In recent years, along with the full opening of China's grain market, wheat flour, raw grain, and the ups and downs Quotes fluctuations, domestic flour production capacity increased rapidly, particularly in strengthening and expanding a number of very large flour mill makes the flour industry, unprecedented in China excessive competition, and the majority of enterprises, especially small and medium sized flour mills getting lower and lower profits, business has been increasingly difficult, especially in some time ago my Government's flour industry, increasing the degree of QS certification audit, a number of flour because of BPO companies Add frequently become over-enforcement agencies, news media and the general focus of attention of consumers, and many mills are facing a painful contradiction choice: If you add the flour in accordance with the standard practice to add the amount will be greatly reduced whitening effect is difficult to meet customer demand, direct impact on flour sold to the mills bring about economic loss; but if the customer needs to add flour whiteness value is appropriate, operational control may result in adding a little amount of Bu Liuxin excessive, direct presence has been investigated potential risk of heavy penalties on is also likely to mill a huge economic losses. Some time ago in Henan, Tianjin and other places of the small number of large mills have been suspected of excessive lead exposure or misunderstanding brightener or investigation, making these long-term maintenance of good quality and carefully, the product hardware, quality and reputation of the mill suffered a disaster, a few ten years worked hard to painstaking efforts of the marketing network and brand image destroyed in one night, so a painful lesson to all the flour processing enterprises in China in the fluctuations in unstable market conditions, government efforts to investigate and deal with increased customer demand for extremely harsh heavy pressure, days every day is really sad.
Saier Fu Company under the regional characteristics of China's wheat quality, the latest import of modern powder engineering and biochemical techniques, using a unique formula, carefully developed a whole new generation of efficient, healthy, non-toxic, harmless Saier Fu Brand color Synergist , for surface products "secondary bleaching" has a significant effect of flour processing enterprises can be an effective solution to the "Add volume and whitening effect" difficult to take into account both the difficulty can effectively avoid the added amount of flour in the BPO exceeded.
Saier Fu is now on the cards with the traditional color brighteners synergist relevant indicators and features make the following comparison:
1, on the active ingredient in
Saier Fu brand color synergist active ingredient as follows: high-tech composite lipase, modified starch and soybean meal and other activities in full compliance with FAO / WHO belongs to the standard bio-based raw materials JECFA.
2, on the reaction mechanism
Saier Fu brand color of the reaction mechanism of synergist is: the active ingredient compound enzyme in triglyceride hydrolysis catalyzed flour generate a diglyceride or glycerol ester, or glycerol, acyl glycerol and starch, since the single in the formation of amylose with bio-combinations, to a certain extent, improve the characteristics of starch in flour to make steamed white color. Another activity of the active ingredient containing soy protein larger, but 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, color and steamed through the improvement of biochemical reactions, is a mild biochemical reactions. The role of the traditional whitening agent mainly through the mechanism of the role of BPO strong oxidant carotenoid pigments in the flour in the multi-molecule conjugate double bond, so fast from the visible light absorption spectrum into the UV region, which will flour bleaching, is A fast strong oxidizing chemical reactions.
3, on the whitening effect of
Whitener is a solid tradition of the flour with the BPO environment, adequate response, 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 a "one-whitening . " The role of bleaching agent Flour bleaching while the fast a more visible effect, but by country HG2684-95 standard dosage, it is impossible to flour in a one-time full and complete oxidation of carotene, unless the excess added to the flour " straightforward ", or by the" one-whitening "post-flour noodles cooked products will still be out with a slightly yellow background, even some low-grade flour brightening agent will appear," re-color. "
Saier Fu brand color of the main features of synergist to resolve surface products in a "one-whitening," based on "secondary brightening." Its mechanism is: color synergist in a variety of complex enzymes and other ingredients in the flour mixture with water and flour products in the residual yellow pigment certain biochemical reactions occur, effectively improve the color of flour to reach the second whitening , so that the appearance is more bright, white flour products, pure. Another Note: The color of synergist for its whitening effect of dry flour brightener significantly less, but the face with water after the steaming color products will be greatly improved whitening effect is very obvious.
4, on the color of synergist
Saier Fu remind Flour Company: At present, the color appearing on the market, there are two types of synergists. A kind of effective ingredient is a compound containing BPO, another formulation of the major components of non-BPO, is a high-tech complex enzyme preparation, please carefully selected large flour mill, used with caution.
The emerging market for BPO color active ingredient synergist, its adding amount is usually in the 8-10 / 10000, the price is relatively low. Although the added amount of such color synergist smaller and prices lower, very attractive to customers, but to remind the general flour processing enterprises NOTE: The active ingredient in such a color synergist is still BPO, its mechanism and functional characteristics are completely a "brighteners" in the efficacy of BPO, which in essence is just a change of the existing brightener packaging and name for the flag of "color synergist" on the cover to disguise to upgrade their price, the lower the price, "brighteners" selling into the higher price of the "color synergist" in order to deceive the majority of flour business. Add this product may not be up to the hype of various composite improved results, it is highly likely to lead to duplication of flour in the BPO added, seriously exceeded, so that the flour huge economic losses suffered by businesses, is an extremely unscientific attitude and practice. And substituting compound enzyme preparation as the main ingredient Saier Fu brand color synergist is through a mild biochemical reactions to the second whitening is generally recommended adding amount of 6-9 / 10000, selling price 22000 / t. Add it can be truly effective across the products, the completion of a "second whitening", and add excess flour quality, pink, nutritional ingredients with no damaging effects, does not contain any BPO component will not lead to excessive flour BPO It is a new type of healthy, non-toxic, harmless, without any side effects of flour improvers.
Flour industry will become increasingly fierce in the country today, in flour processing enterprises doing business is getting bad, as the country's largest manufacturer of color synergist Saier Fu's more responsibility and obligation to produce high quality, efficient, safe, cost-effective products, for the majority of flour processing enterprises win in the competition to make a contribution. We also hope that our loyal technological innovation, professional operation, exclusive quality for flour business bigger, faster, stronger development to make modest contributions