Properties in Yasni Exposé of Sally Zhang

Properties Tamarind seed gum is a purified and refined natural plant polysaccharide gum extracted from the endorsperm of tamarind kernel. It is a polymer which consisits mainly of D-glucose,D-xylose and D-galactose. Polygel is a white or creamy white odourless powder which can disperse and dissolve in cold water. Tamarind seed gum is a water-soluble polysaccharide and one colloid with the character of Newtonian fluid which is very rare in the polysaccharide-thickners. Tamarind seed gum has good resistance to acid,salt,heat and freezing because three is no group with electric charge on the terminal of the molecular structure. Similar to pectin, Tamarind seed gum can form gel even in high sugar content (40-65%).The gelling ability is 2 times of pectin and need not to add acid as pectin does.  

Properties Agar, as a natural marine polysaccharide-refined agar, is extracted from seaweeds and refined by special processing. In Japan, as a food material and a heath food which are rich in dietary fibers, agar is widely used in yoghurt, jellies, cakes and other foods. Agar has health function of supplementing dietary fibers. As an emulsion stabilizer, Agar has distinguished properties of quick-dissolving with low-heat and emulsifying,gelling,suspending and taste-improving etc. Different from ordinary agar which can not dissolve without boiling for 10-15 minutes and produces turbid solution,Agar can dissolve within 5-7minutes from 55℃ to 60 ℃ and produces solution with high grade of transparency. Therefore, Agar can be conveniently used in the production of yoghurt without pre-heating,which can save power for heating at a great rate for the producers. Comparing with imported agar, Agar has same or even better properties. It is applicable to acidized milk and can improve the structural forms of stirred milk because it is effectively resistant to mechanical shearing. Agar makes yoghurt rich in mouth-filling,smoothness and delicateness with better feeling of piling up and flavor release. Furthermore,Agar can prevent yoghurt from whey-separating during the shelf life of yoghurt and makes yoghurt stable,therefore,to improve the quality of yoghurt.  Series of product Instant Agar High viscoelasticity  Agar Super low strenghth Agar Non-gelling Agar Principal use Yoghurt,Beverage,Jellies,Cakes,Fillings, Yokan(red bean cakes),Almond bean curd, Mayonnaise, Diet foods,Paste&fluid foods,Canned fish and meat, Japanese -style cakes etc. Package:20kg/carton (inner package:10kg x 2 bags) Shelf life:one year in sealed condition. Caution:Stored in cool , dry and ventilated place,Keep away from rain and sun exposure.        The Quality Specifications of Agar &Comparison With National Standard  Items National Standard (Agar GB1750-80) Our Standard Apperance Off-white or creamy white Powder White or creamy white,Odourless powder Mesh _ 80-100 Loss on Drying(%) ≤ 22.0 ≤ 15.0 Ash ≤ 5.0 ≤ 3.0 Water-absorbing force up to specifications ≥ 5 times of its own weight Insoluble residues (%) ≤1.0 ≤1.0 Arsenic (As) ppm ≤ 1.0 ≤1.0 Heavy metal (Pb) ppm ≤40.0 ≤20.0 Lead (Pb) _ ≤10.0 Starch u p to regulations Can not be detected Ph(1.5%Solution,20℃) _ 5.0-7.0 Total Amount Bacterium Colony ( cfu/g) _ ≤ 3000 Coliform Group MPN/100g(ml) _ ≤ 30 Pathogenic Bacteria _ Can not be detected

Hyaluronic acid is a polysaccharide (carbohydrate) that occurs naturally in the body. It exists in all mammals, and is identical in all species and tissues. Higher amounts of  HA are found in the skin, vitreous body and connective tissues in the human body.  Most important property of HA is its water binding capacity that furthermore gives structure to tissue and lubricates joints and muscles. HA also acts as a shock absorber in the weight bearing joints. Properties of Hyaluronic Acid: Moisturization properties: Formation of a barrier on the skin and high water binding capacity   Wound healing properties: Normalization of cell migration and proliferation   Mechanical effect: Lubrication, cushioning and shock absorption.   Nutrient effect: Transport of essential nutrients from the bloodstream to living skin cells   Pharmacological effect: Cell signaling (CD44 receptor) Specification:  No. Items Cosm etic Grade Food Grade 1. Description White powder White powder 2. pH 6.0~7.5 6.0~8.0 3. Glucuronic Acid ≥44% ≥44% 4. Molecular Weight ≥1.00*106 Practical value 5. Protein ≤0.1%   6. Los s on drying ≤10.0% ≤8.0% 7. Heavy metals(Pb) ≤20ppm ≤20ppm 8. Arsenic ≤2ppm ≤2ppm 9. Kinematic viscosity Practical value   10. Bacteria count ＜10CFU/g ＜100CFU/g 11. Mold and yeast ＜10CFU/g ＜100CFU/g 12. Staphylo coccus Aureus Negative Negative 13. Pseudomo nas Aeruginosa Negative   14. Salmonella   Negative 15 Escherichia coli   Negative   Validity: two years 

