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Vitamin K3 Menadione Sodium Bisulfite (MSB)

What is Menadione?

Menadione, also known as Vitamin K3, is a synthetic version of Vitamin K. Commonly in the form of Menadione Sodium Bisulfate (MSB) and Menadione Nicotinamide Bisulfite (MNB) used widely as feed additives in animal and poultry such as in dog and cat food.

Vitamin K3 or Menadione is a parent compound for the whole group of Vitamin K and their derivatives. Vitamin K1 and K2 are naturally occurring. Vitamin K is a group of compounds that are needed for the synthesis of certain proteins that help control bleeding. It is widely used as nutritional supplement for animal and poultry feed.

Menadione molecular weight: 172.18 g·mol−1

Menadione structure:

Menadione solubility: insoluble in water

What is Menadione Sodium Bisulfite?

Menadione sodium bisulfite is a water-soluble form of Menadione. It is also called Vitamin K3 MSB. Menadione sodium bisulfite complex is simply a source of vitamin K, a fat soluble vitamin.

Molecular Formula: C11H9NaO5S•nH2O
Appearance: White or ivory white crystalline powder
Solubility: Water-soluble
Molecular Weight : M=294.33(n=1),312.34(n=2),330.36(n=3)

Menadione Sodium Bisulfite structure:

How does Menadione Sodium Bisulfite benefit animals?

Menadione Sodium Bisulfite benefits blood clotting. Menadione Sodium Bisulfite is used as an inexpensive Vitamin K3 supplement in commercial foods. Pet food manufacturers who useMenadione Sodium Bisulfite in their products claim that it is “more stable” than natural Vitamin K and has “more nutritional value”.

Function and the role of Vitamin K3 MSB in blood clotting

Vitamin k3 MSB Menadione Sodium Bisulfite is essential for the life of animals, which takes the role in the synthesis of hepatic prothrombin in the liver, takes a unique hemostatic effect and simultaneously prevents the animals from the weakness and subcutaneous hemorrhage.

Vitamin k3 MSB Menadione Sodium Bisulfite can reduce the bleeding and accelerate the recovery of wound and promote wrinkled chicken growth before or after beak breaking. It can relieve or even avoid the toxicity reaction when taking with Sulfa Drugs; It can also enhance diseases prevention by taking with anti-coccidian drug, white diarrhea and fowl cholera. With stress factors, the use of Menadione Sodium Bisulfite can relieve or even remove the stressful condition of animals while improving the effect of feeding.

Menadione Sodium Bisulfite uses

Vitamin k3 MSB Menadione sodium bisulfite is especially important in certain species of animals, which cannot produce Menadione in their metabolisms; poultry, pigs and aquatic animals. Demand for Vitamin k3 MSB is growing annually, as the feeding of livestock and animal (such as dog and cat) continues to grow.

Menadione Sodium Bisulfite Specification

MSB96: content of menadione ≥50.0%

Recommended dosage in livestock and aquatic animals

Recommended dosage in the formula of feed for livestock: MSB96: 2-10g per ton of compound feed.
Recommended dosage in the formula feed for aquatic animals: MSB96: 4-32g per ton of compound feed.

Packaging & Storage

Packaging: 25kg/carton net, inner plastic bag.
Storage: Store in dry, cool and dark places.
Shelf life: 12 months. Once the original cartons have been opened, please use the goods within a short period.

What problems will occur if Vitamin K3 MSB Menadione Sodium Bisulfite Deficient?

When MSB Menadione Sodium Bisulfite is deficient or at low level, the blood vessel ruptures, causing excessive internal hemorrhage, depletion of the liver, and possible g-sac erosion. Embryos from vitamin-deficient chickens have high mortality due to late hemorrhage at hatching. Providing adequate Menadione sodium bisulfite levels in the feed and use antibiotics and sulfonamides in case of lack. (general requirements 5 to 7 grams per ton of compound feed)

Menadione Sodium Bisulfite Side effects

Although Menadione Sodium Bisulfite is consider safe in pet foods, but there are some side effects. The controversy over Menadione appears to be driven by two opposing views.

The three most common Vitamin K found in pet foods are:

Vitamin K1 – naturally found in green leafy vegetables
Vitamin K2 – produced by bacteria living inside a dog’s gut
Vitamin K3 – menadione, the man-made synthetic version

Supporters who think Menadione Sodium Bisulfite safe think menadione as a necessary supplement that pet foods manufacturers should include in their recipes because:

Natural vitamin K may lose its potency during processing
Intestinal disease can prevent gut bacteria from making the vitamin
Not all manufacturers include green leafy vegetables in their recipes

It may has following side effects:

Inflammation of the walls of a vein
Facial flushing
Cardiovascular collapse
Severe shock-like reactions
Sweating
Injection site reactions
Chest constriction
Pain
Shortness of breath
Bluish discoloration of the skin

Menadione Sodium Bisulfite Market

Menadione Sodium Bisulfite manufacturers

The main role of Vitamin K3 is to promote the formation of prothrombin, accelerate coagulation, maintain normal clotting time, and is an indispensable nutritional additive for animal growth and development. China production occupies the absolute leading position in the world. In 2016, the production of global Vitamin K3 manufacturers was around 5,730 tons. China takes around 70-80% of total market.

China is the big Menadione Sodium Bisulfite manufacturers and export country in the world.

There are several Menadione Sodium Bisulfite manufacturers in China and abroad, as you know, the price of China suppliers can be better than abroad manufacturers. We have worked with China top manufacturer for years, we would like to recommend our selected Menadione Sodium Bisulfite manufacturers to you if you would like to save your purchasing cost with the same quality compared with abroad manufacturers. Menadione Sodium Bisulfite Samples are available if you need it for further test.

Menadione Sodium Bisulfite price trend

As you May know, the price of Menadione Sodium Bisulfite has increased much since 2017 and now decreased a little compared with 2017.

The waste pollution is serious duringMenadione Sodium Bisulfite manufacturing process, and the heavy pressure from government has boosted the cost of environmental protection. The important raw material of Vitamin K3 is erythrosin sodium (sodium dichromate), and the production process is mainly based on liquid phase oxidation method. That is, in acidic medium, sodium naphthenate is used to oxidize methyl naphthalene to obtain menaquinone, followed by sulfonylurea.

The process of manufacturing and refining vitamin K3 produces a large amount of chromium-containing waste liquid during the production process. The chromium-containing waste liquor produced in the early vitamin K3 production process was not thoroughly treated, causing environmental pollution. With the gradual increase in environmental protection inspection efforts, vitamin K3 chromium wastewater is facing greater pressure in environmental supervision due to its high pollution characteristics. In order to meet emission standards, Vitamin K3 producers are faced with the environmental protection costs of upgrading waste water treatment equipment to improve waste processing standards.

The increase in raw material prices has pushed up production costs. Chromium ore and sodium erythrosin have a great influence on the production cost of vitamin K3. Since October 2016, the international procurement quotations of Vitamin K3 raw chromium ore continued to rise and fell after peaking at the end of 2016. However, in August 2017, the quotation was still significantly higher than the price quoted in early 2016. The chromium ore (crude powder) imported from India, Turkey and South Africa CIF prices rose sharply (India’s offer rose 45.45%, Turkey’s offer rose 55.56%, South Africa’s offer rose 136%). The shortage of supply led to an increase in the market price of chromium ore, which indirectly increased the price of Vitamin K3.

Where to buy Menadione Sodium Bisulfite?

You can buy Menadione Sodium Bisulfite from us. We’re committed to the quality and safety of our ingredients. We know that our customers expect us to use only the highest quality food additives & ingredients with better price, and we do everything we can to satisfy those expectations.

If you have any other questions, please email us through: info@foodsweeteners.com

Posted on 18 May 2018
By Marketing
In Blog Article

Konjac gum E425

What is Konjac gum E425?

Konjac gum E425 is also called konjac glucomannan or konjac flour. It is a natural odorless soluble fiber that is found in the konjac plant.

Konjac gum is used widely as a food additive in food: As thickeners and stabilizers: it can be used in jelly, jam, juice, vegetable juice, ice cream, ice cream and other cold drinks, solid drinks, seasoning powder and soup powder;
As a binder: it can be used in noodles, noodles, twisted skin, meatballs, ham, bread and cakes to enhance muscle strength and maintain a fresh state;
As a gelling agent: it can be used in a variety of soft candy, cowhide sugar and crystal sugar, can also be used to make bionic food;

Konjac plant

Amorophophallus Konjac, belonging to the Araceae perennial herb. Konjac plants mainly grow in mountainous areas and hilly areas with an altitude of 600-2500 meters. The ambient temperature requirement is about 16 degrees Celsius per year. It is mainly distributed in China and Japan in Asia. The Chinese konjac has a long history of planting, mainly in China. Western Hubei, Shaanxi, Yunnan, Guizhou, Sichuan and other provinces of the mountainous areas, including the mountains of western Hubei Province is the main producing area of high-quality konjac in China.

Konjac glucomannan

The main ingredient of konjac is the glucomannan contained in the bulb, which is a food with low thermal energy, low protein and high dietary fiber, and it also has various physical and chemical properties such as water-solubility, thickening, stability, suspension, gel, and film formation. Characteristics, so it is a natural health food and is an ideal food additive.

About 50% to 60% of glucomannan, 20-30% of starch, 2-5% of cellulose, 5-10% of crude fat, and 3-5% of soluble sugar (monosaccharide) And oligosaccharides) and 3-5% ash (mineral elements).

Studies have shown that konjac glucomannan is a polysaccharide with a molecular ratio of 1 million to 2 million that is a combination of D-glucose and D-mannose with a ratio of 1:1.6 and a β-(1-4) bond. Kelton, with the variety of konjac, processing methods and raw material storage time.

E425 Konjac gum Properties

Konjac gum is a gelling, thickening, suspending and film-forming agent.

Water solubility

Konjac glucomannan is soluble in cold and hot water and absorbs up to 100-200 times. The sol has a typical shear thinning phenomenon, ie, the apparent viscosity decreases with the increase of the shear rate, and is a typical pseudoplastic fluid. Therefore, the measurement conditions should be strictly controlled when the viscosity is measured.

Thickening

The konjac glucomannan has a large molecular weight, strong hydration ability and no charge characteristics that determine its excellent thickening properties. The 1% concentration of glucomannan solution has a viscosity of 5000-40000 mPa·s, which is the highest viscosity among natural thickeners. Konjac glucomannan has the ability to maintain a firm, wet tissue structure after heating the product. Others Thickeners do not show the same ability.

Stability

Compared with thickeners such as xanthan gum, guar gum, and locust bean gum, konjac glucomannan is not affected by salt in the system because it is non-ionic. At room temperature, the pH drops below 3.5 and remains stable. The use of konjac glucomannan in place of red locust bean gum for dairy products such as ice cream and dairy products can control ice crystal growth and stabilize its quality. Salt tolerance: Konjac solutions are tolerant to higher levels of salts.

Gelling

Konjac glucomannan has unique gel properties. Adding a small amount of alkali to a konjac sol at a concentration of 2% to 3%, heating in a water bath to 85° C. and allowing it to stand still for about two hours will result in a resilient, firm The irreversible gel, using its heat irreversible gel properties, can make a variety of foods, such as konjac cakes, noodles, bionic foods, vegetarian foods and so on.

As a gelling agent, konjac is quite unique for its ability to form thermo-reversible and thermo- irreversible gels under different conditions.

Thermo-irreversible gels

Konjac gum solution does not form gel because its acetyl group prevents the long chains of Glucomannan from approaching each other. However, it does form gel by heating to 85^oC with mild alkali condition (pH 9-10) . This gel behaves stable to heat and it will remain stable under repeated heating at 100^oC or even at 200^oC. This property has been used to make a great variety of healthy/slim foods in Asian countries such as Konjac cakes, noodles, chips, imitating dishes for vegetarians (vegetarian shrimps, hams, steaks), bread, cookies, edible films, a fat replacer in hams, sausages, meat balls. Thermo-reversible gels: a combination of xanthan gum with konjac can form a gel at any pH although xanthan alone does not form a gel. At a pH of 5, the two gums show the greatest synergistic effect with a ratio of 2:3, konjac has a gelling ability very similar to carob gum but much more pronounced. Konjac is synergistic with Kappa-carrageenan to form strong water gels at very low dosages. It has been used for soft candy, water jelly, jam, ham, yogurt, puddings, ice cream, pet food to replace carob gum and gelatin. It has also been used in fruit/vegetable juice as suspending agent. It also as some interaction with starch.

Synergies with other colloids

Konjac glucomannan itself or it is compounded can have synergies with other colloids (such as Kappa-type carrageenan), it exhibits excellent synergies properties.

There is a clear synergistic effect between konjac glucomannan and Kappa carrageenan. After both are heated and cooled together, a brittle, elastically different gel can be formed. When both are 4:6 or 4.5:5.5, the gel strength reaches a maximum. Konjac glucomannan also has a good synergistic effect with xanthan gum, guar gum, locust bean gum, gellan gum and other colloids.

E425 Konjac gum Nutrition

Sugar

Glucomannan is the main component of konjac tuber, and its molecular formula is (C6H10O5)n, which is a heteropolysaccharide linked by d-glucose and d-mannan in a molar ratio of 1:1.6 to β-1,4 sugar linkages. Its content is about 44% to 64%, and the other is starch and other polysaccharides.

Proteins and Amino Acids

The crude protein content of konjac tubers ranges from 5% to 10%, and the total amount of 16 amino acids ranges from 6.8% to 8.0% (there are 7 essential amino acids). There are 18 kinds of amino acids in the konjac, and the total amount is 6.283%, of which the essential one is 2.634%, and the content of white konjac is 5.14% and 2.137%, respectively.

Minerals

Konjac contains a variety of minerals, tubers in the K, Ca, Mg, Fe, Mn, Cu, Co and other high content, according to Cui Xi and other reports, the human body needs a variety of trace elements and constant elements in the konjac content is considerable.

Other nutrition

Alkaloid content of 1% to 2%, toxic, but also contains more calcium oxalate crystals, so the konjac must be processed before eating. In addition, konjac can be processed to separate a variety of substances such as betulinic acid, beta-sitosterol, metoprol, xylose, and carotene, thiamine, riboflavin, ascorbic acid, and the like.

E425 Konjac gum Benefits

Weight loss

The main ingredient of konjac is Konjac glucomannan, an edible vegetable fiber that is not easily digested. Konjac glucomannan is extremely low in calories, and has the characteristics of strong water absorption, high viscosity, and high expansion rate. It can expand 20 to 100 times after absorbing gastric juice in the stomach, giving rise to satiety, and it will not increase people’s dietary pleasure at the same time. Fat, without deliberate dieting, can achieve a balanced diet, so as to achieve the desired effect of weight loss.

Antihypertensive anticancer

Konjac can absorb intestinal and stomach cholesterol and promote its excretion during gastrointestinal retention. Konjac glucomannan has a certain influence on bile secretion, which can prevent the absorption of cholesterol by human body to a certain extent, and can effectively interfere with the metabolic function of cancer cells. After entering the human intestine, konjac gel forms semipermeable membranes with different pore sizes and adheres to the intestinal wall, which can block the invasion of harmful substances including carcinogens, thereby detoxifying and preventing thyroid cancer, gastric cardia cancer, etc. Colon cancer, nasopharyngeal cancer and other cancers.

Calcium supplement

Experiments have shown that calcium in konjac foods elutes more easily, especially in acidic solutions. When people eat Konjac glucomannan, the horny konjac comes into contact with the acidic gastric juice, and the calcium begins to melt and then absorbs from the stomach and stomach, so as to achieve the effect of calcium supplementation.

Cleaning stomach

After eating Konjac glucomannan, the digestion and absorption are slow. A large number of soluble plant fibers promote gastrointestinal motility, which can reduce the residence time of harmful substances in the stomach, intestine and gallbladder, effectively protect the gastric mucosa and clean the stomach wall.

Detoxification

Its rich plant cellulose helps to activate the intestinal function, accelerate the excretion of harmful toxins in the body, prevent and reduce the occurrence of diseases of the intestinal system diseases.

E425 Konjac gum use and application in food

Konjac gum has various use properties such as hydrophilicity, thickening property, stability, emulsifying property, suspending property, gelling property and film forming property, and can be used for making various food additives, and is widely used in the food industry.

Konjac gum can be used as Stabilizer for ice cream, smooth and delicate taste; when used in bakery food such as cakes, it can make the appearance of the product smooth, loose texture; it can increase the strength of the line surface, increase noodle toughness. Konjac gum can be as a foam stabilizer, inverted cup after the bubble is small and uniform, long hanging cup; as a clarifier of juice and wine; as a food preservative, can inhibit the reproduction of aerobic microorganisms, extend the preservation period of eggs, meat, fish, fruits and vegetables. Using the film-forming properties of Konjac gum, microcapsules can be produced. The products produced by the microcapsule technology can protect the embedded micro-particle materials avoid adverse reactions with other components, and at the same time isolate them from external environmental factors, while maintaining the original color, fragrance and taste of the materials. Reducing the deterioration or prolonging the shelf life, improving the product quality, making some materials that are not easy to store or process become stable, and make the solids with good fluidity extend the use range, simplifying the production process.

E425 Konjac gum In Health capsule

In the health care products, Konjac glucomannan solution used as binder in the manufacture of tablets and capsule. In the manufacture of tablets & capsule needed a filler material that may break the tablet in the stomach. Konjac gum usually used in starch or gelatin which has properties spread across the water.

E425 Konjac gum In Meal products

Konjac glucomannan is a fiber can be soluble in cold and hot water, its water absorbability can reach 100-200 times, it can produce satiety through its water retention, and at the same time it is a kind of dietary fiber and does not contain calories. Konjac Glucomannan swells in the stomach and absorbs fat, and assists lipolysis during gastrointestinal motility. Therefore, konjac glucomannan can be used to make diet foods, So it is widely used in weight loss products.

E425 Konjac gum In Meat products

Konjac gum plays a role of gelling, water retention, emulsification, and enhancement of elasticity in meat products, which can effectively increase the water holding capacity of the meat, also improve the texture of the product, and improve the elasticity and slicing functions of the meat products.

Adding a proper amount of konjac flour in sausages, ham sausages, luncheon meatballs, meatballs, fish balls and other meat products can play a role in bonding, refreshing, and increasing volume; adding konjac flour in meat emulsions can increase the water absorption of meat emulsions and improve Structure makes it flexible. Using konjac flour to replace some of the fat in meat products can improve the structural characteristics of the aqueous phase and produce a creamy, smooth, sticky consistency. In particular, the use of konjac flour and carrageenan compound in low-fat meat emulsions can significantly improve the quality of products. Structure, improve the special water, thus giving low-fat meat clam products juicy, smooth taste, to meet the requirements of high-fat meat products.

E425 Konjac gum In Vegetarian products

As it is a soluble fiber, Konjac gum can be used in vegetarian products for people who are strict in Vegetarian products.

Konjac flour is prepared under alkaline heating conditions to form a thermally irreversible gel. There are more and more varieties of konjac foods, mainly konjac fans, konjac rice, konjac noodles, konjac kidney flowers, konjac maw, konjac knot, konjac shrimp, konjac tofu, prime abalone, and prime sea cucumber.

E425 Konjac gum In Bean Curd products

During traditional preparation of bean curd,0.1% konjac Glucomannan which is the weight of the material is processed with warm water to obtain paste, add the paste into the bean liquor before its cooking, stir well and heat to boil, add the gypsum into the boiled liquor, the bean curd made of konjac and bean is so produced.

E425 Konjac gum In Noodle products

Adding konjac flour to noodles enhances the toughness of the noodles, makes the noodles boiled more stable, easier to cook. At the same time, the products can withstand high-intensity cooking, and the taste of the noodles is even smoother and softer.

The storage period can be lengthened and the toughness can be enhanced, the noodles become more stable for cooking without muddy soup, the breakable noodles are obviously reduced, and the noodles taste smoothly and soft, and the degree of finish of the surface is improved evidently.

Add a certain amount of konjac Glucomannan to fine vermicelli , the products weakness such as breakable property and muddling property can be corrected, and the products can stand hard cooking and chewing with good mouth feeling, and the color of the product will always maintain unchanged. The adding ratio (on dried basis) of konjac Glucomannan for various powder materials are as following: 0.1%~0.5% for rice noodles and bean powder, 0.5%~1.0% for corn powder, potato powder and sweet potato powder.

E425 Konjac gum In Beverage

Konjac flour has thickening, suspending, emulsifying and stability properties that can improve the quality of beverages.

Adding konjac flour to protein drinks will make the quality of the drinks more stable, less prone to sedimentation, and have a more thick mouthfeel.

The use of konjac flour to yoghurt and a variety of artificially acidified beverages will cause the sedimentation and delamination of the beverage to disappear and prolong the settling time.

Adding a small amount of konjac flour in a drink with flesh will give the flesh a better suspension effect and taste and appearance will be better.

When a small amount of konjac flour is added to the ice cream, the amount of added fat can be reduced, the viscosity of the solution will be increased, the water absorption will be enhanced, and the expansion rate of the product will also be increased, which can effectively prevent the formation of crystals of smooth sand and achieve a higher level of quality. Silky texture.

Because konjac Glucomannan has thickening property, suspension property, emulsifying property, and stabilization property, and the beverage quality can be modified with the use of konjac glucomannan. Add a quantity of konjac Glucomannan which is 0.5%~1.0% the weight of the materials into the protein beverage, oil extracting and precipitate accumulating can not develop and the beverage quality is more stable with heavy taste.

To fermented acidophilus milk, fruit acidophilus milk or various dairy beverage with artificial acidifying agent, add a quantity of konjac Glucomannan which is 0.30%~0.35% the weight of the materials, the precipitate accumulation and demixion can not be observed in case the products contained in bottle is preserved for 3 months and the products contained in readily pull-off aluminum tin is preserved for 12 months.

To fruitage beverage, add a small amount of konjac glucomanann and complex gel, the suspension effect can be bettered and mouth feeling and appearance can be adjusted.

E425 Konjac gum In Bread

During bread preparation, add a quantity of konjac Glucomannan which is 0.1% the weight of the flour, the ratio of amount of the air hole and swelling level are both increased, the volume of bread is enlarged with exquisite and homogeneous fabric,the bread becomes more elastic and delicious with soft and crisp mouth feeling. Excessive amount is not recommended, in case of over-adding, the thorough swelling of protein granule in water will be impeded. With the use of konjac Glucomannan in flour, the volume of the steamed bread can be enlarged with soft and delicious flavour.

E425 Konjac gum In Cake

Add a certain amount of konjac Glucomannan to the cake base, the product will become expanded and soft with good moisture-keeping ability, no crumb and no tooth-sticking is observed during eating, and the cake taste soft and exquisite and its shelf life can be doubled.

E425 Konjac gum In Jelly

Using Carrageenan blend with konjac Glucomannan as gelling agent can make good-quality, low-price jelly, so it is a better choice comparing to other gels such as agar, gelatin and pectin, etc. The jelly produced with our company’s jelly powder has virtues of elastic feeling, better taste and good transparency. The use level is 0.2-0.5% of jelly quantity.

E425 Konjac gum In Jam & Sauce

Konjac glucomannan has also been widely used in flavoring sauce& jam, such as carrot Sauce and

Tomato Sauce with its high viscosity and shearing property and diluting property. Under an external force, shearing and diluting occur in glucomannan, make the jam and sauce products with konjac glucomannan easy to flow and apply. When the external power stops, the fluidity of the applied jam and sauce is reduced and the adhesion ability is enhanced.

E425 Konjac gum In Pet Food

The Konjac gum acts with water holding, elasticity enhancing and strong adsorbability in pet food.

Konjac gum helps to absorb the poisonous?metal and other toxins to decrease the damage of the toxins to the liver.

Konjac gum also helps to absorb and clear away the pathogen in the intestinal?tract to enhance the immunity of the pet.

E425 Konjac gum Side effects

Glucomannan, like other types of soluble fiber, can cause gastrointestinal side effects when you suddenly increase the amount you consume. These can include bloating, stomach pains, loose stools, flatulence and diarrhea.

E425 Konjac gum Markets

Konjac is a plant of the genus Amorphophallus, Araceae and a perennial tuber herbal plant. Konjac gum is a high-molecular weight polysaccharides extracted from the tubers of various types of konjacs and its main ingredient is glucomannan (KGM). Konjac gum contains high water-soluble edible fibers, minerals, trace elements and 16 types of amino acids. It is low-energy, low-protein and low-fat.

Konjac gum has characteristic of hydrophilic, thickening, stabilizing, suspending, gelling and film forming, Konjac gum is widely applied in the food industry, for example, meat products, dairy products, candies, jellies and etc. It is used to improve the texture, mouth feel and gelling effects of food products. Konjac gum is also extensively applied in pharmacy, health care, bioengineering, petroleum, textile, tobacco processing and cosmetic industries.

In recent years, the food market trend is moving towards high fiber. Many researches show that glucomannan, as an edible fiber from konjac prevents rising of blood sugar index, is good for the prevention of diabetes. Moreover, it can also inhibit cholesterol absorption, enhance bile acid metabolism and improve digestion. It is recognized in preventing high blood pressure, high blood fat, obesity and diseases of the digestive system. With more study and better understanding of the health benefits that fiber food offered, konjac, as a functional ingredient of foods, is expected to be more common in food industry in the future.

E425 Konjac Gum types in the market

Common konjac fine flour

Common konjac fine flour is defined as the kind of konjac flour which is basically free from starch and other impurities when konjac tuber slices or chips have been dry-processed with physical procedures or when fresh konjac tuber has been wet-processed with edible alcohol and more than 90% of whose particles have a size in the range of 0.125 mm～0.335 mm.

Common konjac particulate flour

Common konjac particulate flour is defined as the kind of konjac flour which is basically free from starch and other impurities when konjac tuber slices or chips have been dry-processed with physical procedures or when fresh konjac tuber has been wet-processed with edible alcohol and more than 90% of whose particles have a size of ≤0.125 mm.

Purified konjac fine flour

White color. Granularity more than 120 meshes. Smellless. Quick in dissolving. Of high viscosity and high transparency. Processing procedures: Use konjac fine flour as the raw material, which is purified and removed of starch, ashes, fiber, pigment, alkaloid and other impurities, so as to obtain highly purified glucomannan, with a content of 80-95% on air-dried basis.

Purified konjac fine flour is defined as the kind of konjac flour which has a glucomannan content of more than 85% when fresh konjac tuber has been wet-processed with edible alcohol or when konjac fine flour has been purified with edible alcohol and more than 90% of whose particles have a size in the range of 0.125 mm～0.335 mm.

Purified konjac particulate flour

Purified konjac particulate flour is defined as the kind of konjac flour which has a glucomannan content of more than 85% when fresh konjac tuber has been wet-processed with edible alcohol or when konjac fine flour has been purified with edible alcohol and more than 90% of whose particles have a size of ≤ 0.125 mm.

Konjac Gum Specifications

Item/Type	Konjac Powder		Konjac Powder			Konjac Gum
Particle Size(Mesh)	90% pass 40-100 mesh		90% pass 120 mesh			90% pass 120 mesh
Appearance & Oder	Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac.		Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac.			white to Yellowish with a few brown particies,odorlessness
Glucomannan Content(%)	≥ 60	≥ 70	≥ 60	≥ 65	≥ 70	≥ 80	≥ 80	≥ 85	≥ 80
Viscosity(mPa▪s)	≥ 6000	≥ 15000	≥ 5000	≥ 10000	≥ 15000	≥ 20000	≥ 25000	≥ 36000	≥ 18000
Transparency(%) (0.5% solution 550nm)	—	≥ 65	—	≥ 65	≥ 65	≥ 70	≥ 70	≥ 75	≥ 80
Moisture(%)	≤ 12		≤ 11			≤ 10
Total Ash(%)	≤ 4.5					≤ 3.0
Lead(Pb)(mg/kg)	≤ 0.8
Arsenic(As)(mg/kg)	≤ 3.0
Sulfur Dioxide(SO2)(g/kg)	≤ 2.0		≤ 0.9
pH(1% Aqueous Solution)	5.0-7.0
Total Plate Count(cfu/g)	≤ 10000					≤ 2000
Yeast & Moulds(cfu/g)	≤ 500					≤ 100
Remark 1	Viscosity test method:1% solution,30℃ dissolved,NDJ-1 type viscometer,4# spindle,12r/min.
Remark 2	Special specifications products(low sulfur,high transparency.etc.)can be produced according to customer demand.

Konjac gum E425 manufacturers

China is the big Konjac gum manufacturers and export country in the world.

There are several Konjac gum manufacturers in China and abroad, as you know, the price of China suppliers can be better than abroad manufacturers. We have worked with China top manufacturer for years, we would like to recommend our selected Konjac gum suppliers to you if you would like to save your purchasing cost with the same quality compared with abroad manufacturers. Konjac gum Samples are available if you need it for further test after accept the price.

