Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Product name: Lime seasoning Powder
Used for: seasoning, hot pot,
Packaging: 400g/bag, 50 bag/carton box.
Shelf life: 12 month
Place of Origin: Long An, Vietnam
MOQ: 50 boxes
Delivery time: 30-45 days Port : Cat Lai
Port, Ho Chi Minh City, Vietnam
Payment term: L/C, T/T
Double action baking powder 500g/bag
Aluminium-free baking powder
Double action baking powder
Brand: jianshi
Aluminium-free double action baking powder is made from disodium dihydrogen pyrophosphate(sapp), sodium bicarbonate, corn starch, etc. It is widely used in wheat flour foods?? fast production, especially suitable for bakery products, such as high-grade cakes, cookies etc. It has strong continuous foaming ability, and can uniformly release gas in different stages, while make the bakery foods soft, puffed, having uniform internal organization structure, fine bubble hole, full of elasticity and gloss, delicate taste and good flavor.
Specification
items specifications results
Description A white, free flowing powder Conform to requirement
Total co2 , ml/g 35.0 94.0
Loss on drying, % 3.0 0.3
Nitric acid-insoluble substances, %?¤ 2.0 0.08
Arsenic, (mg/kg) 2.0 < 2.0
Heavy metals (as pb), (mg/kg) 20 < 20
Ph(10g/l solution) 5.0~9.0 7.2
Conclusion: this product conforms to requirements of standard gb1886.245.
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Jianshi brand baking powder 500g/bag
aluminium baking powder
baking powder
Brand: jianshi
Our baking powder is high quality aluminium single action baking powder, is made from aluminium salt, sodium bicarbonate, corn starch, etc. It is suitable for making bakery foods such as breads, biscuits , cakes, etc. It is high quality and inexpensive, rapid, simple, time and energy saving. It can make the bakery food products stable, having soft internal structure, small uniform holes, and delicate taste.
Specification
items specifications results
Description A white, free flowing powder Conform to requirement
Total co2 , ml/g 35.0 104.5
Loss on drying, % ?¤ 3.0 0.5
Nitric acid-insoluble substances, %?¤ 2.0 0.4
Arsenic, (mg/kg) 2.0 < 2.0
Heavy metals (as pb), (mg/kg) 20 < 20
Ph(10g/l solution) 5.0~9.0 6.8
Conclusion: this product conforms to requirements of standard gb1886.245.
Calcium hydroxide
Brand: jianshi
Food grade calcium hydroxide is made from natural high quality limestone calcined directly, with high purity and whiteness, and each of its specification reaches the world advanced level. Calcium hydroxide is a kind of buffer agents, neutralization agents, firming agents.It also can be used as acidity regulator in milk powder (including milk powder of sugar), cream milk powder and its productions, baby foods. As processing agent, it can be used in all kinds of foods' processing, and the residual is unlimited. It can be used to make calcium supplement agents, such as calcium propionate, calcium acetate, etc. It also can be used in beer, cheese, cocoa and chocolate products and konjac foods, sugar, water processing etc.
Specification
Items Specifications :
, , description A white, dry free flowing powder, assay ( ca(oh)2) 96.5%, carbonate salts Qualified, magnesium and alkali salts 0.9%, acid-insoluble substances 0.09%, arsenic( as) < 2mg/kg, fluoride(f) 13mg/kg, lead(pb) < 2mg/kg, head metals (as pb) < 10mg/kg, loss on drying 0.08%, particle size(0.045mm, 325meshes) 99.8%, conclusion: this product conforms to requirements of standard gb25572., , ,
Sweet, yet creamy, this fruit milkshake e-juice tastes exactly like the real thing. A top choice for any fruit lover, this e-juice has been described as being similar to fruit Nesquik and is a strong flavour for when you want to sample something a little different. One of the manufacturers top OEM flavours, it is the ideal treat for warm and exotic chasers.
