Latest Market Report of Yellow Phosphorus In China

From late August to September 4th, 2017, the price of yellow phosphorus has been rising. On September 4th, transaction price of Yunnan yellow phosphorus was unstable: affected by the price of graphite electrode and coke rise, the price of yellow phosphorus increase significantly. However, compared to last week, prices have risen sharply, and the market was more volatile. According to the manufacturers, there is still a substantial upward trend in the coming week.

On September 4th, the price of yellow phosphorus in Yunnan and Sichuan has been raised substantially. How is the market of phosphoric acid, a downstream product of yellow phosphorus? Market on September 4th indicated that price of phosphoric acid from Guangxi and Hubei has been raised since last week. According to manufacturers of phosphoric acid, the price probably will continue to increase.



Phosphate industry is a highly competitive market. Phosphate is a universal product and its usage is expanding. Phosphate products belong to fine chemical category and with sophisticated production technology. China has made some achievements in production technology and still have room to improve.

Yellow phosphorus is a very important basic industrial raw material, and it is used to prepare high-purity phosphoric acid. It is mainly used for the production of red phosphorous, phosphoric acids, phosphorous compounds, pesticides and rodenticides.

At present, the total Chinese output is the largest in the world, contributed by hundreds of local yellow phosphorus production plants. Production plants are mainly in Yunnan, Guizhou, Sichuan, and Hunan province. The production capacity of yellow phosphorus in three provinces (Yunnan, Guizhou, Sichuan) counts at least 80% of the nationwide capacity. The production of yellow phosphorus consumes a lot of energy and brings negative influence to the surrounding environment.

OKCHEM.COM will continue to follow up with the market. Please follow us to get more latest news about phosphorus chemicals.

Source:okchem

Performance Comparison of Common Sweeteners

1.Acesulfame Potassium
Acesulfame potassium has good taste and stability. Its performance could be enhanced when used with sodium cyclamate at proportion of 1:5, that is, one part of acesulfame potassium and five parts of sodium cyclamate.

2.Sodium Cyclamate
Sodium cyclamate is stable under heating, acid and alkali resistant and not deliquescence. The taste tend to be bitter when the usage is over 0.4%. To mask the off-taste, it is often used with sodium saccharin at proportion of 9:1.

3.Xylose (D-xylose)
Xylose could not be digested by human body. Compared to xylitol, it does not have the taste of cool and fresh. It could be used in spices.

4.Stevia
Stevia is a not-fermentable sweetener. It is high temperature resistant and not coking under heating. It has hygroscopicity, cool and fresh taste, or slight bitterness of peppermint when used at high concentrate. If used at proportion of 7:3 with table sugar, the bitterness could be decreased or masked. It is also used with sodium citrate to improve the taste.

5.Glycyrrhizin
Glycyrrhizin has slow sweet taste and slightly bitter after-taste. It is stable and not fermentable and could enhance the taste of food. It is often used in spices, preserved fruit, supplement, beer, and dough-based products.
In spices production, 3 to 4 parts of glycyrrhizin is often mixed with 1 part of sodium saccharin and small amount of sugar; in confectionery production, it is often used with sugar, sodium saccharin and citric acid for favorable taste.

6.Glucose
The calories value of glucose is close to sugar. It could be used with sugar in low sweetness food as a sweetener filler.

7.Sodium Saccharin
Sodium saccharin has strong sweet taste but weak heat and alkaline resistance. The taste is tend to be bitter when the strength of the solution is over 0.026%. It cannot be used in baby food and spices.

8.APM (Aspartame)
The taste of aspartame is close to sugar and has not unpleasant after-taste. It is not heat-resistant and cannot be taken by people with phenylketonuria.

9.Lactose
Lactose has good moisture absorption and can keep the softness and moisture of dough-based food. It is not fermented by most yeast during brewing.

10.Sucralose
The taste of sucralose is the closest to sugar among all sweeteners. It is heat resistant and very stable under acidic to neutral conditions. It is an artificial and noncaloric sweetener about 600-650 times sweeter than sucrose, 3 times than aspartame and acesulfame potassium, 2 times than sodium saccharin.

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Five Leading Phosphates Manufacturers In China

Five Leading Phosphates Manufacturers In China

1. OEM

2. Guangxi Mingli Chemicals Co., Ltd

3. Jiangsu Chengxing Phosph-Chemicals Co.，Ltd

4. Chongqing Chuandong Chemical (Group) Co., Ltd.

5. Hubei Xingfa Chemicals Group Co., Ltd.

6. Jiangsu Chengxing Phosph-Chemicals Co.，Ltd

The distribution of phosphorus resources in China is concentrated in the provinces of Yunnan, Guizhou, Sichuan and Hubei. From the market point of view, commodity circulation in the market is still dominated by thermal phosphoric acid. Food-grade phosphoric acid (additive E338) is thermal processed. Wet-processed phosphoric acid has a series of advantages such as low energy consumption, small pollution, low cost and small impact on energy price fluctuation. It can produce phosphates after refining.






At present, wet-process phosphoric acid is generally associated with and mostly used for fertilizer production. With the rapid development of the global wet-processed phosphoric acid market, the demand for wet-processed phosphoric acid is higher and more volatile. Chinese key technology and equipment of wet process phosphoric acid refining have made great breakthroughs in recent years, therefore the quality of refined phosphoric acid has been comparable with that of thermal process phosphoric acid.

The recent Chinese environmental regulations caused great pressure on small and medium size enterprises and the yellow phosphorus industry. China's sales revenue of phosphate fertilizer industry reached 76.2 billion yuan in 2011, the year-on-year growth of 52.45%, industrial output value of 70.6 billion yuan, the year-on-year growth of 57.65%, production and marketing scale of growth has reached the highest level of history; China's phosphate fertilizer industry sales revenue was 85.322 billion yuan in 2012, year-on-year growth of 11.95%, industrial output value of 79.914 billion yuan, year-on-year growth of 13.19%.

