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Some introductions about gelatin
Gelatin is partially degraded by collagen in connective tissues such as animal skin, bone, and sarcolemma to become white or light yellow, translucent, slightly shiny flakes or powder particles; therefore, it is also called animal gelatin and gelatin. The main ingredient has a molecular weight of...Read more -
The energy of pectin you cannot imagine
As a natural gelling agent, thickener and stabilizer, pectin has been widely used in the food industry. Jam: Compared with traditional starch jam, the addition of pectin significantly improves the taste of the jam, and the fruit flavor is better released; pure pectin jam has very good gelling pro...Read more -
About Soy protein isolate
Soy protein isolate is a full-price protein food additive produced from low temperature desolved soybean meal. Soy protein isolate has a protein content of more than 90% and nearly 20 kinds of amino acids. It is rich in nutrients and contains no cholesterol. It is one of the few alternative anima...Read more -
GULFOOD 2019 is over
GULFOOD 2019 is over. If you need to know, you can contact us. Tel:+86-25-84204331, 84209951 Fax:+86-25-84204061 Email:sales@hugestone-china.comRead more -
Demand is skyrocketing Global glycerin market will reach $3 billion
A study published by market research firm GlobalMarketInsights on industry reports and forecasts for the glycerin market size shows that in 2014, the global glycerin market was 2.47 million tons. Between 2015 and 2022, applications in the food industry, pharmaceuticals, personal care and healthca...Read more -
Ethylene glycol: frequent Dongfeng to help out
Last week’s analysis pointed out that the domestic ethylene glycol market has been in trouble for nearly two months without a significant breakthrough. Of course, the fundamentals of gradually improving during this period and the peripheral side of the bearishness can be described as a desp...Read more
