Dextrose monohydrate,
is the monohydrate form of D-glucose,a natural monosaccharide and carbohydrate,which provides sweetness and energy in an extensive variety of food applications.The production of dextrose monohydrate use corn starch as raw material. Double anzyme technique is adopted to turn corn starch into dextrose. Through the process of concentration, crystallization, dehydration, abstersion, and evaporation,it is transformed into white hexagonal crystal flake,dextrose monohydrate.It is widely used in food and beverage as substitute material in place of sweetener such cane sugar.
Applications:
confectioneries
cakes
beverages
biscuits
cookies
jams
jellies
honey products
energy drinks
·carbon source for the production of MSG,vitamin,antibiotic and organic acids etc.
material of other corn in-depth products like glucose syrup,sorbitol and high fructose syrup etc.
overview
Dextrose anhydrous,
is a purified and crystallized D-glucose compound with water comparing with dextrose monohydrate.Normally it is well-known for its injectable use while it is also a widely used food additives.Its sweet taste is 60-70% of sucrose.
In UNITEBIZ,we can supply both injectable grade and food grade.
Product Description:
Megafood encapsulated tartaric acid MF-8503, the tartaric acid(E334) as the main raw material, using edible hydrogenated oil as the coating material.
It can be widely used in food and medicine production as a sour taste regulator, preservative, anti-caking and anti-sticking agent.
Product features
Tartaric particles by the coating process, not easy to be deliquescent, the use of no dust;
Prevent chemical reactions with other raw and auxiliary materials;
Coating symmetry, particle size can be customized according to customer requirements;
Acid release slow, increase product flavor;
As a coating powder, can prevent the product adhesion, extend the shelf life of the product.
Application: Candy, effervescent tablets, solid drinks, milkshakes, beverages, flavors and seasonings and other types of food.
Product Description:
Megafood encapsulated malic acid MF-8502, the DL-malic acid as the main raw material, using hydrogenated vegetable oil as the coating material.
It can be widely used in food, medicine as acidity regulator, preservatives, function regulator, flavor improver.
Product features:
Malic acid particles by the coating process, not easy to be deliquescent, the use of no dust;
Prevent chemical reactions with other raw and auxiliary materials;
Coating symmetry, particle size can be customized according to customer requirements;
Acid release slow, increase product flavor;
As a coating powder, can prevent the product adhesion, extend the shelf life of the product.
Application : Candy, effervescent tablets, solid drinks, milkshakes, beverages, flavors and seasonings and othertypes of food.
Product Description:
Sorbic acid(E200), as an efficient, non-toxic, antiseptic and mildew inhibitor, has an inhibitory effect on mold, yeast and many fungi, and is widely used in baking, meat products, beverages, alcohol, condiments and other products.
Megafood encapsulated sorbic acid MF-8521, using hydrogenated vegetable oil as the coating material, produced with Megafoods own technology and equipment. As a preservative and antioxidant, it can be widely used in various types of food.
Product Feature:
After coating process, will not deliquesce, shelf life quality is more stable;
Prevent chemical reactions with other raw materials in specific processes;
Symmetrical embedding, active ingredient content can be customized according to customer requirements;
Used in bread products will not affect the bread awakening process.
Topical Application:
In baking products, it is mainly used for the preservation of yeast fermentation products, which does not affect the yeast fermentation.
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Product Description:
Megafood Encapsulated citric acid MF-8501, the citric acid as the main raw material, using hydrogenated vegetable oil as the coating material.
It can be widely used in food, medicine as acidity regulator, preservatives, function regulator, flavor improver.
Product features
Citric acid particles by the coating process, not easy to be deliquescent, the use of no dust;
Prevent chemical reactions with other raw and auxiliary materials;
Coating symmetry, particle size can be customized according to customer requirements;
Acid release slow, increase product flavor;
As a coating powder, can prevent the product adhesion, extend the shelf life of the product.
Application: Candy, effervescent tablets, solid drinks, milkshakes, beverages, flavors and seasonings and other types of food.
Product Description:
Megafood Encapsulated fumaric acid MF-8504, the fumaric acid (E297) as the main raw material,using hydrogenated palm oil as the coating material.
It can be widely used in food, medicine as acidity regulator, preservatives, function regulator, flavor improver.
Product features
Fumaric acid particles by the coating process, not easy to be deliquescent, the use of no dust;
Prevent chemical reactions with other raw and auxiliary materials;
Embedding symmetry, particle size can be customized according to customer requirements;
Acid release slow, increase product flavor;
Application:
Bakery(bread, biscuit, cake), fruit and vegetable drink, carbonated beverage and other types of food.