Konjac gum E425 price

As you know, there are many types of Common konjac fine flour, purified konjac fine flour, transparent konjac fine flour in the market. The price is based on different types. Please contact us if you need a price idea.

Where to buy Konjac gum E425?

By using the appropriate Konjac gum E425 types in your food, the formulator can create suitable products with good gelling agent, thickener and stabilizer.

We’re committed to the quality and safety of our ingredients. We know that our customers expect us to use only the highest quality and healthiest ingredients available, and we do everything we can to satisfy those expectations. We feel confident in our choice to choose top Konjac gum E425 manufacturer brand.

If you have any other questions, please email us through: info@foodsweeteners.com

Posted on 24 Apr 2018
By Marketing
In Blog Article

Gellan Gum E418

What is Gellan Gum E418?

Gellan gum E418 is a kind of microbial extra cellular polysaccharide. It is functioned as a thickening, gelling agent and stabilizing agent. Gellan gum has been used in the food, medicine(e.g. soft or hard capsule), cosmetic, chemical industry, etc. Gellan gum has two types: low acyl Gellan gum and high acyl Gellan gum. It is suitable for vegetarian or for vegan diets.

Low acyl gellan gum products form firm, non-elastic, brittle gels, whereas high acyl gellan gum forms soft, very elastic, non-brittle gels. Varying the ratios of the two forms of gellan produces a wide variety of textures.

The uniqueness of gellan gum is the ability to suspend while contributing minimal viscosity via the formation of a uniquely functioning fluid gel solution with a weak gel structure.

Other name for Gellan Gum: Gelling agent E418, E418 food additive

Gellan gum E418 structure

Gellan gum is a high molecular linear polysaccharide, which is formed by repeated polymerization of basic units composed of 4 monosaccharide molecules. The basic units are two glucose residues linked by 1,3- and 1,4- linkages, one glucuronic acid residue linked by 1,3-, and one rhamnose residue linked by 1,4- linkages composition.

Among them, glucuronic acid can be neutralized by potassium, sodium, calcium, and magnesium into a mixed salt. And natural gellan gum contains O-acyl (glycerol acyl and acetyl). Natural or high acyl gellan gum can form high elasticity and low hardness gel. High acyl gellan gum removes O-acyl groups by alkali treatment to produce low-acyl gellan gum, which can then be filtered to obtain a purified low-acyl gellan gum, which is a commercial gellan gum with a relative molecular weight of about 500,000.

In low acyl gellan gum, the acyl groups are removed completely. The acyl groups have a profound influence on gel characteristics. The high acyl form produces soft, elastic, non-brittle gels, whereas the low acyl form produces firm, non-elastic, brittle gels.

Comparison of High Acyl and Low Acyl Gellan Gum
	High Acyl Gellan Gum	Low Acyl Gellan Gum
Molecular Weight	1 – 2×106 Daltons	2 – 3×105 Daltons(2)
Solubility	Hot water	Hot or cold water
Set Temperature	70º – 80ºC (158º – 176ºF)	30º – 50ºC (86º – 122ºF)
Thermoreversibility	Thermo-reversible	Heat stable

E418 Gellan gum manufacturing process

What is E418 gellan gum derived from?

Gellan gum is similar to xanthan gum as it is also produced by bacterial fermentation. Gellan gum is a polysaccharide produced by fermentation of a pure culture of Sphingomonas elodea. The composition and structure of native gellan gum produced by commercial fermentation is identical to the nature-based occurring polysaccharide formed by Sphingomonas elodea on plants of Lily pad varieties.

Since the presence of the acetyl group will seriously affect its gel properties, it is necessary to add potassium hydroxide to the resulting mash. Alkaline to remove acetyl and glycerol groups, low acetyl gellan gum has been achieved. It is then heated, filtered and alcoholized with isopropanol to give a deacetylated clear gellan gum

E418 Gellan gum properties

Gellan gum powder is beige in color, no special taste and odor, will decompose about 150°C.

With properties of good heat and acid resistance, high stability to the enzyme. It is insoluble in non-polar organic solvents, also insoluble in cold water, but Gellan gum disperses in water with slight stirring. It dissolves in a transparent solution upon heating. After cooling, Gellan gum forms a transparent and firm gel. It is soluble in hot deionized water or a low ionic strength solution that is present in the integrator. The aqueous solution is neutral.

In the presence of cations, gellan gum forms a hard, brittle gel when cooled after heating. Its hardness is proportional to the gellan gum concentration and produces maximum gel strength at lower divalent cation concentrations. Gellan gum is generally used in amounts of 0.05% to form gels (usually in amounts of 0.1% to 0.3%). The formed gel is rich in water, has a good flavor release, and has a mouth-feeling texture. The gelling temperature of gellan gum is in the range of 30-45°C, and the melting temperature of the gel can be lower or higher than 100°C, depending on conditions such as cation type and concentration. The addition of xanthan gum, locust bean gum, to gellan gum can reduce its gel hardness and increase its elasticity.

Effective at very low concentrations, ensuring no flavor masking
Gels on cooling
Manufactured by fermentation, so its quality is consistent and supply is reliable
Giving a wide range of textures from brittle to elastic

Pure gellan gum is a compound salt, insoluble in cold water, but can directly disperse in deionized water under stirring, increase the concentration of cations in water, such as water with medium hardness (equivalent to CaCO3, 180mg/kg). Helps its dispersion in water. However, Ca2+, Mg2+, Na+, and K+ ions (such as hard water) can prevent the dispersed gellan gum from being heated and hydrated. The higher the concentration of cations, the less hydration cannot be achieved even when heated to boiling.

In the already dispersed water, adding a small amount of chelating agent (such as sodium citrate, sodium hexametaphosphate) can make the dispersed gellan gum hydrate even in high hardness water, as long as the amount of the added chelating agent and Ca2+ The content is such that it is even soluble in cold water. The hot uniform hydrated gel solution can be directly gelled after cooling, but it needs to be added after being added with cation, and the hardness and modulus of the gel can be increased to the maximum with the increase of cation concentration, but the concentration exceeds a certain limit. , which will reduce the hardness and modulus of the gel, and the optimal concentration of monovalent cations and divalent cations is not the same.

Gel Formation

Gellan gum solutions form gels on cooling. The setting temperature will depend on the grade of gellan gum, which cations are present and their concentration, and the presence of other dissolved solids. In the absence of added cations, low acyl gellan gum gels set at around 25ºC (77ºF), where high acyl sets at around 65ºC (149ºF). With added calcium or sodium ions, the setting temperature increases.

Low acyl gellan gum typically forms gels in the range of 30 – 50ºC (86 – 122ºF), while high acyl gellan gum normally forms gels at around 70ºC (158ºF). Gellan gum sets very quickly, as soon as the setting temperature has been reached. This is known as “snap” setting. High acyl gellan gum forms a gel simply on cooling.

Low acyl gellan gum, however, requires cations, acid, soluble solids or some combination of these additives. Divalent cations such as calcium and magnesium are the most effective for gel formation, but sodium and potassium will also work to form a gel. To optimize gel properties, it is sometimes necessary to add extra cations. Optimization is often accomplished by adding a soluble calcium salt. To avoid localized gelation, the cations are best added when the solution is hot. The solution then gels on cooling.

PH

The pH of most foods is between 4.0 and 8.0. Gelling gels in this pH range have almost no change in gel strength with changes in pH. When gellan gum is used in food ph from 4.0-8.0, pH change can be ignored.

The gellan gum gel formed by divalent cations, when at a pH of less than 3.5 or greater than 8.5, the gel strength decreases rapidly; the gel formed by monovalent cations has slight fluctuations in the pH between 3.5-1 L.5. However, the gel strength of divalent cations is much greater than that of monovalent cations in gels formed at the same gel concentration.

Thermo-reversible

Gels In most practical situations, gels made with low acyl gellan gum are not thermally reversible. Most gels of low acyl gellan gum are retort or bake-stable. Gels made with high acyl gellan gum will soften with heating, and will melt with prolonged heating. The greater the concentration of ions, the higher the melting temperature.

Gel Texture

One of the most important features of a gelling agent is the texture it provides. Low acyl gellan gum forms hard and brittle gels. High acyl gellan gum forms soft and elastic gels.

Blends of Low Acyl and High Acyl Gellan Gum

Low acyl gellan gum gels have a firm, brittle texture. Adding a high acyl gellan gum reduces the brittleness. By varying the ratio of these two forms of gellan gum, a wide variety of textures can be obtained. Blends of low acyl and high acyl gellan gum can match the texture of other hydrocolloids. By varying the ratio of low acyl and high acyl gellan gums it is possible to obtain textures close to those of carrageenan and gelatin gels.

Compare with others Gels

Low acyl gellan gum is a brittle gel, very sensitive to shear force, with clear taste. Compared with other food gels, gellan gum has obvious advantages, and it’s now gradually replacing agar agar and carrageenan in the food industry. Following picture shows the properties of gellan gum in comparison with other gels.

E418 Gellan gum use and application

Due to the excellent gel properties of gellan gum, it has gradually replaced the use of agar and carrageenan.

Gellan gum is widely used in foods such as puddings, jellies, sugars, beverages, dairy products, jam products, bread fillings, surface smootheners, candy, sugar coatings, seasonings, and the like. It is also used in non-food industry, such as microbial culture medium, slow release of drugs, toothpaste and so on.

In Food	beverage, sweets, jam, jelly, gels, synthetic food, pet food, sugar coating, frosting, dairy and baked products
In Medicine	eye drops, soft or hard capsule, microcapsules
In Cosmetics	skincare products, perfume
In Daily Chemical	coating, tackiness agent, toothpaste, car balm, air freshener
In Agriculture	fertilizer gels
Others	microorganism, plant culture medium, photosensitive film

Gellan gum can enhance the hardness, elasticity and viscosity of noodle products. It also improves taste, inhibits hot water swelling, reduces cross-section and reduces turbidity of soups. It can also be added to biscuits to improve biscuits, make biscuits have a good degree of looseness; gellan gum as a stabilizer applied to ice cream can improve shape retention; used in cakes, cheese cakes, with moisturizing, preservation and conformal effect;

Gellan gum used in candy can provide products with superior structure and texture, and shorten the time of formation of starch jelly candy; Also can be used to replace pectin for the preparation of jams and jellies, can also be used for cakes and fruit pie filling;

In meat products and vegetables, during the processing, adding gellan gum will give it a refreshing taste, and it will play a good role in making up for the lack of product taste. Gellan gum can be used together with other hydrocolloid for gel in pet food; it can be mixed with sucrose, sodium citrate, slow-dissolving acid (fatty acid, adipic acid, etc.) into dry material, added into boiling water, and made into extremely transparent hot water dessert gel, the flavor release is good after the it is broken quickly in mouth ; it can replace pectin to make jam. Starch can also be combined with starch or partially substituted, with cakes and tart fillings.

E418 Gellan gum Safety

Gellan gum appears in the USP/NF (first Supple-ment April 1, 2004 USP 27/NF 22).

Gellan gum is an approved FDA food additive as per 21 CFR 172.665. Gellan gum appears as E418 in the European Community Directive EC/95/2 in Annex 1. Gellan gum is listed in the Food Chemicals Codex, Canada Food and Drug Act (Division 16, Table IV, G.2), Japanese Specifications and Standards for Food Additives (JSSFA).

Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Community Scientific Committee for Food have given gellan gum an Acceptable Daily Intake (ADI) of “not specified”. Meaning toxicity at any amount has not been reported. Excessive intake may cause side effects like abdominal bloating, excessive gas (flatulence), loose stools or diarrhea.

E418 Gellan gum market

Gellan gum market forecast

The global gellan gum market is expected to witness significant growth over the forecast period owing to its high demand from food & beverage applications. It is used as a substitute or alternative to hydrocolloids in beverages and dairy products, thus propelling its demand in food processing industry. High growth of Food and beverage industry across major economies of the world including the U.S., Europe, India and China owing to rising consumer dependency on packaged food products, is expected to drive product growth over the next eight years.

The product finds its application in several industries including cosmetic, food, personal care, industrial cleaning, and pharmaceutical. Growing demand for the product as oil content stabilizer in personal care items including face lotions, creams, face washes and masks is expected to propel industry growth over the projected period.

The ability of gellan gum to retain the elasticity and structuring of molecules thereby preventing ingredients change during temperature changes is expected to drive growth. The product can be used as an alternative to locust bean gum, xanthan gum and guar gum as binder and stabilizer in food products. Furthermore, it can also be used as an alternative to gelatin in vegan food products and helps in preventing melting of ingredients in desserts and ice-creams. However, high penetration rates of these products in end-use applications is expected to hamper growth for gellan gum market over the projected period.

Gellan gum E418 manufacturers

China is the big Gellan gum manufacturers and export country in the world.

There are severalGellan gum manufacturers in China and abroad, as you know, the price of China suppliers can be better than abroad manufacturers. We have worked with China top manufacturer for years, we would like to recommend our selected Gellan gum suppliers to you if you would like to save your purchasing cost with the same quality compared with abroad manufacturers. Gellan gum Samples are available if you need it for further test after accept the price.

Gellan gum E418 price

As you know, there are two types of Low acyl gellan gum and High acyl gellan gum the market. The price is based on different types. Please contact us if you need a price idea.

Where to buy Gellan gum E418?

By using the appropriate Gellan gum E418 types in your food, the formulator can create suitable products with good gelling agent, thickener and stabilizer.

If you have any other questions, please email us through: info@foodsweeteners.com

FAQ

E418 Gellan gum vs E407 carrageenan？

Gellan gum has a good taste than Carrageenan.

Carrageenan needs much time to gel after cool while Gellan gum gel can form fast.

Is Gellan gum gluten free?

Yes, Gellan gum is gluten free

Is E418 gellan gum the same as E407 carrageenan?

No, they’re different, Gellan gum is derived from fermentation while Carrageenan comes from seaweed.

Is E418 gellan gum suitable for vegetarians?

Yes, Gellan gum is suitable for vegetarian or for vegan diets.

E418 Gellan gum vs E415 xanthan gum?

Gellan gum is similar to xanthan gum as it is also produced by bacterial fermentation.

Gellan gum can form gel while xanthan cannot.

Posted on 16 Apr 2018
By Marketing
In Blog Article

Pectin E440

What is Pectin?

Pectin is used as a gelling agent, thickener, stabilizer in jams, jellies, dessert fillings, fruit juices and milk drinks and other food products. In europe, it is approved as a food additive with the E number E440.

It is manufactured by aqueous extraction of the appropriate edible plant materials, mainly from the citrus peel or apple pomace, followed by selective precipitation using alcohol or salts. The major fruits source used for the production of industrial pectin products usually come from apple and citrus peel.

Definition

Pectin is defined as a polymer containing galacturonic acid units (at least 65%). The acid groups commonly combine with methanol as a methyl ester or combine with sodium, potassium, calcium or ammonium as salts, and amide groups may also be present in some pectins.

Natural Sources

Pectin can be found in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin and pectic acid. It is a natural component located in the plant cell walls, presents along with cellulose and constitutes an adjoining layer in the middle of the cell, allowing the cells of the plant tissue to bind tightly together.

It is a linear polysaccharide polymer containing from several hundred to about 1000 anhydrogalluronic acid residues with a corresponding average relative molecular weight of 50,000 to 150,000. It is a soluble dietary fiber, part of galluronic acids are present as the methyl ester.

Pectin amount in fruits varies from the type of fruit. The following are the fruits with high, average and low pectin contents.

High: lime, lemon, orange, and apple
Average: apricot and blackberry
Low: cherry, peach, and pineapple

Three Types Of Pectin

There are three types of pectin according to degree of methoxylation (DE) the in the market: high methoxyl pectin, low methoxyl pectin and amidated low methoxyl pectin.

It can also be divided into the rapid set and slow set pectin depending on the various operations.

High Methoxyl Pectin

The ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin in food applications. More than 50% galacturonic acid are combined with methanol named as High methyl ester pectin or HM pectin.

Structure

It is produced by the normal extraction process contains more than 50% of methoxyl groups and is classified as high methoxyl (HM) pectin. HM Pectin forms gels in aqueous systems with high contents of soluble solids (higher than 65%) and low pH values 2.0 – 3.8.

It can be used in high sugar jams, jellies, and beverages. HM pectin can be divided into a rapid set, medium rapid set and slow set pectin depending on the setting time and temperature.

Gels made with HM pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Lower Methoxyl Pectin

less than 50% galacturonic acid are combined with methanol named as Low methyl ester Pectin or LM Pectin.

Structure

LM pectin forms gels in the presence of polyvalent cations, typically calcium (minimum quantity of 15 mg Ca++ / g pectin). LM pectin forms gel over a wide range of pH, from 2.6 to 7.0, and with a soluble solid content between 10 – 70%.

The higher the solids level and the lower the pH, the pectin is more reactive. The higher the calcium content and lower the pH, the higher the setting temperature. Low methoxyl Pectin can be used in organic jams and bakery jams.

Amidated Low Methoxyl Pectin

Amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DE) and the degree of amidation (DA) determine the calcium reactivity of this pectin. LMA pectin form spreadable, shear reversible gels in hot and cold conditions.

LMA pectins are typically standardized according to the gel strength, setting temperature and calcium reactivity. It can be used in low sugar jams, fruit preparations and reversible jellies in hot and cold conditions.

Property

Appearance

A light yellowish powder with no smell. It solubles in 20 times the water and forms a viscous liquid.

Solubility

Pectin must be completely dissolved to ensure full utilization and to avoid heterogeneous gel formation. Any lumps formed during the preparation of the solution leads to loss of gel strength because the lumps are not active.

It is recommended to pre-blend pectin with sugar in the minimum ratio of 1:3 and dissolved preferably in hot water (85 – 90°C), at a soluble solids content below 20% using a suitable high-speed stirrer. Pectin will not dissolve in media where gelling conditions exist.

Storage Stability

Pectin should be stored in a cool dry environment. At increased temperatures, above ambient, the degradation of pectin will occur due to the reduction of molecular weight. The optimal pH for pectin is between 2.8 and 4.7.

Viscosity

Pectin solutions show lower viscosity compared to other thickening agents. Polyvalent salts (such as Ca++ and Mg++) increase the viscosity of LM pectin solutions. In calcium-free solution, the viscosity drops when the acidity is increased.

Gelation Mechanism

Different types of pectin with various behavior of gelation.

The optimal conditions for gelation of the different types of pectin are shown in the table below.

Parameters	HM pectin	LM pectin
Degree of methoxylation (DM)	> 50%	< 50%
Soluble solid content (%)	≥ 65%	10 – 70%
pH	2.0 – 3.8	2.6 – 7.0
Bivalent ions, Ca++ (mg/g)	–	≥ 15

What Are Uses In Food?

Pectin can be used for its gelling, thickening and stabilizing properties in food products. We can commonly find pectin in the label of jams and fruit jellies.

Let’s see the applications and functions:

Jam & Jelly

It can make the finished product delicate; full of elasticity and toughness; increase the aroma; make the mouthfeel smooth and refreshing. The recommended amount in jam & jelly: 0.3%-0.6%.

Ice Cream

It stabilizes the emulsion and makes the finished ice cream taste delicate and smooth. The Recommended uses level in ice cream: 0.1%-0.2%.

Yogurt, Lactobacillus, Fruit Juice & Drink

It acts as a stabilizer and thickener, which can prolong the shelf life of products, has a natural fruit flavor, the recommended uses level in yogurt: 0.1% -0.3%.

Baked Foods

It improves the permeability of the dough, enhances the taste and extends the shelf life. 0.3%-0.8% of the flour in baked foods.

What Are Possible Side Effects?

Allergy

It is generally recognized as safe, some people may be allergic to it and several symptoms may occur, such as stomach cramps, diarrhea, gas, and loose stools.

Posted on 13 Apr 2018
By Marketing
In Blog Article

Agar agar E406

What is Agar agar E406?

Agar agar meaning: same as Agar, Agar agar E406 is a natural hydrocolloid extracted from red algae such as Gracilaria and Gelidiume from sea, used as gelling agent in food preparation. As one of the three most extensively applied algal hydrocolloids in the world, Agar agar is mostly used in the food, pharmaceutical, household chemical and bioengineering industry.

Agar agar does not require addition of other gelling agent or ions for gelation, and its strong gelling capacity allows Agar agar gels to be formed from with dilute solutions. The gels formed are firm and strong.

In food industry, agar-agar works as a gelling agent, thickener and stabilizer. It physically reacts with substance to form complexes and therefore is commonly used in beverage, jelly and puddings, ice-cream, chewy candy, canned food, meat product, fruit jam and dairy product. In Japan, Agar agar (Kanten) is clarified as dietary fiber and has more than 400 years of eating history.

Description

Odourless or has a slight characteristic odour. Unground agar usually occurs in bundles consisting of thin, membranous, agglutinated strips, or in cut, flaked, granulated or powdered forms. It may be light yellowish orange, yellowish grey to pale yellow, or colourless. It is tough when damp, brittle when dry. Powdered agar is white to yellowish white or pale yellow.

Solubility

Agar agar E406 Insoluble in cold water; soluble in boiling water

Other names for Agar agar

Agar thickening agent, agar agar seaweed, agar agar thickener, agar food additive

E number: E406

Agar agar structure

Chemical composition of Agar agar: two polysaccharides: agarose and agaropectin. Agar agar consists of a mixture of two polysaccharides: agarose and agaropectin, with agarose making up about 70% of the mixture.

Agarose, is a strongly gelling and the component in agar agar that forms a gel, non-ionic polysaccharide which is regarded as consisting of 1,3- linked β-D-galactopyranose and 1,4-linked 3,6-anhydro-α-L-galattopyranose units.

Agaropectin, Non-gel fractions, which are complex polysaccharides with sulfates, glucuronic acid and pyruvate aldehydes attached to it, that strongly influence solution properties, gelling kinetics and gel features.

Agar agar calories

26 calories per 100mg

Agar is obtained from?

Most agar agar is extracted from red algae species, especially from Gelidium and Gracilaria

Agar agar chemical formula

C14H24O9, for repeat unit

Gelatin substitute

Agar agar is a vegetarian substitute for Gelatin since it is a polysaccharide made from algae

Agar agar gell strength

Agar agar can be formed gel in very dilute solutions, containing a fraction of 0.5% to 1.0% of agar agar. The gels are rigid, brittle, have well defined shapes, as well as sharp melting and gelling points.Agar is a gel at room temperature, remaining firm at temperature as high as 65°C. Agar melting point at approximately 85°C, a different temperature from that at which it solidifies, 32-40°C. This property is known as hysteresis. The gel strength of the agar-agar is influenced by concentration, time, pH, and sugar content. The pH noticeably affects the strength of the agar gel; as the pH decreases, the gel strength weakens. Sugar content has also a considerable effect over agar gel. Increasing levels of sugar make gels with harder but less cohesive texture.

Agar agar E406 production

The basic principle in all processes for the production of Agar agar is simply an extraction of the agar from the seaweed algae Gelidium and Gracilaria after it has been cleaned and washed. This step is necessary to remove any foreign material such as sand, salts, sticks and any debris which may appear naturally with the seaweed.

Agar agar is extracted by heating in water for several hours. During this process Agar agar dissolves in the water. The mixture is then filtered to remove the residual seaweed. The hot filtrate is cooled and forms a gel which contains about one percent agar. The gel is broken into pieces and washed to remove all soluble salts, and, if necessary, it can be bleached to reduce the color. After this step, water is removed from the gel, either by a freeze-thaw process or nowadays more likely by squeezing it under pressure. Remaining water can then be removed by drying. The final step is to mill the agar to a suitable and uniform particle size.

There are some differences in the treatment of the seaweed prior to extraction, depending on the type of seaweed. With Gelidium the process is simply washing with plain water or sometimes with a little acid to facilitate extraction. Whereas Gracilaria must be treated with alkali before extraction to obtain the optimal gel strength. For the alkali treatment, the seaweed is heated in 2–5 percent sodium hydroxide at 85–90 ¢XC typically for one hour. After the removal of the alkali, the seaweed is washed with water, and sometimes with weak acid to neutralize any residual alkali.

For the hot-water extraction, Gelidium is more resistant. The extraction of this type of seaweed takes often place under pressure (105–110 ¢XC for 2–4 hours) as this is faster and gives higher yields. Gracilaria is usually just extracted with water at 95–100 ¢XC for 2–4 hours. The hot extract is given a coarse filtration to remove the seaweed residue, filter aid is added and the extract is passed through a filter press equipped with a fine filter cloth to ensure removal of any insoluble products.

Agar agar E406 Properties

Agar agar is a versatile hydrocolloid completely soluble in boiling water.
Agar provides odourless, colourless superior quality gels even at very low concentrations below 1%.
Agar agar has good synergies with sugars and with different hydrocolloids.
Agar agar is the strongest natural jelling agent and provides a thermo reversible gel.
Agar agar solutions gel at temperatures from 35 °C to 43 °C and melt at temperatures from 85 °C to 95 °C.
Agar agar is the only hydrocolloid that gives gels that can stand sterilization temperatures and has an excellent resistance to enzymatic hydrolysis.
Agar agar does not require addition of other gels or ions for gelatinization.
Agar agar reacts only with water which allows its incorporation in most of the food formulations.
Agar agar is perfectly compatible with proteins, for example in dairy application.

Function of Agar agar E406

The function of Agar Agar is that it can be used as a thickener, coagulant, Suspending agents, emulsifiers, preservatives and stabilizers due to its properties.

At what temperature does Agar agar solidify?

The most useful characteristic of agar agar is that the big temperature gap between its freezing point and melting point. Agar is a gel at room temperature, remaining firm at temperature as high as 65°C. Agar melting point at approximately 85°C, a different temperature from that at which it solidifies, 32-40°C. This property is known as hysteresis.

It starts to melt when it is heated to 85°C or more in water, and it begins to solidify when the temperature drops to 40°C, so it is the best coagulant for preparing solid medium. The solid medium formulated with agar agar can be used for high temperature culture without melting.

Agar agar E406 Benefits

Agar agar made from Gracilaria and Gelidiume is an important vegetable gum. It is colorless and has no fixed shape, but it is solid and soluble in hot water. Agar agar can be used to make cold foods and microbial culture media. Agar is often referred to as agar or medicated flour, also known as stony gelatin. Agar agar can also be added to the recipe. Benefits of Agar agar like help bronchitis, pneumonia, phlegm, enteritis, lipid-lowering effects.

Agar agar can absorb water in the intestine, expand the contents of the intestines, increase the amount of stool, stimulate the intestinal wall, and help improve constipation. Therefore, people who are often constipated can properly eat some agar nuts. Agar agar is rich in minerals and a variety of vitamins, among which alginate substances have antihypertensive effect, and starch sulfate has lipid-lowering function, which has certain preventive and therapeutic effects on hypertension and hyperlipidemia. It can clear the lungs and phlegm, heat dampness, Yin and reduce fire, cooling blood to stop bleeding.

Agar agar E406 use in food

Agar agar is a polysaccharide extracted from seaweed and is one of the most widely used algae gels in the world. Agar Agar has a wide range of applications in the food, pharmaceutical, daily-use chemical industry, biological engineering, and many other use application. Agar Agar can be used for a thickener, coagulant, suspending agents, emulsifiers, preservatives and stabilizers due to its properties of coagulation, stability, and can form complexes with some substances. Agar agar is widely used in the manufacturing of beverages, jelly, jam, pastry, chocolate, bakery, sauce, dairy, ice cream, cakes, soft candy, canned foods, meat products, rice porridge, white fungus bird’s nest, quail foods, cold foods and so on. In the chemical industry, medical research, Agar Agar can be used as a medium, cream base and other uses.

It’s well known properties for a gelling agent, stabilizer and thickener. Agar agar can serve also as a natural source of vegetable origin dietary fiber and as an intestinal regulator. Once ingested, the powder hydrates and absorbs a large amount of water. This results in the consumer feeling fuller.

Agar agar use in food and how much agar agar to use

In Fruit juice

Agar agar is used for a suspension agent, the use of a concentration of 0.01-0.05%, can make the orange particles evenly suspended.

In beverage products, Agar agar is used, its role is to levitation force, so that the solids in the beverage suspension evenly, do not sink. It can ensure the long suspension time and shelf life, good transparency, good fluidity, smooth taste and no smell.

In soft candy/chocolate/cheesecake

Agar can also be used as a coagulator; thickening agent, emulsifier and stabilizer in the manufacture of confectionaries like gums, chocolate, cheesecake etc. The amount of Agar agar used is about 2.5%, and glucose, white sugar, etc. made of soft candy, its transparency and taste far better than other soft candy. We can give you the suggestion how to make agar agar pudding soft candy/chocolate/cheesecake.

Agar is used in solid foods. Its role is to coagulate to form a colloid, and as a main raw material to complex other accessories, such as sugar liquid, sugar, spices and so on.

In canned meat, meat products

0.2-0.5% Agar agar can form a gel to effectively bind the minced meat.

In cold food

First wash the agar, use boiling water to make it swell, picked up and add ingredients to eat.

