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

InstantQuote Is Available on August 15th

InstantQuote is a smart quotation App to help buyers get real-time quotes and manage suppliers in a few clicks, saving time and money. It offers real-time quotes, quotation management, price subscription, quotation requests, and online consultant based on the context of inquiry.

Three Major Features

1.Real-Time Quotes
Get the latest CIF/FOB quotes with your choice of port and payment term in a snap.

2.Quotation Management
Compare and manage multiple quotes from different suppliers at one place.

3.Price Subscription

Subscribe and get price change notices and make wise procurement plans.

How to get InstantQuote service?

InstantQuote service will be available for free in Apple Store and Google Play on August 15th. For iOS users, you can download it from Apple Store. For Android users, you can download it from Google Play.

About InstantQuote

In an ever-changing market, we believe in creativity and innovations in the hope that can constantly meet users’ needs. This service tool is a product based on this concept. It aims to provide convenience and efficiency for both buyers and suppliers, while the business secrets is well protected. This quotation app extracts value from traditional chemical trade, and combine it with convenience of internet to better fit the faster pace of international business.

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Source:okchem.com

InstantQuote Service Tool from OKCHEM

OKCHEM will launch it brand-new service InstantQuote on August 15^th. InstantQuote is a free tool specialized in quotation management. It helps customers calculate prices online, manage prices, integrate suppliers, compare multiple quotes, and provide instant chat based on the context of inquiry to facilitate communication. Here is the introduction of core functions of InstantQuote:

Accurate Quote

Are you occupied by sending endless inquiries and comparing different quotes? How much time did you waste on these tedious work? Do you want an intelligent pricing tool to help you out? InstantQuote is your wise choice! You only need to input certain searching indexes, and then the real-time prices will show on your screen. You can subsribe the price monitoring and receive message notification when the price changes. The tool is simple to use and saves time.

Price Management 

Do you want to have an assistant that can help you manage the latest quotations from different suppliers? With the help of InstantQuote, you can compare and manage multiple quotes from different suppliers at one place and get price comparison and analysis reports for different views. InstantQuote makes your decision making easier.

Online Consolidation

Are you upset about going through emails, searching WhatsApp records, but not finding a vendor's quotes? Now you can invite different suppliers to quote with the online consolidation function offered by InstantQuote. Multiple quotes from different suppliers will be automatically consolidated and present to you, Your suppliers could not acess to your inquiry history, therefore the quotes are secured and make sure that you get the best deals among various competitors.

Instant Messenger

Your suppliers may in the mails, on the phones, in WhatsApp, or LinkedIn before, but now, you could have instant chat with all your existing and new suppliers through InstantQuote, all in one place.

InstantQuote helps you inqure and manage quotes by a few clicks on your computers or mobile devices, anytime and anywhere. No more inquiry emails and phone calls, the quotation is now at your fingertips.

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Gelatin - A substitute for Xanthan Gum

Gelatin is a type of protein derived from collagen obtained from various animal body parts. This translucent, colorless, brittle (when dry), flavorless food is commonly used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing. It used as a thickener for fruit gelatines and puddings.

The thickening, stabilizing and emulsifying agent xanthan gum added to foods such as ice cream,  cream cheese, yogurt, or salad dressing acts as as a thickening, stabilizing and emulsifying agent. However, gum substitutes are generally gel-like in consistency and are much weaker in their structure. This lack of structure, produces baked goods that are denser because they aren't able to rise as well. Besides, people who have allergic to xanthan gum or dislike their texture in baked goods may choose substitutes.

Gelatin is a water-soluble glutinous protein obtained from animal tissues, mainly pig skin. The thick jelly-like mixture used in food preparation make it acts like a sticky adhesive.

Way to substitute

Gelatin can be added directly to the dry powdered ingredients when in bread recipes. The amount of gelatin required in the recipe is twice as much as xanthan gum. For example, if your recipe calls for 1 tbsp of xanthan gum, add 2 tbsp of gelatin. It can be added directly to the dry ingredients in its powdered form - 1 tsp per 2 ½ cups of gluten-free flour in bread recipes.