Texture and flavor of real meatball
Diverse application scenarios: BBQ, fried meatballs, etc
Harvest high-quality protein and various amino acids in one bite
Vegan fried chicken nuggets with high protein
Crispy outside, tender and juicy inside
Serve with sauce of choice
A mealtime favorite that satisfies kids and parents alike
Description
HICIDE®MC
Function:Broad-spectrum bactericide and preservative
Characteristic:univalent stabilization system,No product flocculation.
Ingredient:CMIT/MIT(1:5)
Appearance :Colorless to yellow transparent liquid,slight characteristic odor
pH (25°C):3.5±1
Solubility(25°C) Dissolved in water and low molecular alcohol
Foaming :No bubble(DIN 53902).
Dosage:1-3kg/ton,increase in protein, casein and similar high nutrition system. The most suitable dosage and compatibility depend on the actual conditions of the products by laboratory testing .
Usage :Add 1/3 first in the water,or directly at the end of production
Technical service
EU license
EC labeling (CLP00)
CLP Regulation 3.5±1
Physical and chemical properties
Appearance:
Formcolorless to light yellow transparent liquid
Odor:Characterisitics
Odour Threshold : Not relevant for safety
pH-value at 20°C:3.5±1
Melting point/Melting range:0°C
Boiling point/Boiling range:100°C
flash Point:N/A
Flammability (solid, gaseous)Product is not inflammable
Danger of explosion: Product is not explosive
Vapour pressure @ 20°C :< 0.001 hPa
Density at 20°C :1.03±0.03g/ml
Solubility in Water: Soluble
Yulin High Performance Enzymes: Biocatalytic Technology that Redefines Bakery Production
In the global industrial bakery sector, Yulin continues to push the performance limits of traditional enzymes with its proprietary enzyme directed evolution technology. Our high-performance enzyme series has been modified by CRISPR gene editing, with 9 times higher active site stability than conventional products, and is designed to cope with the extreme process conditions in large-scale continuous production.
Technology Innovation Advantages
1. Ultra-wide temperature range activity retention
Yulin enzyme preparation maintains its activity in the range of -30 to 95 , which is especially suitable for the whole process from frozen dough to high temperature baking. As verified by a third party (Report No. SGS-ENZ2024-228), Yulin's high-temperature-resistant �±-amylase enzyme still retains 78% activity in a baking environment at 80 , which can precisely control the process of starch gelatinization.
2. Intelligent response catalytic mechanism
Based on pH-sensitive coating technology, the enzyme molecules are precisely activated at different stages of the dough:
Mixing stage (pH 5.8): 30% activity is released to promote gluten formation.
Rising phase (pH 4.7): activation of 70% activity to optimize gas retention
Baking stage (pH3.9): triggering full activity to inhibit starch regrowth.
3. Multi-enzyme synergistic system
Breaking through the limitations of a single enzyme, Yulin has developed a complex enzyme system with molecular-level synergistic effects:
Glucose oxidase and lipase electron transfer chain to increase the antioxidant capacity of dough by 3.2 times.
Substrate relay catalysis between xylanase and cellulase to increase fiber solubilization efficiency to 220% of traditional methods
Industrial-scale performance validation
As shown by measured data at Asia's largest baking complex (1200 tons of flour per day):
Dough resistance to mechanical stress: 200 consecutive calenders without breakage, breakage rate reduced from industry average of 6.3% to 0.8%
Adaptation speed of production line: the new enzyme system is 100% compatible with the existing equipment, and it takes only 7 minutes to switch production recipes.
Economy of energy consumption: 18kW-h of electricity is saved per ton of flour processing, and the amount of cooling water is reduced by 25m³.
Navigating the Baking Industry's Biggest Challenges: Yulin's Science-Backed Solutions
The global baking industry faces unprecedented pressures from volatile ingredient costs to shifting consumer demands. As a trusted partner to industrial bakeries in 30+ countries, Yulin delivers precision enzyme technologies that solve operational bottlenecks while future-proofing production systems. Here s how we re reshaping modern baking economics:
4 Critical Baking Industry Pain Points & Our Innovations
1. Rising Energy Costs in Bulk Fermentation
Industry Reality:
38% of bakeries report energy bills consuming >15% of production costs (2023 IBI Report)
Conventional dough systems require 2-3hr fermentation at 30-35°C
Yulin s Breakthrough:
RapidRise Enzyme Complex
Cuts fermentation time by 50% through accelerated gluten maturation
Reduces proofing chamber energy use by 180 kWh/ton of dough
Case Study: A Chinese bun producer saved â?¬74,000 annually in gas/electricity
What Is Fungal Xylanase?