Properties Tamarind seed gum is a purified and refined natural plant polysaccharide gum extracted from the endorsperm of tamarind kernel. It is a polymer which consisits mainly of D-glucose,D-xylose and D-galactose. Polygel is a white or creamy white odourless powder which can disperse and dissolve in cold water. Tamarind seed gum is a water-soluble polysaccharide and one colloid with the character of Newtonian fluid which is very rare in the polysaccharide-thickners. Tamarind seed gum has good resistance to acid,salt,heat and freezing because three is no group with electric charge on the terminal of the molecular structure. Similar to pectin, Tamarind seed gum can form gel even in high sugar content (40-65%). It is widely used in flavorings,yoghurt,frozen drinks,fruits jellies and jams,modifying agent for cakes and flour products in Japan.   Series of product General-type: Tamarind seed gum Instant-type (at room temperature): Tamarind seed gum For ice cream: Tamarind seed gum For cosmetics: Tamarind seed gum   Principal use Tamarind seed gum is widely used in various kinds of flavoring (ketchup,bean paste,soysauce,mayonnaise,other sauces) for the purpose of thickening and stabilizing,anti-water-separating and better tastes.   Tamarind seed gum is also used in coffee-milk and juice-milk to increase the thickness and sweetness.   Tamarind seed gum is used in fruit juice drinks to increase the smoothness and thickness. Meanwhile,it prevents the juice from deposit of small grains after long time laying-aside and makes the small pulp grains suspending evenly in the fruit,therefore,to decrease the sinking speed substancially.   Tamarind seed gum has an excellent stabilizing effect on ice crystals in frozen products and can form fine ice crystals to improve tastes. With its unsticky and well-melting properties, Tamarind seed gum can be used in frozen products like ice creams as emulsion stabilizer.   Tamarind seed gum can replace pectin as a gelling agent in high-quality fruits jellies and low-sugar jams with its advantage on acid-resistance and forming agel within a broad PH tolerance.   Tamarind seed gum can be used in flour products as water-retention and modifying agent with good effect on emulsion stabilizing and anti-aging in starch.   Products Standard Items Japanese Standard of Food Additives-VIII Tamarind seed gum (Q/QLBD007-2009) Apperance Whit e or Ecru Powder White or Creamy White Odourless Powder Viscosity mpa.s (4%W/Wsolution) _ ≥5000 Lo ss on Drying (%) ≤14 ≤12 Ash (%) ≤5 ≤5 Protein (%) ≤3 ≤3 Asenic (As)mg/kg ≤4 ≤4 Lead (Pb) mg/kg ≤10 ≤10 Total Amount Bacterium Colony ( cfu/g) ≤10000 ≤10000 Colif orm Group MPN/100g Negative ≤30 Path ogenic Bacteria Salmonella Shigella Staphylococcus Aureus Hemolytic Streptococcus Can not be detected    Packing: 25kg/compound kraft paper bag Shelf Life: two years in sealed condition Executive Standard: Japanese Standard of Food Additives-VIII&Q/QLBD007-2009 Recommended Applicable Amount: 0.1%-1% Caution: Stored in cool and dry place ,keep away from moisture.

Properties Agar, as a natural marine polysaccharide-refined agar, is extracted from seaweeds and refined by special processing. In Japan, as a food material and a heath food which are rich in dietary fibers, agar is widely used in yoghurt, jellies, cakes and other foods. Agar has health function of supplementing dietary fibers. As an emulsion stabilizer, Agar has distinguished properties of quick-dissolving with low-heat and emulsifying,gelling,suspending and taste-improving etc. Different from ordinary agar which can not dissolve without boiling for 10-15 minutes and produces turbid solution,Agar can dissolve within 5-7minutes from 55℃ to 60 ℃ and produces solution with high grade of transparency. Therefore, Agar can be conveniently used in the production of yoghurt without pre-heating,which can save power for heating at a great rate for the producers. Comparing with imported agar, Agar has same or even better properties. It is applicable to acidized milk and can improve the structural forms of stirred milk because it is effectively resistant to mechanical shearing. Agar makes yoghurt rich in mouth-filling,smoothness and delicateness with better feeling of piling up and flavor release. Furthermore,Agar can prevent yoghurt from whey-separating during the shelf life of yoghurt and makes yoghurt stable,therefore,to improve the quality of yoghurt.  Series of product Instant Agar High viscoelasticity  Agar Super low strenghth Agar Non-gelling Agar Principal use Yoghurt,Beverage,Jellies,Cakes,Fillings, Yokan(red bean cakes),Almond bean curd, Mayonnaise, Diet foods,Paste&fluid foods,Canned fish and meat, Japanese -style cakes etc. Package:20kg/carton (inner package:10kg x 2 bags) Shelf life:one year in sealed condition. Caution:Stored in cool , dry and ventilated place,Keep away from rain and sun exposure.        The Quality Specifications of Agar &Comparison With National Standard  Items National Standard (Agar GB1750-80) Our Standard Apperance Off-white or creamy white Powder White or creamy white,Odourless powder Mesh _ 80-100 Loss on Drying(%) ≤ 22.0 ≤ 15.0 Ash ≤ 5.0 ≤ 3.0 Water-absorbing force up to specifications ≥ 5 times of its own weight Insoluble residues (%) ≤1.0 ≤1.0 Arsenic (As) ppm ≤ 1.0 ≤1.0 Heavy metal (Pb) ppm ≤40.0 ≤20.0 Lead (Pb) _ ≤10.0 Starch u p to regulations Can not be detected Ph(1.5%Solution,20℃) _ 5.0-7.0 Total Amount Bacterium Colony ( cfu/g) _ ≤ 3000 Coliform Group MPN/100g(ml) _ ≤ 30 Pathogenic Bacteria _ Can not be detecte