In dairy products

Agar Agar is used in dairy based products like yoghurts, ice-creams, mousses, chocolate milks, custard tarts, custards etc. incorporation takes place at pasteurization stage. It is considered as a cost effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.

In pudding

A transparent strong elastic gel can be prepared with 0.1-0.3% agar and refined galactomannan. We can give you the suggestion how to make agar agar pudding.

In jelly

Agar agar in jelly used as a suspending agent, the reference amount of 0.15-0.3%, can make the particles evenly suspended, no precipitation, no delamination. We can give you the suggestion how to make agar agar jelly.

In jam and bekery

Agar agar is used as a thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, icings, prepared soups, ice-creams, etc. and as a gelation agent in doughnuts, low calorie marmalades, jams, jelly candy, fruit yogurts, acidified creams, cheese, puddings, custards, flans, fruit desserts, whipped fruit pulp, etc. Agar can also be used in spreadable products like honey, butter, peanut butter, jam products like honey butter, peanut butter, jam products (Substitution of pectin to decrease sugar level).

Types of Agar agar and their uses

As a Agar agar manufacturer and supplier, we supply Agar agar two types, powder and flake (strip) and these two types are the main types in the market.

How to make Agar agar dessert

Raw material: Agar agar, bayberry juice, rock sugar

Steps:

Soak Agar agar in clean water. After 2 hours, boil the water in half a pot and add it to the agar until it is completely dissolved.
Put the rock sugar in the bayberry sauce and stew it in a small simmer until the rock sugar dissolves in the bayberry juice.
Mix the candied bayberry juice with agar and roll it over with slow heat, stirring continuously.
Quickly pour the cooked juice into the container, cool it and put it into the freezer.

Agar agar safety

Agar agar, as a safe food additive is Generally Recognized as Safe (GRAS) by the US Food and Drug Administration (FDA).

Agar agar Maximum Usage Levels in food by FDA

Agar-agar (CAS Reg. No. PM 9002-18-0) is a dried, hydrophyllic, colloidal polysaccharide extracted from one of a number of related species of red algae (class Rhodophyceae ).

Foods (as served)	Percent	Functions
Baked goods and baking mixes, 170.3(n)(1) of this chapter	0.8	Drying agent, 170.3(o)(7) of this chapter; flavoring agent, 170.3(o)(12) of this chapter; stabilizer, thickener, 170.3(o)(28) of this chapter.
Confections and frostings, 170.3(n)(9) of this chapter	2.0	Flavoring agent, 170.3(o)(12) of this chapter; stabilizer, thickener, 170.3(o)(28) of this chapter; surface finisher, 170.3(o)(30) of this chapter.
Soft candy, 170.3(n)(38) of this chapter	1.2	Stabilizer and thickener, 170.3(o)(28) of this chapter.
All other food categories	.25	Flavoring agent, 170.3(o)(12) of this chapter; formulation aid, 170.3(o)(14) of this chapter; humectant, 170.3(o)(16) of this chapter; stabilizer, thickener, 170.3(o)(28) of this chapter.

Agar agar side effects

Though Agar agar is considered safe, it may cause side effects such as mild diarrhea and, theoretically, when ingested with insufficient fluid, esophageal or bowel obstruction. Allergy to agar is possible.

Side effects may include gastrointestinal irritation, pain, and diarrhea when agar is given in powdered form in large doses.
Phytobezoars, which are rarely occurring concentrations of fruit and vegetable fibers in the gastrointestinal tract, have been reported following ingestion of high-fiber foods such as agar.
Agar products may delay stomach emptying time and reduce the absorption of some drugs, herbs, and supplements. It is advised that these agents and agar be taken at different times to minimize potential interactions.
Agar may reduce body weight and body mass index (BMI).
Agar may lower blood sugar levels. Caution is advised in patients with diabetes or hypoglycemia, and in those taking drugs, herbs, or supplements that affect blood sugar. Blood glucose levels may need to be monitored by a qualified healthcare professional, including a pharmacist, and medication adjustments may be necessary.
Agar may affect blood cholesterol levels. Use with caution in individuals with high levels of fats in the blood (hyperlipidemia) and those taking drugs, herbs, or supplements to treat this condition.
Use with caution because agar and other fermentable fiber supplements enhanced tumor development in studies that chemically induced colon cancer in experimental animals.
Use with caution in individuals taking laxatives, as use of agar with laxatives may have additive effects.
Avoid in patients with bowel obstruction or swallowing difficulties, as agar use may worsen esophageal or bowel obstruction, particularly when taken with insufficient amounts of fluid.
Avoid in pregnant or breastfeeding women due to a lack of available scientific evidence.
Avoid in patients with an allergy/hypersensitivity to agar, its constituents, red seaweed, or related species.

Source: http://www.livingnaturally.com/ns/DisplayMonograph.asp?StoreID=3D9D155236034A5897378F7C5A033221&DocID=bottomline-agar

Agar agar FAQ

Where does agar come from?

Gelidium grows in the Atlantic Ocean along the Northern Coast of Spain, locally known as Cantabrian Sea and is considered to be amongst the most suitable raw material for the manufacture of high purity Agar-Agar.

Gracilaria can be found in different places such us Morocco, Chile, Indonesia, China and other countries.

Agar flakes vs powder

fake and powder are two forms of Agar, different use has different area uses, some like flake, some like powder.

Is Agar agar gluten free?

Yes, Agar agar is gluten free.

Difference between gelatin and agar agar

Source difference

Agar agar is a hydrocolloid extracted from red algae such as Gracilaria and Gelidiume from sea and it is Vegan.

Gelatin is a colorless and odorless substance that is extracted from animal skin and bones.

Gel temperature

Gelatin needs refrigeration to set and will melt at warm temperature.

Agar agar gel set at room temperature and the melting point at the temperature 85.

Difference between agar and Agar agar

Agar is also called Agar agar, they are same.

Agar agar Market

Agar agar E406 manufacturers

China is the big Agar agar E406 manufacturers and export country in the world.

There are several Agar agar E406 manufacturers in China and abroad, as you know, the price of China suppliers can be better than abroad manufacturers. We have worked with China top manufacturer for years, we would like to recommend our selected Agar agar E406 suppliers to you if you would like to save your purchasing cost with the same quality compared with abroad manufacturers. Agar agar E406 Samples are available if you need it for further test after accept the price.

Agar agar E406 price

As you know, there are many types of Agar agar E406 in the market, the price is based on different type. Now the price of Agar agar E406 is around USD/kg from China manufacturers and suppliers.

Where to buy Agar agar E406

By using the appropriate Agar agar E406 types in your food, the formulator can create suitable products with good gelling agent, thickener and stabilizer. In addition to offering standard types, we works in conjunction with customers to develop new Agar agar E406 types (with different gel strength) for specific applications.

If you have any other questions, please email us through: info@foodsweeteners.com

Agar agar E406 grades in the market: powder and flake

Agar agar E406 kosher/halal: we can supply kosher and halal.

Agar Agar E406 market trend

The global Agar agar market size was estimated at USD 255 million in 2018 and is anticipated to grow. The exponential growth in the usage of this product is attributed to its various functional and health benefits. It contains 80% fiber and can be used as an appetite suppressant. It is also an important culinary ingredient as it acts as a substitute for gelatin and can be used as a thickener soups, in fruits preserves, ice cream and others desserts.

Rise in demand for vegetarian and vegan foods making the Agar agar popular

Consistent health risks associated with meat products is making people adopt a vegan lifestyle. A vegan diet reduces the risk of obesity, kidney stones, gall stones, lung cancer, adult-onset diabetes, colon cancer, gout osteoporosis, and breast cancer. Currently, many people are increasingly adopting veganism. Seaweed is the new vegan superfood.

Posted on 9 Apr 2018
By Marketing
In Blog Article

Xanthan gum E415 Thickener, 80mesh and 200mesh

What is Xanthan gum E415?

Xanthan gum E415 food additive is a widely used polysaccharide and can be used in food as an emulsifier, stabilizer, gel thickener, sizing agent, and film forming agent. It is a white light or yellow light powder. Xanthan gum E415 can be made from a range of simple sugars like glucose, sucrose, or lactose through fermentation manufacturing process using the bacteria Xanthomonas campestris. It is mainly composed of D-glucose, D-mannose, D-glucuronic acid and acetyl. Xanthan gum is soluble in cold or hot water, but not soluble in organic solvent.

Xanthan gum E415 is high in molecular weight (1-2 million). It hydrates quickly once dispersed and provides water binding resulting in very high viscosity solutions at low concentration. Its rheological behavior enables Xanthan gum to contribute to good sensory qualities, including mouth-feel and flavor release in food.

Due to its special macromolecular structure and colloidal properties, it has a variety of functions and can be used in food as an emulsifier, stabilizer, gel thickener, sizing agent, and film forming agent.

Other names for Xanthan gum: vegetable gum 415, e415 additive, thickening agent 415

Other information for Xanthan Gum

E number: E415
Chemical formula: (C35H49O29)n
Molecular weight: 933 * N
Cas number: 11138-66-2

Xanthan gum density: the density of Xanthan gum powder depends on the mesh size. Common mesh size in market is 80mesh and 200mesh, the density of 80mesh is big than 200mesh.

Xanthan gum structure

The primary structure of xanthan gum consists of repeating pentasaccharide units consisting of two D-glucopyranosyl units, two D-mannopyranosyl units and one D-glucopyranosyluronic.

Xanthan gum Manufacturing process

Production of xanthan gum E415 by fermentation process using the bacteria Xanthomonas campestris. The fermentation medium contains a carbohydrate (such as sugar), a nitrogen source, trace elements, and other growth factors. purified by recovery with ethanol or isopropanol, dried and milled.

Xanthan gum E415 Properties

Xanthan gum E415 is very resistant to pH-variations and is therefore stable in both alkaline and acidic conditions. The thermal stability of xanthan gum is usually superior to most other water-soluble hydrocolloids. Its viscosity recovers after heat treatment steps during food processing, such as sterilisation or pasteurisation. Thus the rheological properties of the final products remain stable, irrespective of being kept in a refrigerator, stored at room temperature, or heated. Xanthan gum also improves the freeze/thaw stability of frozen foods. Details Xanthan Gum properties as follows:

Xanthan gum solubility: Soluble in hot and cold water, insoluble in alcohol
High viscosity at low concentration.
High pseudoplasticity. It is also called shear thinning. Pseudoplasticity is important in contributing good sensory qualities and flavor release to foods, as well as long term shelf stability of emulsifying and suspending. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but, once the shear forces are removed, the food will thicken back up.
xanthan gum ph stability: Very resistant to pH variations: they are stable in both alkaline and acidic conditions. Between pH 1 to 13, the viscosity of xanthan solution is practically constant. At pH 9 or above, xanthan is gradually deacetylated, but this has little effect on its solution properties.
Highly resistant to temperature variations.
High stabilizing properties.
Excellent freeze/thaw stability.
Highly resistant to enzymatic degradation.
Compatible with all commercial thickeners and stabilizers.

Xanthan gum E415 taste

Xanthan gum E415 viscosity

The factors that affect the viscosity of xanthan gum solution include concentration, temperature, salts and PH.

Effects of concentration on Viscocity

At low concentrations xanthan gum displays the unusually high viscosities important to its suspension-stabilizing properties.

xanthan gum’s high degree of pseudoplasticity. Pseudoplasticity is important in contributing good sensory qualities and flavor release to foods, as well as long term shelf stability of emulsifying and suspending.

Effects of Temperature on Viscocity

The viscosity of xanthan gum solution is affected by both the dissolving temperature and the measured solution temperature. Like most kinds of solutions, it decreases as the solution temperature rises. Xanthan gum solutions are unique in their ability to retain their viscosity until a definite “melting temperature” (Tm) is reached. At this temperature, the viscosity drops sharply due to a reversible molecular conformation change. Figure 10b shows this melting temperature for several sodium chloride concentrations. Note that the sample prepared in with 5% NaCl has a melting temperature greater than 100°C. Upon cooling, all samples revert to their original high viscosity.

Effects of Salts on Viscocity

How salts affect viscosity depends on the concentration of xanthan gum in solution. At or below about 0.25% gum concentration, monovalent salts such as sodium chloride cause a slight decrease in viscosity. At higher gum concentrations, viscosity increases with added salt. At a sodium chloride level of 0.1%, the viscosity plateau is reached, and further addition of salt has no effect on viscosity.

Many divalent metal salts, including those of calcium and magnesium, have a similar impact on viscosity.

Effects of PH Value on Viscocity

Compared with other factors, pH has little effect on the viscosity of xanthan gum solutions. When the PH value is below 3, pyruvic acid and acetyl will begin to strip. While it is over 9, the acetyl on the side chain will be stripped. High viscosity is maintained over the pH range 2-12, with some reduction at extreme pH values.

Xanthan gum gel

xanthan gum is mostly used as thickener and stabilizer. It seldom used form gel alone as its weak gel strength or almost non gel strength. Xanthan gum has a synergistic increase gel strength when used with galactomannans, particularly locust bean gum (gel formation) and guar gum (higher viscosity).

Food Grade Xanthan gum Nutritional Value

Per 100g

Total calories	320
Total fat, g	0
Cholesterol, mg	0
Sodium, mg	860
Potassium, mg	2800
Total Carbohydrate, g	80
Dietary Fiber, g	80
Soluble fiber, g	80
Sugars, g	0
Other Carbohydrate, g	0
Protein, g	0
Vitamins:	0
Calcium, mg	140
Phosphorus, mg	160
Magnesium, mg	72
Moisture, g	12
Ash, g	8

Xanthan gum E415 benefits

Why use xanthan gum E415?

Xanthan gum is used as a thickening agent and a stabilizer to prevent separation of ingredients. It is a common food additive that you find in many food from sauces and dressings to ice cream and yogurt and, of course, gluten-free baked goods.

Xanthan gum skin care benefits

You may find Xanthan Gum some Skin care products, like lotions, creams, face masks and packs

Xanthan Gum is used as a binder, emulsion stabilizer, emulsifying surfactant, as well as an aqueous viscosity increasing agent in cosmetics and personal care products because of its capability to hold water, enhance freeze-thaw stability, and improve shelf life and help with the stabilization of a product. A polysaccharide derived from glucose or sucrose (sugars), Xanthan Gum is able to increase the viscosity of liquids even when used at less than 1% concentration. It is also thought to have skin-conditioning properties.

Source: https://www.truthinaging.com/ingredients/xanthan-gum

Xanthan gum help weight loss

Xanthan is a complex carbohydrate – an indigestible fiber, to be precise. One teaspoonful of xanthan gum should ideally contain 7gm of fiber. As we all know, consumption of increased amount of fiber is likely to inhibit the absorption of fat present in ingested food.

Source: https://www.dietpillswatchdog.com/xanthan-gum-for-fat-loss/

E415 Xanthan gum Use and Application

How to use Xanthan gum E415?

Xanthan gum E415 dissolves completely in most water-based phase systems. Due to its strong hydrophilicity, if Xanthan Gum directly add to water while stirring is not sufficient, the outer layer will swell and swell into a micelle, thereby preventing the water from entering the inner layer and affecting the exertion. How to use Xantahn gum as follows: Take a quantity of xanthan gum and use 10 or more other dry ingredients, such as sugar, monosodium glutamate, salt, etc., in the food preparation and mix thoroughly. Then slowly pour in the stirring water, soak it for about two hours, and continue stirring until it is completely Dissolved.

What is the use of Xanthan gum E415?

Xanthan gum can be used in beverages, bread, dairy products, meat products, jams, jelly, sauce, noodles, cakes, cookies, biscuits, shortening, instant coffee, fish products, ice cream and so on. Xanthan gum is an ideal thickener, emulsifier and forming agent in the food industry and is used in a wide range of applications.

As a cake quality improver, xanthan gum can increase the volume of the cake, improve the structure of the cake, make the size of the cake even, flexible, and delay aging, extend the shelf life of the cake. Adding a small amount of xanthan gum to cream products and dairy products can make the product structure solid, benefit slice, and easier to release the flavor, refreshing taste. It can be used in beverages to provide beverages with excellent taste and impart refreshing characteristics to beverages, so that the insoluble components in the juice beverages form a good suspension and keep the liquid even without delamination. Xanthan gum is also widely used in foods such as canned foods, ham sausages, biscuits, cookies, snacks, instant noodles, jelly, and meat products.

Xanthan gum use in health care and cosmetic products:

Hair Colors – Xanthan gum suspends pigments.

Shampoos – Xanthan gum prevents separation on storage of anti-dandruff agents (e.g., zinc pyrithione, selenium sulfide) and silicone conditioning agents.

Toothpaste – Xanthan gum produces a glossy, relatively soft paste, which can be packaged in pump dispensers and laminated tubes. Xanthan is compatible with all normal ingredients, including baking soda and the salts used in pastes for sensitive teeth.

How much Xanthan gum E415 to use in food?

Xanthan Gum in Fruit juice, usage 0.1-0.3%, use function thickening suspension, smooth taste, natural flavor
Xanthan Gum in Ice cream/pudding, usage 0.1-0.3%, use function microporous, no ice, shortening the aging time, delicate product organization
Xanthan Gum in Soy sauce and oyster sauce or Jam, usage 0.05-0.1%, to make a good salt tolerance, increased consistency, suitable for sauces, enhanced wall-hanging and adhesion
Xanthan Gum in Frozen sweets, usage 0.1-0.2%, in combination with water, producing consistency and fineness, preventing dehydration
Xanthan Gum in Baking Food, usage 0.5-1.5%, Fruit filling, suitable for various fillings
Xanthan Gum in Gel, usage 0.5-1.5%, dessert gel, seasoning, jelly molding
Xanthan Gum in Soft Drinks, usage 0.01-0.3%, used as Suspending Agent, Foam Booster, No Layering, Thickening
Xanthan Gum in Salad seasoning, usage 0.1-0.3%, facilitates shaping and prevents water from diluting
Xanthan Gum in Instant Noodles, usage 0.2-0.3%, Increases toughness, improves chewing, saves fuel, and maintains moisture
Xanthan Gum in Sausage, usage 0.2-0.3%, facilitates molding, improves enema, maintains moisture and oiliness
Xanthan Gum in Canned meat, usage 0.1-0.2%, for easy seasoning and freezing of soup
Xanthan Gum in Cheese, usage 0.2-0.5%, accelerates pore condensation and prevents syneresis
Xanthan Gum in Cake, usage 0.1-0.3%, increase microporous, soft, extended shelf life
Xanthan Gum in Bread, usage 0.1-0.2, Soft, best suited for dark bread with crude fiber
Xanthan Gum in Dehydrated Food, usage 0.2-0.4%, Accelerate Recovery, Maintain Color Taste
Xanthan Gum in Medicine, make-up usage 0.2-1.0%, setting agent, suspending agent, moisturizer, with thickening, adhesion, lubrication
Xanthan Gum in Toothpaste, usage 0.4-0.6%, Easy to mold toothpaste paste, improve brushing properties of toothpaste, good dispersion, smooth taste
Xanthan Gum usage 0.1-0.3% in cans for pets
Xanthan Gum in Fish and shrimp feed, usage 0.5-2.0%, binder, used in fish and shrimp seedling feed, fish medicine

E415 Xanthan gum Maximum usages level in food products

Food	Maximum Level
Buttermilk (plain)	3000 mg/kg
Fermented milks (plain), heat-treated after fermentation	5000 mg/kg
Pasteurized cream	GMP
Sterilized, UHT, whipping or whipped, and reduced fat creams	5000 mg/kg
Butter and concentrated butter	5000 mg/kg
Pre-cooked or dried pastas and noodles and like products	4000 mg/kg
Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	5000 mg/kg
Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP
Liquid egg products	GMP
Frozen egg products	GMP
Other sugars and syrups (e.g., brown sugar, maple syrup)	5000 mg/kg
Weaning foods for infants and growing children	20000 mg/kg
Canned or bottled (pasteurized) fruit juice	5000 mg/kg
Canned or bottled (pasteurized) fruit nectar	3000 mg/kg

Is Xanthan gum E415 safe?

Lots of investigations with respect to toxicology and safety on rats and dogs shown that xanthan gum E415 is a safe food additive. On the basis of these studies Xanthan gum was cleared by the US Food and Drug Administration (FDA) in 1969, permitting use of Xanthan gum E415 in food products without any specific quantity limitations. FDA regulations permit addition of Xanthan gum to many standardized foods such as cheese, cheese products, milk and cream products, dressings, table syrups etc. The USDA regulations permit its use in sauces, gravies and breadings used with meat and poultry products. The Canadian Governor-in-Council has also approved general use of Xanthan gum in food. Xanthan gum E415 is on Annex-I of the European Economic Community emulsifier/stabilizer list as item E415. Our Food grade Xanthan gum 80mesh, 200mesh fully meets the standards and specifications issued in the latest versions of USP-NF (United States Pharmacopeia-National Formulary), Ph. Eur. (European Pharmacopoeia), FCC (Food Chemicals Codex) and the respective EU Regulations.

Xanthan gum E415 side effects

Commonly E415 Xanthan gum is used as a safe Thickening agent, stabiliser and emulsifier in food. Xanthan gum is safe when up to 15 grams per day are taken. It can cause some side effects such as intestinal gas (flatulence) and bloating. People who are exposed to xanthan gum powder might experience flu-like symptoms, nose and throat irritation, and lung problems.

Source: https://www.webmd.com/vitamins-supplements/ingredientmono-340-xanthan%20gum.aspx?activeingredientid=340&activeingredientname=xanthan%20gum

Other reported side effects like migraines or skin irritation. Its other side effects also include intestinal gas, flatulence, diarrhea and bloating. Increased taken Xanthan gum can make the symptoms worse.

Xanthan gum Market

Xanthan gum E415 manufacturers

China is the big Xanthan gum E415 manufacturers and export country in the world.

There are several Xanthan gum E415 manufacturers in China and abroad, as you know, the price of China suppliers can be better than abroad manufacturers. We have worked with China top manufacturer for years, we would like to recommend this Xanthan gum E415 brand to you if you would like to save your purchasing cost with the same quality compared with abroad manufacturers. Xanthan gum E415 Samples are available if you need it for further test after accept the price.

Key manufacturers in the global xanthan gum market include Danisco, Cargill, Jungbunzlauer, CP Kelco, Fufeng and Meihua.

Xanthan gum E415 price

As you know, there are many types of Xanthan gum E415 in the market, the price is based on different type. Now the price of Xanthan gum E415 is around USD/kg from China manufacturers and suppliers.

Where to buy Xanthan gum E415

By using the appropriate Xanthan gum types in your food, the formulator can create suitable viscosity. In addition to offering standard types, we works in conjunction with customers to develop new Xanthan gum types for specific applications.

If you have any other questions, please email us through: info@foodsweeteners.com

Xanthan gum grades in the market: Xanthan gum usp/fcc: As a xanthan gum manufacturer and supplier, we can offer xanthan gum food grade FCC and pharmaceutical grade USP. Food grade Xanthan gum FCC and USP. 80mesh and 200mesh. Transparent Xanthan gum.

Xanthan gum kosher/halal: As a manufacturer and supplier of Xanthan gum, we can supply kosher and halal certificated Xanthan gum.

Xanthan gum E415 market trend

A mounting demand for gluten-free foods is driving the xanthan gum market. Xanthan gum is used in the gluten-free baking process for several products such as cookies, cakes and pancakes, muffins and quick breads, breads, pizza dough, and salad dressings. Among these, xanthan gum is used in large quantities in the preparation of pizza dough. The nutritional characteristic of xanthan gum further increases its acceptability, as it contains carbohydrates and fiber.

The Increasing using Xanthan gum in cosmetic and healthcare are expected to provide an anticipated boost to the global xanthan gum market in future.

Xanthan gum E415 FAQ

Does xanthan gum have gluten?

No, xanthan gum is gluten free.

Xanthan gum calories

It has 320 calorie per 100g

Is Xanthan gum natural?

Xanthan gum is made from fermentation, it is not natural if strictly speaking.

What does xanthan gum look like?

Xanthan gumis a white light or yellow light powder.

Posted on 31 Mar 2018
By Marketing
In Blog Article

Carrageenan E407: Kappa, Iota and Lambda Carrageenan

What is Carrageenan E407?

Carrageenan E407 is a family of linear sulfated polysaccharide present in certain species of red seaweed. Carrageenan E407 is made up of repeating units of sulfated D-galactoseand 3,6-anhydro-D-galactose. Carrageenan E407 is a thickener made from seaweed used as gelling agent, stabilizer and thickener.

There are three types of Carrageenan, which differ in their degree of sulfation. Kappa Carrageenan has one sulfate group per disaccharide, Iota Carrageenan has two sulfates and Lambda-carrageenan has three.

Carrageenan E407 is a food thickener that can be used in food as a stabilizer and thickener. Carrageenan is used to improve the texture, taste, and appearance of many foods. Carrageenan can be classified as there types according to the seaweed source: Kappa, iota and lambda carrageenan. Carrageenan can be classified two types based on manufacturing process: Semi-refined and Refined Carrageenan.

Carrageenan E407 is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Carrageenan has a synergy effect with other hydrocolloids like konjac gum.
Carrageenan E number：E407a or E407
Other names for carrageenan in food, e407 stabilizer, 407 food additive, seaweed extract

Where does Carrageenan E407 comes from?

It comes from seaweed. There are three Types of Carrageenan classified from the seaweed source: Kappa Carrageenan: source from Cottonii seaweed, IOTA CARRAGEENAN: source from Spinosum seaweed, LAMBDA CARRAGEENAN from Gigartina. The largest commercial source of kappa seaweed is in Philippines where the weed is actually farmed rather than wild harvested.

There are two Types of carrageenan classified from extraction process: Refined Carrageenan and Semi Refined Carrageenan. 90% percent of Kappa and Iota Carrageenan is harvested in Philippines. The seaweed for Kappa and Iota are planted in warm water such as in Philippines. LAMBDA CARRAGEENAN can only plant in cold water, most planted in South America.

What is Kappa Carrageenan – Firm & Brittle Gel

Kappa Carrageenan is sourcing from Cottonii seaweed.
Use & Application: Kappa has Strongly gelling properties and is mainly used in meat, canned pet food, beer, in some jelly, ice cream and so on. Kappa carrageenan yields a strong Firm and brittle gel than Iota carrageenan. The gel strength is more strong in the presence of potassium ions.
Solubility: cannot Soluble in water and can soluble at 80⁰C water
Kappa Carrageenan will be with syneresis when it gels.
Chemical structure:

What is Iota Carrageenan – Soft & Elastic Gel

IOTA CARRAGEENAN is sourcing from Spinosum seaweed. Iota carrageenan forms an elastic gel with good freeze thaw and re healing properties.
It has weak gelling property when compared with Kappa. It is mainly used in soft gel capsules, jelly, ice cream and so on. Kappa and iota can be used together in ice cream and air freshener gels.
Gel property: The gel made from Iota is Soft and elastic gel.
Solubility: IOTA CARRAGEENAN is Partially cold soluble in water and can soluble at 80⁰C water
IOTA CARRAGEENAN can reactive with Calcium ions
IOTA CARRAGEENAN is free from Syneresis when it gels.

What is Iota Carrageenan – Viscous & Non-gelling Solutions

Lambda has Non-gelling property is mainly used in chocolate milk. Lambda Carrageenan can be used in food that do not need to heat, like some instant sauce. It is Cold soluble and can react with milk.
Lambda carrageenan is a highly sulphated type of carrageenan that mainly used for its ability to impart mouth feel and a creamy sensation to dairy products.

Summary of Kappa, Iota, Lambda Carrageenan properties

Carrageenan Type	Lambda	Iota	Kappa
Solubility in Hot (80′ C) water	Soluble	Soluble	Soluble
Solubility in Cold(20′ C) water	All salts soluble	Sodium salt soluble	Sodium salt soluble
Solubility in Hot (80°C) milk	Soluble	Soluble	Soluble
Solubility in Cold(20′ C) milk	Thickens	Insoluble	Insoluble
Solubility in Cold milk (TSPP added)	Increased thickening/gel	Thickens or gels	Thickens or gels
Solubility in 50% sugar solutions	Soluble	Insoluble	Soluble hot
Solubility in 10% salt solutions	Soluble	Soluble	Insoluble
Gelation; Effect of cations	Non gelling	Strongest gels with calcium	Strongest gels with potassium
Gel texture	Non- gelling	Soft, elastic	Firm, brittle
Syneresis	Non gelling	No	Yes
Hysteresis Freeze- thaw stability	Non gelling Yes	5-10’C Yes	10-20′ C No
Synergy with locust bean gum	No	No	Yes
Synergy with starch	No	Yes	No
Shear reversibilitv	Yes	Yes	No
Acid stbility	Hydrolysis	Hydrolysis in solution, accelerated by heat; gels are stable
Protein Reactivity	Strong protein interaction in acid		Specific reaction with Kappa casein

Semi Refined Carrageenan manufacturing process/ carrageenan extraction process

Semi Refined Carrageenan: Cleaned and washed seaweed → Cooking → Decolorization → Dry → Mill → Packaging
Refined Carrageenan: Cleaned and washed seaweed→ Extraction (move cell wall cellulose)→ Filtration/Gelation (using filter aid)→ dry→ Mill→ Packaging
Refined carrageenan is mainly made from solution by alcohol precipitation or potassium gelation.
Semi-refined carrageenan is washed and alkali treated seaweed. Semi-refined carrageenan does not move cell wall cellulose and it is not extracted out of the seaweed. The color of Refined carrageenan is clean than Semi-refined carrageenan.

