant noodles, ice cream and other food industries, and food to add a thickener in one of the purposes is to increase the strong taste, such as vermicelli, instant noodles, etc.; Secondly, in order to prevent impact in the process of transportation leads to the collapse of the product shape, such as yogurt. There are many netizens mistakenly believe that fans, vermicelli, yogurt, etc. belong to the vegetarian diet, which is a kind of misinterpretation.

 

This is a misinterpretation because gelatin is added during the production of vermicelli, and gelatin is a product boiled from the skin, bones, tendons and other parts of the animal, so if there is a product that contains gelatin, it can't possibly be vegan, and therefore some vegans shouldn't choose to add gelatin to their products.

 

Nowadays there are some all-vegan gelatin substitutes such as guar gum, carrageenan, etc. There are also many vegan substances that have the same ingredients as gelatin, such as cellulose, agar, guar gum, xanthan gum, carob fruit, fruit jelly, etc., so if you read the ingredients list and see that there is gelatin, then you can know that it's not vegan, but if there are any of the vegan substances mentioned above in the ingredients list, even if you're a vegan, you can eat it now.

 

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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 plant-based protein.

 

Soy protein is a kind of plant protein, its amino acid composition is similar to milk protein, in addition to methionine is slightly lower, the rest of the essential amino acid content are richer, is a plant-based complete protein. In terms of nutritional value, can be equal to animal protein, in the genetic structure is also the closest to the human body amino acids, so it is the most nutritious plant protein. Soy protein has the incomparable advantages of animal protein, soy protein, although methionine is very little, but does not contain cholesterol, its unique physiological active substances --- isoflavones have the effect of lowering cholesterol. Soybean is one of the main crops in China, because it has both edible oil resources and edible protein resources, has a high nutritional value, soy protein is the most abundant protein in nature, the amino acid composition and the composition of essential amino acids similar to the human body, but also rich in calcium, phosphorus, iron, oligosaccharides and a variety of vitamins, is known as the “gold of growth. Gold”. Industrialized soy protein products include soy protein powder (SF), soy protein concentrate (SPC), soy protein isolate (SPI) and soy tissue protein (TSP).

 

FAO/WHO (1985) human test results show that the essential amino acid composition of soy protein is more suitable for human needs, for people over two years of age, the physiological efficiency of soy protein is 100. soy is rich in protein, and its protein content is almost twice as much as that of meat, eggs and fish. Moreover, the protein contained in soybeans has sufficient content of “essential amino acids” and complete components, which belongs to “high-quality protein”. The human body's demand for protein varies according to age, gender, weight, job type and so on. In order to guide people's diet, countries around the world combined with the actual situation of their own country respectively formulated the “recommended daily supply of dietary nutrients” In 1999, the U.S. Food and Drug Administration issued a statement: 25 grams of soy protein intake per day, there is a reduction in the risk of cardio-cerebral vascular disease.

 

There are two types of soy protein products: powdered soy protein products and textured soy protein products.

Powdered soy protein products are soybean as raw material by degreasing, removal or partial removal of carbohydrates and soy protein-rich products, depending on the protein content is different, divided into three kinds:

(1) soy protein powder, protein content of 50-65% (dry basis);

(2) soy protein concentrate, protein content of 65-90% (dry basis), with soy protein concentrate as raw material by physical modification and obtain the With emulsification, gel and other functions of the product is called functional soybean protein concentrate.

(3) soybean isolate protein, protein content of 90% (dry basis) or more. Soybeans are rich in protein, its content is wheat, rice and other cereal crops more than twice, usually between 40% and 50%.

 

The storage protein is the main body of soybean protein, accounting for more than 70% of the total protein, including 7S globulin (soybean with globulin) and 11S globulin (soybean globulin), and other storage proteins, such as 2S, 9S, 15S and so on, the content of a smaller amount. In addition to storage proteins, soy protein also contains some biologically active proteins, such as β-amylase, cytochrome c, phytohemagglutinin, lipoxygenase, urease, Kunitz trypsin inhibitor and Bowman-Birk trypsin inhibitor. Often, these inhibitors are removed during processing or inactivated by special means to improve the digestibility of soy products. In addition, isoflavones, saponins and lecithin are usually present in different types of commercially available soy protein products.

 

In terms of amino acid content, soy protein is the only plant protein reported to contain the nine essential amino acids required by the human body and to meet the human body's needs, and it is recognized as a full-valent protein, with the protein evaluation index PDCAAS (Protein Digestibility Corrected Amino Acid Score) reaching the maximum value of the evaluation, as do casein and egg white.1 From the point of view of amino acid requirement, both for 2% and 2% of the total amino acid requirement, soy protein has the highest amino acid content in the world. In terms of amino acid requirements, the essential amino acid content of soy protein meets the daily requirement of the human body for both preschool children aged 2 to 5 years and adults. However, for infants, the addition of threonine, methionine, lysine and tryptophan in appropriate amounts can increase the potency ratio and net protein ratio of soy protein.