Unit Size :5mg/vial
Min: 10vials
CAS NO. :158861-67-7
Synonyms :GHRP-2 Acetate
Molecular Formula :C45H55N9O6
Molecular Weight :817.97
Sequence :H-D-Ala-D-2-Nal-Ala-Trp-D-Phe-Lys-NH2
Appearance :White Powder
Purity :99.35%
Identity (ESI-MS) :817.97±1.0
Source :Chemical Synthesis
Storage :Lyophilized GHRP-2 is stable at room temperature for 90 days,however it should be stored in a freezer below -8C for any extended period of time. After reconstituting GHRP-2 should be refrigerated at temperatures not to exceed 36 F.
We manufacture Foodgrade White Vinegar with exact 4.5% concentration compared to other manufacturers . Anyone can contact if requirement is above 1 ton. Shipping part and cost to be beared by buyer as our company will only deliver till Port of origin. We guarantee quality of our product. Vinegar is used in Pickling, Sauche-Ketchup making, Chips making, Hotel and Restuarants, Washing, Laboratories.
Introduction:
Enterococcus faecalis is one of the main probiotics in the animal intestines. It can strongly adhere to intestinal epithelial cells and proliferate rapidly. It can protect young poultry and pigs from diarrhea caused by intestinal flora imbalance, and can adjust the imbalanced flora in the intestine to normal levels, promoting their growth and development. It is widely used in poultry and pig feed.
Functionï¼?
Regulate the balance of intestinal flora, produce bacteriocins, organic acids or volatile fatty acids, etc., improve the intestinal environment, and inhibit the growth of harmful bacteria; it can form a biofilm in the animal intestine that adheres to the intestinal mucosa, forming a lactic acid bacteria barrier to resist the invasion of foreign toxins and pathogens.
Introduction:
Clostridium butyricum is a strictly anaerobic endospore-forming gram-positive bacterium. The first Clostridium butyricum strain was isolated from the feces of Dr. Chikaji Miyairi in Japan in 1933. In 1935, Dr. Kingi Miyairi of the Russian Institute of Microbiology isolated Clostridium butyricum from soil and human feces. Later, Kingi found that the filtrate contained a few fatty acids, which could inhibit pathogenic bacteria and promote the growth of bifidobacteria, lactobacilli, and other beneficial bacteria in the intestine.
In 1992, the Institute of Microbiology, Heilongjiang Academy of Sciences, introduced Clostridium butyricum from the Russian Institute of Microbiology and cultivated it in China.
Function
Promote the proliferation of intestinal mucosal cells, repair damage, and enhance intestinal barrier function. Regulate intestinal flora, inhibit the growth of pathogens, promote the colonization of beneficial bacteria such as bifidobacteria and lactic acid bacteria, and improve flora imbalance.
Sweetener Aspartame Powder CAS 22839-47-0
CAS No.: 22839-47-0
Formula: C14h18n2o5
Customization: Available
Assay: 99.0%Min
Port: Tianjin
Incoterms: CIF, FOB, CFR available
MOQ: 1 Ton
Price: Starting from $7000 per Ton
ORDER PROCESS AND SECURITY GUARANTEES
WE UNDERSTAND THAT LARGE-SCALE TRANSACTIONS REQUIRE TRUST, TRANSPARENCY, AND A STRUCTURED APPROACH. BELOW IS AN OVERVIEW OF OUR PURCHASING PROCESS:
SUBMISSION OF PURCHASE INTENT
THE BUYER SUBMITS A LETTER OF INTENT (LOI) SPECIFYING THE QUANTITY, SHIPPING TERMS, AND ORDER DETAILS.
FINANCIAL VERIFICATION
THE BUYER PROVIDES MT 199 (PROOF OF FUNDS) OR A READY, WILLING & ABLE (RWA) STATEMENT TO CONFIRM FINANCIAL CAPABILITY.
ISSUANCE OF FULL CORPORATE OFFER (FCO)
WITHIN 72 HOURS, THE SUPPLIER PROVIDES A FULL CORPORATE OFFER (FCO) DETAILING PRICING, TERMS, AND CONTRACT CONDITIONS.
CONTRACT FINALIZATION
THE BUYER ISSUES AN IRREVOCABLE CORPORATE PURCHASE ORDER (ICPO) WITHIN THREE BUSINESS DAYS. THE SALES AND PURCHASE AGREEMENT (SPA) IS SIGNED, AND A DLC 100% MT 700 OR LC MT 705 PAYMENT INSTRUMENT IS ISSUED FOR TRANSACTION SECURITY.