Semi refined carrageenan and refined carrageenan

The essential difference in the refining process is that the carrageenan is first dissolved and filtered to remove cell wall cellulose.
Color: Refined Carrageenan is more clean than Semi Refined Carrageenan
Gel strength: the Gel strength of refined carrageenan is more higher than Semi refined carrageenan
Viscosity:

Carrageenan E407 Benefits

Carrageenan skin benefits

You may find cosmetic products with Carrageenan such as in toothpaste, facial moisturizer, shampoo/conditioner, shaving cream, foundation, sunscreen and cleanser. Carrageenan Works as a thickening agent, binder and hair conditioning agent. It has excellent water binding properties, as well as the ability to form gels at room temperature. They provide a wide array of textures and can stabilize a variety of formulations such as emulsion, foams and suspensions.

Carrageenan E407 Application

Based on the properties of carrageenan E407, it is commonly used as a thickener, gelling agent, suspending agent, emulsifier, stabilizer, etc. in the food like meat, frozen dessert, chocolate milk, almond milk, coconut milk, soy milk, beer, sauces, pet foods, coffee, hot cereal beverages, confectionery, ice creams, yogurts, cottage cheese, whipping creams, fruit jellies, soft drinks, ham, salad dressings, infant formulas, dried pasta products, fish products, vegetarian hot dogs. It can be also used in medicines, laxatives, air freshener Gel, toothpastes, shampoos and so on.

Carrageenan In meat

Injected and/or Tumbled Meat: meat and solution is added to a rotating chamber with baffles, subjecting the meat pieces to a gentle beating process.
Emulsified Meat: brine solution containing water and salt is distributed to whole muscle meat product.
Canned Meat

Carrageenan Function in meat

Stabilizes fat-protein emulsion preventing separation of the fractions which in effect gives a more homogenous, better cut
Improves texture, slice ability and mouth feel
Improves water
Improves holding capacity: weight yield
Stabilise water-fat-protein emulsion
Carrageenans disperse well in water without increasing density which makes injecting easier – low density is retained until heat treatment
Improve freeze and thaw stability

If you need the meat soft, you can use iota carrageenan, if you need hard meat, you can use kappa carrageenan.

If meat without Carrageenan, it will be poor slice ability, high purge, not freeze-thaw stable and Lower yield.

If with Carrageenan, meat will be with better slice ability, reduced purge, Freeze-thaw stable and Increased yield.

How to evaluate Carrageenan quality in meat?

Physical Analysis

Color
Odor/Taste
Particle Size
Dispersion Property
Slice ability

Chemical Analysis

Carrageenan Content
Chloride Content
Presence of Other Hydrocolloid Gums

Gel evaluation

Gel Strength and Texture

Water Gel Strength
Potassium Gel Strength
Brine Gel Strength
Calcium Gel Strength
Meat Gel Strength

Carrageenan In Jelly

Carrageenan function in jelly

Allows quick gelation
Controls syneresis
Provides excellent flavor release
Provides stability at room temperature
Offers thermo reversability
Gives desired jelly opacity/transparancy

As a good gelling agent, Carrageenan can replace agar agar, gelatin and pectin. The jelly which made of agar lacks elasticity and the price is relatively high. The disadvantage of gelatin made jelly is that the freezing and melting point is low, and both the preparation and the storage require low-temperature refrigeration; the disadvantage of using pectin made jelly is that it need to add high-soluble sugar and adjust the proper pH to form the gel. Carrageenan does not have these disadvantages. Jelly made from carrageenan is elastic and not water-repellent. Therefore, it becomes a gel commonly used for jelly.

It should pay attention to the following points when Carrageenan used in jelly:

Since carrageenan solubility is relatively low, so it is necessary to carry out heat preservation. If the holding time of heat preservation is not enough, dissolution will be not complete, and the taste of the jelly will be not good, serious will cause the jelly is tender and not forming; but at the same time the holding time is too long, carrageenan and alkali or sodium citrate added Buffers are prone to deacetylation, resulting in an “egg soup” phenomenon. The jelly may not be formed. Therefore, it is recommended that you do not keep warm after boiling in the summer, keep warm for 10 minutes after boiling in winter, and fall between the two in spring and autumn.

As Carrageenan is not acid-resistant, the lower the acid temperature is, the better it is. Generally, before the jelly filling at 70°C-80°C or according to the actual process conditions, the higher the temperature, the more easily the carrageenan will be damaged, which will affect the taste. citric acid is suggested to add after dissolved in water to avoid causing local acidity; the pH is generally adjusted to not less than 4. If a more acidic taste is desired, adding other colloidal aids can be used; pasteurization will also affect the taste and need to be adjusted according to actual conditions.

Jelly Evaluation

pH Determination
Viscosity Test
Gel Strength and Texture Analysis
Clarity of Gel
Determination of Syneresis

Carrageenan in Gummy candy

Gummy candy (also known as chewy or jelly candy) is a type of chewable product containing a high sugar content. It is commercially produced as a confectionery that comes in varying shapes, sizes and flavors.

The use of carrageenan in candy popular in China. Carrageenan made candy has a strong fruit aroma, a moderate sweetness, and a refreshing non-stick tooth. It is also more transparent than agar agar and has a lower price than agar agar. It is added to hard and soft candies in general. It Can make the product taste smooth, more flexible, low viscosity, increased stability.

Carrageenan in ice cream

In the production of ice cream and ice cream, carrageenan can evenly distribute fat and other solid components, prevent the separation of milk components and increase ice crystals during manufacture and storage. It can make ice cream and ice cream delicate, smooth and delicious. In the production of ice cream, carrageenan can react with cations in milk to produce unique gelling properties that increase the formability and resistance to melting of ice cream, increase the stability of ice cream during temperature fluctuations, and do not easily melt when placed.

In the production of ice cream, carrageenan is not suitable as the main stabilizer, but it can be used as a good stabilizer to prevent whey separation at very low concentrations. As carrageenan increases the viscosity of the system, it does not contain enough glue to stabilize the system. Locust bean gum, guar gum, and carboxymethyl cellulose, either alone or in combination, are preferred primary stabilizers, however they have the same disadvantage that they cause whey separation in the ice cream mixture. Therefore, the use of carrageenan in ice cream can inhibit the occurrence of this phenomenon.

Carrageenan used in ice cream should pay attention to: First, you can add a small amount of starch filling, there are more than a powder texture, poor taste; Second, the amount of carrageenan is less, mostly used in the freezing process after aging.

Carrageenan in Yogurt

As far as we know, carrageenan can be used in yogurt due to the very low PH in yogurt. As a carrageenan manufacturer and supplier for years, we have carrageenan type for yogurt application.

If the flavor is needed in final products, it should be added after cool down, as Kappa and Iota need to heat to 80 to make it dissolved, that will make some flavor volatilize or decompose.

Carrageenan powder is stable, the shelf life can be long as it is difficult to degrade. It is also stable in neutral and alkaline solutions, and will not hydrolyze even when heated, but carrageenan is prone to acid hydrolysis in acidic solutions (especially pH ≤ 4.0) and the gel strength and viscosity will decrease. It is worth noting that under neutral conditions, if carrageenan is heated at high temperatures for a long time, it will also hydrolyze, leading to a decreasing in gel strength. All types of carrageenan are soluble in hot water and hot milk. Soluble in hot water to form a viscous transparent or slightly milky flowable solution. Carrageenan can only swell in water and cannot dissolve in cold water (only Lambda can dissolve).

Summary of Kappa, Iota, Lambda Carrageenan use in food

Application	Function	Carrageenan type	Use level (%)
Dessert gels	Gelation	Kappa/iota/kappa + iota	0.5-1.0
Non-dairy pudding	Emulsion stabilization	Kappa	0.1-0.3
Syrups	Suspension, bodying	Kappa	0.3-0.5
BBQ and pizza sauces	Bodying	Kappa	0.2-0.5
Whipped toppings	Emulsion stabilization	Kappa	0.1-0.3
Imitation coffee creams	Emulsion stabilization	Lambda	0.1-0.2
Pet foods	Gelation, fat stabilization	Kappa	0.5-1.0
Salad dressing Beer and wine	Suspension Clarify and reduce chill haze	Iota Kappa	0.3
Cold-prepared custards	Thickening, gelation	Kappa, Iota	0.2-0.3
Puddings	Reduce starch	Kappa	0.1-0.2
Ready to eat desserts	Syneresis control	Kappa +Iota	0.1-0.2
Whipped cream	Stabilize overrun	Lambda	0.0 的 .15
Aerosol cream	Stabilize emulsion/overrun	Kappa	0 . 02-0 .05
Yogurt	Fruit suspension, mouthfeel	Kappa2	0.2-0.5
Chocolate milk	Suspension, mouthfeel	Kappa2, Lambda	0.015-0.030
Soy milk Evaporated milk	Suspension. mouthfeel Prevent whey separation	Iota, Kappa Kappa	0.03-0.10 0.005-0.015
Processed cheese	Improved grating/slicing	Kappa	0.3-2.0
Cream cheese	Gelation, moisture binding	Kappa	0.3-0.5

Carrageenan E407 market

Carrageenan E407 is a major ingredient in the food and is used for its gelling, thickening and stabilizing properties. It has wide applications in both dairy and meat products.

Carrageenan E407 market is increasing. Carrageenan use in meat takes around 40-50% of carrageenan consumption in global market. The major driver of the carrageenan market is the rising demand for processed foods that need health ingredients. Within the processed food ingredients, the rising demand for nature or plant extract ingredients is driving the use for carrageenan. Other very important factor for the market growth is the large number of functional and health benefits of carrageenan. It acts as a stabilizer, thicker, texturing and gelling agent.

Kappa and Iota Seaweed harvest is not good in during October to November, as there will be strong typhoon in Philippines, so the tight supply of seaweed will lead to the price of raw materials going up, which will make carrageenan E407 price increase accordingly.

Carrageenan E407 manufacturers

China is the big Carrageenan E407 manufacturers and export country in the world.

There are several Carrageenan E407 manufacturers in China and abroad, as you know, the price of China suppliers can be better than abroad manufacturers. We have worked with China top manufacturer for years, we would like to recommend this Carrageenan E407 brand to you if you would like to save your purchasing cost with the same quality compared with abroad manufacturers.Carrageenan E407 Samples are available if you need it for further test after accept the price.

Carrageenan E407 price

As you know, there are many types of Carrageenan E407 in the market, the price is based on different type. Now the price of Carrageenan E407 is around USD/kg from China manufacturers and suppliers.

Where to buy Carrageenan E407

By using the appropriate carrageenan types in your food, the formulator can create textures ranging from free-flowing liquids to solid gels. In addition to offering standard types, we works in conjunction with customers to develop new carrageenan types for specific applications.

If you have any other questions, please email us through: info@foodsweeteners.com

Carrageenan E407 Side effects

Carrageenan controversy

Although Carrageenan is approved safe to use by FDA, some scientists have presented evidence that carrageenan is highly inflammatory and toxic to the digestive tract, and claim that it may be responsible for colitis, IBS, rheumatoid arthritis, and even colon cancer.

Source: https://www.scientificamerican.com/article/the-carrageenan-controversy/

There are two forms of carrageenan: food grade and degraded. Food grade carrageenan has been used for hundreds of years and has been extensively reviewed and approved for use in foods. Degraded carrageenan was found to be harmful, but is not used in foods, as it does not provide any thickening properties. Even though degraded carrageenan and food-grade carrageenan are different, the harmful effects of carrageenan in its degraded form have been mistakenly associated with food-grade carrageenan.

FDA states that “While no evidence in the available information on undegraded carrageenan demonstrates a hazard to the public when it is used at levels that are now current and in the manner now practiced, uncertainties exist requiring that additional studies should be conducted.”

Source: http://wayback.archive-it.org/7993/20171031071338/https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS/ucm261246.htm

Carrageenan is safe for pregnancy?

Carrageenan, in amounts typically found in foods, is safe to use during pregnancy and breastfeeding, but not enough studies have been done to evaluate its safety in larger amounts.

Carrageenan health risks

Carrageenan health risks may as follows:

inflammation
bloating
irritable bowel syndrome
glucose intolerance
colon cancer
food allergies

How much Carrageenan is safe?

Food grade carrageenan has been independently evaluated by the Joint FAO*/WHO* Expert Committee on Food Additives (JECFA), an international panel of expert toxicologists who review data and develop recommendations about food ingredients. JECFA determined that food grade carrageenan was a safe food additive with no limits on its use in food.

Carrageenan E407 FAQ

Agar and carrageenan

Carrageenan nutrition facts

Agar agar vs carrageenan

Is carrageenan an emulsifier

Carrageenan vs gelatin

Carrageenan vs xanthan gum

To be continued…

Posted on 25 Mar 2018
By Marketing
In Blog Article

Monk fruit sweetener: Mogroside sweetener, Mogroside V

What is Monk fruit sweetener?

Monk fruit sweetener is also called monk fruit extract. It is the extract of the Luo Han Guo/Monk fruit. Mogroside V is the main sweetener component. Other extract components include: mogroside II, mogroside III, mogroside IV, mogroside VI, flavonoids, melanoidins, protein fragments and so on. To some extent, Mogroside V or Mogroside 5 is the same meaning of Monk fruit sweetener. Monk fruit sweetener is off-white to light yellow powder, and a non-nutritive sweetener. It is freely soluble in water and is approximately 150-250 times sweeter than sugar.

The taste of Monk fruit sweetener is sweet. It has a course sugar-like consistency and is light beige in color. It does have a slight aftertaste.

Monk fruit sweetener can be used for food and beverage manufacturers to reduce sugar and calories without bitter aftertaste.

What is Mogroside Sweetener and Mogroside V?

Some mogrosides are natural sweeteners. The pure mogroside mix is extracted from the Siraitia grosvenorii fruit is 300 times sweeter than sugar. Pure Mogroside V or Mogroside-5 can be up to 400 times as sweet. Mogrosides are used in various natural sweetener products.

A mogroside sweetener is a chemical compound, and constitutes a glycoside of cucurbitane derivatives. They are found in certain plants, such as in monk fruit.

Mogrosides, the mixture of cucurbitane glycoside, which have the common mogrol, are comprised with 11 kinds of cucurbitane glycoside which are the Mogroside III, Mogrosied IV, Mogroside V, Mogroside IIE, Mogorside IIIE , Mogrosied A, Neomogroside, Siamenside I, and 11- Oxo- Mogroside V.

There are five types of mogrosides in monk fruit extract. Mogroside V (Mogroside 5) is the most intensely sweetness intensity. The more Mogroside V in the monk fruit extract, the higher the sweetness. A monk fruit extract with a higher sweetness gives food and beverage manufacturers a better cost-in-use benefit.

Mogroside V chemical structure:

Mogroside IV is a component with no sweet taste. Mogroside A, Mogroside II, and Neomogroside are bitterness substance. In all cucurbitane glycoside, Siamenside I is the sweetest component, whose sweetness is approximate 500-600 times of sucrose. But its content in the fruit is very low. The content and sweet degree both high in all the mogrosides is Mogroside V, the sweet degree of which is approximate 250-350 times.

Mogroside V Specification

Product Name	:	Luo Han Guo Extract Powder, Monk fruit sweetener , Monk fruit extract, Mogroside V, Mogroside 5
Botanical Name	:	Siraitia grosvenorii
Plant Part Used	:	Ripe fruit
Appearance	:	Off-white powder with high sweet taste
Cas No.	:	88901-36-4
Molecular Formula	:	C59H98O29
Molecular Weight	:	1270
Identification Method	:	TLC
Mogroside V Specification	:	40%, 60%, 70%, 80%, 90%, 98% by HPLC
Solubility	:	Fine soluble
Carrier Used	:	None
Method of drying	:	Spray drying
Origin	:	China

Monk fruit sweetener (Mogroside V) Benefits

Monk Fruit sweetener (Mogroside V) make it a natural choice for your reduced-calorie products. The benefits as follows:

A natural high sweetener extracted from monk fruit with good sweetness quality.
Approximate 300 times of sucrose. Suitable for formulation at high sweetness levels.
Low calories. In an equal degree of sweet, Mogrosides V’ s calorie is only 2% of that of sucrose’s. Mogrosides V is Ideal for use in reduced-sugar products where use levels of sweeteners can be optimized. Suitable for use in sugar-free, no-sugar-added and reduced-sugar food products.
Readily soluble. Mogroside V is a kind of yellowish powder and easily soluble in water. Available as a readily soluble powder for easy formulation.
Stable to processing and storage over a wide pH range, making it ideal for use in low-pH systems such as beverages and in neutral-pH foods and beverages. It has excellent heat stability and wouldn’t be spoiled even in 100℃ neutral water, or in 120℃ for hours. In addition, it can be maintained under PH value 2.0~10.0 for two years without quality affected.
Safety. Experimentations shows its LD₅₀value more than 100g/kg; and no side effects found during thousand years using by Chinese people. Monk fruit extract is generally recognized as safe (GRAS) by FDA.
Zero glycemic index. Zero calories. Does not contribute to tooth decay. May have useful medicinal properties. It may have a role to play in weight control and regulation of blood sugar. Diabetics would be well advised to see what effect the inclusion of this sweetener makes in their diet.

Monk fruit sweetener manufacturing process

The way to make fruit extract as follows:

From the monk fruit seedling, to the harvest of the fruit, to sweetener extraction, the highest level of quality control, hands-on supervision and care go into the making of monk fruit sweetener.

A clean, simple process is used to extract the natural, no-calorie sweetness from monk fruit:

Crush – The fresh fruit is crushed to release its natural sweet juice.
Infuse – The crushed fruit is mixed with hot water to make a sweet infusion.
Filter – The infusion is filtered and goes through a separation process to purify and further extract the sweet components called mogrosides. The concentrate is then spray-dried to produce a fine white powder.

The result is a natural, no calorie sweetener ingredient that’s around 160 – 200 times sweeter than sugar.

What is monk fruit?

Monk fruit also called Siraitia grosvenorii, it is the English name of luo han guo or lo han guo. Luo Han means monk and Guo means fruit, and it has become known as Monk Fruit in the west. It belongs to Cucurbitaceae (gourd) family, cultivated for its fruit, whose extract is nearly 300 times sweeter than sugar and has been used in China as a low-calorie sweetener for cooling drinks and in traditional Chinese medicine.

Monk fruit contains natural sugars, mainly fructose and glucose. However, unlike most fruits, the natural sugars in monk fruit are not the main compounds responsible for its sweetness. Monk fruit extract actually gets its intense sweetness from unique antioxidants called mogrosides.

During processing, mogrosides are separated from the fresh-pressed juice of the monk fruit. Therefore, monk fruit sweetener does not contain fructose or glucose.

Depending on the amount of mogrosides present, monk fruit extract can provide a level of sweetness around 100–250 times greater than table sugar.

Monk fruit History

Luo Han Guo is a perennial vine, cultivated in northern Guangxi of China. Its dried fruits are ellipse or round, with brown or snuff surface and abundant small pale and black hairs. People have used it for centuries for both its sweet flavor and its medicinal property in China. After processed, it can be used as a remedy for colds and congestion of the lung. Nowadays Luo Han Guo is used as a low calorie-sweetening agent in juices or drinks, or it can be made into a desirable beverage itself.

Mogroside V Use & Application in food

Monk fruit sweetener can be used in beverages and food, Monk Fruit sweetener can be formulated into a variety of foods including beverages, soup, tea, dairy, cereal, confectionery and bakery products. With Monk Fruit sweetener, you can add natural sweetness to your consumers’ favourite products with no bitter aftertaste and no calories.

Juices
Juice drinks
Ready-to-drink teas and coffees
Enhanced waters
Soft drinks
Cereals
Nutrition bars
Flavoured milk and yoghurt
Confectionery and baked goods

Mogroside V is used as a natural zero calorie sweetener. Because it is about 300 times sweeter than sugar it needs to be mixed with a bulking agent if used as a table top sweetener. It is heat stable, with a long shelf life, and is suitable for cooking and baking. It also mixes well with other low calorie sweeteners such as Stevioside and Rebaudioside A and erythritol, producing a synergistic effect and masking unwanted aftertaste.

Mogroside V can partially or wholly replace sucrose in food industry. For example, add 0.012% mogroside v into dextrin can make soft sweets without adding sugar. When substitute mogroside V for sucrose in biscuits production, the texture and taste will be very nice. When making pickles, to add 0.005% Mogroside v to the solution can reduce costs of salt, while the pickles tastes more crisp and fresh.

Mogroside V can be blended with some other herbal extract to make into instant tea bag. Besides works as sweet properties, Luo Han Guo extract will also give benefit like thirst-quenching, diuretie, refreshing, lowering blood-pressure, promoting gastrointestinal function and etc.

Mogroside V 40%

It is proved by that an extract contains 20% Magroside V will keep too many characteristic Luo Han Guo taste, therefore this grade should not be suitable as sweetener. On another hand, when the content of Mogroside V has been improved to 60% in the extract, its cost will be double of 40% grade when generate same level sweet degree. As a result, 40% Mogroside V is common sold by manufacturer and suppliers.

Monk fruit sweetener side effects

It’s generally safe for those with diabetes because it doesn’t increase blood sugars.

Monk fruit extract safety

FDA has deemed monk fruit “generally recognized as safe (GRAS)” for everyone. It is safe for pregnant women and children. Even so, because monk fruit is relatively new to the mass market, there are no scientific studies on the effects of long-term use.

Monk fruit allergy

Monk fruit allergies are rare, but there’s a risk of allergic reaction with anything you consume. Monk fruit is a member of the Curcurbitaceae family (also known as the gourd family), which includes pumpkin, squash, cucumbers, and melons. Your risk of monk fruit allergy is higher if you’re allergic to other gourds. Signs of allergic reaction may include:

hives or rash
difficulty breathing
rapid or weak pulse
dizziness
swollen tongue
stomach pain or vomiting
wheezing

Source: https://www.healthline.com/health/food-nutrition/monk-fruit-health-benefits

FAQ

Monk fruit vs stevia taste

Stevia (Stevioside and Rebaudioside A) and monk fruit sweetener are all natural, non-nutritive sweeteners, but which you prefer?

We all know these two natural sweeteners are all good alternatives for sugar used for low calories foods.

The similarity of Monk Fruit and Stevia:

Both are natural and derived from plants. (Stevia (Stevioside and Rebaudioside A) extracted from stevia rebaudiana, Monk fruit sweetener (Mogroside V) from Monk Fruit )
Little or Zero calories
Do not raise blood sugar
Both are high intense sweeteners, only a little is enough

Monk Fruit VS Stevia

Taste difference:Monk fruit sweetener (Mogroside V) has a good clean taste, better than Stevia (Stevioside and Rebaudioside A), and without the bitter aftertaste. monk fruit has a better taste, although it depends to some degree on what you’re using them to sweeten.
Price difference: One reason Monk fruit sweetener (Mogroside V) has not yet gained wide usage is because it has a cost factor double that of Stevia (Stevioside and Rebaudioside A). In addition it has not yet gained approval in Europe. There are fewer orchards that can grow monk fruit as compared to stevia plants. As a result, monk fruit sweeteners are more expensive.
Assay difference: the main stevia products (Stevioside and Rebaudioside A) are very pure in the market while Monk fruit sweetener products, the assay of Mogroside V has big difference, the common is 40%. We can manufacture and supply 60%, 70%, 80%, 90%, 98% Mogroside V.

Monk fruit nutrition facts

Nutrients Per 100 Grams

WATER……………………………………………… < 6 g

CALORIES (calculated) ……………………..60 kcal

PROTEIN ………………………………………….. 8 g

ASH ………………………………………………….. < 5 g

TOTAL FAT ………………………………………. 0 g

AVAILABLE CARBOHYDRATE………… 7 g

CALCIUM………………………………………….. 70 mg

PHOSPHORUS ………………………………… 1 mg

IRON …………………………………………………. 6 mg

SODIUM …………………………………………… 30 mg

POTASSIUM …………………………………….. 30 mg

MAGNESIUM ……………………………………. 130 mg

Monk fruit sweetener Market trend

Increased demand for natural sweeteners

With the need to curb down sugar intake, alternative sweeteners have gained a significant priority among the healthy conscious consumers. But, artificial sweeteners that have the possibilities of causing harmful side effects. That’s make the sweeteners derived from original fruit or plant has big potential market, the biggest two natural sweeteners are Stevia (Stevioside and Rebaudioside A) and Monk Fruit sweetener (Mogroside V).

Monk fruit sweetener (Mogroside V) is widely accepted as a revolutionary way of sweetening food and beverage products without any harmful effect of sugar substitutes and conventional sugar. Monk fruit sweetener (Mogroside V) market witnesses a significant demand owing to the calorie-free sugar extract. Strong demand from the consumers, food and beverage industry and pharmaceuticals is expected to fuel up the global monk fruit sweetener (Mogroside V) market.

Other health benefits of Monk fruit sweetener

Monk fruit sweetener (Mogroside V) that possess several health benefits.
Mogroside, being an anti-oxidant, helps in reducing the free radical damage in the body.
Monk fruit sweetener (Mogroside V) helps in preventing diabetes and obesity.
Monk fruit sweetener (Mogroside V) also possess anti-inflammatory properties and have anti-carcinogenic effects i.e. it helps in treating and preventing cancer.
Anti-bacterial and anti-microbial properties of monk fruit ingredients help in inhibiting the growth of bacteria, particularly, oral bacteria that causes oral diseases. It is believed that monk fruit is named after the Buddhist monks who cultivated the fruit nearly eight hundred years ago.

In addition to nutritional benefits,Monk fruit sweetener (Mogroside V) has a great cultural significance in China. Chinese government has imposed ban on the monk fruit and its genetic material to be cultivated in any other country. Hence, it is cultivated only in China. Owing to the growing awareness regarding the nutritional benefits of monk fruit ingredients, it is expected that the market will have a positive outlook during the forecast period.

Monk Fruit sweetener (Mogroside V) manufacturers

China is the biggestMonk Fruit sweetener (Mogroside V) manufacturers and export country in the world.

There are severalMonk Fruit sweetener (Mogroside V) manufacturers in China and abroad, as you know, the price of China suppliers can be better than abroad manufacturers. We have worked with China top manufacturer for years, we would like to recommend this Monk Fruit sweetener (Mogroside V) brand to you if you would like to save your purchasing cost with the same quality compared with abroad manufacturers. Monk Fruit sweetener (Mogroside V) Samples are available if you need it for further test after accept the price.

Monk Fruit sweetener (Mogroside V) price

As you know, there are many types of Monk Fruit sweetener (Mogroside V) in the market, the price is based on different type. Now the price of Monk Fruit sweetener (Mogroside V) is around USD/kg from China manufacturers and suppliers.

Where to buy Monk Fruit sweetener (Mogroside V)

All the products listed in our website are from the manufacturers we have worked together for many years. The professional working experience backup our confidence to their quality. We can supply Monk Fruit sweetener (Mogroside V) for many Specifications and we can be your suppliers in China. If you would like to buy Stevioside and Rebaudioside A or inquiry price, please e-mail us through: info@foodsweeteners.com

Posted on 18 Mar 2018
By Marketing
In Blog Article

Stevia, Steviol glycosides: Stevioside and Rebaudioside A

What is Stevioside and Rebaudioside A

Stevioside and Rebaudioside A are all stevia compound. Other stevia compounds are like Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside F, Dulcoside A, Rubusoside and Steviolbioside which are also present in stevia.

What is stevioside?

Stevioside is a Stevio glycoside derived from the stevia plant, which can be used as a sweetener.

Stevioside structure

What is rebaudioside A?

Rebaudioside A (also called “Reb A”) is another Steviol glycoside that is 200 times sweeter than sugar. The glycoside contains only glucose (to the exclusion of other commonly found monosaccharides) as its monosaccharide moieties. It contains four glucose molecules in total.

Rebaudioside A Structure

You’ll see that Rebaudioside A has a more glucose than stevioside in the structure.

Manufacturing Process

Stevioside and Rebaudioside A are obtained from the leaves of Stevia rebaudiana Bertoni. The leaves are extracted with hot water and the aqueous extract is passed through an adsorption resin to trap and concentrate the component steviol glycosides. The resin is washed with a solvent alcohol to release the glycosides and product is recrystallized from methanol or aqueous ethanol. Ion exchange resins may be used in the purification process. The final product may be spray-dried.

