Stevia, also known as stevia glycoside and commonly known as stevia, is a new type of natural sweetener extracted from stevia (or stevia leaf), an herb of the Asteraceae family.123 The following will be a detailed description of its source, composition, properties, characteristics, safety and scope of use in various aspects: 

Source and Composition 

Plant Source: Stevia is originally from Paraguay and Brazil, and is now cultivated in China, Singapore, Nowadays, it is also grown in China, Singapore, Malaysia and other countries. Stevioside is a kind of glycoside extracted from the leaves of stevia.

Composition: The sweet component consists of stevioside and stevia A glycoside, B glycoside, C glycoside, D glycoside and E glycoside.

Physical and Chemical Properties 

Appearance and Status: white to slightly yellow crystalline powder or granule, with cool sweet odor.

Solubility: soluble in water, in the air will quickly absorb moisture, solubility at room temperature more than 40%.

Stability: stable in acid and salt solutions, more stable nature at room temperature. Very stable in pH 3 - 10 range, easy to store. Good solution stability, in the general beverage food pH range, heat treatment is still very stable. In the organic acid containing sucrose solution stored for half a year with little change; in the acid and alkali medium does not decompose, can prevent fermentation, discoloration and precipitation.

Characteristics 

High sweetness: the sweetness is 250 - 450 times that of sucrose, but with a slight astringent flavor, stevia A glycoside with obvious bitterness and a certain degree of astringency and menthol flavor, taste characteristics to be worse than stevia disaccharide glycoside A, moderately palatable, the aftertaste of the pure product is less, it is the closest to granulated sugar as a natural sweetener, but the concentration of a high level of off-flavors will have a strange sense. The sweetness of the purified Rebaudioside A sugar is about 450 times sweeter than sucrose, with a better taste.

Low calorie: It is not absorbed after consumption and does not produce calories, so it is a good natural sweetener for diabetes and obesity patients.

Flavor synergy: with citric acid or glycine and good taste; with sucrose, fructose and other sweeteners, taste quality is better. When it is used with citric acid, tartaric acid, amino-acids, etc., it has the effect of killing the aftertaste of steviol glycosides, so it can play the role of correcting the flavor when mixed with the above substances, and improve the quality of the sweet taste of steviol glycosides.

Dissolution characteristics: dissolution temperature and sweetness of the taste of the relationship between the general low-temperature dissolution of high sweetness; high-temperature dissolution after the taste of good but low sweetness.

Safety 

The acute toxicity test of Stevia shows that the oral LD50 of stevia crystals in mice is 16g/kg. Preclinical and clinical studies have shown that the use of stevia extract is safe for the general population, including diabetics, children and pregnant women, as well as people with unknown side effects or allergies. It has been consumed by residents of its origin (Paraguay, Brazil and other places in South America) for hundreds of years, and no toxic effects have been found so far.

China's National Standard for Food Safety, Standard for the Use of Food Additives (GB2760 - 2014) clearly stipulates the scope of use and the amount of steviol glycosides.

Scope of use 

Food field: it can be used in all kinds of food, such as candy, pastry, beverage, solid beverage, fried small food, seasoning, candied fruit and so on. It can also be used in the production of chewing gum, bubble gum and candies with various flavors; it is used in the manufacture of hard candy together with lactose, maltose syrup, fructose, sorbitol, maltitol and lactone sugar. In addition, it can be used in canned food (canned fruits, aquatic products and canned meat, etc.), pickled products (radish and other pickles, squash), aquatic products (canned fish, kelp, etc.), and meat food (sausage, ham, bacon, etc.), which can play the role of seasoning, antiseptic, prolonging the shelf life, and improving the flavor.

Beverage field: It can be used in soft drinks, orange juice, various fruit juices, ice cream, beer, fruit wine, white wine and other beverages. It can be used in beverages to increase the sweetness, reduce the pungency of wine, and increase the whiteness and durability of beer foam.

Other fields: It can also be used in cigarettes, milk powder and other products, and can also be used as a ripening agent for fruits and vegetables, and used for salt-free storage of foodstuffs.