Fungal Xylanase is a specialized enzyme that breaks down arabinoxylans, improving dough handling, gluten network strength, and overall baking performance. It enhances dough elasticity, crumb texture, and volume, making it an essential additive for flour mills, industrial bakeries, and food manufacturers.
At Yulin, we provide high-quality Fungal Xylanase with optimized activity for use in bread, biscuits, noodles, and other flour-based products.
Key Benefits of Fungal Xylanase in Baking
Improves Dough Rheology - Enhances dough extensibility and handling.
Boosts Bread Volume - Ensures better gas retention for larger, fluffier loaves.
Enhances Crumb Texture - Creates softer, finer, and uniform crumbs.
Increases Water Absorption - Improves dough hydration, reducing ingredient costs.
Reduces Dough Stickiness - Ideal for high-speed industrial baking lines.
Enhances Fermentation - Provides better yeast activity and gas production.
Improves Crispness in Biscuits - Delivers a lighter, crunchier texture in cookies and crackers.
What Are Bread Ingredients?
Bread ingredients are the key components used in baking to create soft, flavorful, and high-quality bread. The right combination of ingredients enhances dough texture, improves fermentation, strengthens gluten structure, and extends freshness.
At Yulin, we provide premium bread ingredients designed for commercial bakeries, industrial bread manufacturers, and wholesale distributors. Our solutions help optimize baking performance and improve product consistency.
Essential Bread Ingredients We Offer
1. Baking Enzymes
Enzymes play a crucial role in breaking down starch, improving dough handling, and enhancing shelf life.
Amylase - Boosts fermentation, improves softness, and enhances crumb texture.
Glucose Oxidase - Strengthens gluten for better dough elasticity.
Hemicellulase - Enhances gas retention and dough volume.
Lipase - Improves crumb structure and extends freshness.
Transglutaminase - Enhances protein cross-linking for better dough strength.
2. Flour Improvers & Dough Conditioners
These ingredients help enhance dough stability, elasticity, and overall bread quality.
Flour Corrector - Adjusts gluten strength and water absorption for consistent quality.
Frozen Dough Improver - Maintains dough performance after freezing.
Ascorbic Acid (Vitamin C) - Strengthens dough structure and improves elasticity.
Emulsifiers (SSL, DATEM, Lecithin) - Enhance dough stability, softness, and shelf life.
3. Preservatives & Shelf-Life Extenders
To ensure freshness and prevent spoilage, preservatives are essential for industrial and commercial bread production.
Calcium Propionate - Prevents mold growth and extends bread shelf life.
Sodium Stearoyl Lactylate (SSL) - Improves dough texture and extends softness.
Enzyme-Based Natural Preservatives - Maintain freshness without synthetic additives.
4. Specialty Bread Improvers
Formulated to enhance specific bread types for better texture, volume, and taste.
Toast Improver - Softens texture and enhances toasting properties.
Baguette Improver - Ensures crisp crust and soft crumb.
Bun & Burger Improver - Creates a fluffy, light texture with even crumb structure.
Croissant Improver - Enhances flakiness and layering.
Waffle Improver - Improves batter consistency for crispier waffles.
What Are Bakery Additives?
Bakery additives are essential ingredients that improve the quality, texture, shelf life, and performance of baked goods. These additives help optimize dough structure, enhance fermentation, improve softness, and prevent staling.
There are several types of bakery additives used in industrial and commercial baking, including:
Baking Enzymes - Natural catalysts that improve dough processing and enhance texture.
Flour Improvers - Enhance flour properties for better elasticity, volume, and crumb structure.
Dough Conditioners - Strengthen gluten structure and optimize water absorption.
Preservatives & Emulsifiers - Extend shelf life and improve dough stability.
HSD type viscosity index improver, viscosity adjustment effect is remarkable, excellent shear resistance, can be used to make large-span and high-grade multi-grade oil.
Bakery improvers provide peace of mind by helping to manage the many variables in the bread-making process, such as fluctuations in temperature, humidity, flour quality, and labor. This ensures consistent, high-quality results with every batch of bread.
Yulin has been a leader in innovation in Bakery production. Our bread improvers offer a unique advantage with vertical integration, combining the production of enzymes and natural yeasts.
Whether you're in the fresh, packaged, or frozen bread industry, our improvers can help you overcome production challenges and deliver top-quality products. We offer a wide range of solutions, from versatile, all-purpose improvers to customized modular options, ensuring you find the perfect fit for your needs.
Fresh Bread: Baking improvers designed to give you the best peace of mind and outstanding fresh (crusty and soft) bread product results with a shelf life of up to 3 days.
Packaged Bread: Baking improvers are designed to give your packaged product an outstanding texture until the end of its shelf life.
Frozen Bread: Improvers designed for semi-finished bakery products that need to be baked at the point of sale.