Source: http://www.fao.org/ag/agn/jecfa-additives/specs/monograph5/additive-442-m5.pdf

Stevioside and Rebaudioside A Solubility

The solubility of Stevioside and Rebaudioside A in ethanol, water and their mixtures was studied. The results obtained are in accordance with technological applications of this solvent for Stevioside and Rebaudioside A separations. Rebaudioside A was poorly soluble in ethanol and water whilst Stevioside was poorly soluble in water.

Source: Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures. https://www.researchgate.net/publication/307608759_Solubility_of_Stevioside_and_Rebaudioside_A_in_water_ethanol_and_their_binary_mixtures

What is Stevia?

Stevia is a new natural sweetener extracted from the stevia leaves (Stevia Rebaudiana Bertoni). The active compounds of stevia are steviol glycosides (mainly stevioside and rebaudioside), which have up to 200-300 times the sweetness of sugar. Stevia compounds are heat-stable, pH-stable, but some of its extracts may have a bitter aftertaste at high concentrations.

Stevia has a high sugar sweetness with low calorie. Its sweetness is 200-300 times that of sugar and its caloric value is 1/300 that of sugar. After a large amount of laboratory tests, stevia sugar has been proven to be without any toxic and side-effect, non-carcinogenic and is safe to be consumed. If taken frequently, it can benefits a lot of diseases such as high blood pressure, diabetes, obesity, heart disease and tooth decay, etc. It is an ideal sugar alternative sweetener. Stevia can be widely used in food, beverages and drinks, medicine, chemical products for daily use, wine-making, cosmetics, flavorings and etc. It is recognized as “The 3rd International Sweetener Source”.

What is Steviol glycosides?

Steviol glycosides are high intensity sweeteners, 30-300 times sweeter than sucrose. They are isolated and purified from the leaves of the stevia plant (Stevia rebaudiana Bertoni).

Steviol glycosides are glycosides of steviol. their molecules can be viewed as a steviol molecule, with its carboxylhydrogen atom replaced by a glucose molecule to form an ester, and a hydroxyl hydrogen with combinations of glucose and rhamnose to form an acetal.

Steviol glycosides powder is a high intensive sweetener with low calorie, which is 200-450 times sweeter than that of sugar. Its calorie is only 1/300 than cane sugar. Steviol glycosides can be widely used in food, beverage, medicine, wine and other industries.

Stevia extracts mainly contain 9 Steviol glycosides: Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside F, Dulcoside A, Rubusoside and Steviolbioside.

What is Steviol?

Steviol is a diterpene, it is the base structure of steviol glycoside. Steviol occurs in the plant as steviol glycosides.

Steviol Structure:

Steviol glycosides Property

Stevioside Properties

It is white to off-white powder or granular with cool flavor which is about 250 times as sweet as cane sugar with slight bitter aftertaste in high concentration conditions. The sweetness can stay longer in the mouth and not easy to disappear. The melting point is 196℃-198℃. Stevioside is able to endure in high temperature, and more stable in acidic and alkaline solution (PH5-7). It also can be easily dissolved in ethanol. It belongs to non fermented products so it can be widely used in the food which is difficult to sterilize by heating and would keep white without any Maillard brown reaction. It’s much closer to cane sugar compared with the other natural sweeteners, while the drawbacks are the large molecular weight and poor permeability.

As a non-calorie sweetener for food, it contributes to low the blood pressure, and cure the acid stomach etc. It also can be used as a kind of sweeting agent for liquorice or cane sugar.

Rebaudioside A Properties

White to off-white crystalline powder or granular. It is the best test Steviol glycosides in stevia sugar with 300-400 times as sweet as the cane sugar while the calorie is only 1/300 of the cane sugar. Its taste is much closer to the can sugar without any bitter taste. It is the substitute of stevia sugar while at the same time it can keep the original sweet taste and also the sweet taste is not easy to disappear in the mouth. The melting point is 196℃-198℃.It can be resistant at high temperature and more stable in the acidic and alkali solution (PH5-7). It can better the foods’ tastes and improve the quality of the products.

It can be used as the substitute of cane sugar with low costs, better tastes, and can be widely used in the food industry, beverage, pickles, cosmetics, medicine, health care, and so on.

Glucosyl Stevia Properties

White to off-white powder, flake or granular. Glucosyl Stevia, which is more like cane sugar, has overcome the shortcomings such as different purity, low solubility, and the bitter taste of the general stevia sugar. It can 100% substitute the cane sugar compared with 60% of the general stevia sugar and greatly cut the costs. It’s 100-200 times as sweet as the cane sugar while the sweetness taste is cool. Glucosyl Stevia is commonly used as the dispersing agent in lactose, malt dextrin etc to low down the sweetness to 0.5-1 times of cane sugar. Usually it’s stable in food processing conditions (acidity and heating) and easily soluble in water and alcohol.

It is mainly used in the low calorie food, carbonated beverage, juice, freshments, pickles , aquatic product and so on.

Table top Stevia Properties

Table top Stevia is the mixture of high Rebaudioside A with Maltodextrin. It is used as table top sweetener. It is a kind of white powder, granular or tablets with 10-50 times sweetness and extremely low calorie. Its sweetness is very pure and no bitter aftertaste. It contains no cane-sugar and saccharin, aspartame or any synthetic sweeteners. It is very stable in acidic and alkaline solutions, easy to be dissolved in ethanol, resistant to high temperature and it belongs to non-fermented products.

Steviol glycosides Advantage

As a plant-free calorie substitute, steviol glycosides are perfect for those who are looking for a natural, no-calorie, sweetener alternative for their healthy lifestyle balance and weight management program.

High safety. Residents of stevia origin (Paraguay and Marcy, South America) have been eating steviol glycoside for hundreds of years and have not found any poison.
Green. Stevia sugar is a natural, green sweetener which is extracted from the leaves of stevia(composite plant) and is recognized as “Green Food” by China Green Food Development Center.
Low calorific value. It is used to make low-calorie foods and beverages. The calorie of stevia sugar is only 1/300 of cane sugar and it can be used for manufacturing many kinds of food and beverages which are especially for patients with hypertension, diabetes mellitus, obesity, heart disease and tooth decay etc.
High sweet. The sweetness of it is 200-400 times of cane sugar and the main components of it are Stevioside and Rebaudioside-A. It tastes pure, cool, lasting etc.
Health caring. Stevia sugar is widely recognized as a good nutritional supplement and health care food by international medical community. 400 years ago, it was used as herbal medicine which cured colds, flu, fistula disease etc. in the country of origin. Medical research in modern times shows that it is useful for regulating blood sugar and blood pressure, improving energy, losing weight and skin caring etc.
Steviol glycoside good solubility. It is easily soluble in water and alcohol, and tastes better when mixed with sucrose, fructose, and isomerized sugar.
Steviol glycosides are non-fermentable substances, stable in nature, not easy to mildew, will not change in the production of food, beverages. It is easy to store and transport. Long-term consumption will not cause dental caries.
Steviol glycosides taste like sucrose, but also has a unique cool, sweet features. It can be used to make flavor foods, candy, etc. It can also be used as a flavoring agent. It can be used as a substitutes sucrose in pharmaceuticals, syrups, granules, and pills to suppresses the odor of certain foods and medicines. Stevia glycosides can also be used for spices, pickles products, toothpaste, cosmetics and cigarettes.
Stability: Under normal food and beverage processing conditions, the properties of steviol glycosides are quite stable, which helps to reduce the viscosity, inhibit bacterial growth, and extend the product shelf life. (1) Stability to acid, alkali and heat. Under the condition of PH3 (room temperature), decomposition loss does not occur in 180 days, and precipitation does not occur. Heating to 100°C in PH3-9 without any change in 1 hour. (2) Light stability. Whether it is powder or solution, it is very stable to sunlight. (3) Non-fermentable. The long-term storage will not be mildewed and the finished product will be heat-treated without sucrose browning.

Steviol glycosides Uses

As a new generation sweetener, stevia can be widely used in food, beverage, medicine, and so on. It can be said that stevia can be used almost in all products that have sugar.

Stevia tea

The tea made with stevia leaves directly or use Steviol glycosides together with other food ingredients can be beneficial to patients with diabetes stomach to promote digestion, sober up and eliminate fatigue, obesity, high blood pressure and dental caries. In China market, hypoglycemic teas such as Corning Tea, Ninghong Slimming Tea, Wulong Opera Beads, and Safflower Tea all contain stevia components, some of which have been exported to foreign markets.

Stevia Drink

Steviol glycosides can be used in Soda, orange juice, various juices, ice cream and so on.

Stevia Chocolate

Steviol glycosides can be used in chocolates as a sweetener to replace sugar.

Stevia dessert

Moon cakes, biscuits and ect withSteviol glycosides have become special foods for nutrition, health care, and children and the elder.

Stevia Can

Steviol glycosides are used in Canned fruit such as candied bayberry, orange, hawthorn, longan, etc.; also in aquatic products and canned meat, steviol glycosides not only play a role in flavoring but also play a role in preservation and shelf life.

Stevia Pickled products

Radish pickles and mustard Stewed with Steviol glycosides can keep long shelf life, clear pickled and delicious, does not rot. In Aquatic products: Steviol glycosides can prevent spoilage and deterioration of aquatic products and reduce the cost while improving the flavor of aquatic products. Such as in various fish canned, kelp and so on.

Stevia Fruit cake

For example: After using Stevia glycosides, Fruit cake is not only sweet but refreshing.

Stevia Wine

The use of steviol glycosides in such as pears, sea buckthorn, grapes and other wines and liquors, can reduce the spicy taste of wine and improve the flavor. Can also increase beer foam, white, long-lasting.

Meat food

Adding steviol glycosides in foods such as sausages, hams, and bacon can improve flavor and extend shelf life.

Daily Product

The use of steviol glycosides in chewing gum and toothpaste can promote the sweetness of the product, reduce the proliferation of harmful bacteria in the oral cavity and reduce the occurrence of dental caries. Steviol glycosides have been used in a variety of toothpastes, chewing gums and cosmetics.

Pharmaceuticals

The Ministry of Health approved the use of steviol glycosides in medicine in 1992. Many products have been developed, such as in orange flavor VC, Diabetes throat tablets, pediatric compound sulfamethoxazole, cough syrup, zinc gluconate oral solution.

Other

Such as multi-fruit seeds, fool seeds, stevia, cigarettes, stevia powder and so on.

Common use and dosage as follows:

Products with Stevioside /Rebaudioside A		Substitute quantity	Dosage(Stevioside /Rebaudioside A)	Function & Benefits
Beverage	Carbonated drinks	20-100%	0.06-0.75g/kg	low calorie; prevent cavities; make clear and cool taste;
	Fruit juices	30-50%	0.078-0.278 g/kg	enhance flavor; form no sediment or floc; make clear color; extend shelf life; low calorie;
	Milk drinks	20-50%	0.006-0.70 g/kg	make good taste sweetness; lower calorie;
	Solid drinks	20-100%	1.7-20.0 g/kg	make cool taste; prevent cavities; easy to calculate.
Iced drinks	Ice-cream Ice-dessert	60-100%	0.4-1 g/kg	low calorie; enhance flavor; make fresh taste; improve sweetness in low temperature;
Confection- candy	Chewing gum	50-100%	0.4-1 g/kg	prevent cavities; make cool and long-lasting sweet taste;
	Common candy	50-100%	As per requirement	prevent cavities; make good taste; enhance flavor;
	No sugar candy	100%	As per requirement	prevent cavities; make good taste; enhance flavor;
Bread & cake		80-100%	0.2-1 g/kg	make good taste; prevent cavities; extend shelf life;
Fruit jams & Preserved		80-100%	2-12 g/kg	extend shelf life; enhance flavor; low cost;
Canned food		20-50%	As per requirement	Make taste clear, cool and pure; reduce sweetness; extend shelf life;
Condiment & pickles		20-30%	0.1-0.6 g/kg	no fattening-bag; no brown stain; no coloration; no fermentation; reduce curing time; enhance flavor; extend shelf life;
Roasted seeds and nuts		50-100%	1-3 g/kg	make no coloration; enhance flavor; improve sweetness; easy to handle;
Aquatic produts		30-50%	As per requirement	make no brown stain、scorch、loose condition
Alcoholic drink	Liquor	10-100%	0.01-0.05 g/kg	increase aroma; enhance flavor; reduce spicy taste;
	Wine Champagne	10-100%	0.01-0.15 g/kg	Increase transparency; enhance flavor; reduce viscosity; make a fresh taste;
	Beer	10-40%	As per requirement	enhance flavor; enrich and whiten foam;
Dental hygiene	Tooth paste Mouth wash	1-5 g/kg & As per requirement		prevent cavities; make a cool taste; cover up the bad flavor;
Tobacco		As per requirement		keep proper moisture; enhance sweetness and aroma;
Medicine		As per requirement		Improve taste
Table sweetener		As per requirement		Nature; low calorie and high sweetness; easy to use;

Stevia Health Benefits

The health benefits of stevia include help diabetes, help weight loss, control blood sugar or insulin levels and so on. Let us explore some of its health benefits in detail.

Stevia leaf extract and diabetes

If you are living with diabetes or have been diagnosed with pre-diabetes, you know that eating right food is perhaps one of the most important factors in keep you away of diabetes. Stevia leaf extract can be a choose as a sweetener to replace sugar. It is a zero calorie, plant-based sweetener of natural origin that has been used for hundreds of years dating back to indigenous people in South America. Stevia itself contains no carbohydrates, so it does not affect blood sugar or insulin levels. And in many foods and beverages you buy, it helps cut calories while still allowing you to enjoy the sweet tastes you love.

Stevia and blood sugar

Stevia won’t raise your blood sugar levels, and some forms of this sweetener may actually lower blood sugar levels. A 2005 publication of “Planta Medica” found that stevia sweetener made from stevioside, another component of the leaves similar to rebaudioside, lowered blood sugar levels, reducing insulin resistance in diabetic rats.

Source: http://healthyeating.sfgate.com/stevia-affect-blood-sugar-7359.html

Stevia and weight loss

We can eat food with stevia without worrying about gaining much calories from sugar, such as in including teas, soft drinks, juices, yogurt, soymilk, baked goods, cereal, salad dressings, confections and as a tabletop sweetener. Stevia is a great option to use in recipes as a sweetener to replace sugar that can help weight loss.

Steviol glycosides Market

Stevia products mainly consists of: Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside F, Dulcoside A, Rubusoside and Steviolbioside and so on. Our main products are divided into Reb-A series, Stevioside series, common stevia and special stevia series (Rebaudioside D 95% and Rebaudioside M 85%), enzyme modified stevia, and more than 20 kinds of specifications. In addition, we can produce various specifications of Stevioside and Rebaudioside according to customer’s requirements. Stevia products classification is as follows:

Reb-A series

White to yellowish crystalline powder or granular, Reb-A is the best tasting component of stevia. It is manufactured with highest quality and has the properties of fresh and lasting taste, no bitter aftertaste and etc. Its sweetness can be up to 400 times than cane sugar.
Specifications ranges: Rebaudioside A 40%-98%

Specifications: Reb-A 40%, Reb-A 50%, Reb-A 60%, Reb-A 80%, Reb-A 90%, Reb-A 95%, Reb-A 97%, Reb-A 98 %;

Stevia Reb-A 60% (total Steviol glycosides ≥90%, R-A≥60)

Stevia Reb-A 97% (Total Steviol glycosides Content≥98%, Rebaudioside A ≥97%)

Reb-A 97% is the latest product of stevia produced according to US FDA standards. After the RA content was raised to 97, not only was the sweetness high, the taste was good, but the sweetness was cool and lasting. Its sweetness is 430 times that of sucrose.

Stevia Reb-A 98% (total Steviol glycosides ≥98%, Rebaudioside A ≥98),

Reb-A 98% further improves the product quality on the basis of Reb-A 97%. Reb-A 98% is the best quality standard in stevia products, and it is also the perfect embodiment of our advanced technology.

The worst ingredient in the taste of stevia is Rebaudioside C. The content of 90% of ordinary Rebaudioside C is 5%-8%, which affects the taste of stevia. Reb-A 98% reduces the content of RC to below 0.1%. Contrasting test Reb-A 98% taste and sucrose basically the same, can be used in high-end food and health care industries, its sweetness is 450 times that of sucrose.

Stevioside series

It is the most widely used stevia products, manufactured according to the national quality standard. It is white or light yellow powder or granule with lasting and cool sweetness. It has unique properties of high sweetness, low calorie and high cost performance. Its sweetness is 250 times than cane sugar, but calorie is 1/300 of it.

Specifications ranges: Stevioside 80%-95%

Specifications: Stevioside 90%, Stevioside 95%, Stevioside 98%;

Stevia Stevioside 90% (total Steviol glycosides content ≥ 95%, where Stevioside ≥ 90%, Rebaudioside A ≤ 6%, Rebaudioside C ≤ 1%), Its taste is second only to Rebaudioside A series, its sweetness is 270 times that of sucrose;

Common series

Specifications: Steviol glycosides 80%, Steviol glycosides 85%, Steviol glycosides 90%
Steviol glycosides 90%（total Steviol glycosides content ≥90%, Stevioside ≥55%, Rebaudioside A ≥25）

Special Stevia series

We can also offer special stevia series such as Rebaudioside D 95% Specification and Rebaudioside M 85% Specification.

The most widely used stevia products are produced according to China National Food Standard Special Grades. It is a white to slightly yellow crystalline powder or granules, sweet and cool lasting. It is characterized by high sweetness, low calorie, and high cost performance. Its sweetness is 280 times that of sucrose, and its calories are only 1/300 of sucrose. Regular consumption can prevent high blood pressure, diabetes, obesity, dental caries and other diseases, and is an ideal sweetener to replace sucrose.

Glucosyl stevia

Glucosyl stevia is made from stevia extraction by using enzymatic treated method to separate the good taste glucosyl in the purpose of eliminate the bitterness of traditional stevia extract and improve its solubility, its sweetness is 100-200 times than cane sugar. It is white or light yellow powder or granule appearance with refreshing sweet taste.

Specification ranges: Glucosyl stevia 80%-95%

Stevioside and Rebaudioside A manufacturers

China is the biggest Stevioside and Rebaudioside A manufacturers and export country in the world.

There are several Stevioside and Rebaudioside A manufacturers in China and abroad, as you know, the price of China suppliers can be better than abroad manufacturers. We have worked with China top manufacturer for years, we would like to recommend this Stevioside and Rebaudioside A brand to you if you would like to save your purchasing cost with the same quality compared with abroad manufacturers. Stevioside and Rebaudioside A Samples are available if you need it for further test after accept the price.

Stevioside and Rebaudioside A price

As you know, there are many types of Stevioside and Rebaudioside A in the market, the price is based on different type. Now the price of Stevioside and Rebaudioside A is around USD/kg from China manufacturers and suppliers.

Where to buy Stevioside and Rebaudioside A

All the products listed in our website are from the manufacturers we have worked together for many years. The professional working experience backup our confidence to their quality. We can supply Stevioside and Rebaudioside A for many years and we can be your suppliers in China. If you would like to buy Stevioside and Rebaudioside A or inquiry price, please e-mail us through: info@foodsweeteners.com

Stevia FAQ

Is stevia safe and healthy?

Yes, it is safe and healthy, stevia can help diabetes, weight loss, control blood sugar or insulin levels and so on.

Stevia contains steviol glycosides, which are used as sweeteners. If food ingredients, such as sweeteners, are generally recognized as safe (“GRAS”), they do not require FDA approval as a food additive. Based on its review of information and data submitted by industry in GRAS notices submitted to FDA, FDA has not questioned the GRAS status of certain high-purity steviol glycosides for use in food. These high-purity steviol glycosides may be lawfully marketed and added to food products sold in the United States. However, stevia leaf and crude stevia extracts are not considered GRAS and do not have FDA approval for use in food.

Source: https://www.fda.gov/AboutFDA/Transparency/Basics/ucm194320.htm

Stevia side effects FDA

Highly refined stevia extracts (Stevioside and Rebaudioside A) may cause mild side effects, such as nausea or a feeling of fullness.

The FDA hasn’t approved whole-leaf stevia or crude stevia extracts for use as food additives because of concerns about possible health side effects.

Source: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/stevia/faq-20057856

How many calories does stevia have?

Stevia contains no calories or the calorie is only 1/300 of sugar, but the real calories depends on which type of stevia.

Stevia glycemic index

Stevia contains no carbohydrates and no calories and accordingly has aglycemic index of zero. A zero glycemic index score means that eating stevia will not raise your blood sugar.

Is Stevia artificial sugar?

Stevia sugar (Stevioside and Rebaudioside A) is nature sweeteners instead of artificial sweeteners, as it is extracted from stevia leaf although Stevia sugar manufacturing process through processed or refined.

Sweeteners like Aspartame, Acesulfame K, Sodium Saccharin, Sodium Cyclamate, Sucralose and Neotame are artificial sweeteners as they’re chemical synthesized.

Posted on 11 Mar 2018
By Marketing
In Blog Article

Glucosyl stevia

What is Glucosyl stevia?

Glucosyl Stevia is a stevia-based flavors and flavor modifiers for use in food and beverage products. It is also called Glucosyl Steviosides, Enzymatically Modified Stevia Glucosyl Stevia or Enzymatically Modified Stevia.

Glucosyl Stevia is made by the selective introduction of Glucosyl into Steviol glycosides molecule with the biological enzyme technology, which increases the number of glucosides. When compare with Steviol glycosides, it has many advantages, such as it can reduce Stevia’s natural bitter tastes and increased solubility.

Definition in JP (Japan Phamaceutical)：Enzymatically Modified Stevia is obtained by addition of glucose to stevia extracts using α-glucosyltransferase. Its components are α-glucosylstevioside, etc.

Definition in China: Glucosyl Steviol Glycosides is obtained by Stevia Rebaudiana Bertoni Leaf as raw material, Steviol glycosides extracted from stevia leaves enzymatically glycosylated, and then concentrated by evaporation, spray-dried glucose-based stevia glycosides.

Glucosyl Stevia Characteristics

It greatly improves Steviol glycosides’ quality and taste. Glucosyl Stevia is white or light yellow powder or granular, it tastes cool and sweet, the sweetness is 100-150 times higher than that of sugar. Glucosyl Stevia is manufactured from Steviol glycosides, and with the bio-enzyme fermentation technology, the molecule of Steviol glycosides is attached with glucosyl groups, which forms a new Steviol glycosides. This kind of stevia overcomes the different purity issue and bitterness-aftertaste of common Steviol glycosides, which has a better sweetness.

Usually, lactose and maltodextrin are used as the dispersant to reduce the sweetness to 0.5-1 times that of sugar.

Glucosyl Stevia Application and Use

It is stable under usual food processing conditions. Its water dispersion is increased with enzyme technology. As this result, its solubility is higher, making it quite suitable for various beverages and wines. It’s mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products.

Glucosyl Stevia Manufacturing process

Stevioside glucosylation refers to a process in which the glucose residue provided by a glycosyl donor is transferred to a natural steviol glycoside under the action of one or several enzymes, that is, an enzyme-catalyzed transglycoside reaction, commonly known as an enzyme.

There are the following key points in the manufacturing process: raw materials, biological enzymes, glycosyl donor, reaction conditions

Raw natural stevia glycosides

Raw materials such as Rebaudioside –A series: 90% – 98% Rebaudioside-A or 40% – 80% Rebaudioside-A; Stevioside 90%- 95%, Steviol Glycosides: 80%-98% Steviol Glycosides and etc. I think you can believe different raw materials react to Glycosyl can get the different taste of Glucosyl Steviol Glycosides although the difference may not much.

Biological enzymes

The choice of enzyme cyclodextrin glucosyltransferase, α-glucosyltransferase, β-amylase, etc., I think you can believe maybe different Biological enzymes can get different Glucosyl Steviol Glycosides.

Glycosyl donor

Starch, maltodextrin, or other dextrins, etc., different glycosyl donor can affect the quality?

Reaction conditions

temperature, pH, reaction time, etc., different reaction conditions have an impact on product quality?

Why Glucosyl Stevia appears in the market

As an alternative to sucrose, stevia provides a natural and sweet taste with zero-calorie and healthy. In recent years, steviol glycosides has been widely accepted in the market, especially in USA. In order to provide sweet taste and reduce calorie intake,

Stevia has been used in many food and beverage products and labelled as “Clean Label”in the US market for the past two years.

Natural Steviol glycosides with non-toxic side effects and food safety. Regular consumption can prevent high blood pressure, diabetes, obesity, heart disease, dental caries and etc., It is recognized as the third generation of sugar alternative. However, it has the unpleasant taste feeling due to its own structural steviol, which has no sweet taste but bitter taste after eating, that seriously hinders its application in the fields of food and beverage.

Therefore, people hope that the taste of Steviol glycosides can be improved through a certain research and treatment.

As the steviol structure in natural steviol glycosides structure has a certain bitter taste. And due to the number of glycosides linked to the molecular structure of steviol and the location of different positions, some steviol glycosides products will have a bitter astringency, which inevitably affects the end products taste. Glucosyl Stevia, it is steviol glycosides linking with glycosyl in the designated parts of the stevia glycosides structure through the enzyme, to improve the natural stevia glycosides taste.

The technology began in Japan in the 1880s. Especially in the past 10 years, many companies carried out the GRAS declaration and related patent applications on enzymatic stevia in different countries or regions.

China Glucosyl stevia market

China is a major exporter of steviol glycosides. In 2016, its steviol glycosides annual export volume of reached 240 million U.S. dollars, with 5137 tons of various types of steviol glycosides products. In the first three quarters of 2017, exports reached 170 million U.S. dollars, and all kinds of steviol glycosides products reached 4221 tons. The export volume increased by 19% over the same period of last year. The amount of exports to the United States in 2016 accounted for about 26.4% of the total volume of exports reached 8.94 million US dollars in the first three quarters of 2017 accounted for 30.4% of the total exports reached 7.76 million US dollars.

From the above China export data, we can see the popularity of steviol glycosides in US market. As a result of all steviol glycosides use the same HS code, so the export data of glucosyl stevia cannot clearly be seen so we don’t how many quantity of glucosyl stevia have been export to US market in recent years.

To our surprise, a USA company sued several companies who selling glucosyl stevia products in the United States claimed against their patent disputes.

https://www.usitc.gov/press_room/news_release/2017/er1120ll869.htm

From the patent disputes, we should think: how many quantity of glucosyl stevia are used in the US market per year and how many quantity of glucosyl stevia in steviol glycosides are exported to US from China?

Global quality standard on Glucosyl Stevia

1. China standard: according to GB2760-2014 quality standard

Test Method	Specification
Glucosyl Stevia（GSG），w/% ≥	75.0	附录A中A.3
Rebaudioside A + Stevioside ，w/% ≤	6.0
Rebaudioside A，w/% ≤	4.0
Stevioside，w/% ≤	4.0
Maltodextrin，w/% ≤	20.0
Rotation	+65°~ +75°	GB/T 14454.5
Relative Density	0.2~0.6	GB/T 11540
pH	4.5~7.0	GB/T 9724

2. Japan Standard

α-Glucosyl Stevia, %

≥ 75.0

Steviol glycosides, %

≤ 15.0

α-Glucosyl Stevia+

Steviol glycosides, %

≥ 85.0

3. US GRAS Notice (GRN) No. 662 on Glucosylated Stevia Leaf Extract

Raw materials is Rebaudioside A 95

We can see from this documents that if write down the data as China standard would be as follows:

Test Item	Lot PT051015	Lot PT071015	Lot PT091015	Lot PT121015	Lot PT141015
Glucosyl Stevia w/%	88.33	88.57	88.23	87.82	88.85
Rebaudioside A + Stevioside w/%	7.07	7.06	7.23	7.26	7.23
Rebaudioside A w/%	6.81	6.82	6.79	6.77	7.00
Stevioside w/%	0.26	0.24	0.24	0.29	0.23

Source from: https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm519307.pdf

When compared with China standard, you’ll find that here Rebaudioside A + Stevioside w/% exceed 6% and Rebaudioside A，w/% exceed 4%. That is to say, if the GRAS Glucosyl Stevia using Rebaudioside A 95 raw materials can not meet China quality standard.

China approved Glucosyl Stevia since in 2016. Different countries have different quality standard. Let’s see what will happen in new future.

Posted on 9 Mar 2018
By Marketing
In Blog Article

Sodium benzoate E211

What is Sodium benzoate E211?

Sodium benzoate E211 is used as food preservative with an E number of E211. Sodium Benzoate E211 is a food grade preservative generally regarded as safe (GRAS) worldwide. It is the sodium salt of benzoic acid E210 and synthesized by reacting sodium hydroxide with benzoic acid. Sodium benzoate E211 has effective antimicrobial action against yeasts, molds, food poisoning bacteria and spore-forming bacteria. It is not effective against food spoilage bacteria like clostridia or lactic acid bacteria.

Sodium benzoate common name: E211, sodium salt of benzoic acid, benzoate of soda, food preservative 211, class 2 preservatives ins 211, e 211 preservative, ins 211 preservative.