When purchasing Korean BBQ equipment for a restaurant or retail business, it’s not just about the design or price. Certifications play a crucial role in making sure your equipment is safe, legal, and suitable for your local market.

Whether you’re importing a Korean BBQ grill for your dining tables or installing smokeless BBQ equipment to create a cleaner indoor environment, the right certifications are essential. Here’s what you need to know.

1. UL Certification (United States)
The UL (Underwriters Laboratories) mark is required for electrical and gas-powered cooking equipment in the U.S. Many smokeless BBQ equipment systems and built-in Korean BBQ grills must meet these standards.
Why it matters:
Ensures compliance with local safety codes.
Required by many fire departments and health inspectors.
Common in commercial restaurant kitchens.

2. ETL Certification (North America)

ETL is similar to UL and widely accepted across the U.S. and Canada. It’s often used for electric BBQ grills, exhaust systems, and smokeless BBQ tables.
Why it matters:
Accepted alternative to UL.
Covers both gas and electric Korean BBQ grill units.
Helps with insurance and inspection approvals.

3. CE Certification (European Union)

All electrical or gas-operated BBQ grills, including smokeless Korean BBQ grill systems, must carry the CE mark to be legally sold in Europe.
Why it matters:
Proves compliance with EU health, safety, and environmental standards.
Important for equipment operating under high heat or power.
Required for importing and customs clearance in EU countries.

4. NSF Certification (Global – Food Safety)

If your BBQ grill comes into direct contact with food, like most Korean BBQ grill tops do, NSF certification ensures it's safe and hygienic.
Why it matters:
Commonly required in restaurants in the U.S. and Canada.
Often expected for smokeless BBQ equipment with built-in heating surfaces.
Ensures easy cleaning and prevents contamination.

5. CSA Certification (Canada)

If you’re opening a Korean BBQ restaurant in Canada, look for CSA-cert

We provide high-quality Korean BBQ grills and smokeless BBQ equipment, fully certified for the U.S., EU, Middle East, and other markets. Whether you're opening a new restaurant or upgrading your kitchen, our products help you stay compliant, safe, and stylish.

Mechanism of action and preservative principle 

preservatives are a class of additives that can inhibit microbial activity and prevent spoilage of products such as food or cosmetics. They play a crucial role in ensuring food safety and extending the shelf life of products. The following are the main mechanisms of action and principles of preservatives: 

1. Interference with the enzyme system of microorganisms 

Preservatives can inhibit enzyme activity by interfering with the enzyme system of microorganisms and disrupting their normal metabolic processes. This way of action makes microorganisms unable to grow and reproduce normally. 2.

2. Coagulation and denaturation of microbial proteins 

Certain preservatives can coagulate or denature microbial proteins, thereby interfering with their survival and reproduction. This mechanism affects microbial life by altering the structure of proteins, causing them to lose their original function.

3. Altering the permeability of the plasma membrane 

Preservatives can also alter the permeability of the plasma membrane of microorganisms, inhibiting the elimination of enzymes and metabolites from their bodies and leading to cell inactivation. By affecting the integrity of the cell membrane, this mode of action prevents the entry of nutrients and the elimination of wastes, ultimately leading to the death of the microorganism.

4. Affecting genetic material or the structure of genetic particles 

Some preservatives are able to act on the genetic material or the structure of genetic particles of microorganisms, affecting processes such as replication of the genetic material, transcription and translation of proteins. This mechanism prevents microorganisms from reproducing and growing by interfering with their gene expression.

5. Influence of environmental factors 

The action of preservatives is also influenced by environmental factors, such as temperature, pH, osmotic pressure, radiation, hydrostatic pressure, water source, nutrients, oxygen, organic growth factors, etc. These factors can affect the effect of preservatives, for example, under acidic conditions, certain preservatives have a strong inhibitory ability against molds, yeasts and bacteria.

