GreenFresh Hydrocolloids
CARRAGEENAN
It is mainly obtained from the seaweeds of the red algae, such as the Chondrus ocellatus, Kappahycus alvarezi and Eucheuma cottonii , . The color is generally off white or light yellow powder, odorless and tasteless. Carrageenan has good water solubility, and can be completely dissolved at 80°C to form a thermally reversible gel, that is, the gel is heated to melt into a solution, and the gel can be formed when the solution is cooled.
AGAR AGAR
The scientific name agar is a hydrophilic colloid, which is available in powder and strips. It is insoluble in cold water and easily soluble in hot water. The agar color ranges from white to light yellow, with a gel texture, odorless or slightly marine odor. The US Food and Drug Administration lists agar as a generally recognized as safe product (GRAS).
KONJAC GUM/FLOUR
Konjac (Latin name: Amorphophallus konjac) is a plant of the genus Amorphophallus, Araceae and a perennial tuber herbal plant. The konjac gum is a high-molecular jelly amylose extracted from the tubers of various types of konjacs. Its main ingredient is glucomannan (KGM). Konjac gum contains rich water-soluble edible fibers, microelements and 16 amino acids and is low-heat, low-protein and low-fat.
Shrimp with Melted Cheese,
Delightfully Filling with Richness
In this turbulent and noisy era, what we seek is not just a meal, but the joy that can soothe our souls.
Green Fresh Group, with its profound understanding of food science and infinite reverence for natural ingredients, harnesses the power of hydrocolloids—such as carrageenan, konjac gum, and agar—to create an unprecedented brilliance in the solution for Shrimp Fillet with Cheese Sausage Solution.
Product Feature
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Crispy and tender, a gift from the ocean:Through meticulous cooking and full integration with Green New products, the shrimp has become crispy and tender, carrying the gentleness and power of the waves, finally presenting itself on your plate in the most elegant manner.
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Fragrant with cheese, a hymn to dairy:
"Exercising ingenuity, prioritizing quality" is the principle behind Green Fresh application solution. Green New products not only provide better cheese bursting effects for the cheese-filled shrimp sausages but also enhance the overall texture without compromising the original taste of the ingredients. -
A symphony of flavors, the fusion of art:
Delicious shrimp combined with rich cheese creates a perfect harmony of creamy indulgence, surprising bursts, and fresh sweetness. In the realm of taste, Green New and you jointly witness a revolutionary leap.
Learn more? Welcome to contact us!
Vietnam FIV exhibition is in full swing
FIV (Food Ingredients Vietnam) is a professional exhibition in the field of food ingredients in Vietnam, which brings together industry participants from all over the world.
FIV is a very important stage for Green Fresh Group. It not only enhances our reputation in the global food ingredients industry, spreads Green Fresh Group's brand image, but also paves the way to expand into the Southeast Asian market. Meanwhile, we can also strengthen trade cooperation with Vietnam and neighboring countries.
Maltodextrin Maltodextrin is mainly extracted from malt as a raw material, this sweeteners Maltodextrin is used to increase viscosity, enhance product dispersion and solubility GNFCHEM
Tartaric acid is an organic acid found in plants such as grapes, tamarind and bananas. It is a dibasic acid, which means that the molecule that can be ionized in water has a hydrogen atom on each side. Tartrates are also known as sodium tartrate. This acid was originally taken from potassium tartrate, which was isolated by "ibn Hayyan" at the beginning of the 9th century. Later, in 1769, the Swiss chemist Carl Wilhelm Scheele invented the modern method of obtaining tartaric acid.
The acid can be produced naturally, but it can also be produced synthetically. DL Tartaric acid and endotartaric acid are the two forms of tartaric acid that can be synthesized. The pure form of tartaric acid was first created by Louis Pasteur in 1847.
One of the interesting properties of tartaric acid is that it is chiral. This means that its internal structure does not have a plane of symmetry and has a mirror image that cannot be superimposed. A chiral mirror image is also known as an enantiomer and can be compared to a human hand.