Sodium benzoate ph range

Sodium benzoate E211 is not recommended as a food preservative at pH ranges higher than 4.5. The best PH value is 2.5 ~ 4.0. The effectiveness of sodium benzoate E211 as a preservative increases with decreasing pH (increasing acidity). This is because the ratio of undissociated benzoic acid to ionized benzoic acid increases as the pH decreases.

Sodium benzoate concentration

Sodium benzoate E211 & Potassium sorbate E202 is normally used in concentrations of 0.5 – 1.5 %. Sodium benzoate E211 has been generally reported to be used at concentrations below 3%.

What is Sodium benzoate made of

Sodium benzoate E211 is made of by chemical synthesis, and the manufacturing process is through Benzoic acid E210 and sodium bicarbonate reaction.

Mechanism of preservative action of benzoates

Mechanism of preservative action of benzoates or sodium benzoate mechanism of action depends on the undissociated molecules, the lipophilic of not dissociable Benzoic acid E210 is strong, and easy to pass through the cell membrane, then enter into the cell, interfering with the mold and bacteria and other microbial cell membrane permeability, hindering the absorption of cell membrane against amino acids. Benzoates which access to intracellular cell, can acid intracellular storage and inhibit the activity of respiratory enzymes in microbial cells, which play a preservative effect.

Benzoates are broad-spectrum antimicrobial agent that works well against yeasts, molds, and some bacteria, and inhibits various bacteria at pH 4 – 5 below the maximum allowable range of use.

History of Sodium benzoate E211

The history of Sodium benzoate E211 begins discovered by the U.S. Food and Drug Administration (FDA) in the 1990’s. Sodium Benzoate was manufactured by adding sodium hydroxide or sodium bicarbonate to benzoic acid. The FDA discovered sodium benzoate can react with ascorbic acid (vitamin C) to form the carcinogen benzene.

Source: https://prezi.com/x22qafi3–zn/sodium-benzoate/

Sodium benzoate physical properties

Sodium benzoate E211 is a white granular or crystalline powder that is odorless or slightly hypoallergenic with a slightly sweet, astringent taste. sodium benzoate molecular weight is 144.12. It is stable in the air, soluble in water, the pH of its aqueous solution is 8, soluble in ethanol. Benzoic acid E210 and its salts are broad-spectrum antimicrobial agents, but their antibacterial effectiveness depends on the pH of the food. With the increase of medium acidity, the bactericidal effect will be enhanced, but bactericidal and antibacterial effects will be lost in alkaline medium. The best PH value is 2.5 ~ 4.0 for preservative effect.

Molar mass of sodium benzoate：144.10 g·mol−1

Sodium benzoate melting point：410 °C (770 °F; 683 K)

Sodium benzoate density：1.497 g/cm3

This data shows in Wikipedia, but as you know sodium benzoate has two food grade: sodium benzoate powder and sodium benzoate granular, so the density is different.

Sodium benzoate pka: The pKa of benzoic acid is 4.2.

Sodium benzoate chemical structure

Sodium benzoate chemical formula: C7H5NaO2

Sodium benzoate cas no: 532-32-1

Sodium benzoate boiling point: not available

Sodium benzoate stability: it is stable Stored in cool, dry and ventilated place.

Sodium benzoate MSDS: https://www.foodsweeteners.com/sodium-benzoate-msds/

Sodium benzoate solubility in water:

62.69 g/100 mL (0 °C)
62.78 g/100 mL (15 °C)
62.87 g/100 mL (30 °C)
71.11 g/100 mL (100 °C)

Sodium benzoate Use & Application

What is sodium benzoate used for in food?

Sodium benzoate E211 is bacteriostatic and fungistatic under acidic conditions. It is widely used as safe preservative in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments.

Sodium benzoate E211 and Benzoic acid E210 are widely used as preservative in the preservation of foodstuffs, but are used in limited quantities in some food and in some countries. Benzoic acid and Sodium benzoate is generally used in acidic PH products like carbonated drinks, soy sauce, sauces, preserves and fruit and vegetable drinks, etc. Benzoic acid and Sodium benzoate can be used synergistically with paraben in soy sauce and beverages. Benzoic acid and sodium benzoate commonly used in the preservation of acidic pH fruit, jam, beverage syrup memory of other acidic foods, can be combined with low temperature sterilization, play a synergistic role.

Benzoic acid E210 and Sodium benzoate E211 are widely used as preservatives in the preservation of foodstuffs, but are used in limited quantities in some foods in some countries. Sodium benzoate E211 is not recommended as a food preservative at pH ranges higher than 4.5. The best PH value is 2.5 ~ 4.0. So the effect is better in strong acid foods. sodium benzoate is generally used in carbonated drinks, soy sauce, sauces, preserves and fruit and vegetable drinks, etc.

Ascorbic acid and Sodium benzoate: In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate may form benzene, a known carcinogen. When tested by the FDA, most beverages that contained both ascorbic acid and benzoate had benzene levels that were below those considered dangerous for consumption by the World Health Organization (5 ppb)

Source: https://en.wikipedia.org/wiki/Sodium_benzoate

Coca cola sodium benzoate: Coca-Cola announced that it would be phasing out sodium benzoate from many of its drinks, but not Fanta and Sprite.

Source: https://en.wikipedia.org/wiki/Benzene_in_soft_drinks

What Foods Contain sodium benzoate?

Benzoic acid and sodium benzoate commonly used in the preservation of high acid fruit, soda, soft drinks, soy milk, jam, pickles, toothpaste, mouthwash, cough syrup, fish products, skin care, hair products, shampoo. Benzoic acid and sodium benzoate can be combined to use in low temperature sterilization, play a synergistic role.

How much sodium benzoate to use as preservative

In Beverage

Sodium benzoate is the standard food preservative used in carbonated beverages. The concentration is around 0.03% to 0.08 % is used for the finished products. Non-carbonated beverages normally require somewhat higher concentrations of 0.05% to 0.1 % sodium benzoate in the finished products.

In Cider

Concentrations of sodium benzoate as low as 0.04 %.

Margarine

sodium benzoate is allowed as a preservative up to 0.1 %.

In Syrups

Sodium benzoate may be used to inhibit microbial growth in these syrups at levels of about 0.1 % at pH values below 4.5. In chocolate syrups and other fountain syrups with pH values above 4.5, sodium benzoate may be used in conjunction with other preservatives that are more effective in that pH range.

How much sodium benzoate to use in juice: sodium benzoate will be used at levels of 0.05% to 0.1 % to preserve these products.

Applications

Sodium benzoate in Soda & Drinks

As Sodium Benzoate can react with Vitamin C, some soda drinks do not use Sodium Benzoate. For example, Diet Coke made by Coca-Cola does not contain sodium benzoate, a change that was made in 2008. Coca-Cola’s other drinks, including Fanta and Sprite, continue to use sodium benzoate E211 in production. The company states that alternatives to E211 impact preservation and change the taste of the product. Pepsi Max, as well as the diet versions of Mountain Dew, Sunkist Orange, Nestea and Nordic Mist, also continue to use the preservative throughout the world.

Sodium benzoate in Fish

According to the United States FAO regulations, benzoic acid and sodium benzoate can be used for frozen fish sticks, fish pieces, fish filling products, but did not put meat products included in the scope of use.

Sodium benzoate uses for skin care

Sodium benzoate is very common skin care products, food and supplement preservative used to protect acidic environments from spoiling.

Sodium benzoate in toothpaste

In order to ensure quality, inhibit microbial breeding and propagation to prevent excessive bacteria, usually a preservative is added in toothpaste.

Sodium benzoate pharmaceutical use

Sodium benzoate is an antimicrobial preservative and flavoring agent used in the pharmaceutical industry.

Sodium benzoate Function

Its usage level in most kinds of food is 0.05–-0.1%. Sodium benzoate is used in acidified foods, such as carbonated beverages, fruit juices, cider, pickles, and sauerkraut.

Sodium benzoate is low in cost.

Sodium chloride has a considerable synergistic effect with sodium benzoate.

When used in oil-in-water emulsions, like mayonnaise, sodium benzoate is used in combination with potassium sorbate. This mixture has a stronger effect against acid-producing bacteria than either of the two preservatives individually.

Benzoic acid is ineffective against oxidation and enzymatic spoilage. When used in fruit products, sodium benzoate is usually combined with small quantities of sulfur dioxide or other antioxidants.

Sodium benzoate benefits

The benefit of Sodium benzoate is to extend food shelf life. Sodium benzoate has effective antimicrobial action against yeasts, molds, food poisoning bacteria and spore-forming bacteria. It is not effective against food spoilage bacteria like clostridia or lactic acid bacteria.

Sodium Benzoate is a sodium salt of benzoic acid, which is naturally occurring in apples, cranberries, plums, ripe cloves, and cinnamon in low levels, and is often produced synthetically by reacting Benzoic Acid with Sodium Hydroxide (NaOH). Sodium Benzoate (NaC₇H₅O₂) is used as a food, medicine, and cosmetic preservative as a bacteriostatic and fungistatic, both of which reduce or limit the growth or bacteria or fungi by interacting with protein production, metabolism and DNA replication, without otherwise harming the bacteria or fungi. Its use is limited as a preservative by the FDA to 0.1% of a formula by weight. Sodium Benzoate is generally regarded as safe by the FDA, however, when combined with ingredients such as Vitamin C or E it can react to form benzene, a known carcinogen.

Preservatives are added to cosmetics, personal care products, and food to maintain a products integrity and stability by inhibiting or reducing the growth of microorganisms such as bacteria and fungus (FDA). Most products sold via retail sit for extended periods of time during shipping, in a warehouse, and on store shelfs that allow enough time for a product to spoil or cause microbial growth which render the product unfit for use.

Sodium benzoate Safety

FDA regulation

Sodium benzoate is GRAS. It is to be used up to 0.1% in food, as regulated by the FDA in articles 21CFR184.1733 and 21CFR582.3733 in the Code of Federal Regulations.1,4 The safety of sodium benzoate at levels higher than 0.1% is unknown, because it reacts with ascorbic acid (vitamin C) with light and heat and creates benzene, the maximum allowable level of which is 5 ppb.

Safety

Sodium benzoate is less acutely toxic and has an animal maximum lethal dose (MNL) of 500 mg / kg body weight. But in the human in intestinal acid environment can be converted to more toxic benzoic acid. Ingestion of benzoic acid and its sodium in mice can result in weight loss, diarrhea, initial blood loss, paralysis and even death. Benzoic acid toxicity by changing the permeability of the cell membrane, inhibit the absorption of amino acids on the cell membrane, and inhibit the activity of enzymes such as lipase through the cell membrane, ATP synthesis is blocked.

Benzoic acid is not chronically toxic. Rats were fed benzoic acid for 8 weeks, the results showed no abnormal changes in mouse offspring growth, reproduction and morphology. Other experiments also show that benzoic acid is non-accumulating, teratogenic, carcinogenic and mutagenic and antigenic.

Benzoic acid degrades rapidly in animals. Benzoic acid (99%) binds primarily to glycine to form hippuric acid.

Sodium benzoate Side effect

While Sodium benzoate is generally recognized as safe in small doses, Sodium benzoate may cause harmful health effects under certain conditions.

It is probably safe, right? After all, the US Food and Drug Administration (FDA) and the Canadian Health Protection Branch have pronounced this chemical preservative to be acceptable when consumed in low amounts.

The most concerned side effects are carcinogenic. A more common problem, however, is the combination of sodium benzoate and citric acid and/or ascorbic acid (vitamin C). When these ingredients get together, they form benzene, a cancer-causing chemical associated with leukemia and other blood cancers.

For example, a small percentage of people are hypersensitive to sodium benzoate and can experience asthmatic attacks, hives, or other allergic reactions when they consume the preservative.

Is sodium benzoate bad?

Sodium Benzoate was found to be present in 34% of 204 tested products (92 shampoos, 61 conditioners, 34 liquid soaps, and 17 wet tissues) (Yazar et al. 2010). Though the FDA limits the use of sodium benzoate to 0.1% by weight in food, it is limited to 2.5% in rinse off products and 0.5% in leave on products by the European Union Cosmetic Directive (Yazar et al. 2010). Though Sodium Benzoate is generally considered safe, it can become a serious hazard if it is combined with Vitamin C (ascorbic acid) or Vitamin E (tocopherols) as they react to form benzene (C6H6), a cancer causing hydrocarbon. The amount of benzene produced from these reactions was determined to be below dangerous levels (5 parts per billion) for consumption by the World Health Organization, based on presence of benzene in soft drinks. Benzene is classified as an A1 carcinogen (confirmed for humans) by the American Conference of Governmental Industrial Hygienists (ACGIH) and Group 1 carcinogen by the International Agency for Research on Cancer (IARC). Benzene is also a possible mutagen and developmental toxin in humans that is specifically toxic to blood, bone marrow, and the central nervous system, and may target the liver and urinary system. Limited studies show that after dermal (skin) exposure, benzene was metabolized by the liver and excreted. There is no available research on the formation and concentration of benzene in cosmetic products at this time, so it is best to avoid products containing sodium benzoate in conjunction with ascorbic acid (Vitamin A) or tocopherol (Vitamin E).

Source: https://naturespulchritude.wordpress.com/2014/04/02/preservatives-in-natural-products-sodium-benzoate/

Is Sodium benzoate safe to pregnancy?

Animal studies revealed prenatal exposure of offspring to sodium benzoate produced lesions in layer 5 cortical pyramidal cells. However, specific animal reproduction and fertility impairment studies have not been conducted. US FDA pregnancy category C: Animal reproduction studies have shown an adverse effect on the fetus and there are no adequate and well-controlled studies in humans, but potential benefits may warrant use of the sodium benzoate in pregnant women despite potential risks.

sodium benzoate should be used by pregnant women only if clearly needed. US FDA pregnancy category: C Comments: It is unknown whether this drug can cause fetal harm or can affect reproduction capacity.

Source: https://www.drugs.com/pregnancy/sodium-benzoate-sodium-phenylacetate.html

Is Sodium benzoate safe to children?

Another consideration is a possible link between sodium benzoate and ADHD (attention deficit/hyperactivity disorder). The Mayo Clinic notes that the preservative (as well as several food dyes) may enhance or trigger hyperactivity in children.

Is Sodium benzoate safe in skin care?

Sodium Benzoate is a salt of Benzoic Acid and used as a preservative in cosmetics and personal care product formulas as a fragrance ingredient, masking ingredient, anti-corrosive agent, and most frequently, as a preservative.

It is FDA approved and has received the GRAS (Generally Recognized as Safe) rating, and the CIR found that doses used in cosmetics and personal care products were not high enough to cause potential reproductive and developmental effects.

The Cosmetics Database still found concerns regarding cancer, developmental and reproductive toxicity, organ system toxicity, irritation and biochemical cellular changes with Sodium Benzoate as an ingredient in cosmetics and personal care products. One or more animal studies showed brain and nervous system effects at moderate doses, broad systemic effects at low doses, and in vitro tests on mammalian cells showed positive mutation results. One or more animal studies showed biochemical changes at high doses where the human health implications are not yet well understood, and animal studies showed skin irritation at high doses as well.

https://www.truthinaging.com/ingredients/sodium-benzoate

Commonly reported side effects of Sodium benzoate

Include: infection, respiratory tract disease, central nervous system disease, disorder of lymphatic system, hematologic disease, nutrition disorder, and vomiting. Other side effects include: cerebral edema, convulsions, metabolic acidosis, vascular disease, altered mental status, anemia, cardiac disorder, disorder of integument, fever, hyperammonemia, hyperglycemia, hypokalemia, hypotension, mental disorders, and renal disease. See below for a comprehensive list of adverse effects.

Source: https://www.drugs.com/sfx/sodium-benzoate-sodium-phenylacetate-side-effects.html

How to avoid Sodium Benzoate?

Sodium benzoate is also used to health and beauty products such as mouthwash, shampoo, body lotions, and deodorant to prevent bacteria from contaminating these items. Over-the-counter and prescription drugs such as pills, cough syrups, and topical medications also can contain sodium benzoate.

What you should do?

If you want to avoid sodium benzoate, read labels carefully. Look for the words “benzoic acid,” “benzene,” “sodium benzoate,” or “benzoate,” especially if you also see “citric acid,” “ascorbic acid,” or “vitamin C.” Sodium benzoate is also known as E211.

Sodium benzoate Market

Market Trend:

Comparison with Potassium sorbate, can be replaced by Potassium sorbate

When we compare the toxicity of benzoic acid and Sodium benzoate to Sorbic acid and Potassium sorbate from the LD, ADI of these food preservatives and the maximum usage amount and price. It can be seen, sorbic acid and potassium sorbate are less toxicity than benzoic acid. At the same time, the preservative effect of Sorbic acid and Potassium sorbate are better than sodium benzoate and benzoic acid, and they are more safe. The advantages of benzoic acid and sodium benzoate are relatively stable in the air and lower costs. However, sorbic acid and potassium sorbate are also very stable in the sealed condition. The thermal stability of potassium sorbate is better, decomposition temperature up to 270 ℃. A small amount of preservative is enough to added in food, so it will not significantly increase the cost of products. Therefore, many countries have begun to gradually use sorbic acid and potassium sorbate to replace benzoic acid and sodium benzoate.

In addition, the solubility of benzoic acid in acidic conditions is lower, if the stirring is not uniform, there will be some crystallization of benzoic acid, resulting in excessive benzoic acid in partial place. Benzoic acid is also antagonistic to calcium chloride and has similar effects as sodium chloride, isobutyric acid, gluconic acid, cysteine salts and others. The added benzoic acid can also make the food producing astringent taste, and even destroy the flavor of meat products. Therefore, the use of benzoic acid and sodium benzoate as preservatives in the processing of meat products is not recommended.

The use of natural preservatives, such as the use of Nisin, Natamycin, Chitosan, spices and other extracts, can also achieve the role of antimicrobial preservation. It is also possible to achieve the preservation of meat products by improving the processing conditions, improving the food packaging, sterilizing the products or sterilizing them by irradiation, storing at low temperature and the like. The most important thing is to strengthen health management and reduce pollution from the source.

China Export Sodium benzoate and Benzoic Acid

China manufacturers and suppliers export Sodium Benzoate, Benzoic Acid and the ester of Benzoate totally 73, 684, 453 KG (the quantity in 2016 is 73, 990, 571 KG) in 2017 and the amount reach to 99, 579, 313 USD. The amount in 2016 is 97, 801, 755USD.

We can see that the quantity is stable from 2016 to 2017 and we think the quantity will be also stable in 2018.

China main market and the export quantity as follows:

Market	Approximate Quantity（KG）
US	10,614,173
Netherland	5,502,207
India	4,803,653
Mexico	4,500,750
Indonesia	4,327,750
Korea	2,949,535
Taiwan	3,289,366
Brazil	3,619,550
Japan	1,286,189
Russia	2,175,625
Thailand	1,959,375
Germany	1,617,216
Span	925,790
Itay	587,370
England	1,079,260
South Africa	1,508,975
Australia	1,220,580
Canada	1,073,700
Malysia	1,028,367
Vietnam	1,117,565

Sodium benzoate halal: it is Halal, and we can offer food grade halal Sodium benzoate powder and food grade halal Sodium benzoate granular.

Sodium benzoate powder specification: https://www.foodsweeteners.com/wp-content/uploads/2018/03/Sodium-Benzoate-Powder-SPECIFICATION.pdf

Sodium benzoate granular/prill specification: https://www.foodsweeteners.com/wp-content/uploads/2018/03/Sodium-Benzoate-GranlarPrill-SPECIFICATION-.pdf

Sodium benzoate E211 manufacturers

China is the biggest Sodium benzoate E211 and Benzoic acid E210 manufacturers and export country in the world. The production capacity of Sodium benzoate E211 and Benzoic acid E210 in China reaches 73 thousand ton in 2017.

There are several Sodium benzoate E211 and Benzoic acid E210 manufacturers in China and abroad, as you know, the price of China Sodium benzoate E211 and Benzoic acid E210 suppliers can be better than abroad manufacturers. We have worked with China top Sodium benzoate E211 and Benzoic acid E210 manufacturer for years, we would like to recommend this Sodium benzoate E211 and Benzoic acid E210 brand to you if you would like to save your purchasing cost with the same Sodium benzoate E211 and Benzoic acid E210 quality compared with abroad Sodium benzoate E211 manufacturers. Sodium benzoate E211 and Benzoic acid E210 Samples are available if you need it for further test after accept the price.

Sodium benzoate E211 and Benzoic acid E210 price

There are main two types of Sodium benzoate E211 in the market: granular and power. Now the price of Sodium benzoate E211 is around USD/kg from China Sodium benzoate E211 manufacturers and suppliers.

Where to buy Sodium benzoate E211

All the products listed in our website are from the manufacturers we have worked together for many years. The professional working experience backup our confidence to their quality. We can supply Sodium benzoate E211 for many years and we can be your Sodium benzoate E211 suppliers in China. If you would like to buy Sodium benzoate E211 or inquiry price, please e-mail us through: info@foodsweeteners.com

Posted on 3 Mar 2018
By Marketing
In Blog Article

Potassium sorbate E202

What is Potassium sorbate E202?

Potassium sorbate E202 is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K, a white crystalline powder or granular or pellets.

Potassium sorbate is a FDA approved preservative used in food to extend the shelf life of food, it is also effective in other uses such as in wine and personal care products.

E number: E202

Common name of Potassium Sorbate: food additive 202, preservative e202, food preservative 202, k sorbate

Molecular formula: C6H7KO2

CAS Number: 24634-61-5

Molecular weight: 150.22 g·mol−1

Manufacturing process: Potassium sorbate E202 is manufactured by sorbic acid and either potassium carbonate or potassium hydroxide.

What is Sorbate?

Calcium sorbate, Sodium sorbate and Potassium sorbate are in the category of sorbates. Potassium sorbate E202 are widely used compared with other two sorbates in food. If you see potassium sorbate in food ingredient list, it is used to extend the shelf life. this preservative is labelled as “potassium sorbate” or E202 on the ingredient statement. You’ll find sorbates in food such as baking food, wine, yogurt, beer, Cheese, margarines and also in cosmetics such like skin care products and shampoo.

Potassium sorbate E202 Function

The main function of Potassium sorbate E202 is to inhibit the growth of mold, yeast, and microbes, in turn increasing shelf life of food products.

Potassium sorbate E202 can effectively inhibit the activity of mold, yeast and aerobic bacteria which can be found in foods, such as cheese, wine, yogurt, dried meats, soft drinks & fruit drinks, canned fruits and vegetables and baked food, but can also prevent the growth and reproduction of harmful microorganisms such as Botox, Staphylococcus and Salmonella.

However, Potassium sorbate E202 is almost ineffective to the anaerobic Bacillus and acidophilic Lactobacillus and other beneficial microorganisms. The inhibition of development is stronger than the bactericidal effect, so can effectively extend the shelf life of food, and maintain the flavor of the original food. The preservative effect 5-10 times to another food preservative Sodium Benzoate. Some food manufacturers use Potassium sorbate E202 to replace Sodium Benzoate or Parabens.

Properties

Potassium sorbate E202 solubility

Solubility in water 58.5 g/100 mL (100 °C), Soluble in ethanol, propylene glycol; Slightly soluble in acetone; Very slightly soluble in chloroform, corn oil, ether; Insoluble in benzene.

Potassium sorbate E202 PH

Potassium sorbate E202 forms sorbate when dissolved in water and is the most widely used food grade preservative. It is effective up to pH 6.5, but is more effective as the pH decreases and becomes more acidic. It is used in the food industry from 0.025 to 0.10%. Can be used to increase the pH in formulations. If potassium sorbate is used as a preservative, the pH of the finished product may need to be reduced for potassium sorbate to be effective.

Potassium sorbate is not a broad spectrum preservative for food use. Food products better undergo microbial testing to ensure the efficacy of any preservative system.

How to choose suitable food preservatives according to PH

Choosing the right preservative to use in food might be the important decision during food process. The three most common food preservatives are:

Sorbates
Propionates
Benzoates

Choosing which preservative to use is highly dependent on the pH of finished products.

In general, the effective upper pH limit is about;

pH 6.5 for Sorbates
pH 5.5 for Propionates
pH 4.5 for Benzoates

(Acidulants such as Citric Acid, Fumaric Acid, Malic Acid, Tartaric Acid, etc can be added to lower the pH level to make the mold inhibitors more effective)

Sorbates PH

Sorbates are the more effective preservative against a wider spectrum of food spoilage microorganisms than benzoates or propionates When used at common pH levels of mildly acidic foods (pH 5.5 – 6.0).

Sorbates’ effectiveness increases with greater acidity (lower pH). Above pH 4.0, sorbates are more effective than sodium benzoate or sodium/calcium propionate.

At pH 2.5 – 3.0, sorbates are still somewhat more effective than sodium benzoate as a yeast and mold inhibitor, and more than twice as potent as propionates.

Sorbates are at their optimum effectiveness when used below pH 6.0. However they can function up to pH 6.5, but are relatively ineffective at pH 7.0 and above.

Potassium sorbate E202 halal

Yes it is halal certificated and we can supply halal potassium sorbate powder & granular USP/FCC.

Potassium sorbate E202 Kosher

Yes it is kosher certificated and we can supply kosher potassium sorbate powder & granular USP/FCC.

Potassium sorbate E202 nutritional information

Potassium Sorbate E202 has the following nutritional values: Based on 100 g	Potassium Sorbate
Energy value (kcal) (KJ)	246* 1030*
Total Carbohydrates (g) · Dietary fiber · Sugars/Added Sugars	0 0 0
Fat (g)	0
Cholesterol (mg)	0
Protein (g)	0
Sodium (g)	0
Potassium (g)	26
Calcium (g)	0
Iron (g)	0
Vitamin D (g)	0

Potassium Sorbate E202 Use & Application

What is Potassium sorbate E202 used for

Potassium sorbate E202 is slightly acidic property prohibits the growth of microbes such as bacteria, fungi, mold, and prolongs the shelf life of foods and cosmetics. Common uses include:

As a wine preservative. Potassium sorbate is commonly added to wine during the fermentation process to prevent it from spoiling, for retaining the flavor of the wine, and to protect it from yeast and mold growth.
As a preservative in personal care and cosmetic products. Shampoos, conditioners, liquid foundations, and liquid concealers often contain potassium sorbate to help preserve the products from breaking down.
As a food preservative. Potassium sorbate is used to prevent mold, bacteria and fungi growth in cheese, fruit, baked goods, dried meat products, soft drinks & fruit drinks and jellies. It is found mostly in food products that are stored at room temperature. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life.

How much Potassium sorbate E202 to use in food

One of the most common questions we are asked by the customers is about how much Potassium sorbate to use in food.

Please see below Potassium sorbate E202 use level per kilogram in food:

Food	use level
Meat / Fish / Eggs / Poultry products	0.075g
Fruit / Fresh Vegetables / Carbonated Beverages	0.2g
Collagen casings / Low-salt Pickles / Jiang class / Preserves / Fruit juice (Flavoured) drinks / Jelly	0.5g
Food industry plastic bottled juice concentrate	2.0g
Soy sauce / Vinegar / Jam / Hydrogenated vegetable oil / Candy / Dried goods / Instant soy foods / Pastries / Stuffing / Bread / Cake / Moon cake / Instant jellyfish / Lactic acid bacteria drinks	1.0g
Fruit juice (fruit) ice / Milk drinks	0.5g
Pre-cocktail	0.2g
Meat enema	1.5g
Complex seasoning / Flavouring syrups / Liquid compound seasoning / Instant dried	1.0g

How to use Potassium sorbate E202 in food production

Dilute Potassium sorbate E202 before put in the production tank or put it to the tank.

Potassium sorbate E202 is used widely in soft drinks & fruit drinks as a preservative, we’ll not introduce the use in this fields, here we’ll introduce the use in wine, cake and baking food.

Potassium sorbate E202 in wine

Potassium sorbate also known as “wine stabilizer”, is added to a finished wine before bottling to reduce the possibility of re-fermentation. Potassium sorbate E202 is a yeast growth inhibitor; it will not stop a fermentation that is in progress but it will stop a fermentation from re-starting.

What potassium sorbate do in wine is keep wine yeast from increasing in numbers. It stops the wine yeast from reproducing itself into a larger colony. As an example, if you add potassium sorbate E202 to an active fermentation you will see the fermentation become slower and slower, day after day. This is because some of the wine yeast is beginning to naturally die off and new cells are not being produced to take their place. Eventually the yeast colony will either run out of sugars to ferment, or they will all die off from old age.

If you add sugar to a finished wine to sweeten it, and the wine is still laden with residual wine yeast, it does not matter if you add potassium sorbate or not. The wine yeast will ferment in either case. The only difference the potassium sorbate will make is whether the fermentation is going to become a full-blown one or just sputter along, almost unnoticeable, until the aging yeast cells can do no more.