To summarize 

Preservatives inhibit the growth and multiplication of microorganisms through a variety of mechanisms, thereby extending the shelf life of products such as food or cosmetics. Understanding these mechanisms of action and principles of preservation helps to select appropriate preservatives to ensure product safety and effectiveness. In practical application, appropriate preservatives should be selected according to the specific use environment and target microorganisms, and used in strict accordance with relevant standards to avoid adverse effects on human health.

Moringa powder is a powder made from the grinding of moringa seeds, with a variety of effects and functions, as follows: 

Nutritional supplements 

Supplementary proteins: Moringa powder is rich in protein components, which can supplement nutrients for the human body, but also promote the synthesis of immunoglobulin, alleviate the symptoms of limb weakness due to the lack of protein in the body, which is conducive to physical health.

Supplemental trace elements: Moringa powder contains a variety of trace elements, such as amino acids, calcium, vitamin E, potassium, etc., appropriate consumption can supplement the body's need for trace elements, to a certain extent, to prevent malnutrition. 

Enhance the body 

Moringa powder contains chorism and alkaloids, has a certain antiseptic effect, appropriate consumption can be to a certain extent to improve the body's physical condition, but chorism can not be a substitute for medicines! Treatment of diseases.

Improve digestion 

Chipotle powder contains a large amount of dietary fiber, can promote gastrointestinal peristalsis, conducive to the digestion and absorption of food, with the aid of improving the role of constipation.

Assist in lowering blood sugar 

Some of the bioactive ingredients contained in chili powder can affect the secretion and utilization of insulin through a variety of pathways, thus assisting in lowering blood sugar.

Other effects 

Chipotle powder can provide the human body with a large amount of vitamin C, vitamin A, Vitamin E, has a strong antioxidant effect, helps the liver to remove free radicals, slow down the aging of liver cells, enhance the detoxification function of liver cells, but also has the role of detoxification of alcohol to protect the liver.

Although moringa powder has many of the above effects, but can not replace the medicine to treat the disease. If uncomfortable symptoms occur, you should seek medical advice and treatment under the guidance of a doctor. In addition, excessive consumption of moringa powder may irritate the gastrointestinal tract, causing bloating, abdominal pain and other discomforts, and consumption by pregnant women may also lead to uterine contractions, triggering miscarriages, and is therefore contraindicated in pregnant women.

Comparison of Sweetness Values 

Different sources state differently how sweeteners of mannitol compares to sucrose, but in general mannitol is less sweet than sucrose, though closer. Relevant information is as follows: 

The sweetness of industrial grade mannitol is about 57% - 72% of sucrose3. 

There is also information that the sweetness of mannitol is 50 - 70% of the sweetness of sucrose4. 

There is also information that shows mannitol has a sweet taste, and that its sweetness is equivalent to 70% of that of sucrose6. 

sweetness Significance of the comparison 

In food applications, this sweetness comparison is of great significance. Because mannitol has the least water absorption among sugars and sugar alcohols and has a pleasant sweetness, it is often used as an anti-sticking agent in foods such as maltose, chewing gum, rice cakes, and as an anti-sticking powder in general confectionery, and as a low-calorie, low-sugar sweetener in foods for diabetic patients, bodybuilding foods, etc.36 It can provide a sweetness close to that of sucrose while meeting the needs of special populations for a low-calorie intake and playing a special physical role in the preparation of some food products. It plays a special physical role in the preparation of some foods.

Comparison of the sweetness of different sugar alcohols with sucrose 

In addition to mannitol, other common sugar alcohols also differ in sweetness from sucrose. For example, the sweetness of erythritol is about 70% that of sucrose, maltitol is 90% that of sucrose, sorbitol is 60% that of sucrose, xylitol is as sweet as regular sucrose, isomaltrexol is 45-65% that of sucrose, and lactitol is 30-40% that of sucrose.4 These comparisons provide a clearer view of the position of the sweetness of mannitol in the context of many sugar alcohols.

Hazards of Maltitol 

Maltitol is a common artificial sweeteners commonly used in the preparation of candies, chewing gum, chocolates and other foods. When consumed in moderation, maltitol is generally harmless and has benefits such as being low in calories, preventing dental caries and laxative. However, excessive consumption or long-term intake of large quantities may bring about a series of health problems.

