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Foodchem offers two series of Transglutaminase （ProBinder™ & FoodTG™）for meat products.
ProBinder™ MR10/MR20/MS
FoodTG™ E10/E20/E100/E200
Collagen peptides have various names on the market, including hydrolyzed collagen, small-molecule collagen or collagen, but different names point to using collagen-rich tissues in animals as raw materials. For example, common fish skin, beef bone, cowhide, pigskin, etc., under the hydrolysis of acid and alkali and protease, the non-aqueous soluble macromolecular collagen triple helix structure is opened, and the average molecular weight is less than 10,000. A small molecule collagen peptide mixture.
In recent years, the global food and beverage market has changed dramatically, and more and more small emerging brands appear in the market and gradually erode the market share of large food companies. These new brands are accepted by more and more consumers, because of their product innovation and the ability to quickly adapt to consumer demand, often very well. It’s hard for large companies to upgrade their products and change their tastes quickly.
Baked foods are made from flour, yeast, salt, sugar, water, etc., and are added with appropriate amounts of oils, fats, eggs, and other additives, and then processed by dough, molding, baking, and the like.
Monk fruit sweeteners taste different from regular table sugar, and some find the taste unusual or unpleasant. The sweeteners can also leave an aftertaste.
Other ingredients. Some manufacturers balance the taste of monk fruit by mixing it with other sugars, such as maltodextrin or dextrose. This can change the sweetener’s nutritional profile and make it unsafe or undesirable for some people.
A keto-friendly sweetener sounds a bit like an oxymoron: Sweeteners are typically sugars, sugars are carbohydrates, and the ketogenic diet is very, very low in carbs . But the fact is, there are sweeteners out there with little to no carbs—and while the list below is short, stevia, monk fruit, and erythritol can all be part of your ketogenic diet.
