Search

• All
• Related Products
• Other Content

• Soy Protein Products 　　There are two types of soy protein products: soy protein powder and textured soy protein. Powdered soy protein products are products rich in soy protein obtained by defatting, removing or partiall... More+
• Water Holding Capacity of Soy Protein The interaction between soybean protein and water can be divided into two types: water absorption and water retention. Water absorption refers to a chemical combination between soybean protein and wat... More+
• Functional Properties Of Soy Protein 1.1　emulsificationEmulsification refers to the ability of mixing oil and water to form an emulsion. Soy protein isolate is a surfactant, it can not only reduce the surface tension of water and oil, b... More+
• The Stability of Xylo-oligosaccharides and the Efficient Proliferation of Bifidobacteria Have Broad Market Prospects The stability of xylo-oligosaccharides and the efficient proliferation of bifidobacteria have broad market prospects. Adding xylo-oligosaccharides to food does not have to worry about the decompositio... More+
• Resistant Dextrin Resistant dextrin, a soluble dietary substance, is highly resistant to digestion in the small intestine and is mainly fermented in the colon. As a fully soluble fiber, its temperature and processing c... More+
• Solubility Of Soy Protein When soybean protein is used in food production and processing, it must first be dissolved and dispersed in the food system, so that it can give full play to the role of soybean protein. However, its ... More+
• Emulsifying Properties Of Soy Protein Soy protein can disperse the oil and water in food to form a stable emulsion. The stable emulsified particles are emulsified by forming a charged layer around the oil droplets to cause a variety of re... More+
• Production Process Of Soy Protein 2.1 Acid precipitation and alkali extractionThis is a traditional separation and extraction method. This method uses the characteristic of precipitation of most proteins in soybeans at the isoelectric... More+
• Is Xylitol a Kind of Sugar? 1. Introduction to XylitolXylitol is a natural sweetener, its sweetness is equivalent to that of sucrose, and it is accompanied by a slight cooling sensation when you taste it. It is widely found in v... More+
• Application Prospect of Resistant Dextrin 1. Introduction of resistant dextrinThe low-viscosity water-soluble dietary fiber that has appeared in recent years makes the nutrient of dietary fiber easy to absorb. Among the low-viscosity water-so... More+
• Allulose - The Choice for a New Generation of Healthy Drink Lovers 1. Introduction of AlluloseAllulose contains only 0.2 calories per gram, and its sweetness can reach 70% of that of sucrose. It is a rare sweetener that exists in nature with small amount.2. Allulose ... More+
• Weight loss Mechanism of Resistant Dextrin 1. Resistant dextrin has gradually become a key research object in the food industry.Resistant dextrin, also known as indigestible dextrin, is a low-calorie food material. Because of its various physi... More+
• Production Process of Maltitol 1. Two parts of the production process of maltitolMaltitol is a disaccharide alcohol produced by hydrogenation and reduction of maltose. Industrially, its production process can be divided into two pa... More+
• Who Needs Galactose Oligosaccharides? 1. Introduction to galacto oligosaccharideGalacto oligosaccharide is a kind of functional oligosaccharide with natural properties. Its molecular structure is generally connected with 1-7 galactosyl gr... More+
• Galacto Oligosaccharides Are Literally "Gold Prebiotics" 1. Galacto oligosaccharides are widely usedSpeaking of galacto oligosaccharides (GOS), I believe everyone is familiar with it, especially to the mothers. You can find galacto oligosaccharides in many ... More+