1. Digestive problems 

Bloating and diarrhea: Maltitol is not easily and completely absorbed in the intestines, and excessive consumption may lead to gastrointestinal discomforts such as bloating, diarrhea, and bowel sounds. This is because the unabsorbed portion will be metabolized by bacteria in the large intestine, producing gas and water, thus causing gastrointestinal discomfort.

Gastrointestinal mucosal damage: Maltitol is cold in nature and is not easily dissolved by digestive enzymes, it will accumulate in the gastrointestinal tract after intake, and repeated stimulation of the gastrointestinal tract may damage the gastrointestinal mucosa, resulting in gastric and abdominal pain. 

2. Blood sugar effects 

Despite the low glycemic index of maltitol, its excessive intake may still have some impact on blood glucose control, especially in diabetic patients. Prolonged intake of maltitol in large quantities may be absorbed by the body and converted to glucose, resulting in elevated blood glucose, which is detrimental to disease control.

3. Metabolic burden 

Excessive consumption of maltitol will increase the metabolic burden of the liver and kidney. As maltitol is not easy to be digested and absorbed, it may be converted into fat and accumulate in the body if consumed in large quantities over a long period of time, thus leading to obesity and weight gain.

4. Allergic reactions 

A few people may be allergic to maltitol and develop symptoms such as rash, itching and difficulty in breathing.

5. Nutrient absorption disruption 

Maltitol may interfere with the absorption of certain minerals and vitamins, affecting the body's intake of other important nutrients.

6. Oral health problems 

Although maltitol does not generally cause tooth decay, if consumed in excess, it may react with bacteria in the mouth that produce acids that can damage teeth and increase the risk of gum disease and tooth decay.

7. Cardiovascular Health Risks 

Excessive intake of maltitol is not conducive to the dissolution of carbohydrates and fats. It also affects metabolism and tends to deposit fats in capillaries, leading to elevated blood pressure, and may even increase the risk of blood vessel blockage.

Conclusion 

Maltitol, as a low-calorie sweetener, is safe when used in moderation, but for special populations (e.g., diabetic patients, hypertensive patients, and those with weak gastrointestinal function), it is recommended that it be used with caution and ingested under medical supervision. To minimize potential health risks, excessive consumption of maltitol should be avoided while maintaining a balanced diet and healthy lifestyle.

proteins are the basis of life and have a vital role in the human body. The following are the main effects and functions of proteins: 

1. Composition of human tissues 

Proteins are the basic substances that make up the cells, tissues and organs of the human body. For example, muscles, internal organs, blood, skin, bones, etc. all contain large amounts of proteins. These proteins play a role in structural support in the human body and are the basis for maintaining the form and function of the human body.

2. Maintaining the normal metabolism of the body 

Proteins are involved in a variety of biochemical reactions in the body and are components of enzymes, hormones and other biologically active substances. These substances play an important role in regulating the body's metabolism and maintaining the stability of the internal environment.

3. Transportation function 

Many substances in the body, such as oxygen, carbon dioxide, nutrients, etc., need to be transported through the carrier composed of proteins. For example, hemoglobin can transport oxygen to all tissues of the body, and apolipoprotein is responsible for transporting fat.

4. Immune function 

Proteins also play an important role in the immune system. Antibodies are special proteins that recognize and bind to foreign pathogens, thus helping the body to fight off infections. In addition, proteins are involved in constituting immune cells, such as T cells and B cells, which play a key role in the immune response.

5. Provide energy 

Although protein is not the body's main source of energy, under special circumstances, such as prolonged starvation or after strenuous exercise, protein can also be broken down to produce energy for the body to use.

6. Promotes growth and development 

Protein is particularly important for the growth and development of children. It is an important component of bones, muscles and other tissues, and plays an important role in promoting children's height, weight growth and organ development.

7. Maintenance of acid-base balance and plasma osmotic pressure 

Proteins in the blood, such as albumin, maintain the acid-base balance and osmotic pressure stability of the blood. This is important for maintaining the stability of the internal environment as well as the normal function of various tissues and organs.

