Regulatory Updates

In today's pursuit of healthy life, mogroside/monk fruit extract, as a natural and healthy sweetener, is gradually entering the public's field of vision. This blog will take you to deeply understand the unique charm of mogroside and explore how it can become a healthy choice in our daily life.

In the pursuit of a healthy life today, people are paying more and more attention to the sugar intake in food. Stevioside, as a natural low-calorie sweetener, is gradually becoming a new favorite for healthy diet.

With the improvement of people's health awareness, changes in consumption structure and lifestyle, people's demand for clean label, ketogenic friendly, low sugar, plant-based, prebiotic, non-GMO, gluten-free and other healthy baking consumption, the baking industry itself is also continuously looking for breakthroughs and innovating raw materials and technologies.

Xanthan gum is light yellow or white granules or powder, slightly smelly, and has no toxic side effects. It is easily soluble in water, insoluble in most organic solvents, resistant to acid, alkali and salt, and insensitive to temperature and enzymes.

Resistant dextrin is processed by acidification and enzymatic hydrolysis of starch. It is formed by highly controlled partial hydrolysis and repolymerization in the dextrinization process, partial degradation and glycosylation transfer.

Prebiotics are nutrients for probiotics and can promote the proliferation of probiotics. Prebiotics are also dietary fiber, which is very helpful for human health and is one of the seven essential nutrients for the human body.

Sweeteners are a very important type of food additives. In their application, they need to meet the four requirements of food production - safety standards, taste quality, process compliance, and low cost. With the improvement of consumption levels, eating more nutritious and healthier food has gradually become the focus of consumers.

Isomaltooligosaccharide (IMO) is a starch sugar product made from starch through enzymatic conversion, refining, and concentration. Its main components are oligosaccharides such as isomaltose, panose, isomaltotriose, and tetrasaccharides with glucose molecules bound by α-1,6 glycosidic bonds.