In recent years, along with the full opening of China's food market,The rapid increase of flour production causes hot rival among flour enterprises.Which involves China's flour industry in an unprecedented excessive competition. Flour business is getting increasingly difficult.Under such circumstances some flour enterprise and flour products factory add prohibited non food additives in second whitenning in order to reduce costs.After the melamine affair in dairy products,,Chinese government would doomly intencify efforts on checking prohibited ingredients in food,and the going-to—be-switched Food Hygiene Law of the People's Republic of China intencifies punishment on illegal enterprises. An enterprise would go bankrupy and its leagal person will bear law responsibilities.
pany basing the regional characteristics of Chinese wheat quality,lead in modern powder engineering and biochemical techniques to develop a wholely new generation of effient healthy harmless poisnless colour and lustre reinforcing agent with a unique formula.
Its obvious effect in second whitening solve the antinomy of recruitment and whitening effect.Proper recruitment could avoid over proof of BPO
The following is comparison between traditinal whitening agent and Sairu colour and lustre reinforcing agent
1, active ingredient Sairfu’s active ingredient is as following: high-tech composite lipase, modified starch and soybean meal and other activities in full compliance with FAO / WHO belonging to the standard bio-based raw materials JECFA, No prohibited ingredients, security assured.
2, working mechanism Active ingredient compound enzyme catalyze hydrolysis of triglycerides in flour generating a diglyceride, or glycerol ester, or glycerol, acyl glycerol and starch, the single glycerolcombine with amylose to the formation of bio-combinations, to a certain extent,which improve the characteristics of starch in flour to make steamed buns bright white . Another active ingredient contains fairly lots of soy protein, and also contains arabinogalactan, arabinan, acidic pectin substances and galactose mannose, etc. These components belong to the gel, these gels As the main-chain hydrogen bonds between the non-covalent interactions such as the formation of a certain viscoelasticity of a continuous three-dimensional gel network structure, while activity of soybean meal also contains a certain amount of enzyme. Enzyme activity of soybean meal and the synergies, the starch and protein, fat and starch, fat and protein form a complex interaction between the body and a number of macromolecular gel network structure, through the improvement of biochemical reactions bread color.It is a mild biochemical reactions.
3, whitening effect
Traditional Whitener is to have adequate chemical reaction with solid BPO, in the appropriate temperature, usually in 1-2 days you can see the whiteness of flour has been significantly enhanced and this is what we call "one-whitening . " The role of whitening agent’s role is visiable in flour bleaching , but according to HG2684-95 standard dosage, it is impossible to have a one-time full and complete oxidation of carotene, unless excessive agent is added to the flour " which will make flour straightforward white, or the" one-whitening "products will be out with a slightly yellow background, even some low-grade flour brightening agent will make flour products appear broken color.
Saifu colour and lustre reinforcing agent’s main features on products is in a "secondary brightening" based on ‘one whitening”. Its mechanism is: various compound enzymes and other components have biochemical reaction with yellow pigment in the flour after resolved in water to effectively improve the color of flour.That is secondary whitening that make flour products appearance more bright.
Note: Sairfu agent’s whitening effect is not very obvious to dry flour, steamed products will show great effect.
Flour industry in world is becoming increasingly fierce today, under such circumstances,Sairfu, China's largest manufacturer of colour and lustre reinforcing agent would like to produce high-quality, efficient, safe , affordable products for the majority of flour processing enterprises. We sincerely hope that our technological innovation, professional operation, exclusive quality will help flour enterprises to be bigger, faster, stronger in development.