To summarize, protein not only constitutes our body, but also plays an indispensable role in maintaining life activities. Therefore, reasonable protein intake is important for maintaining human health.

Global Status Analysis of Thickeners 

Overall Market Development Situation 

In recent years, with technological advances and environmental protection requirements, the market demand for thickeners has continued to grow. In particular, the market demand for high-efficiency thickeners, as a chemical additive widely used in a variety of industries such as coatings, cosmetics, and food, has shown a significant upward trend. In the future, the development of the thickener industry will focus more on technological innovation and sustainability.

Regional Differences and Characteristics 

North American Market 

The North American market continues to lead the development direction of the high-efficiency thickeners market due to its technological innovation capability and capital support, especially in the leading-edge research and development and the application of emerging technologies. The U.S. and Canada, represented by the U.S. and Canada, have advantages in R&D investment in high-efficiency thickeners and the transformation of technological achievements.

European Market 

The European market is centered on green transformation, promoting industrial transformation through strict environmental regulations and consolidating its advantages in the sustainable development of high-efficiency thickeners. Countries such as Germany, the United Kingdom, France and Italy are outstanding in the improvement of environmental performance and sustainable development of high-efficiency thickeners.

Asia-Pacific 

Asia-Pacific has become the fastest growing market in the world, with emerging economies such as China and India demonstrating strong demand growth and supply capacity. The Chinese market not only shows strong supporting capacity in the middle and low-end links of the industry chain, but also makes breakthroughs in high-end technology research and development and international cooperation. With the continuous promotion of the “Belt and Road” initiative, China is integrating into the global market with a more open attitude, and has become an important hub connecting the Asia-Pacific region with other regional markets.

Latin America and the Middle East and Africa 

The high-efficiency thickeners market in Latin America (Mexico, Brazil and other countries) and the Middle East and Africa (Turkey, Saudi Arabia and other countries) is also developing, with a certain market demand and growth potential, but there is still a gap between North America, Europe and the Asia-Pacific region compared to the scale and technical level.

Product R&D Direction 

Currently, the R&D focus of high-efficiency thickeners in the market has shifted to improving thickening efficiency, stability and environmental performance. For example, through the use of bio-based raw materials and nanotechnology, new high-efficiency thickeners can not only achieve excellent thickening effect, but also have good biodegradability and low environmental impact. In the future, with the application of new materials and technologies, high-efficiency thickeners will focus more on improving thickening efficiency and stability, for example, through the use of more advanced polymer design and surface modification technologies. In addition, with the increasing demand for functionality in downstream industries, efficient thickeners will also focus more on providing customized solutions to meet the needs of different applications.

Competitive Landscape of the Industry 

In the global market, there are differences in production capacity, sales volume, sales revenue and sales price of High Efficiency Thickeners among different manufacturers. Competition in the China market is also relatively fierce, with major domestic manufacturers showing their own performance in terms of sales volume and sales revenue of High Efficiency Thickeners.

Smokeless Korean BBQ Grills: What Every Restaurant Owner Should Know

Smokeless Korean BBQ grills improve air quality and dining experience. A must-read guide for restaurant owners worldwide looking for clean and modern BBQ setups.

Running a Korean BBQ restaurant comes with one big challenge—smoke control. Customers love the flavor and experience of grilling meat at the table, but no one wants to leave a restaurant smelling like smoke. That’s why smokeless Korean BBQ grills are now the go-to solution for restaurant owners around the world.

In this blog, we’ll explain what makes these grills special, how they work, and what you need to know before buying.

What Is a Smokeless Korean BBQ Grill?

A smokeless Korean BBQ grill is specially designed to reduce smoke during grilling. It combines efficient heat sources with a built-in ventilation system to suck away smoke and grease right at the source—before it fills the air.

There are two common types:

1. Upper Exhaust System (Korean BBQ Pipe): A stainless steel pipe above each table pulls smoke up and away. It's powerful and a classic design for many Korean BBQ restaurants.
2. Under-Table Smoke Purifier: This system is installed below the tabletop and uses suction to collect smoke and oil under the grill. The biggest advantage? It’s hidden—your restaurant looks cleaner and more modern.