Potassium sorbate E202 in cakes

Where the microbial shelf-life of cake products is insufficient it is common practice to add a suitable mold inhibitor to add to the effect of product water activity. Commonly used mold inhibitors are sorbic acid and its salts (e.g., potassium sorbate). Levels of addition will vary according to the shelf-life requirements, with upper limits being controlled by legislation. In practice, high levels of addition will lead to changes in product flavor which may make the product unacceptable to consumers.

Potassium sorbate E202 in baking

Potassium sorbate E202 is used in baking to inhibit the growth of mold, yeast, and microbes.

Because of the effect of potassium sorbate on yeast cells, the food preservative is not suitable for bread baking. Because of a possible adverse effect on yeast activity in fermented products, sorbates may be applied as a spray of a dilute aqueous solution to the baked product as it emerges from the oven. The heat of the product evaporates the water from the spray, leaving a residue of preservative on the surface where most post-baking contamination is likely to occur.

Potassium sorbate E202 in cosmetics

Potassium Sorbate E202 kill microorganisms, or prevent or retard their growth and reproduction, and thus protect cosmetics and personal care products from spoilage.

Potassium sorbate E202 market

Market trend

Potassium sorbate E202 a salt of sorbic acid and has wide application & use in food and personal care products as a preservative. Market Demand of potassium sorbate is increasing in food especially in processed food. In terms of its functionality it is used as a preservative against molds, yeast and many bacteria. Growth of mycotoxin-forming molds is also inhibited. The potassium sorbate is extensively used in food products as a preservative and it is easily available and cost effective. Potassium sorbate was initially tagged as safe for consumption.

The manufacturers of milk extracted products such as yogurt, cheese are widely using this chemical to extend its shelf life.

Apart from processed dairy products, potassium sorbates E202 are extensively used in processed fruits and vegetables and wines. As the processed food industry is likely to expedite in the forthcoming years, so it will surely impact the development of the global potassium sorbate market. The developing economies of the globe holds the key to the growth of the processed fruits and vegetables industry.

Market Dynamics of Potassium Sorbate Market

Increasing demand of processed food is one of the major driver behind the rising demand of potassium sorbate in global market.

Market Segmentation of Potassium Sorbate Market

Potassium sorbate market is segmented on two different basis which includes types and application. As per the types it includes granular and powder. Among these segments, granular segment contributes the largest market share. Market segment on the basis of application includes food & beverages, pharmaceutical products, personal care and industrial usage. Further the food & beverage segment is sub-segmented into bakery, dairy products, canned foods carbonated beverages, non-carbonated beverages & powdered mixes. Major demand of potassium sorbate is from the side of food processing industry followed by pharmaceutical and cosmetic sector.

On analyzing the demand of potassium sorbate, it is observed that highest percentage of its application is in canned fruit and vegetable products, canned meat, desserts and from dairy sector which includes products like cheese, ice-cream, yogurt etc. Results of pie chart show that majority of share in market of potassium is from food & beverage industry. It is due to increasing demand of processed food products among growing population in emerging economies of world. On the other side, potassium sorbate is also gaining demand in wine industry where it is used in fermentation process and it also used as a stabilizer in beverage industry to prevent the drinks from secondary fermentation and reinfection. Similar in personal care products it is used in shampoo, lotion, cream etc. It is also used in industrial coatings to prevent the industrial products from fungus, yeast, mold etc.

Regional Outlook of Potassium Sorbate

On the basis of geographical market segment, it is segmented into seven different regions: North America, Latin America, Eastern Europe, Western Europe, and Asia-Pacific region, Japan and Middle East and Africa. Asia-Pacific region is expected to be lucrative market. China is expected to account for major share in terms of volume contribution. On the other side in terms of consumption, U.S. is expected to be the largest consumer of potassium sorbate in the world followed by European region.

Potassium sorbate E202 manufacturers

China is the biggest Potassium sorbate E202 manufacturers and export country in the world. The production capacity of sorbic acid E200 and Potassium sorbate E202 in China reaches 165.5 thousand tonnes in 2016. Ningbo Wanglong, Jinneng, Nantong Acetic Acid are the top 3 manufacturers in China, which take up 82.9% of Chinese sorbic acid and potassium sorbate production.

There are several Potassium Sorbate manufacturers in China and abroad, as you know, the price of China Potassium Sorbate suppliers can be better than abroad manufacturers. We have worked with China top Potassium Sorbate manufacturer for years, we would like to recommend this Potassium Sorbate brand to you if you would like to save your purchasing cost with the same Potassium Sorbate quality compared with abroad Potassium Sorbate manufacturers. Potassium Sorbate Samples are available if you need it for further test after accept the price.

Potassium sorbate E202 price

There are main two types of potassium sorbate in the market: granular and power. Now the price of Potassium Sorbate is around USD/kg from China Potassium Sorbate manufacturers and suppliers.

Where to buy Potassium sorbate E202

All the products listed in our website are from the manufacturers we have worked together for many years. The professional working experience backup our confidence to their quality. We can supply Potassium Sorbate USP/FCC for many years and we can be your Potassium Sorbate USP/FCC suppliers in China. If you would like to buy Potassium Sorbate USP/FCC or inquiry price, please e-mail us through: info@foodsweeteners.com

Potassium sorbate powder Specification

reference: https://www.foodsweeteners.com/wp-content/uploads/2018/02/POTASSIUM-SORBATE-POWDER-Specification.pdf

Potassium sorbate granular Specification

reference: https://www.foodsweeteners.com/wp-content/uploads/2018/02/POTASSIUM-SORBATE-GRANULAR-Specification.pdf

Potassium sorbate E202 Safety

In 2015, the EFSA reviewed potassium sorbate and two other food additives. It set a temporary acceptable daily intake of 3 mg per kg of body weight per day. This limit is in response to questions about reproductive and developmental toxicity from animal research. Rats were fed 300 mg per day with no observed bad effects. For added safety, the EFSO set a standard that was 100 times lower.

The maximum acceptable daily intake for humans is 25 milligrams per kilogram (mg per kg) of body weight per day. For an adult of 150 pounds, this comes to 1,750 mg per day.

Source: https://www.healthline.com/health/potassium-sorbate#safety

Potassium sorbate E202 MSDS

Source: https://www.foodsweeteners.com/potassium-sorbate-msds/

Potassium Sorbate E202 side effects

Although the safety of potassium sorbate is recognized by FDA and EFSA, there is still some controversy about its dangers and health side effects.

For example, using skin creams or other beauty products with potassium sorbate can cause skin irritation, redness, rashes, burning or watery eyes, and other reactions. This is more common in people with potassium allergies, although using an excessive amount of beauty products could lead to some of these reactions.

However, it is potassium sorbate in food that poses more of a problem. Potassium sorbate dangers can be significant and have a damaging effect on our health. Eating too much potassium sorbate preservative over a long period of time could lead to symptoms such as nausea, vomiting, upset stomach, and diarrhea.

Potassium sorbate E202 allergy

may cause an allergic or intolerance reaction, especially intake large amounts can potentially lead to allergies. Allergic symptoms such as itching of the mouth, throat, eyes, skin as well as nasal congestion, runny nose and abdominal pain.

Is potassium sorbate E202 safe for babies and pregnant?

Potassium sorbate is so common in foods and other products that it seems impossible to completely avoid it. Although it is recognized safe by FDA and EFSA, babies and pregnant women better do not eat the food with Potassium sorbate in case of any allergy or side effects.

Is potassium sorbate E202 safe for dogs and cats?

Potassium sorbate is also approved for safe use as a preservative in moist cat and dog foods and in other animal feed.

Potassium sorbate E202 FAQ

Potassium sorbate alternative

Some customers are wondering if there was an alternative to using potassium sorbate? The alternative such as TBHQ, BHA, BHT, Sodium Benzoate, Nisin, Natamycin, Epsilon Poly L Lysine and so on.

Calcium sorbate preservative

Calcium sorbate E200 is another form of sorbates. It is used mainly in dairy products. The use in food in less compared with potassium sorbate.

How does Potassium sorbate E202 work as a preservative

Potassium sorbate is an acidic preservative, which has high antibacterial properties and can inhibit the growth and reproduction of molds. It mainly inhibits the microorganisms growth and work as a preservative by inhibiting the dehydrogenase system in microorganisms. It can inhibite bacteria, mold and yeast.

Is potassium sorbate E202 vegan?

Yes, it is vegan.

Is potassium sorbate E202 a sulfite?

No, it is not a sulfite, it is a sorbate.

Sorbic Acid E200 vs Potassium sorbate E202

Sorbic acid is not soluble in water, it is not commonly used as it must first be dissolved in ethanol or potassium hydrogen sulfate. That’s one reason Potassium sorbate E202 used widely than Sorbic Acid E200.

Sorbic acid E200 and Potassium sorbate solubility in water comparision

Solvent	Sorbic Acid (%Solubility)	Potassium Sorbate (% Solubility )
Water
20ºC (68ºF)	0.16	58.20
50°C (112°F)	0.55	61.00
100°C (212°F)	4.00	64.00

Sodium Benzoate E211 vs Potassium sorbate E202

Preserve Effect: Potassium sorbate preservative effect is 5-10 times to another food preservative Sodium Benzoate.
Price: Sodium Benzoate price is lower much than Potassium sorbate.
Side effects: It is assumed that Sodium benzoate has much side effects than Potassium sorbate. Potassium sorbate toxicity only 1/12 times table salts and 1/40 times sodium benzoate.

Potassium sorbate E202 vs Potassium metabisulfite E224

Potassium sorbate is also referred to just as sorbate. Potassium metabisulphite is called k-meta, sulfite. Sulfite and Sorbate should be added together as they are stronger together then individually in wine making.

Is potassium sorbate E202 a natural preservative?

Potassium sorbate E202 is not a natural preservative, it is a salt of sorbic acid that is chemical synthesized, manufactured by potassium carbonate or potassium hydroxide with sorbic acid.

Posted on 24 Feb 2018
By Marketing
In Blog Article

Epsilon Poly L Lysine

What is Epsilon Poly L Lysine?

Epsilon Poly L Lysine (ε-Polylysine) is a natural food preservative and high-efficiency antimicrobial agent manufactured from a fermentation process using Streptomyces albulus under aerobic conditions. Epsilon poly l lysine (ε-Polylysine) is widely used as food preservative. It can inhibit the growth of Gram-positive and Gram-negative bacteria, yeasts, moulds, bacteria and ect.

ε-Polylysine is also called Epsilon Polylysine, ε-Poly-L-lysine, ε Poly L Lysine, ε-PL, Natural antimicrobial preservative.

Epsilon Poly L Lysine structure

Epsilon Poly L Lysine (ε-Polylysine) is a homopolymer of L-lysine, one of the essential amino acids. It is linked by peptide bond formed with α-carboxyl of L-lysine and ε-azyl from other L-lysine. The chemical formula for Epsilon Poly L Lysine (ε-Polylysine) as follows:

Epsilon Poly L Lysine molecular weight

3200~4500 g/mol (degree of polymerization = 25~35). Epsilon Poly L Lysine (ε-Polylysine) is a naturally produced, cationic homopolymer of 25-35 L-lysine（due to Streptomyces albulus fermentation.), which was connected by ε-amido bond compounded by a ε-amido of l-lysine and a a-carboxyl of another l-lysine.

Epsilon Poly L Lysine synthesis

α-Polylysine is a synthetic polymer, Epsilon Poly L Lysine (ε-Polylysine) fermentated from a fermentation process using Streptomyces albulus under aerobic conditions.

Epsilon Poly L Lysine solution

Usually pure Epsilon Poly L Lysine (ε-Polylysine) is dissolved to 5-10% Epsilon Poly L Lysine (ε-Polylysine) solution with cold boiled water or distilled water, then put it into the food and mix fully when in use.

Epsilon Poly L Lysine (ε-Polylysine) is hygroscopic, light yellow power. It is soluble in water, slightly soluble in ethanol, insoluble in organic solvent such as ethyl acetate, ether, ect.. The molecular of Epsilon Poly L Lysine (ε-Polylysine) is a straight chain polymer of lysine. It can decompose to lysine in human body, and can be completely digested to absorption by the human body. It doesn’t have any poisonous side effects and can be regarded as the source of amino acid lyisine.

Epsilon Poly L Lysine (ε-Polylysine) can inhibit the growth of Gram(+) and Gram(-) bacteria , yeast, mould, virus and ect, especially inhibit the Gram(-) bacteria which can’t be easily inhibited by other preservatives, such as E.coli, Salmonella, and also can inhibit the thermophilics, such as B,stearothermophilus. Its activity is not affected by PH, and stable when heated (120℃ for 20min). Therefore, it can be sterilized along with the raw material. Epsilon Poly L Lysine (ε-Polylysine) is a food preservative which is highly efficient, safe, and has no side-effects.

Physicochemical Property

Epsilon Poly L Lysine (ε-Polylysine) is a a linear polymer of lysine, it is a light yellow powder and is hygroscopic with a slightly bitter taste. The antibacterial activity is not affected by the pH value and stable to heat (120 ℃, 20min), and can inhibit the heat-resistant bacteria. As this result it can be added before heat treatment.

However, Epsilon Poly L Lysine (ε-Polylysine) antibacterial activity may be reduced due to the binding with acidic polysaccharides, hydrochlorides, phosphates, copper ions or others. Epsilon Poly L Lysine (ε-Polylysine) antibacterial activity can be enhanced With hydrochloric acid, citric acid, malic acid, glycine and higher fatty glycerides. Epsilon Poly L Lysine (ε-Polylysine) with a molecular weight between 3600-4300 has the best antibacterial activity. When the molecular weight is less than 1300, Epsilon Poly L Lysine (ε-Polylysine) loses its antibacterial activity. Since Epsilon Poly L Lysine (ε-Polylysine) is a mixture, there is no fixed melting point, and softening decomposition starts at 250 ° C or higher. Epsilon Poly L Lysine (ε-Polylysine) dissolved in water, slightly soluble in ethanol.

Biological Property

(1) Broad antibacterial spectrum: Epsilon Poly L Lysine (ε-Polylysine) has obvious inhibition to gram-positive bacteria and Gram-negative bacteria, yeast, mould, virus and many other microorganism.

(2) Good thermal stability: in high temperature (80℃-60 min, 100℃-30 min and 120℃-20 min), it does not decompose, not inactivation, suitable for cooked food.

(3) Good water-solubility: good water-solubility, it can spread evenly in food; Colorless, odorless and nature, do not affect food flavor.

(4) Wide PH range:Epsilon Poly L Lysine (ε-Polylysine) has broad antibacterial spectrum, the range of PH is between 2 and 9, most common food preservatives have poor antibacterial activity effects in neutral and alkaline conditions.

(5) Strong Blends: it has synergistic effect when blending with potassium sorbet, citric acid, malic acid, glycine and Nisin.

(6) High safety: After eating, it is not accumulated inside human bodies, partly break down into essential amino acid lysine for human body, L–lysine, Non-toxic, known as the “pharmaceutical & nutrient preservatives”

(7) Health function: Recent studies show that Epsilon Poly L Lysine (ε-Polylysine) can inhibit the enzyme activity and the fat absorption in the small intestine ester, has curative effect against with obesity.

Mechanism of antimicrobial action

The antimicrobial mechanism of Epsilon Poly L Lysine (ε-Polylysine) is mainly in the following three aspects:

(1) acting on the cell wall and cell membrane system;

(2) acting on the genetic material or genetic structure of the particle;

(3) act on enzymes or functional proteins. Studies found found that Epsilon Poly L Lysine (ε-Polylysine) not only inhibits the heat-resistant G + micrococcus, but also inhibits G-coli and Salmonella that is not easily inhibited by other natural preservatives (such as Nisin) , and the antibacterial effect is also good. Meanwhile, ε-PL can also inhibit the growth of Lactobacillus bulgaricus, Streptococcus thermophiles and yeast. However, the inhibition of Bacillus subtilis and Aspergillus niger was not obvious when Epsilon Poly L Lysine (ε-Polylysine) was used alone. The inhibition of Bacillus subtilis by Epsilon Poly L Lysine (ε-Polylysine) combined with acetic acid was enhanced. Epsilon Poly L Lysine (ε-Polylysine) still have antibacterial activity on micrococcus after high-temperature treatment.

ε-polylysine Application & use in food preservation

(1) ε-polylysine and glycine used together can prolong the shelf life of milk.

(2) extending shelf life of instant rice and fast foods.

(3) polylysine and garlic used together as the food preservatives. This food preservatives are added to or sprayed on the surface of the food when, which has a significant antibacterial and antiseptic effect and can kill or inhibit the pathogenic microorganisms inside or on the food.

How to use

You can dilute Epsilon Poly L Lysine (ε-Polylysine) to the 5-10% Epsilon Poly L Lysine (ε-Polylysine) solution with cold boiled water or distilled water, then put it into the food and mix fully. If it is used together with other food preservatives, can attain better effect.

Use dosage

ε-Polylysine is widely used as a natural food preservatives, the foods contain ε-Polylysine such as: cake, pastry, snack foods, cookies, butter, salad, sauce, beverage, wine, meat products, boiled rice, cooked vegetables, soups, noodles and etc. The dosage as follows:

Food categories	Use Level (% w/w)
Bakery
Cake batter and cheesecakes	0.01
Muffins and popovers	0.01
Pancakes and waffles	0.025
Pies (not fruit)	0.025
Sweet pastries	0.01 – 0.025
Pie fillings	0.025
Puddings, custards, and mousses	0.025
Beverage
Alcoholic beverages	0.01
Wine	0.005
Eggnog	0.01
Energy, fitness, sports, and isotonic drinks (ready-to-drink)	0.025
Gelatin, rice, and sugar cane-based beverages	0.025
Soft drinks	0.025
Coffee and coffee beverages	0.025
Tea and tea beverages	0.025
Tomato-based juices	0.025
Nectars	0.025
Chocolate-flavored drinks	0.01
Fruit-flavored drinks and ades (ready to eat)	0.025
Fruit smoothies	0.025
Confectionary
Sweet syrups and toppings	0.025
Culinary
Eggs	0.025
Grain-based dishes	0.025
Pastas	0.025
Fat-based sauces	0.01
Gravy	0.025
Soups (excluding canned)	0.025
Egg-based dishes	0.025
Reduced-fat or fat-free margarine-like spread	0.005
Salad dressings (regular and low-fat)	0.025
Peanut butters and sauces	0.025
Soy products	0.025
Dairy
Cheese-based mixtures	0.025
Cottage, ricotta, and cream cheese	0.025
Feta, mozzarella, and Mexican cheese	0.025
Processed cheese and cheese spreads	0.025
Cream substitutes	0.025
Imitation cheese	0.025
Cream	0.01
Sour cream and dips	0.025
Yogurt	0.01
Fruits and vegetables
Pickles, olives, and pickled products	0.025
Dry beans and bean-based prepared foods	0.025
Potato- and sweet potato-based foods (excluding French fries)	0.025
Vegetable-based prepared foods	0.01 – 0.025
Prepared fruit and fruit mixtures	0.025
Frozen fruit bars and sorbet	0.025
Meat, poultry and seafoods
Meat substitutes	0.025
Fish and shellfish-based foods	0.025
Fish and shellfish	0.025

Market

Market trend

With the market trend toward natural food preservatives still going strong, food manufacturers have focused their efforts in using natural food preservatives in their manufacturing to extend the shelf life of their products.

Epsilon Poly L Lysine (ε-Polylysine) derived naturally from a submerged aerobic fermentation of Streptomyces albulus. With a high antimicrobial activity against fungi, Gram-positive and Gram-negative bacteria,Epsilon Poly L Lysine (ε-Polylysine) is an ideal natural antimicrobial for extending shelf life of a variety of foods to replace the chemical food preservatives.

Epsilon Poly L Lysine (ε-Polylysine) manufacturers

There are several Epsilon Poly L Lysine (ε-Polylysine) manufacturers in China and abroad, as you know, the price of China Epsilon Poly L Lysine (ε-Polylysine) suppliers can be better than abroad manufacturers. We have worked with China top Epsilon Poly L Lysine (ε-Polylysine) manufacturer for years, we would like to recommend this Epsilon Poly L Lysine (ε-Polylysine) brand to you if you would like to save your purchasing cost with the same Epsilon Poly L Lysine (ε-Polylysine) quality compared with abroad Epsilon Poly L Lysine (ε-Polylysine) manufacturers. Epsilon Poly L Lysine (ε-Polylysine) Samples are available if you need it for further test after accept the price.

Epsilon Poly L Lysine (ε-Polylysine) price

Now the price of Epsilon Poly L Lysine (ε-Polylysine) is around USD/kg from China Epsilon Poly L Lysine (ε-Polylysine) manufacturers and suppliers.

Where to buy Epsilon Poly L Lysine (ε-Polylysine)

All the products listed in our website are from the manufacturers we have worked together for many years. The professional working experience backup our confidence to their quality. We sell Epsilon Poly L Lysine (ε-Polylysine) for many years and we can be your Epsilon Poly L Lysine (ε-Polylysine) suppliers in China. If you would like to buy Epsilon Poly L Lysine (ε-Polylysine) or inquiry price for please e-mail us through: info@foodsweeteners.com

Side effects & safety

Epsilon Poly L Lysine (ε-Polylysine) is consider as safe preservative commercially used as a natural food preservative in Japan, the republic of Korea and in the USA. Food products containingEpsilon Poly L Lysine (ε-Polylysine) are also found in Japan. The use ofEpsilon Poly L Lysine (ε-Polylysine) is common in food applications like: boiled rice, cooked vegetables, soups, noodles and sliced fish (sushi).

Approval and regulations

Epsilon Poly L Lysine (ε-Polylysine) is food grade and meets FAO/WHO specifications. It is certified as GRAS (Generally Recognized As Safe) by the US FDA with US GRAS No.: GRN000135, CAS No.: 28211-04-3. Currently,Epsilon Poly L Lysine (ε-Polylysine) has approval as a food additive in China, Korea, Japan USA and some more countries.

Range of application

Epsilon Poly L Lysine (ε-Polylysine) was generally recognized as a safe food preservative by FDA in October,2003. It is widely used in food preservation. In food application, it is usually applied with alcohol, organic acids, or glyceride and etc. It can be used in cooked rice, cakes, snacks, noodles, drinks, brewing, meat products, canned food, etc.

Hazard Identification

ε-Polylysine was found to be non-toxic at high levels in acute animal studies and was not mutagenic in bacterial reversion assays. ε-Polylysine is “Generally Recognized As Safe” (GRAS. GRN000315) by the FDA.

Posted on 21 Feb 2018
By Marketing
In Blog Article

Natamycin E235

What is Natamycin E235

Natamycin E235 (Pimaricin) is a natural antifungal preservative manufactured by a pure culture of Streptomyces spp. Streptomyces Natalensis, following a strictly controlled fermentation process.
Natamycin E235 (Pimaricin) is a natural preservative, also called pimaricin, mainly used as a natural mould and yeast inhibitor. As a food additive, it has E number E235.

Natamycin E235 (Pimaricin) inhibits not only the growth of various moulds and yeasts, but also the production of their toxins. It can greatly extend the shelf-life of cheese (cream cheeses, cottage cheese, sour cream, yogurt, shredded cheeses, cheese slices), baked food, meat and beverage products.

Natamycin E235 (Pimaricin) also called as a Biological preservative, natamycin preservative, E235 food additive, natural mold inhibitor.

Properties

Natamycin E235 (Pimaricin) is a white to yellow flavorless, odorless crystalline powder. It is stable with its crystal form. Natamycin solubility is very low in water and in most organic solvents. Only 50mg Natamycin E235 (Pimaricin) can be dissolved in pure water at room temperature. The low solubility in water makes it very suitable for use on the surface of food. Natamycin E235 (Pimaricin) will stay on surface of food, where most molds and yeasts may grow, but does not influence the natural course of fermentation inside.

Natamycin is stable at a wide pH range (3-9). As most foods have a pH value between pH 4 and pH 7, making Natamycin a very versatile food preservative that prevents yeasts and moulds from appearing in foods. Natamycin works at low dosages between 3-20 ppm than other food preservatives like potassium sorbate, and unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating the cost of reapplication.

In addition: Natamycin is most effective at pH level between 5 and 7. Between pH 3 and 5, the activity decreases by 8 to 10%. Below pH 4 and above pH 9, the antifungal effectiveness may be reduced by as much as 30%.

Manufacturing process

As a safe E235 food additive, Natamycin (Pimaricin) is produced by the controlled fermentation of Streptomyces Natalensis.

Mechanism of action

Natamycin (Pimaricin) is a Polyene macrolides structure. Natamycin relies on its lactone ring structure can combine with sterol compounds on the fungal cell membrane to form antibiotic-sterol compounds, that can destroy the structure of the fungal cytoplasmic membrane. Macrolide hydrophilic part (polyol part) can damage cell membrane permeability by forming water holes in the membrane, and then cause amino acids, electrolytes and other substances in the fungal exudate and finally cause fungal cell death. Natamycin has no effect on microorganisms who has no sterols on the cell membrane and therefore Natamycin can only inhibit fungi and can not have antibacterial activity against bacteria and viruses.

Application & use

Natamycin E235 (Pimaricin) is an antifungal preservative which have broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycin usually contains 50% of the active substance like Natamycin 50% in Glucose, Natamycin 50% in NaCl, Natamycin 50% in Lactose, Natamycin 95%.

Small quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yogurt , cheese , fresh ham, sausage and can be used in these food products.

Natamycin E235 (Pimaricin) is a natural, broad spectrum, efficient and safe filamentous fungi inhibitor such as yeast and mold that not only inhibits fungi but also prevents mycotoxin production. Natamycin harmless to the human body, it is difficult to be absorbed by the human digestive tract, and micro-organisms are difficult to produce resistance, but because of its low solubility and other characteristics, usually used for food surface corrosion.

Application & Uses Natamycin in cheese

Natamycin E235 (Pimaricin) prevents the cheese from becoming moldy at maturity to limit mycotoxin formation. As it is cannot penetrate the cheese, only stay in the cheese surface, so it has a advantage in control of mold surface growth on cheese, and does not affect the cheese maturation process. There are three Specific application methods 1) 0.05% ~ 0.28% natamycin sprayed on the surface of cheese products 2) soaked cheese in 0.05% ~ 0.28% concentration suspension for 2 to 4 minutes. 3 Add natamycin 0.05% to the coating that covers the cheese.

Application & Uses Natamycin in moon cake

Cake pie filling and salted egg yolk in Mooncake are easy to mildew. Natamycin E235 (Pimaricin) on the moon cake has a good anti-mildew effect. Spray method is generally used: natamycin formulated to 0.02% ~ 0.04% of the suspension, baked moon cake cool down to room temperature, spray the suspension of Natamycin on the surface of the moon cake and around the bottom so that can make sure mould inhibited.

Put Raw egg yolk into the furnace roasted for around seventy-eight mature, remove & cool down and soaked in Natamycin suspension for about 2 minutes, this steps can make sure prevent yolk stuffing mould inhibited.

Application & Uses Natamycin in yogurt

Natamycin preservative E235 (Pimaricin) is widely used as a yogurt antifungal and natural preservative for yogurt. The usage of 5 ~ 10ppm natamycin in yogurt, can extend the shelf life of the yogurt more than 4 weeks.

Application & Uses Natamycin in Bakery

Spraying 100 ~ 500ppm Natamycin E235 solution on the surface of baked goods such as cakes, white breads and shortches, or spray Natamycin on the surface of unbaked dough, the mold inhibition effect is very good and no effect on the taste of the product.

Application & Uses Natamycin in Meat products

Using a method of soaking or spraying on meat products, 4mg / cm2 Natamycin E235 can be used to achieve a safe and effective anti-mold purpose. Soaking the sausage casing with a Natamycin suspension at a concentration of 0.05% to 0.2% (w / v), or by soaking or spraying the surface of the already filled sausage, effectively prevents growth of mold on the sausage surface. It can also by spraying 0.05% ~ 0.1% (w / v) concentration of natamycin suspension on Barbecue, roast duck and other baked goods and dried fish products to extend the shelf life of the product.

Application & Uses Natamycin in Salad dressing

Salad dressing is a kind of high-fat food, often can be contaminated by mold, especially in summer. It is reported that added with 10ppm NatamycinE235 (Pimaricin), no deterioration found in salad dressing during the experiment, and no significant change in the number of microorganisms. Salad dressing with cheese similar, higher fat content, the test shows Natamycin on the high-fat foods antibacterial effect is exact.

Application & Uses Natamycin in soy sauce

Adding 15ppm of Natamycin E235 in soy sauce in the summer at high temperature, can effectively inhibit the growth and reproduction of yeast to prevent the appearance of white flowers. The combination of Natamycin E235 and Nisin E234 can be more effective in mold preservation in soy sauce and can also reduce the concentration of antibacterial.

