Solutions-2-Henan Weichuang Bio-tech Co., LTD.

Cultured Sugar Powder APN-F2 solutions for fresh meat

◆Purpose of the experiment: To test the preservation effect of corn fermentation powder APN-F2 in cold fresh meat (stored at 4℃) ◆Antibacterial products: Blank group (concentration: sterile water) Cultured sugar powder APN-F2 (concentration: 0.8%) Whey fermentation powder (A) (concentration: 0.4%) Comparison of the three groups of antibacterial products, the results are as follows: Determination of drip loss rate： Serial number Group Drip Loss 1 sterile water 18.20% 2 APN-F2 14.63% 3 Whey fermentation powder 12.90% Total colony count(CFU/mL): Sterile water(CFU/mL) APN-F2(CFU/mL) Whey fermentation powder(CFU/mL) 0天 2.9×104 / / 1天 2.9×104 7.8×103 1.32×104 3天 860 210 470 6天 3.3×105 2.1×104 3.8×105 Sensory evaluation： Sample Index 24h 48h 72h 96h 120h 144h sterile water Texture smooth, non-sticky smooth, non-sticky smooth slightly sticky, not fresh slightly sticky, not fresh slightly sticky, not fresh Smell odorless odorless odorless slight odor slightly sour, smelly slightly sour, smelly Color normal normal The whole is dark, especially in the middle slightly Dark in the middle dark in the middle dark in the middle APN-F2 (0.8%) Texture smooth, non-sticky smooth,...

Cultured Sugar Powder APN-F2 & Bread

◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in bread ◆Experimental conditions: 37° observation for 8 days ◆Experimental groups: Blank group (no preservatives added) Experimental group (adding 0.15% cultured sugar powder APN-F2) The two samples were compared, and the results are as follows Total colony count Sample Total bacteria count in 2 days Total bacteria count in 3 days Total bacteria count in 4 days Total bacteria count in 6 days Total bacteria count in 8 days Blank group（CFU/mL) 4.55×104 3.83×105 >1.0×105 >1.0×10 >1.0×105 Experimental group(CFU/mL) 0 <10 76 1.15×102 2.36×104 Sensory evaluation Sample 2-day sensory evaluation 3-day sensory evaluation 4-day sensory evaluation 6-day sensory evaluation 8-day sensory evaluation Blank group The skin is golden yellow in color and has the aroma of baked goods.It is soft and palatable and does not stick to teeth and not sour. It feels soft and has moderate elasticity. The skin is golden yellow; the fragrance is light and there is no peculiar smell; the taste is bland, slightly sticky to the teeth, soft to the touch, and...

Freshness & Shelf Life

When shoppers purchase food products, they anticipate the experience of freshness they want: fresh flavors, colors, textures and aromas. Weichuang food solutions are designed to help manufacturers deliver the freshness consumers expect from the day their products appear on retail shelves to the day they are presented on a plate. We focus on the details of what defines freshness in specific applications, whether that’s softness and crumb structure in baked goods; aroma, flavor and color in beverages; appealing texture and a lack of stickiness in confections; firmness, color and aroma in fruits and vegetables; pinkness and aroma in meat and poultry; or flavor and mouthfeel in sauces, dressings and condiments. Partnering with Weichuang helps maximize your ability to deliver all the attributes of freshness your customers look for when choosing your product, as well as the odds that those same customers will come back for more again and again. It also contributes to improvements in waste reduction and efficiencies throughout your entire value chain. Bakery: Potassium cinnamate, cultured sugar powder APL, cultured sugar SG Beverage: Apple vinegar, hawthorn vinegar Candy: Apple vinegar powder Vegetable: Brewed white vinegar Meat: Cultured sugar F46 Sauce: Cultured sugar powder APL, soy sauce powder

Discover An Alternative To Sodium Dehydroacetate 2

Better solubility and strong antiseptic effect Potassium cinnamate has good solubility in water. This makes it advantageous in some food systems that require uniform distribution of additives. For example, in liquid foods such as beverages and juices, potassium cinnamate can dissolve quickly and evenly, thereby better playing its antiseptic and other functions. The solubility of sodium dehydroacetate is relatively poor, and in some aqueous systems, problems such as incomplete dissolution and precipitation may occur, affecting its effective use in food. Improve and enrich the flavor of food Potassium cinnamate itself has a certain cinnamon aroma. In some foods, this aroma can complement the flavor of the food itself and play a role in flavor enhancement. For example, in baked goods, certain meat products, etc., potassium cinnamate can not only play a preservative role, but also improve the flavor of food to a certain extent. Sodium dehydroacetate basically has no flavor improvement effect, and in some foods, if the amount is slightly larger, it may produce some unpleasant odors, affecting the taste and quality of the food.

