Products

ProFood International Paprika oleoresins (not "hot") is a natural colorant. This oil soluble paprika oleoresinis a deepred viscous liquid, bright in color with good flow property and coloration. This product does not impact “hot” taste.Paprika oleoresin is one of the pure naturalpigments. It was produced with the natural paprika as material with precise extraction, condensation, and the removal of the hot component.

ProFood International Xylanase is a type of xylan degrading enzymes, it belongs to hydrolases, including endo-β-xylanase, exo β-xylanase and β-xylobiose glycosidases.

ProFood International Soy Proteins isolates GS 5300A is Non-GMO soybean proteinsisolates. One-part protein absorbs 5.75 parts water and 5.75 parts oil. It has excellent emulsification property,especially suitable for emulsified sausages, fish food and frozen food. It is easy to combine with meat and improves the texture of sausage and increases output capacity. GS5300A is Non-GMO soybean proteinsisolates. It is especially suitable for UHT beverage, dry blend beverage, infant formulas, cereals, Nutritional bars, fish food and frozen food. GS5300A has excellent dispersibility, low sodium, and low viscosity.

ProFood International Fumaric acid is unsaturated dicarboxylic acid that melts at 287.CAS Number: 110-17-8 Chemical Formula: C4H4O4 Molecular Weight 116.07 Fumaric acid is an organic (carbon-containing) food acid. It is one of the most common acids found in nature where it acts as a key ingredient in organic acid biosynthesis (the Krebs cycle). It is found in small amounts in a variety of plants and is essential to the respiration of animal and vegetable tissue. This chemical is used as a substitute for tartaric acid in beverages and baking powder.It is used as a mordant in dyeing and in the manufacture of synthetic resins and polyhydric alcohols.

ProFood International Cellulase refers to a class of enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze the cellulolysis (or hydrolysis) of cellulose.

Ɛ-Polylysin is a natural substance from microbial metablism. Polylysine has a function to prevent a microbe from proliferating by ionic adsorption in the microbe. ε-polylysine has a wide antibacterial spectrumand has an obvious lethal effect on Gram-positive and Gram-negative bacteria, yeast, mold, viruses etc. It has a good antibacterial effect on the Gram-negative bacteria E. coli and salmonellae, which are difficult to control with other natural preservatives .It also has an inhibitory effect on heat-resistant Bacilli and some viruses, but higher concentrations are required to inhibit yeasts and moldsε-Polylysine has already been used generally as a food additive in Japan, Korea and other part of world. In US, FDA has recognized the polylysine as a GRAS material. ε-Polylysine is found in nature, a material produced by microbial fermentation like miso (soybean paste) and soy (soy sauce), yogurt or the like, and combined to a straight chain of lysine which is one of an essential amino acid

Altorineis an alternative chlorine, awhite, cream-colored powder.It is designed to be an alternative to chlorine. Chlorine is commonly used to reduce microbial load in fresh-cut vegetables or fruits. Altorine is a non traditional and no chlorine sanitizers.

A lipolytic enzyme preparation for use in the cereal food as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of a micro organism.

Brobitor ™is Brown Inhibitor, a white to cream powder.It is designed to keep fresh cut vegetables and fruits being fresh. It providesvaluable functional benefitsin improving the quality and shelf life. It inhibit catechol oxidase activities, and keep the cutting surface fresh for 14~16 days.

Frechcut™is a white to creampowder.It is designed to keep fresh cut vegetables and fruits being fresh. It providesvaluable functional benefitsin improving the quality and shelf life.It inhibit catechol oxidase activities, and keep the cutting surface fresh for 14~16 days.

Sweet Potato Red (SPR) is a mixture product of anthocyanins which is extracted from purple sweet potato. Anthocyanins are referring a sort of biologically active substance in plants, not only having antioxidation function, but also giving stable bright purple red color naturally. Anthocyanins changes color shade from red to purple when the environment pH changes from acidic to neutral, and finally goes to blue in alkaline. Purple sweet red has a good stability to light and heat. It comes in two forms: liquid and powder, with color value 30 (liquid), color value 40-80 (powder).

Noodex™is noodle texture enhancer, a whitepowder.It is formulated to dissolve in cold water and provide functionality to the noodles. It provides valuable functional benefits in improving texture, especially the flexibility, toughness, dough stability and reduction of turbidity for noodle soup