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2022/10/10
I. Food thickeners in jellyIn the production and processing of jelly, usually two or more food thickeners are used to achieve the synergistic effect, so as to achieve the best effect needed for jelly....
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2022/10/07
I. Commonly used food additives: preservativesPreservatives are not unfamiliar to everyone, widely present in all kinds of food, to prevent food spoilage, to extend the storage period of food. When it...
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2022/10/04
Food Guar gum is extracted from the legume plant guar. Among all natural water-soluble polymers, guar gum has the largest molecular weight. The germ part of guar beans is mainly protein. The high visc...
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2022/10/01
Gelatin is a high polymer compound of high molecular polypeptide obtained by partial hydrolysis of collagen protein rich in animal skin, bone, cartilage, ligament, sarcolemma, etc. It can be used for ...
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2022/09/26
Transglutaminase enzyme can bond the protein molecules. Because of its excellent cross-linking characteristics, it is hailed as "the 21st Century Super binder", showing broad prospects in th...
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2022/09/19
Transglutaminase enzyme is widely existed in nature. Different animals, plants, and microorganisms contain this enzyme. In the early days, TG could only be extracted from animal liver, and the cost wa...
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2022/09/15
Transglutaminase enzyme (hereinafter referred to as TG enzyme) is an ideal protein amendment, which can catalyze the intramolecular and intermolecular linking of proteins, the linking between protein...
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