Robinia pseudoacacia gum (LBG) has a cultivation history of hundreds of years in the Mediterranean region, with tree trunks reaching up to 10-15 meters. The pods of LBG can grow up to 10-20mm in length, and the seeds inside are the raw material source for commercial LBG. After peeling and removing the outer shell of locust bean seeds, the endosperm part separated from the embryo can be ground and sieved to obtain locust bean gum of different fineness. In recent years, due to the increasingly mature application technology and the continuous increase in application fields, the demand for locust bean gum in Asia, especially in China, has also increased significantly. locust bean gum has become one of the most widely used colloids in Chinas food industry.

Origin: Switzerland

Product Features

1. Wide applicable pH range: 3.5-9.0

2. It can cooperate with xanthan gum to form a thermo reversible "soft" gel; Cooperate with Kappa carrageenan to form thermo reversible "elastic" gel; When mixed with agar, the rupture strength of gel can be significantly improved. Commonly used as thickeners, water holding agents, adhesives, and stabilizers.

Packaging: 25kg/bag

Addition amount: 0.1% -0.5%

iscosity: 2400-3000 CPS

Application scope: Jelly, ice cream, filling, dairy products, meat products, cosmetics, pet food, etc

characteristic:

When raw materials are not processed or not processed properly after fishing, crabs and shrimp gradually produce unsightly black spots on their shells. This reaction is caused by the catalysis of natural enzymes, and the black spots that occur between shrimp and crab can affect price reduction. If BL-7 is used, it can solve the catalytic adverse reactions of natural enzymes and effectively prevent black spots from occurring on raw materials.

Scope of application:

1. BL-7P uses fish and shrimp

Usage: Dissolve BL-7P0.3-0.5% in seawater or room temperature water. Soak the raw material (shrimp) in the solution for 10 seconds to 1 minute, then scoop it up and place it directly in the freezer without cleaning.

(1) Use 3-5 kilograms of BL-7P product and dissolve it in seawater or room temperature water for 1000 minutes.

(2) Stir product BL-7 until completely dissolved.

(3) Soak the raw materials in the solution for 10 seconds to 1 minute, then scoop out the materials. The temperature must be kept within 5 degrees Celsius during soaking.

(4) Put the soaked raw materials directly the freezer without cleaning.

2. BL-7 uses crabs

Usage: Dissolve BL-7 0.3-0.5% in seawater or room temperature water. Soak the raw material (crab) in the solution for 10 seconds to 1 minute, then scoop it up and place it directly in the freezer without cleaning.

(1) Use 3-5 kilograms of BL-7 product and add 1000 liters of seawater or room temperature water.

(2) Stir product BL-7 until completely dissolved.

(3) Soak the raw materials in the solution for 10 seconds to 1 minute, then scoop out the materials. The temperature must be kept within 5 degrees Celsius during soaking.

(4) Put the soaked raw materials directly the freezer without cleaning.

other:

BL-7 is effective for both shrimp and crab. According to Japanese law, there is a limit on sulfur dioxide residue. Therefore, depending on the different raw materials and their freshness, please refer to the data table below the experiment.

Export packaging: 1 kg/bag, 20 bags/box. PE bag for inner packaging and cardboard box for outer packaging.

Name: BL-7P, BL-7

Category: Food Additives

Formula name: Shrimp antioxidant formula, Crab antioxidant formula

Ingredients: Please refer to the product label and product sample label for details

All ingredients in the formula comply with the food and food additive standards stipulated in the Food Hygiene Law.

Example of food labeling: Antioxidants (sulfite, sodium alginate)

Trehalose naturally exists in peoples daily food and various animal and plant bodies. It is a non reducing disaccharide composed of two glucose molecules connected by a, a-1, 1 glycosidic bond. The trehalose represented by our company is converted from starch using specialized enzymatic technology by the Japanese company Hayahara. Its safety has passed the FDA certification in the United States and has been awarded the title of Safe and Healthy Food (GRAS).

Trehalose is a multifunctional food additive that has been widely used in baked goods, rice and flour products, frozen processed foods, seafood processing, beverages, candies, and health products. Trehalose is also used in various fields such as medicine and cosmetics.

Product Features:

Low sweetness, good acid resistance, no browning, and not easily hygroscopic;

Plays a good role in preventing starch aging, protein denaturation, and inhibiting fat oxidation;

Inhibit the generation of fishy odor and have a wide range of taste and odor correcting effects.

Product specification sheet:

Main components:

Sodium acetate, trisodium citrate, fatty acid glycerides, disodium succinate, silica, food ingredients

Characteristic:

This product is a seasoning mainly composed of sodium acetate and a preparation that stabilizes its powder;

Improve the astringency and bitterness of food, adjust the taste, and extend the antibacterial shelf life of the product;

And due to the buffering effect of salt, it brings a soft texture.

(This product is a coating preparation that can inhibit acetic acid odor and stabilize it)

※ However, this product is not easily soluble in water, so please extend the refining and mixing time or disperse it in water before adding.

Usage method:

Add 0.5% (5g per kilogram is the standard dosage) to various foods (Japanese style home dishes, Congee, surimi, stuffing, balls, egg products and other light flavor foods) or their manufacturing process, and increase or decrease them appropriately according to the food type and taste.

※Using particulate silica to prevent clumping effect