The most common use of tartaric acid is as a food additive. It is often added to specific types of candy to add a sour flavor. Typical uses for cream of tartaric acid are to stabilize egg whites and as an active ingredient in baking powder. The acid can also be found in wine.
Tartaric acid is also used as an emetic to induce vomiting and has laxative properties. In addition, it has antioxidant properties. This means that tartaric acid is able to limit or prevent the oxidation of molecules in the body, preventing the formation of free radicals.
High levels of tartaric acid are dangerous because it can act as a muscle toxin. It inhibits the production of malic acid and an overdose can lead to paralysis or death. About 7.5 grams or so of tartaric acid per kilogram of body weight can be fatal. This means that a 70-kilogram person would have to ingest at least 500 grams to die of poisoning.
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Carrageenan is a collective name for a group of linearly sulfated polysaccharides derived from marine edible red algae, including Hordeum vulgare, Kirinia, Saccharomyces cerevisiae and Sarcophyllum. These polysaccharides are widely used in the food industry due to their ability to bind stably to proteins in food, e.g. as coagulants, thickeners or stabilizers for dairy and meat products.
The chemical structure of Carrageenan is a linear polysaccharide compound consisting of D-galactose and 3,6-anhydro-D-galactose residues. And according to the different positions of the semi-ester sulfate groups attached to the galactose, carrageenan can be divided into seven types: k-carrageenan, L-carrageenan, r-carrageenan, λ-carrageenan, ξ-carrageenan, φ-carrageenan, θ-carrageenan. And the current production and use of k-type, L-type and A-type carrageenan or their mixtures, especially to k-type is common.
Carrageenan is a safe food additive that has been confirmed through long and rigorous scientific research.
Carrageenan is currently certified by food regulatory agencies in China, the United States, Europe, Japan and Brazil, and is considered safe by the World Health Organization (WHO), the Food and Agriculture Organization, and the Joint WHO Expert Committee on Food Additives (JECFA). Of course, there are still some studies questioning the safety of carrageenan, mainly focusing on whether overconsumption can affect intestinal health, but these views are currently controversial.
According to GB 2760-2014 “National Food Safety Standards for Food Additives” issued by the Health and Welfare Commission, carrageenan is only required to be “used in moderation according to the needs of production” in diluted cream, butter and butter concentrate, raw and wet noodle products, spices, fruit and vegetable juices; and the maximum additives in raw and dry noodle products, other sugars and syrups, and infant formulas, respectively, are not allowed to be added to food. In raw and dried noodle products, other sugar and syrup, infant formula, the maximum additive amount is 8.0g/KG, 5.0g/KG, 0.3g/L. This means that, carrageenan in most food categories, there is no “excessive additive”, which also proves that there is no evidence to prove that carrageenan additive amount has a food safety risk.
Degradable carrageenan has been found to cause intestinal inflammation and alter the microbiota, and has been found to be a trigger for inflammatory bowel diseases such as ulcerative colitis and Crohn's disease. Food carrageenan and degradative carrageenan are completely different products, sparking controversy over the safety of food additives. The safety of food-grade carrageenan has been confirmed through various studies.
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Fumaric Acid, also known as transbutenedioic acid, fenugreek acid, corydalic acid, or lichenic acid, is a colorless, flammable crystal of a carboxylic acid derived from butene. Fumaric acid tastes like fruit and can be found in the genera fucus, boletus, lichen and Icelandic seaweed.
Fumaric acid is white granules or crystalline powder, odorless, with specific sour taste, acidity is strong, about 1.5 times as Citric Acid, melting point 286-287 ° C, sublimation above 200 ° C, 290 ° C decomposition, 230 ° C and above the first transformed into adipic acid, and then the loss of water to generate adipic anhydride. Boiled with water can be obtained DL-Malic Acid. Relative density 1.635 (20 ℃), soluble in ethanol and acetone, slightly soluble in water and ether, insoluble in benzene and carbon tetrachloride, solubility in 100g of water: 25 ℃ 0.63g, 40 ℃ 1.07g, 60 ℃ 2.4g, 100 ℃ 9.8g. fumaric acid is very small hygroscopicity, and with sodium bicarbonate neutralization of the smallest amount required. 3% of the aqueous solution of the pH value of 2.0-2.5. 2.5.