Since Chinese environmental protection team started their work in Sichuan in early August, phosphoric acid price has risen. The phosphoric acid plants in Sichuan Province was discontinued for one months due to the inspection of environmental protection group. Manufacturers tentative restart at the end of August.
OKCHEM will release market analysis of yellow phosphorus.

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Source:okchem

Sucralose Market Has Great Potential

Sucralose (E955) presents as an important food additive and good substitute of sucrose as customers and food manufacturing industry are driving by a more healthy way of living and efficient performance. It is an artificial and noncaloric sweetener about 600-650 times sweeter than sucrose, 3 times than aspartame and acesulfame potassium, 2 times than sodium saccharin. It has the similar taste as sucrose.

At present, more than 120 countries and regions approved the usage of sucralose in food, health care, pharmaceutical and cosmetic industries. The Joint Expert Committee on Food Additives (JECFA) approved it as GRAS (Generally Recognized as Safe).


Figure 1: Global Production and Consumption of Sucrose from 2009-2018

Source: United States Department of Agriculture (USDA)

According to the statistics of USDA, sucrose production in Global production for marketing year 2017-2018 is up 9 million tons (raw value) to a record 180 million on gains in Brazil, China, the European Union, India, and Thailand. The consumption is relatively flat and at 172 million tons.

In China, during the 4th quarter of 2016, sucralose price was increased 100%. Recent years, the cost of Chinese local sucrose is high, therefore its production is slightly dropped, while the consumption of sugar is increasing. Marketing year 2015-2016 the annual gap of demand and supply was 5.9 million metric tons, which was 50% of the Chinese sucrose production. Part of the consumption is shifting from sucrose to sucralose and the potential of sucralose market is promising.

Common international brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Common Chinese brand names are Jinhe and Huayang. Jinhe has capacity of 500 metric tons and the capacity is increasing.

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The Enzyme Modifying and Fermentation Techniques of Vital Wheat Gluten

The enzyme modifying technology of vital wheat gluten is to break high polymer protein peptide chains into small molecule peptide chain under catalytic hydrolysis of vital wheat gluten. The latest researches about enzyme modifying technology of this food additive could be summarized as follows:


1. Modify the functional properties







The great amount of hydrophobic amino acid contained in vital wheat gluten, will form a layer of moist gluten structure of nets after it contact with aqua. The low solubleness of gluten effects the properties of emulsifying and foaming. The viscoelastic extension of gluten protein makes it a good source of film forming.

However, its hygroscopicity and high oxygen permeability restrain the the applications. Scientists use MTG to modify the vital wheat gluten and found that the coagulability, emulsifiability, foamability and foaming stability of modified gluten are improved by 96.7%、43.5%、32.0% and 75.9%.


2. Acquire functional peptides

Vital wheat gluten could be degraded to peptides such as anti-oxide peptides, ACE-I, or immunomdodulating peptides. The inoxidizability of anti-oxide peptides is higher than protein and amino. ACE-I could lower the content of plasma angiotension and therefore could help to lower blood pressure.

Glutamine peptidess (Gln) extracted from vital wheat gluten by enzymatic hydrolysis technique are relatively more stable than traditional Gln and could replace glutamine. It could also accelerate cell multiplication and enhance the immune of intestinal function. In addition, it is the premise of glutathione synthesis and the main source of Antioxidant scavenging free radicals in bodies.


3. Infer the structural properties of wheat protein based on acquired peptides

Inferring the structural properties of wheat protein is a new and ongoing research in the study of the additive. This research is limited to extraction and finding amino orders, in stead of integrate research on the protein structure as a whole.

Fermentation technique is often used for degradation of alcohol-soluble protein in vital wheat gluten. Carlo Giuseppe Rizzello found ferment treated bread dough has higher digestion rate and nutrition. S.M’hir discovered enterococcus and fungal proteinase could degrade 98% protein of vital wheat gluten while in long-time fermentation. This suggests that this fermentation technique could be used in non-glutenin food processing.

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Vital Wheat Gluten Uses In Food Industry

The study and uses of vital wheat gluten is a long history. In the 6th century, it was recorded on Chinese documents. In 1728, Beccari discovered wheat gluten. It is the substance after starch and other water-soluble components are washed off from wheat flour.



Properties of Vital Wheat Gluten

Vital wheat gluten contains 75-85% protein. It is also a nutritious plant protein resource consisting of eight primary amino acids. Glutamic acid and glutamine counts 35% of the total content of amino acids, while proline counts 16%.

Vital wheat gluten has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability. It has mild and mellow flavor, somewhat has a variety of unique physical properties of grain, meeting multi-functional requirements of food nutrition.

Applications in Food and Feed Industries

As a byproduct of wheat and flour processing, vital wheat gluten and bran is often used as the foundation of high-grade aquatic feeds.

In food industry, it is widely used in bread, noodles, instant noodles production to greatly improve the water absorption ability, viscoelastic extension and then improve the overall quality of the food. Also vital wheat gluten uses in meat products like fish cakes or sausages as water retention agent and enhance the viscoelastic ability. You’ll also find Vital wheat gluten in many edible films.

The studies of its deep processing and functional food become more popular and sometimes the value of vital wheat gluten is higher than the wheat flour. Wheat protein peptide could improve inoxidizability, antihypertensive and immune system, therefore extract bioactive peptides from vital wheat gluten became an import study in its deep processing.

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Source:okchem

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