Jiangsu Yiming Biological Technology Co.,Ltd.

Natural Food Enhancers In Yoghurt(2022年10月26日)

yimingbiotechnology — 2022-10-26T11:38:57+0900

https://www.yimingbiotechnology.com/yoghurt-enzymes/

Product: TG-DR

Preparation of Yoghurt Products

Ingredients

pasteurized milk 100kg

gelatin 0.55kg

sugar 9kg

transglutaminase (TG 100U) 0.04kg

Are Enzymes Used in Making Yogurt?
Yogurt requires fermentation, and fermentation requires the participation of microorganisms, that is yoghurt enzymes. Because there are a lot of bacteria in the environment, we must sterilize the raw milk and fermentation equipment before fermentation. In fact, making yogurt is not as simple as we thought, it is recommended to practice more according to the production methods recommended by nutritionists or professionals. At the same time, in the production process, it is necessary to sterilize thoroughly, ensure utensils and personal hygiene, so that safe and delicious yogurt can be made.

Advantages of Using Enzymes in Yogurt Production
Reduce syneresis

Enhance the gel strength

Improve the viscosity and consistency

Reduce or replace the usage of emulsifiers or stabilizers

Cut cost by reducing proteins and other additives

Yiming Biotech works with you to deliver the high-quality food enhancer your customers want. When approached with an application need or replacement to an existing enzyme, we will develop solutions that can offer you cost savings and increase efficiency.

As one of enzyme manufacturing companies, we will do our best to meet all the needs of customers.

Yiming Biotech Strive to Build the Fermentation Demonstration Base(2022年10月26日)

yimingbiotechnology — 2022-10-26T11:38:27+0900

https://www.yimingbiotechnology.com/yiming-biotech-strive-to-build-the-fermentation-de.html

Yiming Biotech Strive to Build the Fermentation Demonstration Base

Jiangsu Yiming Biological Technology Co., Ltd. is a high-tech enterprise engaged in R&D, manufacturing and sales of food additives, ingredients, medicines and other products. In 2020, it has won the Jiangsu Strategic Emerging Industry Special Fund worth 14 million yuan. With the breakthrough in new products and demand for various natural food additives, Yiming started to build a new manufacturing base in Taixing industrial park in 2018, with a total investment of 500 million yuan. The factory is expected to put into trial production in August to produce TG, polylysine and other natural food additives. Thanks to the fully-optimized production process and upgraded facilities, the energy utilization rate is expected to reach over 95%.

With new automation and intelligent technology, the energy will be saved by over 30% and cost cut by over 50%, making food processing a big step forward to the natural, safe and healthy direction.

Except for the fully-automated production, the new factory can realize the whole-process indicator detection of raw and auxiliary materials. After being put into full operation, it can produce 4,000 tons of natural food additives including TG, polylysine and streptococcus lactis each year, replacing traditional chemical additives. The annual sales are expected to break 1 billion yuan and tax revenue reaches 96 million yuan. The new factory is expected to become the demonstration base for the Chinese fermentation industry with major breakthroughs in bioengineering, compound products and molecular synthesis technology.

Now the price of preservatives for drinks is low, anthing you need, please leave us a message.

What is Transglutaminase and is It Edible?(2022年10月26日)

yimingbiotechnology — 2022-10-26T11:37:56+0900

https://www.yimingbiotechnology.com/what-is-transglutaminase-and-is-it-edible.html

What Is Transglutaminase?

Food additives, such as preservatives, colorants, and fillers, are commonly used in the food industry to improve the taste, texture, and color of products. Although some are harmless, some may be harmful to health. Transglutaminase meat glue is a controversial food additive that many people avoid because of health problems. This article discusses transglutaminase and addresses common questions about the safety of this ingredient.

1. What is transglutaminase meat glue?
Although meat glue sounds scary, enzyme TG is an enzyme found in humans, animals, and plants. It connects proteins together by forming covalent bonds, which is why it is often referred to as "nature's biological glue."

In humans and animals, transglutaminase food additive plays a role in various body processes, including blood clotting and sperm production. It is also vital to the growth and development of plants.

The transglutaminase in food is made from the coagulation factors of cattle, pigs and other animals or bacteria extracted from plant extracts. It is usually sold in powder form.

The adhesive properties of transglutaminase make it a useful raw material for food manufacturers. As its nickname suggests, it is an adhesive that binds proteins in common foods such as meat, baked goods, and cheese together. This allows food manufacturers to improve the texture of food by combining different protein sources, or create products such as crabmeat.

2. Is Yiming transglutaminase meat glue safe?
With a nickname like transglutaminase meat glue, is it safe to use transglutaminase in food? From these questions, it is not surprising that transglutaminase has potential safety hazards. But the main problem with meat glue is not necessarily the raw material itself, but the increased risk of bacterial contamination of the food it uses.

When multiple pieces of meat stick together to form a piece, it increases the chance of bacteria entering the food. The U.S. Food and Drug Administration classifies transglutaminase as GRAS, and the U.S. Department of Agriculture considers this ingredient to be safe for use in meat and poultry products.

Transglutaminase Uses in the Culinary(2022年10月26日)

yimingbiotechnology — 2022-10-26T11:37:24+0900

https://www.yimingbiotechnology.com/transglutaminase-uses-in-the-culinary.html

Transglutaminase can improve the texture and appearance of processed meats, dairy products and baked goods.

Transglutaminase can be found in many food, like sausages, etc. A study found that adding transglutaminase to chicken sausages can improve texture, water retention and appearance. Chefs in high-end restaurants even use it to make novel dishes, such as pasta made with shrimp.

