詠意企業有限公司 Foodheart Enterprise Co., Ltd.

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

A .詠意與中華肉品協會專業實作講座 & 冷凍終點包子工業化講習影片
 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
冷凍水煎包抗凍澱粉*覆熱酥脆穩定*抗凍裂穩定
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

Usually abbreviated as "TG", transglutaminase is an enzyme that can be widely found in nature on human beings, animals, plants and microbs.TG is produced by Streptomyces mobaraensis fermentation, used to catalyze cross-linking between molecules inside protein so as to change the physical properties of protein and acquire gelatinizing ability, gel strength, viscosity, thermostability, water binding capacity, etc., which in turn improve the structure, texture and production yield.

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

A white crystalline salt prepared by the reaction of food-grade calcium carbonate with lactic acid produced from the fermentation of natural glucose. It's odorless ,tasteless and highly soluble in hot water. The appearance of its solution is clear and transparent.

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

Sodium alginate is a natural polysaccharide that can form viscous gum or film, usually used as stabilizer or emulsifier to increase viscosity and suspending ability.

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.

Food additives and essences play an indispensable role in food processing. We deliver the most effective solutions for additives and essences application by offering on-demand formulation bundled with relevant technology.