Application & Uses Natamycin in Drink

As a result of high sugar content and organic acid content in fruit juice, it is suitable for the growth and reproduction of yeast, so the fruit juice is easy to spoilage. The use of Natamycin E235 can increase the stability of non-alcoholic beverages. Applying 20ppm Natamycin to grape juice can prevent the fermentation of juice caused by the contamination of yeast. It can completely stop the fermentation activity if adding 100ppm Natamycin. Due to fungal contamination, Orange juice is easy to deteriorate within a week under natural conditions. When natamycin is added, the shelf life can be as long as eight weeks, even the doses as low as 1.25 ppm and at 2 ° C to 4 ° C . Natamycin antibacterial effect is associated with the storage temperature, 10ppm can inhibit the growth of yeast if concentrated orange juice stored at 10 ℃; if stored at room temperature, you need 20ppm Natamycin to reach the antibacterial effect. Natamycin 30ppm in apple juice can prevent the apple juice fermentation time up to 6 weeks, and the original flavor of the juice does not changed. Natamycin at a concentration of 70 mg / kg of tomato juice has a good preservative effect on tomato juice.

Application & Uses Natamycin in others

The use of Natamycin E235 in rice cakes and bread, can prevent mildew, and effectively extend the shelf life. Natamycin can prevent mold and yeast-induced deterioration in vinegar and other condiments. In beer and wine, 2.5mg / kg of natamycin can greatly extend the shelf life.

Medical use

Natamycin E235 is used to treat fungal infections, including Candida, Aspergillus, Fusarium, and the like, and it is also used as an eye drop or buccal agent, in which humans have less natamycin absorption. Generally, it is not been absorbed by the gastrointestinal tract from oral intake, thus making it inappropriate for the system of infectious drugs. Natamycin is also used in eye drops and its 5% natamycin content is indicated for the treatment of fungal blepharitis, conjunctivitis and keratitis caused by microorganisms, including Fusarium solani korveritis.

Application & use standard:

U.S.A.: FDA, § 172. 155, 2000: Treat (Spray or dip) the surface of the cheese with 200-300mg/kg aqueous Natamycin solutions.
Europe: Permitted on the surface of cheese and sausage casings
China: GB2760-2001: Natamycin for cheese, meat and meat products, moon cakes, snacks, raw juice for coating use, surface of utensils, perishable food, Salad sauce, Fermented wine, etc.
The FAO/WHO Joint Expert Committee on Food Additive confirmed the acceptable daily intake (ADI) if Natamycin as 0.3mg/KG (total body weight). This was also endorsed by the EU. In China its use is permitted in the food industry.

Method of application & use and Recommed dosage

Direct adding: Natamycin E235 (Pimaricin) used in yoghourt, fresh milk and other liquid food or blended foods, such as 10-40g Natamycin E235 is mixed with 1L water and produced into suspension liquid, and then add it into a ton of yoghourt. The mixing time is determined according to the viscosity.

Surface soaking method or spraying method: Natamycin E235 (Pimaricin) is used in meat product, vegetarian diet, cheese and other solid food, such as ham, sausage, bacon, smoked chicken, soy products or other vegetable food such as steamed bean curd roll, gluten, dried bean curd, etc.

Soaking method: put the accurately processed food into the Natamycin suspension liquid (1-2g Natamycin is added into 1L 8-10%Nacl solution). The suspension liquid should be stirring to maintain uniform, the temperature Natamycin suspension liquid should be kept in 20-30℃.

Natamycin Market

Natamycin manufacturers

There are several Natamycin E235 (Pimaricin) manufacturers in China and abroad, as you know, the price of China Natamycin suppliers can be better than abroad manufacturers. We have worked with China top Natamycin manufacturer for years, we would like to recommend this Natamycin brand to you if you would like to save your purchasing cost with the same Natamycin quality compared with abroad Natamycin manufacturers. Natamycin E235 (Pimaricin) Samples are available if you need it for further test after accept the price.

Natamycin price

Now the price of Natamycin is around USD/kg from China Natamycin manufacturers and suppliers.

Where to buy Natamycin E235

All the products listed in our website are from the manufacturers we have worked together for many years. The professional working experience backup our confidence to their quality. We sell Natamycin for many years and we can be your Natamycin suppliers in China. If you would like to buy Natamycin or inquiry price for Natamycin 50% in Glucose, Natamycin 50% in NaCl, Natamycin 50% in Lactose, Natamycin 95% please e-mail us through: info@foodsweeteners.com

Natamycin E235 Market trend

Most of the food products contains preservatives, in order to increase the shelf-life. Natamycin is a natural preservative and due to its long-lasting effect, ability to preserve the taste making it popular in users.

Natamycin E235 (Pimaricin)is used as an antifungal preservative to the products in the food industry, as its application is considered to be the most effective and natural method for preservation. The increasing global demand for processed, dairy, and meat products is expected to boost the demand for Natamycin. Most of these products are susceptible to contamination, due to the rapid growth of mould that affects the product quality and leads to its deterioration. Among most antifungal preservatives such as Sorbic acid, potassium sorbate, and lactic acid, Natamycin stands out due to its longer-lasting antifungal effect better than other compounds. In addition, it is completely natural that makes it a preferred additive in food industry, due to the increasing number of health-conscious consumers.

Natamycin E235 (Pimaricin) is a safe natural food preservative that is approved and used in more than 150 countries around the world. The World Health Organization (WHO), European Food Safety Authority (EFSA) and Food and Drug Administration (FDA) have evaluated Natamycin thoroughly and all list it as safe for human consumption.

Latest notification: FDA approves Natamycin in non-alcoholic beverages. COFEPRIS (Mexico) approves Natamycin in yogurt and non-alcoholic beverages.

USA: Natamycin E235 is used in cheese, including shredded cheese (max. use level 20mg/kg in the finished product)

Europe: Natamycin E235 is used on the surface of semi-soft to hard cheese and dried, curried sausage (max. use levels of 1mg/sq dm, not present at a depth of 5mm)

Mexico: Natamycin E235 is used in non-alcoholic beverages (max. use level of 5mg/L), bread (max. use level of 14mg/kg) and tortillas (max. use level 20mg/kg)

South Africa: Natamycin E235 is used in fruit juices (max. use level 5mg/kg) and in yogurt (max. use level 10mg/kg) as yogurt antifungal.

China: Natamycin is used on pastries (max. 300mg/kg in spray or for dip such that residue level in food shall be less than 10mg/kg).

Natamycin Health and Safety information

Natamycin is considered safe as a natural mold inhibitor in cheese, meat, yogurt, drink and other food within use level.

ADI (Acceptable Daily Intakes) 0 ~ 0.3mg/kg (FAO/WHO, 1994)
Safe to apply on food (FDA, §172.155, 1994）
LD50 2.73g/kg (experiment with matured male mouse)

June, 1986, US FDA formally approved that Natamycin can be used as food antiseptics. In 1996, China National Standardization Technical Committee for Food Antiseptics formally approved that Natamycin can be used as food antiseptics.

FAO/WHO Joint Expert Committee on Food Additives (JECFA) stipulated that human can unconditionally accept 0.3mg Natamycin per kg body weight. JECFA/EC also authorized and approved this standard. Human general ADI (acceptable daily intake) is far lower than safety dose, even the cheese and sausage which have large consumption.

FAQ

Is Natamycin gluten free?

Natamycin is a natural mold inhibitor. It is safe to say that natamycin is gluten free. Streptomyces natalensis doesn’t contain gluten, and there are no gluten used during the fermentation to produce Natamycin, so Natamycin is gluten free.

Natamycin allergy

Natamycin allergy symptoms, like rash; hives; itching; red, swollen, blistered, or peeling skin with or without fever; wheezing; tightness in the chest or throat; trouble breathing, swallowing, or talking; unusual hoarseness; or swelling of the mouth, face, lips, tongue, or throat

Source: https://www.drugs.com/cdi/natamycin.html

How much preservative to use in food?

Preservatives including artificial food preservatives and Nature food preservatives. Artificial food preservatives are produced by chemical synthesis, natural food preservatives are fermented or extracted (like some plant extract)

Most common used preservatives in food and you’ll find the this preservatives in the food label:

E-Number	Preservatives	Uses & Application in food
E 200-203	Sorbic acid and sorbate compounds	cheese and yogurt, dried fruit, fish, meat, pickles, olives, soups, prepared salads, jelly, syrups, wine, beer, soft drinks and baked goods
E 210-213	Benzoic acid, and benzoate	Pickled vegetables, low sugar jams and jellies, fruit juice, sparkling drinks, soft drinks, and pickles.
E 220-228	Sulphur dioxide and sulphite compounds	Dried fruits, fruit preserves, potato products, wine
E 235	Natamycin	Surface treatment of cheese and sausage
E 249-252	Nitrite and nitrate compounds	Sausage, bacon, ham, foie gras, cheese, pickled herring

Natamycin has many advantages over other antimycotic preservatives such as Potassium Sorbate, the comparison as follows:

Natamycin	Potassium Sorbate
Natural	Chemical
Fungicidal	Fungi static
No effect on bacteria	Bactericidal
No migration into food	Penetrates into food
No flavor	Bitter flavor and “back of throat burn”
Effective at 1-40 mg/kg	Effective at 1000-2000 mg/kg
Effective at pH range 3-9	Effective only at acidic pH

Does cheese have preservatives?

Many people are shying away from foods with less-than-natural ingredients. But what they don’t know is that, without added preservatives and food preservation processes, many of the foods we love today would never make it to the dinner table.

The most common used preservative in cheese is sorbic acid which is chemical synthesized, due to its ability to effectively inhibit the growth of yeast and mold while still allowing “good” bacterial activity.

It can be replaced by Natamycin, a naturally occurring antifungal agent produced by fermentation of streptomyces natalensis.

Is it safe to eat cheese with mold?

Cheese with sorbic acid or Natamycin or other preservatives that extend the shelf life or contaminated, it will grow mold.

Soft cheeses, such as cottage cheese, cream cheese and ricotta cheese, with mold should be discarded. The same goes for any kind of cheese that’s shredded, crumbled or sliced.

With these cheeses, the mold can send threads throughout the cheese. In addition, harmful bacteria, such as listeria, brucella, salmonella and E. coli, can grow along with the mold.

Is mold on cheese harmful?

Of course, not all molds pose a risk. In fact, some types of mold are used to make cheeses, such as Brie and Camembert. These molds are safe to eat.

Documents Reference

Here you will find the relevant regulatory documents and safety overviews regarding Natamycin from a selection of key countries.

Safety reports and opinions

Joint FAO/WHO Expert Committee on Food Additives (2007). Evaluation of certain food additives and contaminants : 67^threport of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 940.
EFSA (2009). Scientific Opinion on the use of Natamycin (E 235) as a food additive. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). EFSA Journal; 7(12): 1412.
Science Opinion Article (2014) – by Roxanne Khamsi (science reporter and editor – New York City). com.

Regulatory information

COFEPRIS (2016). Adictiones al Anexo I Aditivos con diveras clases funcionales y con una IDA establecida. Published 30 May 2016 COFEPRIS Anexo 1 ref 79.
FDA (2015). ICFSAN/Office of Food Additive Safety. GRAS Notice Natamycin. Published: 6 November 2015. fda.gov.
FDA (2014). ICFSAN/Office of Food Additive Safety. GRAS Notice Natamycin. Published: 21 November 2014. fda.gov.
GSFA Online (2013). Food Additive Details. GSFA Provisions for Natamycin (Pimaricin). CODEX alimentarius.
Food and Drug Administration, HHS (2001). US Regulation 21 CFR § 172.155 Natamycin (pimaricin) GPO.
EUR-Lex (2013). Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. European Commission.
Food and Drug Regulations (2014). Canada F&DR Division 16 Food Additives, Part III Food additives that may be used as Class III preservatives. Ministry of Justice.
Australia New Zealand Food Standards Code (2011). Standard 1.3.1 – Food Additives – F2011C00892. Standard 1.3.1 Food Additives Schedule 1. Australian Government ComLaw.
CIRS (n.d.) GB 2760-2011 Food Safety National Standards for the Usage of Food Additives. Chemical Inspection & Regulation Service.
Jetro (2006). Food Sanitation Law in Japan. Japan External Trade Organization.
FAOLEX (2007). Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972). Regulation – Preservatives and antioxidants. Legislative database of FAO Legal Office.

Technical information

DSM (2013). Delvo^®Cid: Putting natamycin to work.
te Welscher Y.M., ten Napel H.H., Balagué M.M., Souza C.M., Riezman H., de Kruijff B., and Breukink E. (2008). Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane.J Biol Chem. 2008 Mar 7;283(10):6393-401.
Hoekstra E.S., van der Horst M.I., Samson R.A., Stark J., van Rijn F.T.J. (1998). Survey of the fungal flora in Dutch cheese factories and warehouses. J. of Food Mycology 1(1):13-22.
Holley R.A. (1981). Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbate. Appl Environ Microbiol. 1981 February; 41(2): 422–429.
Ellin Doyle M. (2007). Microbial food spoilage – Losses and control strategies A brief review of the literature. FRI Briefings. Food Research Institute. University of Wisconsin.
El-Diasty Eman M., El-Kaseh R.M. and Salem R.M. (2008). The effect of natamycin on keeping quality and organoleptic characters of yoghurt. Arab J. Biotech., Vol. 12, No. (1): 41-48.
Pitt J.I. and Hocking A.D. (2009). Fungi and Food Spoilage. Third Edition. Springer.
Stark J. (2003). Natamycin: an effective fungicide for food and beverages. In: Natural antimicrobials for the minimal processing of foods (Roller. S., ed.) Woodhead Publishing Limited, Cambridge, England, pp. 82-97.
Stark J. and Tan H.S. In: Russell N.J., and Gould G.W. (2003). Food Preservatives. London: Kluwer Academic; 2003:179-195.

Posted on 19 Feb 2018
By Marketing
In Blog Article

Nisin E234

What is Nisin E234?

Nisin E234 is a polycyclic antibacterial peptide produced by streptococcus lactis.

Nisin, also known as Streptococcus lactic (strep lactis) peptide, is a natural biological activity of antimicrobial peptides used as a natural food preservative E234.

It is a natural preservative E234 and has a strong inhibitory effect on many gram-positive bacteria, including spoilage and pathogens.

Nisin bacteriocin is the only one bacteriocin that used as E324 food additive.

Nisin E234 structure

Nisin Chemical formula C143H230N42O37S7, The structure has 34 amino acid, including five uncommon amino acids: ABA, DHA, DHB, ALA-S-ALA and ALA-S-ABA.

Nisin molecular weight: 3,354.07 g/mol

Nisin E234 Properties

Features:

1)Strong inhibiting activities. Nisin E234 specifically targets the stubborn Bacillus spp. and their spores.

2)High safety. Nisin E234 can be quickly digested into amino acids with the aid of enzymes in human stomach.

3)Good stability. Nisin E234 is stable in acid conditions and can keep active even at 121℃ for 30mins.
4)Easy water soluble.
5)No flavor influence.

Nisin solubility

Nisin E234 is a solid powder that is soluble in water or in liquids and has different solubility at different pH values. As in general water (pH = 7) Nisin solubility is 49 mg Nisin / ml; if in 0.02 M HCl the solubility is increased to 118 mg Nisin / ml.

Nisin Biosynthesis

Nisin, E234, also known as Streptococcus lactic peptide, is a kind of polypeptide compound extracted from the fermentation product of streptococcus lactis. Nisin is a natural antimicrobial agent used as a natural preservative in heat processed and low pH foods. According to the Food Chemical News Guide (a reference guide to the uses of foods additives permitted under Federal Law), Nisin preparation is a concentrate of dry material derived from the controlled fermentation of a naturally occurring milk bacteria Streptococcus lactis. This bacterium contains Nisin, a group of related peptides (partial amino acid chains that make up proteins) with antibiotic activity. The chemical Nisin cannot be synthesized artificially, so the Nisin-producing bacteria are basically farmed for their synthesis of Nisin.

Nisin manufacturing process begins by fermenting the milk bacteria. The resulting Nisin is concentrated, separated, and dried before milling into fine particles and standardized by the addition of sodium chloride (salt). The resulting typical composition is nisin (2.5%), sodium chloride (greater than 50%) ,protein (23.8%), and moisture (less than 3%).

Nisin mode of action

Numerous studies on the mode of action of sensitive vegetative cells and spores have been studied in large part on the role of vegetative cells in the plasma membrane and Nisin E234 has the damaging effect of exuding the most important cytoplasm, such as adenosine triphosphate. More importantly, cytolysis is caused, and careful studies on the way in which protoplasm acts show that the matrix in the cytoplasm becomes inactive due to the destruction of Nisin E234.

Nisin E234 acts against spores of bacteria rather than resting spores, so it is believed that Nisin E234, unlike other preservatives, inhibits sprouting prior to the expansion of the spores, with examples illustrating that heat-killed of the spores are more sensitive to Nisin, which is why Nisin E234 provides a good preservative effect in hot processed canned foods and saves a lot of energy.

What is Nisin preparation?

Nisin preparation consists of nisin and sodium chloride with an activity of not less than 900 units per mg. The activity of pure Nisin is about 40 × 1000000IU / g (effective concentration in general food is 25 ~ 500IU / g). The Nisin product is a complex of Nisin and sodium chloride and other ingredients, the activity of 1 × 1000000IU / g. Nisin preparation is safe and gluten free.

Nisin Benefits

Nisin E234 is effective in killing or inhibiting Gram-positive bacteria that cause food spoilage such as Lactobacilli, Botox, Staphylococcus, Listeria, Thermotolerant bacteria, Corynebacterium, Pediococcus, Leuconostoc, Branches Bacillus and so on. Especially for spore-forming bacteria such as Bacillus, Clostridium, Bacillus thermophilus, Bacillus thuringiensis, Bacillus spores and other strong inhibition. Under certain conditions, such as the more acidic conditions, YP-1000 Nisin can also kill Gram-negative bacteria and other bacteria.

In general, spore-forming bacteria are very heat-resistant, such as transient sterilization at 135 ° C for 2 seconds at a temperature of 100 ° C, non-spore bacteria of 100%, spore germs of 90%, and 10% Bacillus bacteria can not kill. Bacillus, Clostridium spores germination and reproduction can be completely inhibited by adding 2-4 ppm Nisin or 0.5-80 ppm Nisin.

What foods contain Nisin E234?

Nisin Application and use

Application & Use in dairy products

Dairy products is Nutritious, but microorganisms pollution in the dairy processing and storage is always difficult to avoid. The heat-sensitive material that, although pasteurized, may still retain some bacteria and heat-resistant spores, thereby reducing the shelf life of dairy products.

If use Nisin E234, can make up for lack of sterilization at low temperature, improve dairy product quality.

In dairy products, Nisin E234 is generally used in pasteurized milk, milkshake, skim milk, sugar-free condensed milk, high-temperature sterilized milk, flavor milk, canned milk snacks, cream products, milk powder recovery of dairy products. Nisin E234 was first used as a natural preservative in cheese and is also widely used in dairy product applications. In the process of cheese processing, despite the heat sterilization, there will still have heat-resistant Gram-positive spores (such as Clostridium botulinum and Clostridium perfringens spores) exist, Nisin can effectively prevent the germination of these spores and toxin formation.

It has been reported that the use of Nisin-resistant and Nisin-producing bacteria as a cheese starter resulted in a good product yield of over 90% compared with only 41% by the conventional method. Because Nisin can inhibit the growth and reproduction of thermophilic bacteria and spores, adding Nisin to the sterilization milk, condensed milk and re-milk can inhibit the corrosive effect of these microorganisms, thereby reducing the heat treatment intensity and improving the product Quality, effectively extend the shelf life of products.

Nisin can also be used to prevent post-acidification of yogurt. Using Nisin-producing bacteria Lactococcus lactis subsp. Lactis in combination with other lactic acid bacteria in yogurt, the production and accumulation of Nisin in the fermentation process can inhibit the growth of acid-producing strains and thus control the increase of acidity during storage and transportation.

The effect of Nisin in dairy products depends on the following factors: 1) The type and degree of contamination of the processed dairy product. 2) contains moisture. 3) pH: The effective pH range is 3.5-8.0.4) Salt content. 5) The type of flavor added. 6) the packaging materials used, the hygienic conditions of the production environment and the process and conditions of the products (sterilization method and sterilization temperature and time). 7) shelf life and storage temperature.

Application & Use in meat products

Traditional ham, bacon and sausage production, the general use of nitrite, nitrate and other hair color agents and inhibit the growth of Clostridium botulinum, which nitrate by nitrate reductive bacteria into nitrite Salt, followed by reaction of nitrite with flesh pigment produces a salted red and marinated flavor. We ingest a certain amount of nitrite while eating meat, and the role of the body of the amine, generating a strong carcinogen nitrosamines.

Nisin E234 can be used as an effective alternative to reduce the amount of color developing agent in ham. Nisin E234 can effectively control the growth of microorganisms in meat products, in particular, inhibits the toxin-producing Clostridium botulinum, and Nisin itself is acidic, reducing the pH of the surrounding medium and thus reducing the residual nitrite content, Reduce the formation of nitrosamines.

In addition, during the processing, excessive heat treatment will significantly change the texture and appearance of meat products, then only 45% of heat treatment is enough can extend its shelf life after adding Nisin E234. It is noteworthy that the use of large amounts of Nisin to replace nitrite preservative is not economical due to the low solubility of Nisin in meat products, not easy to distribute and also with other reasons, that making the preservative effect of Nisin E234 is relatively lower than nitrite. Nisin can also be applied to the preservation of various meat products such as fresh meat, beef chilled meat, braised chicken and seafood products.

Application & Use in canned food applications

Conventional sterilizing and disinfecting treatment can hardly kill the heat resistant spores of Bacillus stearothermophilus, such as Bacillus stearothermophilus and Clostridium thermocellum. These spores can cause canned food spoilage once the conditions are suitable for them to grow. Nisin can effectively prevent canned food spoilage.

Under acidic conditions, Nisin is more stable, more soluble and more active. Therefore, it can be successfully used in the preservation of high-acid foods (pH <4.5). The addition of Nisin to low-acid and non-acid canned foods can also reduce the heat treatment intensity. Such as added to the tomato sauce, canned soup, vegetables and mushroom products, can reduce the sterilization conditions, to ensure the nutritional flavor of food.

Nisin can be used in pickles that can reduce the salt content of pickles, but will not affect the health quality and product flavor, which is in line with the development of low salt curing requirements. In addition, Nisin can effectively prevent canned food go bad during storage due to high temperature, so that Nisin can extend the shelf life. In the meantime, Sodium Benzoate is forbidden to use in some countries which is generally used for preserving canned pickles in food, it is significance to use Nisin to replace Sodium Benzoate as a more safe preservative.

Application & Use in beer

The take the advantage of Nisin E234 can not inhibit yeast, Nisin can be applied to beer, wine, distilled spirits and other alcoholic beverages, in order to prevent rancidity caused by lactic acid bacteria.

The application of Nisin in beer brewing in China has achieved satisfactory results. The role of Nisin in beer brewing. 1) Adding Nisin to the cold wort (used in expanding beer yeast) can ensure beer yeast not be contaminated with Gram-positive bacteria. Nisin can control the growth of Lactobacillus, Pediococcus and other bacteria during the fermentation process when add Nisin directly to fermentation mash. 2) Can replace the traditional pickling method to remove the contaminated yeast lactic acid bacteria. Traditional pickling has adverse effects on the vitality, fermentability and cohesion of yeasts, but there is no such thing when replacing pickling yeast with Nisin. 3) For draft beer, adding Nisin to the sachet can extend the shelf life of non-pasteurized barrels or bottles of beer by a factor of 1-2. 4) For cooked beers, adding Nisin E234 to the sachet can reduce the temperature and time of sterilization, improve beer taste and save energy. The killing temperature of beer yeast is 52 ℃, the temperature of pasteurization is 63 ℃ -65 ℃, the temperature can be selected between 52 ℃ -65 ℃ after adding Nisin to reduce the “ripe taste” “And reduce steam consumption.

Application & Use in fruit drinks

Nisin can also be used in fruit frinks. Fruit and fruit juices are often rancidity caused by Bacillus acidobacterium (Alicyclobacillus acidurum). Bacillus acidocaldarius is an acid-tolerant and thermophilic spore-forming bacterium that is most suitable for growth and reproduction in the environment of pH 2.5-6.0 at 25-60 ° C. According to statistics, Bacillus acidocaldarius can grow in gardens, in forest soils, and in the water we drink. Therefore, Bacillus acidurum can easily be brought into the production and processing of fruit juice and fruit juice drinks, causing the fruit juice products to be spoiled. Nisin has a strong inhibitory effect on most gram-positive bacteria, especially sporozoites.

Nisin market

It was named as Nisin since 1944, and it was launched in markets since 1953. Nisin E234 has been approved as a food preservative in about 60 countries and regions from all over the world. According to the statistics, the total sales of Nisin has reached 800Mt in 2014 in China. Due to the continually increasing demand of biological preservatives consumption in the developed countries in Europe and America, and rapid and stable development of China Food Industries, the markets demands of Nisin has been growing in recent years. The current Nisin production capacities couldn’t meet the market demands gradually, so it is reckoned that the manufacturing and sales of Nisin will keep growing in the next few years.

With the advantage of Nisin can decrease the processing temperatures, protect the food without spoiling, extend the lifespan without changing the taste and it’s easy to use making the Nisin E234 market growth.

Canned Food: the fastest-growing application segment in Nisin preservative market

Canned Food are largely consumed in food & beverages industry. Growing demand and increasing population lead to higher consumption of canned food. The canned food covers a wide range of application areas for Nisin E234 which results in the highest growth rate of Nisin consumption.

Meat: the largest application of Nisin preservative market

Meat comprises of a wide range of meat and sea food products which are largely consumed in regions such as North America and Europe because of the cold environment in both regions. The U.S. is the largest consumer of meat in the world. The effective benefits of meat helps in the wide consumption of the application across the globe. Meat contains all essential amino acid which is helpful for good health and makes meat a complete protein. It is also consumed for weight loss and to control appetite.

North America contributed the largest value to the global Nisin market. However, Asia-Pacific is expected to witness rapid growth by 2023, owing to demand of natural preservative. Comparatively, the nisin market in Western Europe is more established and stable with the presence of key players such as DSM and Danisco. These players also dominate in the global Nisin market, constituting major share. The Nisin market in APEJ (Asia-Pacific except Japan) is evolving and growing at a faster rate with new entrants in the market. Additionally, countries like China is taking stricter regulatory measures due to the lack of quality standards when compared to the European or other international counterparts, as it affects the export of nisin to other west region countries.

Of the four major applications, the meat appliction held the largest market share in 2017, accounting for over 32%, followed by dairy products, beverages, and bakery product segments respectively.

Nisin manufacturers

There are several Nisin manufacturers in China and abroad, as you know, the price of China Nisin suppliers can be better than abroad manufacturers. We have worked with China top Nisin manufacturer for years, we would like to recommend this Nisin brand to you if you would like to save your purchasing cost with the same Nisin quality compared with abroad Nisin manufacturers. Nisin Samples are available if you need it for further test after accept the price.

Nisin price

Now the price of Nisin is around USD40/kg from China Nisin manufacturers and suppliers.

Where to buy Nisin E234

We sell Nisin for many years and we can be your Nisin suppliers in China. If you buy would like to buy Nisin or inquiry Nisin price, please e-mail us through: info@foodsweeteners.com

Nisin Side effects

Is Nisin bad for you?

Nisin E234 has no side effects on human beings and is safe to us. It is a peptide substance, a natural preservative, bacteriostat, that is quickly digested by proteolytic enzymes into amino acids in the digestive tract after consumption. It does not change the normal flora in the intestine, does not cause drug-resistance problems, and does not cross-react with other antibiotics. Toxicological tests in various countries has proved that YP-1000 Nisin E234 is safe, non-toxic and no side effect.

The Food and Agriculture Organization of the United Nations / World Health Organization (FAO / WHO) confirmed Nisin E234 was a safe, effective and reliable food preservative in more than 50 countries around the world in 1969. The certificate issued by the Chinese Ministry of Health in 1990 states: “It is scientifically justified that Nisin is safe as a food preservative.” and it was also permitted to use. In 1983, the United States Food and Drug Administration (FDA) identified Nisin E234 as a recognized safety product (GRAS) and approved the use. The EU has also identified it as natural and safe (E-234), and Nisin is widely used in various European countries.

Nisin E234 is a natural product found in dairy products and has been found to be no dangers after several years consumption. A systematic study has been conducted on the safety of Nisin, with an LD50 of about 7000 mg / kg body weight and an ADI of 0-0.875 mg / kg body weight in rats. Studies have shown that Nisin E234 is particularly sensitive to proteolytic enzymes such as trypsin and the like, so that it can be rapidly hydrolyzed by egg hydrolases to amino acids in the digestive tract after consumption. After 10min intake Nisin, cannot find Nisin activity in the saliva, so it will not remain in the body, also it will not change the normal intestinal flora, it is a safe preservative.

Posted on 15 Feb 2018
By Marketing
In Blog Article