Fumaric acid has a fruity sour flavor, strong acidity, about 1.5 times that of citric acid, so a low concentration of fumaric acid solution can replace citric acid. But because it is slightly soluble in water, generally not used alone, often fish citric acid, tartaric acid compound use, can show the fruit sour flavor.
Fumaric acid has strong buffering properties to maintain the pH value of the aqueous solution to maintain at 3.0 or so (the pH value of the aqueous solution of 2.25-2.7), which is suitable for the role of preservatives at pH 3.0 or so has a particularly important significance, so it is often used as a combination of preservatives such as one of the main ingredients. In addition, it has a weak antioxidants ability and a stabilizing effect on water-in-oil emulsifiers.
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Theanine is an amino acids discovered by Japanese researchers in 1950 from Yuluo green tea, which is capable of giving off the flavor component of green tea. Represented by chewing gums and candies, theanine has been used in many food and beverage products, including soft drinks and supplements. In recent years, theanine has gradually gained attention for its anti-stress and sleep quality-enhancing effects, and several studies and experiments have been conducted on the ingredient.
Previous studies have shown that L-theanine can act on the human brain and exert the effect of inhibiting the excitatory effect of tea caffeine. It is well known that the caffeine contained in tea and coffee has the effect of causing nerve excitation and waking up the brain. The L-theanine in tea is believed to release the excitatory effect of caffeine, and it has been proven that the beta wave (i.e., the brain wave that occurs in the state of excitation) that occurs when drinking caffeine is suppressed by L-theanine.
In humans, the parasympathetic nerves are stimulated when drinking water, which in turn produces a relaxing effect. However, in the case of drinking water, the relaxation effect comes and goes quickly, and the relaxation effect lasts for nearly an hour when drinking theanine-containing water. Regarding the testing of the relaxation effect, here are the results of a study conducted by the Sun Chemical Company's General Research Institute and Aichi Shukutoku University. In this study, eight volunteers were randomly divided into a water drinking group containing 50mg of theanine and a water drinking group containing 200mg of theanine. The results of the study showed that in the theanine 200mg drinking group, alpha waves appeared in the back of the head and the top of the head regions of the subjects, and in the theanine 50mg drinking group, the power value of the alpha band domain in the high anxiety domain cluster increased. From this study, it can be concluded that theanine has a relaxing effect.
In order to explore the anti-stress effects of theanine, the Department of Pharmaceutical Sciences of Shizuoka Prefectural University issued a research report. When mice were fed drinking water containing theanine under face-to-face rearing conditions, no acceleration of aging was observed. Therefore, it can be seen that theanine can relieve stress and thus inhibit the acceleration of aging by ingesting theanine.
Theanine is also effective for difficulty in falling asleep and waking up in the middle of the night. Sun Chemical and the Japan National Psychiatric Nervous Center Mental Health Research Institute jointly released the results of a study on the effect of theanine in improving sleep. Although the difference was not particularly significant, the trend of showing a better fall-asleep elapsed assessment in the L-theanine condition, although the effect was not very strong, implies that L-theanine is likely to have a sleep-promoting effect. In terms of sleep efficiency, compared to 93.8% in the placebo group, the L-theanine condition showed a significant improvement of 96.6%. This result suggests that L-theanine not only prolongs sleep duration, but also shows potential to enhance sleep quality.
The combination of L-theanine and caffeine improves memory function and memory accuracy, and in the case of memory topics reduces distraction-induced inattention, among other things.
There have been no reports of health damage or side effects of theanine in Japan. In addition, the safety of the theanine has been confirmed during a short period of oral intake. In one study, subjects were given 200 mg of L-theanine once a week for 3 months, and no side effects were observed. However, the Japanese industry believes that reliable information on human safety is currently insufficient and will need to be discussed in detail in the future.