Discover An Alternative To Sodium Dehydroacetate 1

Solving the safety problem of food additives – potassium cinnamate Sodium dehydroacetate has a certain degree of toxicity. Its metabolic process in the body is relatively complex, and long-term or excessive intake may have adverse effects on the body’s metabolism. For example, it may interfere with the body’s normal physiological and biochemical processes and affect the body’s acid-base balance. Potassium cinnamate is considered a relatively safe additive. It is a potassium salt extracted from cinnamic acid, which is an organic acid naturally present in plants. After being ingested by the human body, potassium cinnamate has a relatively simple metabolic pathway in the body, and most of it will be excreted from the body through normal physiological metabolic processes, with less potential harm to the human body. Meet legal regulations and market demands In some countries and regions, the regulations on the use of food additives are becoming more and more stringent. The scope and limit of use of sodium dehydroacetate may be subject to stricter supervision. Potassium cinnamate is more likely to be licensed or used more widely in some new regulatory environments due to its relatively good safety and other characteristics. Consumers are paying more and more attention to...

Solutions For Plant-based Meat

1. Improve flavor Remove fishy smell. The main raw material of plant meat is plant protein, such as soy protein, pea protein, etc. These raw materials may have some beany smell or other unpleasant smells. High-acid vinegar can react chemically with these odor components, thereby reducing or masking the bad smell in plant meat. ♦ For example, acetic acid can react with aldehydes, ketones and other substances that produce beany smell, converting them into other compounds, reducing the impact of beany smell on taste. 2. Adjust texture Tenderize. The structure of plant protein is relatively tight. Ingredients such as acetic acid can destroy some chemical bonds between plant proteins and make the protein structure loose. ♦ Taking soy protein as an example, the acid in vinegar can break some hydrogen bonds, ionic bonds, etc. in soy protein molecules. In this way, when cooking, plant meat is not easy to be too hard or too dry, and the taste will be more tender and smooth, closer to the taste of real meat. Improve water retention. Adding high-acid vinegar helps plant meat retain a certain amount of moisture. The acidic environment can change the isoelectric point of plant...

Potassium cinnamate replaces traditional additives

For soy sauce, if you want to avoid adding preservatives, you need to add more salt. Salt is the oldest preservative. But when there is too much salt, the soy sauce will be particularly salty, which is neither delicious nor healthy. Studies have shown that the dietary factor that contributes most to the risk of cardiovascular death in my country is excessive sodium intake. If the salt content is reduced, the antibacterial ability will also decrease. After all, we can’t use up the soy sauce in one day. A bottle of soy sauce needs to be used for one or two months. If it is left at room temperature every day, microorganisms may multiply and grow a layer of mold. The traditional solution is generally to add potassium sorbate to soy sauce, but in recent years, the public’s attention to food safety and nutritional health has been deepening. Consumers will read the ingredient list before buying food. For foods with lengthy ingredient lists and a large number of food additives or chemical foods, they are automatically classified as unhealthy foods by consumers. Food manufacturers hope to respond to this consumer trend by seeking safe, long-lasting and reliable natural ingredients. So...

The Benefits of High-acid Vinegar in Meat Products

Seasoning 1. Adding flavor High-acid vinegar can bring a unique sour taste to meat products and enrich the taste level. For example, when making sweet and sour spareribs, the sour taste of vinegar and the sweet taste of sugar blend together to form a unique sweet and sour flavor that makes people’s appetite increase. Tenderize meat 1. Decompose protein The acidic substances in high-acid vinegar can denature the protein in meat products, and some proteins are decomposed into small molecular peptides and amino acids. In this way, the meat will become more tender and easy to chew. For example, when marinating beef, adding an appropriate amount of high-acid vinegar can make the beef more tender and juicy after cooking. 2. Improve the taste Meat products treated with high-acid vinegar have a more delicate taste and will not be rough or difficult to chew. Especially for some older meat, the tenderizing effect of high-acid vinegar is more obvious. Antibacterial preservation 1. Inhibit bacterial growth High acidity environment has an inhibitory effect on many bacteria. Applying high-acid vinegar to meat products can effectively reduce bacterial growth and extend the shelf life of meat products. For example, when making processed meat products such...