Core Technical Advantages
Scientific Synergistic Formulation System
Precision Ratio Design: Combines synthetic emulsifiers (e.g., monoacylglycerol, sucrose ester) with natural colloids (e.g., carboxymethyl cellulose, CMC) to synergize emulsification, thickening, and suspension functions, improving stability by over 50%.
Dynamic Adaptation Technology: Adjusts synthetic-to-natural ratios based on molecular properties of plant proteins (soy, oat, pea) to prevent fat separation and protein sedimentation.
High Stability & Extreme Condition Tolerance
Temperature Resistance:
Withstands 140°C UHT sterilization without viscosity loss.
Maintains integrity at -18°C (e.g., plant-based ice cream), no water separation or graininess post-thaw.
Broad Raw Material Compatibility
Multi-Protein Compatibility: Works with soy isolate, pea protein, rice protein, etc., resolving emulsification challenges for low-solubility proteins.
Oil Adaptability: Compatible with sunflower oil, coconut oil, MCT oil, etc., prevents fat globule aggregation.
Production Process Adaptability & Cost Efficiency
Rapid Dispersion: Optimized synthetic component ratio ensures dissolution in hot water within ≥15 minutes.
Process Flexibility: Compatible with high-pressure homogenization (30-40 MPa), UHT, and other sterilization methods, reducing production loss by 10–15%.
RTD Tea/Coffee Applications: Resolves incompatibility between plant proteins and caffeine/polyphenols, preventing flocculation.
Enhanced Functionality & Customization
Cost-Effective Formulation: Reduces natural colloid usage via high-efficiency synthetic components, cutting overall costs.
Functional Extensions:
Calcium/iron fortification compatibility: Strong metal ion chelation prevents sedimentation.
Flavor masking: Effectively neutralizes off-flavors (e.g., beany taste).
Patents & Compliance Assurance
Certifications:
ISO 22000, FSSC 22000 (Food Safety);
ISO 9001 (Quality Management);
HALAL/MUI Certification
Compliant with CFDA Food Additive Regulations.
Industry Pain Points vs. Solutions
|
Industry Pain Points |
Technical Solutions |
Customer Value |
|
Layering, sedimentation, fat separation, short shelf life |
Synergistic thickening, emulsification, and suspension effects |
Zero stability issues throughout shelf life |
|
Strong plant protein off-flavors |
Flavor encapsulation technology |
Neutralizes off-flavor release |
|
High cost of multiple additives |
All-in-one emulsification, thickening, stabilization |
Simplified formulation, 25%+ cost reduction |
|
Export compliance barriers |
Full regulatory compliance (CFDA/GB) |
Rapid entry into Southeast Asian markets |
Summary
This neutral compound emulsifying thickener, with synthetic components as its functional core, leverages scientific formulation and process adaptation technologies to achieve the following advantages without relying on natural raw materials:
◆ Ultra-Stability (temperature tolerance across extreme conditions);
◆ High Cost Efficiency (reduced natural colloid usage and strong process compatibility);
◆ Regulatory Flexibility (global compliance adaptability and functional scalability);
◆ Sensory Optimization (off-flavor masking and smooth texture).
07Key Performance Indicators
|
Parameter |
Technical Specifications |
|
Appearance |
White to off-white powder |
|
Viscosity (1%) |
2500–4000 mPa·s (25°C) |
|
pH Range |
6.7–7.5 (neutral products) |
|
Dissolution Time |
≥15 min (hot water dispersion) |
|
Recommended Dosage |
0.2%–0.7% (adjustable per formula) |
Application Scenarios
|
Field |
Typical Products |
Solution Highlights |
|
Plant Protein Drinks |
Oat milk, soy milk, coconut milk |
pH 2.5–10.0 adaptability; 18-month shelf life |
|
RTD Coffee/Tea |
Plant-based lattes, milk tea |
Anti-flocculation; stable in hot/cold drinks |
|
Functional Drinks |
Calcium-fortified soy milk |
Mineral stability; no sensory degradation |
Customer Benefits
Quality Assurance: Passes accelerated stability tests (40°C, 75% humidity, 90 days) to ensure zero complaints during shelf life.
Cost Advantages:
◆ 20% reduction in additive procurement costs (replaces 3–8 traditional additives).
◆ 15–25% production efficiency improvement via simplified processes.
Comprehensive Technical Support
Free Formula Analysis: Diagnose issues (e.g., layering, sedimentation) and provide tailored solutions. Pre-audit documents (e.g., HALAL) to expedite certification.
Customized Ratios: Adjust formulations for low-solubility proteins or high-fiber ingredients.
Process Optimization: Recommend homogenization pressure, sterilization parameters (UHT/pasteurization) to reduce production loss.
Documentation: COA, MSDS, and third-party test reports for export compliance.
Main Product
| Product Name | Soy Milk Series Stabilizer |
| Product Models | TK5201E |
| Application Scope | Protein 1.0-2.5% Neutral cocoa, coffee, or calcium-fortified soy milk beverages |
| Product Features |
1.Silky-smooth texture. 2. Effectively suspend the coco, coffee, calcium carbonate, etc...added in the soy milk and make the product evenly mixed. 3. Stable formulation with no sedimentation during shelf life. |
| additive amount | 0.3-0.4% |
| Execution standards | GB26687, GB2760 |
Gold products in the Chinese market, with stable application for 20 years
Packaging & Delivery
Standard Packaging: 25 kg/CPP bag (food-grade PE inner liner for moisture resistance).
Storage: Cool, dry, ventilated area; 24-month shelf life.