In China, tea theanine was approved as a new food ingredient in 2014, with an intake of ≤0.4 g/day, excluding foods for infants and young children. It should be noted that there is also insufficient reliable information on safety during pregnancy and lactation. Therefore, avoid use during pregnancy and lactation.
With regard to drug-drug interactions, in the case of use with antihypertensives, it has been reported that the effects of the drug can be increased. In addition, in the case of concomitant use with stimulants such as caffeine, there is a possibility of weakening the effect of the latter.
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Xanthan gum is a biosynthetic gum in the form of a whitish or yellowish powder. It is a high molecular polysaccharide polymer made from starch as the main raw material, by the microorganism Bacillus flavus under specific medium, PH, oxygenation and temperature conditions through pure fermentation, and then by refining, drying and grinding. Since 1996, when it was allowed to be used as a food additive, xanthan gum has been widely accepted by the food industry because it provides excellent processing and storage stability at low concentrations. It can be widely used in food, pharmaceuticals, fine chemicals, agriculture, oil drilling and other fields.
Food Grade Xanthan Gum
Food grade xanthan gum can be widely used in food, beverage, feed and pet food as salt and acid resistant thickeners, efficient suspension emulsifiers, high viscosity fillers, which can significantly improve the water retention, shape retention ability and freeze-thaw stability of the product, improve the taste and extend the shelf life of the product.
Pharmaceutical, fine chemical grade xanthan gum
Pharmaceutical, fine chemical grade xanthan gum can be used in liquid and paste drugs, cosmetics, oral care products, life detergents and lotions, can improve the state of the paste, easy to fill and extrusion, improve the taste of the product, inhibit product delamination, and is conducive to the dispersion and absorption of the product.
Industrial Xanthan Gum
Industrial grade xanthan gum can be widely used in oil drilling, pesticides, feed, ceramics, printing and dyeing, mineral processing, paints and coatings, paper industry, thickening and stabilizing effect is obvious.
Ltd. supply xanthan gum as a kind of high-efficient, environmentally friendly oil drilling mud additives, applicable to a wide range of temperature, PH, salt have a strong tolerance, can significantly improve the permeability of the mud and the ability to suspend solids, reduce the pressure loss in the process of drilling, and stabilize the wall of the well, reduce the damage to the reservoir, significantly improve the efficiency of drilling, workover, well completion work. It can significantly improve the efficiency of drilling, workover and completion work.
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1、Sodium alginate It is used to replace starch and gelatin as stabilizer for ice cream, which can control the formation of ice crystals and improve the taste of ice cream.
2、Many dairy products, such as refined cheese, whipped cream, cheese, etc. Using the stabilizing effect of sodium alginate can prevent the adhesion of the food and packaging, can be used as a cover on the dairy jewelry, which can make it stable and prevent the frosting pastry from cracking.
3、Used in salad dressing, pudding, jam, ketchup and canned products of the thickener to improve the stability of the products, reduce the liquid seepage.
4, in the noodles, vermicelli, rice flour production, add sodium alginate can improve the product organization of the bonding, so that its strong tension, curvature, reduce the rate of breakage, especially for the gluten content of the lower flour, the effect is more obvious.
5, in the bread, pastries and other products add sodium alginate, can improve the internal organization of the product uniformity and water holding effect, prolong the storage time.
6, added in the frozen confectionery products can provide thermal fusion protective layer, improve the flavor escape, improve the melting point performance.
Extended information:
1, when using sodium alginate, try not to add salt, because salt will reduce the viscosity of sodium alginate solution.
2, pay attention to the pH value of sodium alginate solution. The pH of sodium alginate solution is stable between 5.0 and 9.0, too low or too high will lead to the instability of sodium alginate solution.
3, Addition of the following solvents causes precipitation of the sodium alginate solution: 20% methanol, 20% hexanol, 10% isopropanol, 10% butanol, 10% propanol, 70% glycerol, 70% ethylene glycol, 40% propylene glycol. The amount of solvents used as described must not exceed the percentage in the description.
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