 

The modern population needs foods that are appetizing, free of adverse side effects, and rich in nutrients. Among the existing food groups, there is no other crop with these conditions and abundant sources of raw materials than soybeans. Drinks made from soy protein are known as “green milk” by nutritionists. Soy protein is effective in reducing high cholesterol in people with high cholesterol. Soy protein drinks in the arginine content than milk, its arginine and lysine ratio is also more reasonable; the lipids, linoleic acid is extremely rich and does not contain cholesterol, can prevent cardiovascular disease in adulthood. Rich lecithin, can remove excess sterols in the blood, “vascular scavenger” reputation.

 

Soy protein drinks are easier to digest and absorb than milk. Milk into the stomach is easy to form large and hard lumps, while soy milk into the stomach is formed into small slices, and fluffy not hard, can make it easier to digest and absorb. These soy proteins are essential nutrients for everyone, but most of them are insufficient through daily dietary intake and must be supplemented by consuming protein powders, especially for certain special groups such as children, pregnant women, lactating mothers and the elderly.

 

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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 under the conditions of intended use in food and beverages. However, allulose has not been listed in China for the time being. Allulose is an isomer of fructose, a monosaccharide with very low content in nature. It is found in natural foods such as fruits, raisins, figs and kiwi. White powder, easily soluble in water.

 Allulose Features

1.Low calorie. Calories are much lower than sucrose, about one-tenth of sucrose, and a small amount of calorie is approximately 0

2.The taste is close to that of sucrose. The sweetness of allulose is 70% of that of sucrose, which is very similar to high-purity sucrose. It stimulates the taste buds slightly faster than sucrose. There is no bad taste during consumption, and changes in temperature will not affect its sweetness. High-sweet stevia will feel greasy, and allulose is better at this point.

3.Maillard reaction. Allulose can undergo the Maillard reaction and can replace sucrose in baking.

4.High security. Allulose has passed the GRAS safety certification of the US FDA, and is considered by European and American scholars to be the best substitute for erythritol. Humans generally have a certain tolerance to the intake of sugar alcohols. If the tolerance is exceeded, symptoms such as diarrhea may occur, but allulose will not occur, and it is very safe.

5.Control blood sugar and suppress blood sugar response. Allulose has no effect on blood sugar and suppresses the glycemic response of other carbohydrates when tested with carbohydrates

6. Anti-obesity. Studies have shown that allulose has the potential to pre-obesity in animal models. It suppresses the expression of genes related to fatty acid synthesis and increases the expression of genes related to lipolysis.

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Natural Vitamin E has very many benefits for the human body, and it plays a very important role in both health and beauty.

Slows down skin aging and lightens blemishes

Numerous studies have concluded that Vitamin E slows down aging, it is a highly effective antioxidant that blocks free radical reactions. In the body can protect cells from free radical damage, but also can promote protein renewal synthesis, promote the synthesis of certain enzymes and proteins, reduce the activity of catabolic enzymes, promote the normal metabolism of the human body, enhance the body's endurance, reduce the formation of lipofuscin, and improve the elasticity of the skin.

Eliminate free radicals, protect blood vessels

Many factors in life, such as staying up late, smoking, excessive stress, radiation, some chemical drugs will accelerate the generation of free radicals in the body. Free radicals will also attack the cells on the cardiovascular vessels. Natural vitamin E can protect the cells from free radical damage and play a role in protecting blood vessels. Hypertensive patients take natural vitamin E to protect cardiovascular cells, reduce cellular oxygen demand, effectively improve cardiovascular function and slow down the aging of blood vessels. Observational studies have shown that supplementation with natural vitamin E will reduce the incidence of cardiovascular disease events to a certain extent.

Effective against mouth ulcers

Natural vitamin E has antioxidant activity, can prevent the peroxidation of unsaturated fatty acids, reduce the generation of lipid peroxide, and has the effect of stabilizing the protective film. Natural vitamin E can promote local blood circulation, relieve pain, accelerate the healing of ulcers and promote tissue and mucosa repair. Experiments suggest that natural vitamin E can accelerate the healing of ulcers, no side effects through clinical observation, safe and reliable, can effectively shorten the healing time of oral ulcers.

Enhance physiological function, assist in pregnancy preparation

Daily supplementation of natural vitamin E can enhance the physiological functions of the ovaries, promote follicular development, stimulate the function of the anterior pituitary gland to increase gonadotropins; at the same time, it can also improve the development of the corpus luteum, slow down the atrophy and degeneration of the corpus luteum, and increase the level of progesterone. The effects of natural vitamin E go far beyond these points, and should be supplemented appropriately on a daily basis.

