saigaonutri

  The single fiber breaking strength of soybean protein fiber  is higher than that of wool, cotton, and silk, second only to high-strength fibers such as polyester. The fiber denier is small and the DPf reaches 0.9dtex. The fabric feels soft and has good drape. Because of the high initial modulus of soybean protein fiber and low boiling water shrinkage, the fabric has good dimensional stability, moisture absorption and air permeability, excellent comfort, antibacterial and antibacterial, anti-ultraviolet, far-infrared and negative oxygen ion emission. This kind of health care function is a kind of good textile fiber.   A super-natural fiber developed on the basis of synthetic fiber-the main raw material of soybean protein fiber comes from natural soybean meal, which is rich in raw materials and renewable, and will not cause predatory development of resources. In the production process of soybean protein fiber, the auxiliary materials and additives used are non-toxic, and most of the ad

  1: Flame-retardant protein fiber   Boil the soy fiber protein   with distilled water for 1 hour, take it out and rinse it with distilled water several times, dry it in an electric thermostatic drying oven at 60 ° C, and put it in a desiccator for later use.   Two: protein cellulose fiber   Wool composition is mainly composed of protein. Protein macromolecules are composed of peptide chains, which are formed by the condensation of more than twenty amino acids. There is disulfide between the peptide chain and the peptide chain   The role of bonds and hydrogen bonds, some of the amino acid residues also have salt bonds. Therefore, by choosing an appropriate solvent, these bonds can be broken to prepare a protein solution.   Three: Modified soy protein fiber   Soy protein fiber is a novel regenerated plant protein fiber, which is composed of soybean plant protein and polyvinyl alcohol and other polymer compounds. Soy fiber has good   Acid and alkali resistance, good moisture absorption a

  L-larabinose exists in many kinds of plants, grains, fruits, and vegetables. Especially in beets, potatoes, apples, tomatoes, corncobs, corn peels, and other delicious high-sugar fruits, the content often accounts for 5-25% of the dry matter.   Development of l arabinose powder In 1998, L-arabinose was approved as a health food additive by the Food and Drug Administration of the United States and the Ministry of Health of Japan.   In 2001, L-arabinose was listed as a special health food additive for regulating blood sugar by Japan's Ministry of Health and Welfare.   the American Medical Association has included L- Arabinose as a nutritional supplement for anti-obesity agents or over-the-counter. Prescribed range of use: all kinds of food, but not infant food. The recommended daily intake is 3-6% of sucrose.   In 2008, L- arabinose was approved as new resource food in China.   In 2009, L-arabinose was selected into an intervention program by the International Society of Health Org

  High Maltose Powder  is a carbohydrate of maltose, are a sweetener and filler. It is a white powder of high-quality starch hydrolyzed by the double enzymatic method, decolorized, refined by separation, concentrated, and spray-dried. Its main components are maltose and a small amount of malt polymer. Used in the production of bread, pastries, and beer, and can delay the aging of starch in pastries. It has good anti-crystallinity and is used in the manufacture of jam and jelly to prevent the crystallization of sucrose and prolong the shelf life of commodities. Maltose is used in the confectionery industry to replace starch syrup produced by acid hydrolysis. Not only does the product taste soft, the sweetness is moderate, the product is not easy to color, but the hard candy has good transparency and has good sand resistance and endurance, thereby extending the shelf life.   Features of High Maltose Powder Low sweetness and mildness, extremely absorbed by the human body;   Has good anti-

  The development of the sugar free confectionery application industry  has been more than a century. It has experienced two stages of process innovation and technological innovation. The colorful and superb quality of candy has been favored by consumers of different ages and has become an indispensable part of people's lives. The  development trend of the functional confectionery industry in the future has entered a new stage of functional innovation, moving in the direction of deliciousness, nutrition, and health, especially for those with obesity, diabetes, hyperlipidemia, people with weak immune function, and those with micro-ecological disorders. The role of health care and auxiliary treatment. Tasty is always the first function of candy, but excessive intake of sucrose and fat constitutes deliciousness. People think that this is an unhealthy factor. Therefore, functional candy has become a general trend in the development of candy, allowing people to eat candy while also help