Food Industry
Aurora Industry Co.,Ltd. (AUCO) provides a wide range of applications including meat, ice-cream, biscuits, chocolates, confectionery, bakery, beverages, etc.
Halal, Kosher and other certificates which are essential in the field of food production are available for our customers.
Our dextrin including white dextrin and yellow dextrin made from tapioca starch or corn starch can be used in mining,adhesive ,textile and foodstuff and so on .And our dextrin has been exported to Taiwan,Malaysia,Janpan,south Korea,Australia and so on.and we can supply dextrin according to every customer's request.
Our dextrin including white dextrin and yellow dextrin made from tapioca starch or corn starch can be used in mining,adhesive ,textile and foodstuff and so on .And our dextrin has been exported to Taiwan,Malaysia,Janpan,south Korea,Australia and so on.and we can supply dextrin according to every customer's request.
1.Maltose has the function of preventing crystallization since it contains maltodextrin. Used in jam, jelly, etc. this product can prevent sucrose separating by crystallization and so prolong the shelf life.
High maltose powder of fine ferment ability and moisture-keeping ability has been widely used in bakery foods and can prevent starch aging.
2.Maltose of low DE value and high boiling temperature can replace starch syrup by acid hydrolyzation to make foods taste more soft and more favorable sweet (the sweetness is about 40% of sucrose). Used in hard candy, it can create more transparence and prolong the shelf life.
3.Using pure high maltose liquid dropping into vein in medical treatment can effectively make the blood sugar unrise. So it is suitable for diabetic so supply nutrition and as carbon source of antibiotic vaccine.
4.Maltose after hydrogenization can generate maltitol which is a sweetener with the same sweetness as sucrose but low caloric value.
Chitosan is a naturally occurring polysaccharide derived from chitin, a substance found in the exoskeletons of crustaceans such as shrimp and crabs. It is obtained through the deacetylation of chitin, resulting in a positively charged polymer with biocompatible and biodegradable properties.
Function
Chitosan possesses various functional properties, including antimicrobial, wound healing, and drug delivery capabilities. It forms a gel-like substance in acidic conditions, making it suitable for encapsulating drugs and promoting controlled release. Additionally, its positively charged nature enables interactions with negatively charged molecules, such as bacteria and toxins, leading to antimicrobial effects.
Application
1. Pharmaceutical Industry: Chitosan is widely used in pharmaceutical formulations for drug delivery systems, wound dressings, and tissue engineering scaffolds due to its biocompatibility and controlled release properties.
2. Food Industry: Chitosan is utilized as a natural preservative, food additive, and clarifying agent in food and beverage products. It can inhibit microbial growth, improve shelf life, and clarify liquids by binding with impurities.
3. Cosmetics Industry: Chitosan is incorporated into cosmetic formulations for its moisturizing, film-forming, and antimicrobial properties. It is used in skincare products, hair care products, and oral care products to enhance product efficacy and safety.
What is it about Xylitol that makes it a great alternative to traditional sugars?
Xylitol is a naturally occurring carbohydrate, that looks and tastes just like regular table sugar.
It is a natural sweetener that can be extracted from any woody fibrous plant material.
Commercially it is extracted from renewable resources such as corn cobs, and also from less environmentally
sustainable sources such as hardwood.
Xylitol also occurs naturally in our bodies - in fact, an average size adult manufactures up to 15 grams of xylitol daily
during normal metabolism.
Pure xylitol is a white crystalline substance that looks and tastes like sugar.
Functional Speciality of xylitol :
1. Xylitol is the best substitute of sweetener for the diabetic, can be widely used in the drinking juice,
coffee, milk, bread, candy and other sugarless food.
2. Xylitol has intensive cool taste, so it can be used in tasty cakes, biscuits. Sweets. Leechdom
and other commodities with new-style taste.
3. The metabolism of xylitol in the human body relies not on trypsin and dose not increase the blood sugar numerical value.
Thus it can be used in injection and transfusion when the sugar of the diabetic decompensate.
It is also suitable for the sufferer to take medicine.
4. Xylitol can be used as wetting agent in the cosmetics and is not irritative to skin.
5. Xylitol has no Aldehyde, no Maillard Browning reaction when get heating, is good to produce different bakery foods.
6. Xylitol can promote multiplication of bacterium and beneficial bacteria in the intestines,
to improve gastrointestinal function, is a widely used functional additive by its high activity.
7. Xylitol is not fermented by yeast, can be the inert substrate for microbe.
8. Xylitol's cooling sensation can add the taste of food with mint and spearmint.
Benefits Overview :
Xylitol serves as an effective sugar substitute for diabetics and non-diabetics.
Xylitol use also provides excellent dental benefits.