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1. Agar (Agar or Agar Powder, E406, 9002-18-0) can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.

2. It can be used in beverages, jellies, ice creams, cakes, candies, canned foods, meat products, eight treasures congee, silver ear bird's nests, shared foods, raw and cold foods and so on.

3. It is a polysaccharide extracted from seaweed.

As an agar manufacturer, agar is an indigestible polysaccharide. Agar is now widely used in jellies, cookies, tissue cultures, bacterial cultures, and as the best source of dietary fiber, it has now become the best source of high quality dietary foods. Known as agar or agar, it is used all over the world to provide a firm surface containing a growth medium for bacteria and fungi. Natural agar is firm, clear for jelly production and rich in iodine and trace elements and has mild laxative properties.

Method Of Application

Due to their density variance, flake and powdered agar need to be used in different proportions, here are some guidelines: Powdered agar can be substituted for unflavored gelatin in the same quantities in recipes. One teaspoon of powdered agar to one tablespoon of agar flakes. Typical usage levels are 1/2% water agar. The ability of agar to gel is influenced by the acidity or alkalinity of the ingredients it is mixed with. Acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar. Some ingredients will not gel at all in these settings: (too acidic) kiwi, pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes that break down the gelling ability (although cooked fruits seem to lose this effect), chocolate and spinach.

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As an edible flavoring, vanillin is widely used in a variety of flavored food products that need to add a creamy scent, such as cakes, cold beverages, chocolates, candies and so on.

However, recent media reports claim that vanillin is an excitotoxin that can stimulate the brain reward system and make the consumers feel that the products with added vanillin are more delicious. Recently, the State Food and Drug Administration (SFDA) released the 3rd issue of Food Safety Risk Analysis in 2016, organizing relevant experts to interpret vanillin.

Interpretation I

Vanillin is an edible flavor widely used worldwide. Vanillin is an aromatic organic compound with a wide range of uses. Its scientific name is 4-hydroxy-3-methoxybenzaldehyde, also known as vanillin and vanillin aldehyde, which naturally exists in vanilla beans. People use vanilla pods as edible spices, with a documented history of thousands of years. However, due to the low content of natural vanillin extracted from vanilla beans, the price is very expensive.

In order to meet the market demand, the 19th century appeared with o-methoxyphenol and other raw materials synthesized, and the natural structure is identical to vanillin. With the progress of science and technology, the production method of vanillin has been improved. According to the statistics, the vanillin used for food flavoring in the world every year in more than 10,000 tons, except for a small amount from the natural, the vast majority of synthetic.

Interpretation 2

Reasonable use of vanillin will not be harmful to human health.

In view of the importance of vanillin to the food industry, the global food science and technology community is very concerned about its safety. According to the large amount of data accumulated from toxicology experiments, relevant research results and exposure assessment, it is considered that the reasonable use of vanillin is safe. Moreover, as a food additive, vanillin has gone through standardized and scientific food safety risk assessment, and its use in accordance with the provisions of relevant standards will not be harmful to human health.

Interpretation 3

International organizations and some countries have relevant regulations allowing the reasonable use of vanillin. The Joint Expert Committee on Food Additives (JECFA) of the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) has evaluated the safety of vanillin and not only allowed its use in food, but also formulated relevant quality specifications.

The United States allowed the use of vanillin in food in the 1950s and did not stipulate the scope of food products allowed to use vanillin and the use limit, but based on the results of the existing exposure assessment, it is recommended that vanillin can be used in foods including beverages, ice creams, confectionery, bakery products, gelatine and pudding, chewing gums, chocolates, syrups, etc., and the dosage is usually 10-100 mg/kg.The use of vanillin in food in European countries is nearly the same as that in the United States, but it has been used in many other countries. European countries have nearly two hundred years of history of using vanillin in food, and the current EU regulations do not specify the scope and amount of its use.

China also has a long history of producing and using vanillin, and is the main country producing vanillin in the world. According to China's current National Standard for Food Safety Standard for the Use of Food Additives (GB2760-2014), the use of vanillin in formula food for larger infants and young children is 5mg/100mL, and the use of vanillin in cereal auxiliary food for infants and young children is 7mg/100g. In addition to this, there is no special restriction on the types of food and the amount of use of other foods that can be used with vanillin. Other than that, there is no special restriction on the types of other foods that can use vanillin and the usage amount.

Therefore, experts suggested that the media should strive to be scientific and objective when reporting on food safety. Consumers should have balanced nutrition and try not to be partial to certain kinds of food, not to mention consuming too much of a certain kind of food just because they crave for a certain taste. At the same time, the causes of addiction among addicted people can be analyzed and their relationship with flavors and fragrances can be studied.

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