Can Gelatin for Vegans?

Gelatin is a protein obtained by from animal tissues may be forbidden by members of particular religious groups, also people who have may have dietary restrictions should not eat gelatin. Gelatin is not vegan. The corn-based product xanthan gum is gluten-free, vegans can choose the gluten-free xanthan gum as an replacement in the recipe.

Benefits of Gelatin

Gelatin are commonly used to in the production of baked goods, such as breads and muffins. It gives extra protein and collagen and helps absorption of other minerals. In 2013, Health Canada approved a label for "hydrolyzed collagen" specifying that the label may say that it is useful to supplement dietary amino acid like glycine, it strengthen the gut lining and therefore lower inflammation. Doctors use glycine to help improve digestive, joint, cardiovascular, cognitive and skin health. What's more, adding gelatin to the diet to help alleviate food and other allergies.

Source:www.okchem.com

2016 Chinese Food Additives Industry Overview-1

In 2016, Chinese food additives and ingredients industries kept smooth growth, although the over economic background and demand capacity was generally weak and soft. The overall production and revenue increase were slow in the first half of last year, however, the situation was improved in the following half year and both production and revenue had a fast pace of growth. Based on the analyses of major categories of food additives, the total production quantity of Chinese food additives in 2016 was almost 11 million metric tons, increased 6% compared to that of 2015; total revenue increased 5.8% and was about 104 billion yuan; export revenue was 3.8 billion U.S. dollars, which about the same as that of 2015. Below is more detailed analysis about food additives in different categories.

Edible Flavors and Fragrances
 
Edible flavors and fragrances was upward in 2016 but the growth was not as fast as previous years, with about 8% growth rate of sales and slight better performance of export amount compared to 2015. Savory flavoring production and sales also had small amount of increase, however, yeast extract, among other savory flavoring stuff, had an outstanding 10% production and 15% sales increase. The development of Chinese domestic baked and fermented food, flavoring products provided a strong support to this category.

Food Preservative and Antioxidant
 
Production and sales of food preservative and antioxidant went up in 2016. Staple commodity toluic acid and toluic acid sodium had about the same production and sales volume compared to last year. The market demand of natural preservatives like nisin, natamycin and polylysine increased: production and export amount of nisin grew greatly and natamycin production had an over 20% increase, while the sales was over 15%. New product polylysine had more than 200% increase in terms of both production and sales amount. Global and domestic usage of potassium sorbate was steady as year of 2015, however the prices were volatile due to the higher cost of the raw material crotonaldehyde. Domestic sales of sodium dehydroacetates was boosted 10-20% and prices were upward. Parabens were greatly demanded in the global market, especially in personal care industry.

In 2016, the demand of compound preservatives was 10% more than before. Some small and medium scale companies don’t have strong technical ability, therefore they’re more rely on compound products. Product renovation and application of compound preservatives will be a trend in the future.

Sweetening Agents
 
High intensity sweeteners’ production amount was 8% lower in 2016. Domestic sales of stevioside was about the same as 2015 and slight increase for export sales because of the higher consumption and demand from the U.S. market. The production, revenue and sales price of saccharin were steady like last year. The cost of sodium cyclamate dropped as the international oil price changed, meanwhile, the production and sales also decreased. Acesulfame potassium was also effected by the lower demand of the market. The worse situation was in November 2016, when three major Chinese manufacturers were audited by the U.S., therefore the export and sales margin were not positive. Aspartame price was keeping low last year. Price of sucralose was going upward, however the production and export amount were low because of stringent environmental regulations. Sales prices of xylitol, xylose, maltitol and erythritol climbed in a small range due to the raw material price raise. The domestic demand was stable and export was soft. Read more!

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Source:www.okchem.com