SHIPMENT AND QUALITY INSPECTION
THE PRODUCT IS LOADED ONTO THE VESSEL AND INSPECTED BY SGS AT THE LOADING PORT. UPON ARRIVAL AT THE DESTINATION, A FINAL QUALITY CHECK IS PERFORMED BEFORE PAYMENT RELEASE.
GLOBAL SHIPPING & SECURE LOGISTICS
WE ENSURE SMOOTH DELIVERY TO EUROPE, ASIA, THE MIDDLE EAST, AND THE AMERICAS, WITH FULL COMPLIANCE WITH INTERNATIONAL TRADE REGULATIONS.
Product Name Mannan Oligosaccharide
Other Name Paucimannose MOS
Appearance: White Powder
CAS: 8013-01-2
Molecular formula: C34H58N2O26
EINECS: 232-387-9
Source: Saccharomyces Cerevisiae
Water Solubility: 100% Water Soluble
Grade: Agricultural Grade/Feed Grade
Description
Mannan oligosaccharides (MOS) are prebiotics made up of complex carbohydrate molecules often derived from the cell walls of yeast.
MOS is commonly used as a feed additive in livestock and poultry diets to promote improved animal productivity through better gastrointestinal and ruminal health.
Yulin High Performance Enzymes: Biocatalytic Technology that Redefines Bakery Production
In the global industrial bakery sector, Yulin continues to push the performance limits of traditional enzymes with its proprietary enzyme directed evolution technology. Our high-performance enzyme series has been modified by CRISPR gene editing, with 9 times higher active site stability than conventional products, and is designed to cope with the extreme process conditions in large-scale continuous production.
Technology Innovation Advantages
1. Ultra-wide temperature range activity retention
Yulin enzyme preparation maintains its activity in the range of -30 to 95 , which is especially suitable for the whole process from frozen dough to high temperature baking. As verified by a third party (Report No. SGS-ENZ2024-228), Yulin's high-temperature-resistant �±-amylase enzyme still retains 78% activity in a baking environment at 80 , which can precisely control the process of starch gelatinization.
2. Intelligent response catalytic mechanism
Based on pH-sensitive coating technology, the enzyme molecules are precisely activated at different stages of the dough:
Mixing stage (pH 5.8): 30% activity is released to promote gluten formation.
Rising phase (pH 4.7): activation of 70% activity to optimize gas retention
Baking stage (pH3.9): triggering full activity to inhibit starch regrowth.
3. Multi-enzyme synergistic system
Breaking through the limitations of a single enzyme, Yulin has developed a complex enzyme system with molecular-level synergistic effects:
Glucose oxidase and lipase electron transfer chain to increase the antioxidant capacity of dough by 3.2 times.
Substrate relay catalysis between xylanase and cellulase to increase fiber solubilization efficiency to 220% of traditional methods
Industrial-scale performance validation
As shown by measured data at Asia's largest baking complex (1200 tons of flour per day):
Dough resistance to mechanical stress: 200 consecutive calenders without breakage, breakage rate reduced from industry average of 6.3% to 0.8%
Adaptation speed of production line: the new enzyme system is 100% compatible with the existing equipment, and it takes only 7 minutes to switch production recipes.
Economy of energy consumption: 18kW-h of electricity is saved per ton of flour processing, and the amount of cooling water is reduced by 25m³.
Navigating the Baking Industry's Biggest Challenges: Yulin's Science-Backed Solutions
The global baking industry faces unprecedented pressures from volatile ingredient costs to shifting consumer demands. As a trusted partner to industrial bakeries in 30+ countries, Yulin delivers precision enzyme technologies that solve operational bottlenecks while future-proofing production systems. Here s how we re reshaping modern baking economics:
4 Critical Baking Industry Pain Points & Our Innovations
1. Rising Energy Costs in Bulk Fermentation
Industry Reality:
38% of bakeries report energy bills consuming >15% of production costs (2023 IBI Report)
Conventional dough systems require 2-3hr fermentation at 30-35°C
Yulin s Breakthrough:
RapidRise Enzyme Complex
Cuts fermentation time by 50% through accelerated gluten maturation
Reduces proofing chamber energy use by 180 kWh/ton of dough
Case Study: A Chinese bun producer saved â?¬74,000 annually in gas/electricity
What Is Fungal Xylanase?
