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.

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