From compound phosphate to phosphorus-free water retaining agent, do you know the difference between the two applications?

2022-04-26

The water retention effect of meat products is very important. The water retention effect of meat products can be judged by observing the changes in the surface moisture of meat products from boiling, frying, freezing and thawing to judge whether the water retention of meat products is perfect.

Transglutaminase improves and enhances food protein properties such as emulsification, gelation, viscosity and heat stability

2022-04-26

Transglutaminase is an enzyme that promotes cross-linking reactions between protein molecules. Transglutaminase can catalyze the same cross-linking and polymerization reactions between different protein molecules to improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability.

Trends in Nutritional Fortifiers in Baked Goods

2022-04-26

New report - The Power of Bakery 2019 reveals that three quarters of shoppers consider products containing one or more specific nutrients when purchasing baked goods. While whole grains and multigrains have traditionally been a popular ingredient among consumers, vitamins, minerals and, increasingly, functional nutrients appeal to nearly a quarter of consumers, especially those who want to get them from food Nutritious young people.

Why is the flour not as fragrant as before? Are additives safe?

2022-04-13

When choosing wheat flour, many people like to choose the fragrant one, and think that the one with wheat fragrance is the best. The aroma components of wheat flour are mainly some hydrocarbons and alcohols. The factors that affect the smell of flour are as follows:

The sweetener behind "low sugar, sugar free"

2022-04-13

With the improvement of people's health awareness, sugar-free and low-sugar products are now more popular. The "Healthy China Action (2019-2030)" recommends that the intake of sucrose should not exceed 25 grams per person per day, and advocates the use of natural sweeteners and sweeteners to replace sucrose. Sweeteners can not only satisfy the public's desire for sweetness, but also be low-sugar and sugar-free, and have been quite popular among the public in recent years. The reporter's investigation found that sweeteners are not only commonly found in beverages, but also in various foods, and even pickled pickles use sweeteners.

Artificial intelligence predicts protein structure (new knowledge)

2022-01-25

Recently, the artificial intelligence company Shanghai Tianran Intelligent Technology Co., Ltd. announced that its self-developed deep learning protein folding prediction platform has achieved excellent results in the evaluation of the protein test set of the International Protein Structure Prediction Competition, ranking among the top teams of the same type in the world. When predicting a protein chain of 400 amino acids, the prediction platform only takes 16 seconds.

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