Since transglutaminase is very effective at fusing proteins together, it is also often used to make multiple pieces of meat into one piece of meat. It is also used to make cheese, yogurt and ice cream. In addition, adding to baked goods can improve the stability, elasticity, volume and water absorption of the dough.

Transglutaminase Safety
There are several problems with the use of transglutaminase tg, including increased risk of bacterial contamination and foodborne illness.

With nicknames such as meat glue, it is not surprising that the use of transglutaminase in food has safety issues.

But the main problem with meat glue is not necessarily the ingredient, but the increased risk of bacterial contamination of the food that uses it.

When multiple pieces of meat stick together to form a piece, it will increase the chance of bacteria entering the food.

More importantly, if a piece of meat is assembled from several different protein sources combined with transglutaminase, it is difficult to determine the source of the bacterial outbreak.

Another problem is that it may negatively affect gluten sensitive or celiac disease patients

Transglutaminase may increase the permeability of the intestinal tract, causing the immune system to produce a higher burden of allergies, thereby aggravating the symptoms of patients with celiac disease.

It has even been suggested that the surge in the number of people diagnosed with celiac disease may be related to the increased use of transglutaminase in food.

However, there is no scientific research directly linking transglutaminase to increased disease risk, although research in this area is ongoing.

Should We Avoid Transglutaminase?
Although it can’t be proved that transglutaminase is associated with increased health risks, it is understandable that many people want to avoid it.

For people with weak immune systems, food allergies, digestive diseases (such as Crohn's disease), and those who are sensitive to celiac disease or gluten, it may be wise to avoid foods containing transglutaminase.

If you want to avoid foods that contain transglutaminase, it is best to choose unprocessed foods as much as possible.

If you want to know more about how to use transglutaminase and how to use transglutaminase, please visit our website.

As a transglutaminase manufacturer, we will do our best to meet all the needs of customers.

The Role of Lipase in Bakery Products(2022年10月26日)

yimingbiotechnology — 2022-10-26T11:36:52+0900

https://www.yimingbiotechnology.com/the-role-of-lipase-in-bakery-products.html

1. Lipase function

As the effect and safety of enzyme preparations in flour improvement are increasingly recognized by the flour industry and food industry, people have a more and more in-depth understanding of its practicality. The application of lipase in the food industry: the application effects of whitening steamed bun and noodle cooking products, making the tissue fine, and improving the epidermis are also recognized by the majority of users.

There are three main lipase in bread products, namely triglyceride lipase, phospholipase, and galactose lipase. Among the three lipases, triglyceride lipase and phospholipase are more commonly used in baking.

2. The main role of Yiming lipase in bakery products

The lipase applications in food industry are mainly embodied in wheaten food.

Strong gluten, lipase can increase the volume of bread.

The mechanism is that these three lipases decompose the lipids contained in the flour. This decomposition can form a stronger polar and hydrophilic structure, which can better combine with water and gluten to form a stronger gluten network. At the same time, polar lipids have an increasing effect on the volume of baked products.

Brighten

The mechanism is that lipase decomposes fat to release the pigment dissolved in the fat, and the pigment is oxidized and faded by oxygen in the air to achieve the secondary whitening effect.

Improve the structure of the bread core, make it delicate and soft, and extend the shelf life of the bread.

Lipase decomposes to produce esters/lipids, which act as emulsifiers to increase bread softness. This is also a direction to replace or reduce emulsifiers, make product labels concise, and reduce the number of emulsifiers added can reduce product costs.

We also have kinds of natural preservatives for drinks for sale, if you are interested, please leave us a message.

The Role of α-amylase in Flour Improver(2022年10月26日)

yimingbiotechnology — 2022-10-26T11:36:20+0900

https://www.yimingbiotechnology.com/the-role-of-amylase-in-flour-improver.html

1. Alpha amylase

In the production of special flour for making fermented foods such as bread and steamed bread, in addition to the conventional quality indicators such as gluten, ash content, coarseness, and stability time of flour quality curve, flour workers pay more and more attention to the α-amylase activity of flour. Practice has shown that the α-amylase activity of flour directly affects the fermentability of flour and the quality of fermented foods, especially low-sugar staple bread.

2. The mechanism of amylase in flour

As a substitute for potassium bromate, alpha amylase is a flour additive specially used in the food baking industry, which is fermented and purified by Aspergillus oryzae. It is a high-purity fungal alpha-amylase preparation prepared with selected Aspergillus, which can hydrolyze the alpha-1,4 glycosidic bonds of amylose and amylopectin to produce dextrin and maltose.

Alpha-amylase is a new type of high-concentration, high-activity, and easy-flowing powder. Its enzyme activity is 40-50 times that of malt powder. It is small in addition and easy to operate. Mainly used as bread improver and flour α-amylase supplement.

As a professional manufacturer, Yiming provides amylases of good quality.

3. The role of fungal alpha amylase in bread

Practice has proved that making bread with special flour added with α-amylase can speed up dough fermentation and shorten fermentation time. In addition, it can improve the internal texture of the bread, make the honeycomb structure of the bread uniform, increase the volume of the bread, and delay the retrogradation (crystallization) of starch.

At the same time, the carbohydrates produced by it also have obvious promoting effects on the taste, color and quality of bread. Alpha amylase is a pure natural product, which belongs to protein, non-toxic and harmless, and is widely used in special bread flour.

If you want to know more about bread improver function, please visit our website.

Now the price of natural preservatives for beverages is affordable, if you have needs, please contact us.

Transglutaminase Uses in the Culinary(2022年07月25日)

yimingbiotechnology — 2022-07-19T11:36:08+0900

https://www.yimingbiotechnology.com/transglutaminase-uses-in-the-culinary.html

How to Use Transglutaminase
Transglutaminase can improve the texture and appearance of processed meats, dairy products and baked goods.