Functional Additive: Noodles Improver

This improver is used in variety of noodles to retain moisture and stabilize the structure. 

Features

1. Staving off staling process
2. Making noodles smoother and prevent them from sticking together
3. Keeping the soup from getting cloudy and avoid water loss of noodles

Examples

Bao and Steamed Bread Improver

This improver is used in bao and steamed bread to ensure ideal texture and appearance. 

Features

1. Keeping the surface of bao and steamed bread smooth
2. Staving off staling process in frozen storage
3. Preventing freeze cracking
4. Retaining softness and moisture

Examples

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B .詠意 * 百城食品機械* 饅食光工作室 & 肉品協會國家代表隊研發專業工業產品發表 
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Functional Additive: Dumpling Dough Improver

This improver is added to dumpling wrappers in processing plants to avoid moisture loss affecting the texture of frozen food.

Features

1. Improving the smooth and chewy texture of dumpling wrappers, and staving off staling process in frozen storage 
2. Providing good freeze resistance to maintain the moist texture of the dumpling wrappers 
3. Preventing freeze cracking

Examples

仿製手工水餃自動化製成 & 水餃面帶型量產影片

Enzyme preparation: Transglutaminase

Features

1. Natural and safe 
2. With super strong binding force 
3. With high PH stability and thermostability

Examples

Restructured meat products, fish paste-based products, dairy products, etc.

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Quality Improver: Calcium Lactate丨E number: E327

Features

1. More soluble than other calcium salts
2. With high bioavailability
3. Lactate has lower molecular weight and better stability. It is relatively stable under different processing conditions. In addition, lactate doesn't produce precipitation reaction with other substances, and thus product quality wouldn't be affected.

Examples

Dairy products, beverages, jam, jelly, baked goods, grain products, processed meat products, etc.

Colloid: Xanthan Gum丨E number: E415

Xanthan gum is a polysaccharide that is produced in microbial fermentation process. It can be used as thickener and stabilizer in food industry.

Features

1. With good suspending ability
2. With high thermostability
3. Able to inhibit the formation of ice crystals in iced-based food
4. Able to remain stable in both acid and alkaline environments

Examples

Salad dressings, condiments, baked goods, processed meat products, ice-based food, beverages, etc.

Colloid: Sodium Alginate丨E number: E401

Features

1. Its solution is stable at PH 5 to 9
2. Providing good flowability and smooth texture
3. Forming irreversible gel when bonded with calcium
4. Able to inhibit the formation of ice crystals in iced-based food

Examples

Ice cream, beverages, processed meat products, jam, jellied food, etc.