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Food Solutions
Food Enzyme
Enzymic preparations are biological products with special catalytic functions, mainly used in food processing. It is directly extracted from edible or non-edible parts of animals or plants, or fermented and extracted by traditional or genetically modified microorganisms (including but not limited to bacteria, actinomycetes, and fungal strains). In enzyme preparations, the enzyme component is a kind of protein material with special functions. Because the use of enzymes is safe and non-toxic, and has efficient, specific and relatively mild catalytic effects on some chemical reactions, and at the same time there are fewer by-products during use, the pollution to the environment is far lower than that of traditional chemical production industries. Therefore, enzyme preparations are widely used in food processing and pharmaceutical industries. Enzyme preparations are mainly obtained by isolating from animals and plants or fermenting with microorganisms. In fact, the production of enzyme preparations by microbial fermentation is superior to the method of direct preparation from animals and plants, and has become the main source of enzyme preparations used in the biotechnology industry.
Food Colorants
Colorant, also known as edible pigment, is a substance used to impart color and enhance the color of food. This is one of the most visually impactful food additives. Based on the origin of pigment products, food colorants used in foods can be divided into two types: synthetic pigments and natural pigments. Natural pigments are mostly extracted from natural animal and plant sources. These types of pigments generally have relatively higher safety for consumption but lower stability. On the other hand, synthetic pigments are coloring agents produced through chemical synthesis methods. “Colloidal colorant” is a processed product of synthetic pigments. It is formed by uniformly mixing a certain synthetic pigment material in an aqueous solution with alumina (alumina hydrate formed by reacting aluminum sulfate or aluminum chloride with alkaline substances such as sodium hydroxide or sodium carbonate). The mixture is then subjected to filtration, drying, and grinding to create a modified pigment. Colloidal colorants can be directly used to color solid foods without the need for dissolution. The color and usage of colloidal colorants are essentially similar to those of the corresponding colored pigments.
Food Color Protector
Color protectants, also known as color-fixing agents or color enhancers, are substances that interact with color compounds in meat and meat products, preventing their decomposition or deterioration during food processing and preservation, and maintaining a desirable color appearance. Color protectants themselves are colorless, but when added to food, they combine with the components of the tissue to generate a fresh red color, aiming to improve color quality and adjust sensory indicators. Color protectants are primarily used in the processing of meat and meat products. The main components of these substances are nitrates and nitrites. Based on chemical composition analysis, excessive use of such additives in processed foods can pose certain levels of toxicity and safety risks. Apart from their color-preserving and color-enhancing roles, these additives also possess unique preservative effects, particularly in inhibiting the growth of Clostridium botulinum spores that commonly occur in meat products, thereby preventing and suppressing toxin production.
Products for Food Solutions
Food Enzyme
Food Colorants
Food Color Protectors
Pigments
Auxiliaries
Food Enzyme
| Products Name | INS NO | CAS NO | E NO | Source |
| a-amylase | 9001-19-8 | EC3.2.1.1 | Amylase is produced from Bacillus licheniformis, Aspergillus niger, Bacillus amyloliquefaciens, Bacillus subtilis, Rhizopus oryzae, Aspergillus oryzae and Bacillus stearothermophilus, after submerged fermentation, filtration, concentration and refining. | |
| α-acetolactate decarboxylase | 9025-2-9 | EC4.1.1.5 | The acetolactate decarboxylase is produced by submerged fermentation of Bacillus subtilis containing the gene code of Bacillus brevis. | |
| ß-amylase | 9000-91-3 | EC3.2.1.2 | Amylase is prepared by fermenting Aspergillus niger, Aspergillus oryzae and Bacillus subtilis, or through wheat, barley, soybean, malt and potato. | |
| β-glucanase | 62213-14-3 | EC3.2.1.73 | Glucanase is produced by fermentation of Bacillus licheniformis N4001, Humicola solitary, Trichoderma hartzii, Aspergillus niger, Bacillus subtilis, Trichoderma reesei, Bacillus amyloliquefaciens, Trichoderma viride and Disporotrichum dimorphosporum. | |
| Protase | INS 1101 | 9014-1-1 | EC3.4.23.14 | Proteases are endoprotease preparations produced by the Bacillus amyloliquefaciens family. Protease (alcalase type FG) is an endoprotease preparation produced by Bacillase licheniformis. Protease (f1avourzyme) is a mixed preparation of endoprotease and exoprotease produced by Aspergillus oryzae. |
| Pectinase | 9032-75-1 | EC4.2.2.10；EC3.2.1.15；EC3.1.1.11 | Pectinase is fermented with Aspergilus niger and Rhizopus oryzae as starting strains, and then filtered, concentrated and refined. | |