Using xylitol has many benefits:
* Delicious sweet taste with no unpleasant aftertaste
* Helps reduce the development of dental calories
* Reduces plaque formation
* Increases salivary flow to aid in the repair of damaged tooth enamel
* Provides one third fewer calories than sugar
* May be useful as a sugar alternative for people with diabetes (on the advice of their healthcare providers)
General Information:
Type: Food Grade
Origin: China
CAS No.: 585-88-6
Packing: 25kg bag
Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch.
Maltitol syrup, a hydrogenated starch hydrolysate, is created by hydrogenating corn syrup:
a mixture of carbohydrates produced from the hydrolysis of starch;
this product contains between 50% and 80% maltitol by weight.
The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.
Maltitol's high sweetness allows it to be used without being mixed with other sweeteners.
It exhibits a negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols,
and is very similar to the subtle cooling effect of sucrose.
It is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods,
and ice cream. The pharmaceutical industry uses maltitol as an excipient,
where it is used as a low-calorie sweetening agent.
Its similarity to sucrose allows it to be used in syrups with the advantage that crystallization
(which may cause bottle caps to stick) is less likely.
Maltitol may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.
Introduction (Trehalose CAS No. 99-20-7)
Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an �±,�±-1,1-glucoside bond between two �±-glucose units.In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It has high water retention capabilities, and is used in food and cosmetics. Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process,Trehalose is currently being used for a broad spectrum of applications.
Product name: Aspartame
Chemical formula: C14H18N2O5
CAS: 22839-47-0
Q&A about aspartame:
Q: What types of food are suitable for aspartame?
A: Aspartame is widely used in the following types of food and beverages:
Sugar-free or low-sugar beverages (such as sugar-free carbonated beverages, fruit juice drinks, etc.)
Candy, chewing gum, desserts (such as low-sugar chocolate, candy, biscuits, etc.)
Dairy products (such as low-sugar yogurt, ice cream, etc.)
Diabetic foods and low-calorie foods
Medicines and supplements (such as cough syrups, vitamin supplements, etc.)
Collagen is by far the most abundant protein in the body and plays many essential roles in the structure and function of virtually every bone, tissue and organ. In fact, there are 28 distinct types of collagens with unique characteristics and purpose.
Eggshell Membrane Collagen is a combination of collagen types I, V and X extracted from eggshell membrane that supports bone, skin, and connective tissues. Our hydrolyzation technology enables the extraction and purification of these collagens without harsh chemicals while preserving natural mucopolysaccharides, including hyaluronic acid, glucosamine, and chondroitin. This unique formula promotes a wide range of health benefits.
Collagen type I supports supple, smooth skin, organs, cornea, tendons as well as healthy hair and nails.
Type V collagen is a fibrillar collagen found within the dermal/epidermal that helps forms numerous types of tissue, including bone matrix, corneal stroma, muscles, and various organs.
Introduction:
Hydrolyzed wheat protein offers conditioning, moisturizing, and film-forming properties. It is an effective moisturizer in skin care products, where it helps retain moisture in the skin. It is almost always used as a replacement for hydrolyzed animal protein. It is produced by an enzymatic hydrolysis of wheat gluten.
Hydrolyzed wheat protein (AMP isostearoyl) is a skin-conditioning ingredient. This is a neutralized alcohol-soluble wheat protein/ fatty acid condensate. It can be found in skin tonics.
Function:
1. Cosmetic Ingredients
It has the function of moisturizing, antioxidation and refining the skin soft. There are special moisturizing ingredients in it, which can improve wrinkles.
The main amino acids (gliadin) and miguel campos contain rich cystine (cystine) of wheat gliadin protein, it is a kind of sulfur-containing amino acids.
2. Food Ingredients
It can be used in bakery products, dairy products, nondairy creams, nutrition rice flour, chewy candies, and protein source for fermentation, meat products, milk powder replacement,non-egg yolk dressing, emulsified sauces, and beverages. It can also
be used as feed for ablactating.
HWG can be used in the following bakery products: bread, croissants,Danish pastries,pie,plum pudding,butter cake,sponge cake,cream cake,pound cake.
It can also be used to balance protein content for any food that requires protein content level,such as soy sauce,milk powder
Capsaicin: It is an extremely spicy vanillamide alkaloid contained in pepper. It is a flaky or needle-shaped crystal obtained by pulverizing, extracting, separating, concentrating, refining, and purifying high-quality dried red pepper using a modified solvent method. High-purity capsaicin has many physiological activities, which can relieve pain, reduce inflammation, promote blood circulation and remove blood stasis.
1.Capsaicin could increase the brains of production of serotonin.
2. Capsaicin has the function of anti-convulsant and anti-epileptic action and anti-aging.
3. Capsaicin has the function of Altering contractions in the upper and lower digestive tract.
4. Capsaicin has the function of decreasing ulceration of the stomch.
5. Capsaicin has the function of stimulating production of melanin.
6. Capsaicin has the function of improving immunity of body.