Fungal Xylanase is a specialized enzyme that breaks down arabinoxylans, improving dough handling, gluten network strength, and overall baking performance. It enhances dough elasticity, crumb texture, and volume, making it an essential additive for flour mills, industrial bakeries, and food manufacturers.
At Yulin, we provide high-quality Fungal Xylanase with optimized activity for use in bread, biscuits, noodles, and other flour-based products.
Key Benefits of Fungal Xylanase in Baking
Improves Dough Rheology - Enhances dough extensibility and handling.
Boosts Bread Volume - Ensures better gas retention for larger, fluffier loaves.
Enhances Crumb Texture - Creates softer, finer, and uniform crumbs.
Increases Water Absorption - Improves dough hydration, reducing ingredient costs.
Reduces Dough Stickiness - Ideal for high-speed industrial baking lines.
Enhances Fermentation - Provides better yeast activity and gas production.
Improves Crispness in Biscuits - Delivers a lighter, crunchier texture in cookies and crackers.
What Are Bread Ingredients?
Bread ingredients are the key components used in baking to create soft, flavorful, and high-quality bread. The right combination of ingredients enhances dough texture, improves fermentation, strengthens gluten structure, and extends freshness.
At Yulin, we provide premium bread ingredients designed for commercial bakeries, industrial bread manufacturers, and wholesale distributors. Our solutions help optimize baking performance and improve product consistency.
Essential Bread Ingredients We Offer
1. Baking Enzymes
Enzymes play a crucial role in breaking down starch, improving dough handling, and enhancing shelf life.
Amylase - Boosts fermentation, improves softness, and enhances crumb texture.
Glucose Oxidase - Strengthens gluten for better dough elasticity.
Hemicellulase - Enhances gas retention and dough volume.
Lipase - Improves crumb structure and extends freshness.
Transglutaminase - Enhances protein cross-linking for better dough strength.
2. Flour Improvers & Dough Conditioners
These ingredients help enhance dough stability, elasticity, and overall bread quality.
Flour Corrector - Adjusts gluten strength and water absorption for consistent quality.
Frozen Dough Improver - Maintains dough performance after freezing.
Ascorbic Acid (Vitamin C) - Strengthens dough structure and improves elasticity.
Emulsifiers (SSL, DATEM, Lecithin) - Enhance dough stability, softness, and shelf life.
3. Preservatives & Shelf-Life Extenders
To ensure freshness and prevent spoilage, preservatives are essential for industrial and commercial bread production.
Calcium Propionate - Prevents mold growth and extends bread shelf life.
Sodium Stearoyl Lactylate (SSL) - Improves dough texture and extends softness.
Enzyme-Based Natural Preservatives - Maintain freshness without synthetic additives.
4. Specialty Bread Improvers
Formulated to enhance specific bread types for better texture, volume, and taste.
Toast Improver - Softens texture and enhances toasting properties.
Baguette Improver - Ensures crisp crust and soft crumb.
Bun & Burger Improver - Creates a fluffy, light texture with even crumb structure.
Croissant Improver - Enhances flakiness and layering.
Waffle Improver - Improves batter consistency for crispier waffles.
What Are Bakery Additives?
Bakery additives are essential ingredients that improve the quality, texture, shelf life, and performance of baked goods. These additives help optimize dough structure, enhance fermentation, improve softness, and prevent staling.
There are several types of bakery additives used in industrial and commercial baking, including:
Baking Enzymes - Natural catalysts that improve dough processing and enhance texture.
Flour Improvers - Enhance flour properties for better elasticity, volume, and crumb structure.
Dough Conditioners - Strengthen gluten structure and optimize water absorption.
Preservatives & Emulsifiers - Extend shelf life and improve dough stability.