| Pnulinase | 9025-67-6 | EC3.2.1 | Inulinase is obtained by submerged fermentation of Aspergillus niger, and the producing bacteria are grown in a sterilized medium, which can provide sufficient carbon source, nitrogen source, food-grade or feed-grade raw materials, and add the necessary Trace elements and vitamins. | |
| Phospholipase A2 | 9001-84-7 | EC 3.1.1.4 | Phospholipase A2 is extracted and purified from porcine pancreas tissue. | |
| Papain | INS 1101ⅱ | 9001-73-4 | EC3.4.22.2；EC3.4.22.6 | Papain is extracted and refined from natural papaya milk. |
| Xylanase | 9025-57-4 | EC3.2.1.8 | Xylanase is fermented and purified from fusarium venenatum, Pichia pastoris, Humicola solitary, Aspergillus niger, Trichoderma lees, Viridans, Bacillus subtilis, Aspergillus oryzae, etc. | |
| Plucoamylase | 9032-08-0 | EC3.2.1.3 | Glucoamylase is fermented by Aspergillus niger, Aspergillus oryzae, Rhizopus oryzae, Rhizopus oryzae and Rhizopus snow white as starting strains, filtered, concentrated and refined. | |
| Plucose oxidase | INS 1102 | 9001-37-0 | EC1.1.3.4 | The glucose oxidase is prepared by inoculating aspergillus niger varieties and aspergillus oryzae with sugar solution through submerged fermentation. |
| Plucose isomerasen | 9055-00-9 | EC 5.3.1.5 | After the glucoisomerase is fermented by strains of Streptomyces olive chromogenes, Streptomyces olivine, Actinomyces mobilis, Bacillus coagulans, Streptomyces rust brown, Streptomyces griseus and Streptomyces hygroscopicus, It is obtained by filtering, concentrating and immobilizing the carrier. | |
| Plucose transglycosylase | 9032-08-0 | EC 3.1.20 | Glucose transglycolase is fermented by Aspergillus niger as the starting strain, then heat-treated, concentrated, and immobilized on the carrier. | |
| Pactase | 9031-11-2 | EC 3.2.1.23 | Lactase is fermented by K.fragilis, Aspergillus niger, Aspergillus oryzae, and Kluyveromyces lactis, and then filtered, concentrated, and immobilized on a carrier. | |
| Pellobiase | 528-50-7 | EC 3.2.1.21 | Cellobiase is produced by submerged fermentation of Aspergillus niger. The production bacteria grow in the sterilized medium, which is prepared from food-grade or feed-grade raw materials that can provide sufficient carbon source and nitrogen source, and necessary trace elements and vitamins are added. | |
| Pellulase | 9012-54-8 | EC3.2.1.4；EC3.2.1.74；EC3.2.1.91；EC3.2.1.6 | Cellulase is cultivated by Aspergillus niger, Trichoderma listeri or Trichoderma viride and refined by chemical methods. | |
| Pipase | INS 1104 | 9001-62-1 | EC 3.1.13 | The lipase is fermented by Aspergillus niger, Aspergillus oryzae, Rhizomucor miehei, Rhizopus snow white, Candida cylindrica, etc., after fermentation, filtration, concentration, and carrier immobilization. |
| Phytase | 37288-11-2 | EC3.1.3.8 | Phytase is fermented and extracted from Aspergillus niger. |
Food Colorants
| Products Name | C.I.NO | INS NO | CAS NO | E NO | Hue |
| β-carotene | C.I.（1975）75130 | INS 160a | 7235-40-7 | E 160a | Dark red to deep crimson in color |
| Amaranth red | 16185（Acid Red 27） | INS 123 | 915-67-3 | E123 | Reddish-brown or dark reddish-brown in color. |
| Erythrosine | 45430（Acid Red 51） | INS 127 | 16423-68-0 | E 127 | Red to reddish-brown in color. |
| Indigotine | 73015（Acid Blue 74） | INS 132 | 860-22-0 | E 132 | Deep purplish-blue to deep purplish-brown in color. |
| Titanium dioxide | CI 77891 | INS 171 | 13463-67-7 | E171 | White |
| Brilliant Blue | C.I.（1975）42090 | INS l33 | 3844-45-9 | E133 | Deep Purple |
| Lemon Yellow | C.I.19140 | INS 102 | 1934-21-0 | E102 | Orange-Yellow |
| Sunset yellow | C.I.（1975）15985 | INS 110 | 2783-94-0 | E110 | Orange-Red |
| carmosine | C.I.（1975）14720 | INS l22 | 3567-69-9 | E122 | Red |
| new red | C.I. 16255 | 220658-76-4 | Red | ||
| ponceau 4R | C.I.（1975）16255 | INS 124 | 15876-47-8 | E 124 | Red – Deep Red in color |
| chlorophyllin copper complex sodium salts | C.I. (1975) | INS 141ⅱ | 11006-34-1 | E 141 | Dark Green |
| allura Red | C.I.（1975）16035 | INS 129 | 25956-17-6. | E129 | Deep Red |
Food Color Protectors
| Products Name | INS NO | CAS NO | E NO | Source |
| Ascorbic acid | INS 300 | 15042-01-0 | This product is primarily made from glucose as the main raw material, using chemical methods. | |
| Potassium nitrate | INS 252 | 191354-71-9 | ① Produced through the reaction of nitric acid and potassium hydroxide. ② Generated by absorbing the exhaust gas produced by nitric acid with potassium hydroxide and then processed using chemical methods. | |
| Sodium nitrate | INS 251 | 15621-57-5 | ① Prepared from natural Chilean saltpeter through chemical methods. ② Obtained by absorbing the exhaust gas produced by nitric acid with alkali and then processed using chemical methods. | |
| Nicotinamide | INS 375 | 7298-94-4 | Obtained by the interaction of nicotinic acid and ammonia, followed by filtration through styrene-type strong alkaline ion exchange resin, and then further processed with ammonia-saturated filtrate. |
Pigments
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Auxiliaries
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