You can see how the following setup works.Find more information about our smokeless equipment here

Photo of the installed BBQ pipe

Photo of the installed smoke purifier

Why Go Smokeless?

• Better Customer Experience
• No one likes smoke in their face while eating. A smokeless setup keeps the air clear and comfortable.
• No Smell on Clothes
• Customers can enjoy the BBQ without worrying about smelling like it afterward—great for lunch crowds and families.
• Modern & Clean Look
• Especially with under-table purifiers, your restaurant stays sleek and uncluttered.
• Fire Safety & Grease Control
• These systems help manage grease and reduce fire risks, especially important for busy restaurants.

What to Consider Before Buying

Choose the Right Ventilation Style
Do you want a visible upper pipe, or a hidden system under the table? Both have pros and cons. Consider your restaurant’s style and layout.

• Grill Type Compatibility
• Smokeless systems can work with charcoal, gas, or induction grills. Make sure your setup matches your kitchen’s power source and safety regulations.
• Certifications Matter
• Look for products with international safety certifications like CE, UL, or ETL—especially if you’re buying from overseas.
• Easy Cleaning
• Make sure filters and grease trays are easy to access and clean. This saves time and keeps your restaurant safe.

We Deliver Smokeless Korean BBQ Grills Worldwide

With over 20 years of experience, we help restaurant owners across Asia, Europe, the Middle East, and the Americas create unforgettable BBQ experiences. Whether you're opening a new location or upgrading your current setup, we offer:

• High-quality grills and ventilation systems
• Door-to-door delivery
• Custom sizes and configurations
• International certifications and support

Effects on body functions and tissue repair

Restoration of body functions: For people whose body functions have declined due to excessive physical exertion or irregular diet, the plant protein in soy protein can be broken down into a variety of amino acids, which can directly participate in the vital activities of muscles, blood, skin and other organs, and quickly repair damaged tissue cells.

Promote wound healing: for people recovering from surgery, consuming soy protein can accelerate wound healing and promote physical recovery. Because of its rich protein content, it can play a role in repairing and accelerating the healing of wounds in human tissues.

Effects on the immune system

soy protein can promote the regeneration of immune cells and increase immune cell activity, thereby enhancing the body's metabolism and improving the body's ability to fight disease. When the body's immune function declines and the body's ability to fight diseases is weakened, timely use of soy protein powder can effectively improve the situation.

Benefits to the cardiovascular system

Lower cholesterol: The plant sterols in soy protein can lower the level of LDL and total cholesterol in the blood, and its content can lower cholesterol and prevent cardiovascular disease, thus reducing the risk of cardiovascular disease.

Improve blood pressure: Some amino acid components in soy protein help lower blood pressure, which is beneficial to cardiovascular health.

Anti-atherosclerosis: Some antioxidant substances in soy protein can inhibit the occurrence and development of atherosclerosis.

Help for Special Populations

Kidney disease and diabetic patients: Soy protein can replace animal protein to meet the body's demand for protein, and at the same time reduce the burden on the kidneys, protect the kidneys, and prevent renal hypoplasia, making it an ideal health food for kidney disease patients and diabetic patients. In addition, the oligosaccharide component of soy protein can improve the intestinal microflora, which helps to smooth the blood sugar level; some of its components can improve insulin sensitivity, reduce insulin resistance, alleviate diabetic complications, and reduce the risk of diabetes-induced cardiovascular disease, renal disease and other complications with long-term consumption.

Obese people: soy protein can regulate fat metabolism, reduce the accumulation of fat in the body, and reduce the risk of obesity-related diseases (such as cardiovascular disease, diabetes, etc.). Moreover, its slower digestion and absorption can enhance satiety and help control dietary intake and body weight.

Other aspects

Soy protein is rich in dietary fiber, which helps promote intestinal peristalsis and prevent constipation and intestinal diseases. Meanwhile, the isoflavonoids in soy protein have anti-cancer properties and may be effective in preventing certain cancers.