Guangzhou Lemon Biological Technology Co., Ltd.

Company news

Congratulations on the launch of the new website

Congratulations on the launch of the new website

2019-02-26

Guangzhou Lai Meng Biotechnology Co., Ltd. is a domestic large-scale pectin production enterprise integrating product research and development, processing and sales. The company wholly owns two production bases of Liyang Lime Biotechnology Co., Ltd. and Bozhou Kangkang Biotechnology Co., Ltd. With advanced pectin production technology and production equipment,

How to choose high fat pectin and low fat pectin

2019-02-26

ANZ plans to approve pectin and carrageenan as wine processing aids

2019-02-26

Talking about the new use of "pectin" in acidic milk beverage

2019-02-26

Indispensable phytochemicals - dietary fiber, pectin

2019-02-26

Pectin adds extra points to a variety of foods

2019-02-26

What are the benefits of pectin on the body?

2019-02-26

Congratulations on the launch of the new website

2019-02-26

Pectin small classroom

How to choose high fat pectin and low fat pectin

Pectin can be divided into high-fat pectin and low-fat pectin according to the degree of esterification. Generally, the esterification degree of high-fat pectin is 65%-70%, and low-fat pectin is 25%-35%. Which products should use high-fat pectin, and which products use low-fat pectin? Please listen to Chuanglian's edible rubber net.

Talking about the new use of "pectin" in acidic milk beverage

So far, there has not been a method in which pectin is mixed with other thickening polysaccharides, and the effect of the interaction between them has not been clarified.

EU again evaluates the safety of pectin and amidated pectin as food additives

According to the European Food Safety Authority (EFSA), at the request of the European Commission, on 6 July, the European Food Safety Authority again assessed the safety of pectin and amidated pectin as food additives and issued comments. According to the analysis of the EU expert group, pectin (E 440i) and amidated pectin (E 440ii) have certain safety as additives for common foods. There is no safety hazard to the human body under the current scope of use and usage. Daily Allowable Intake (ADI). Some original reports are as follows: Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. An acceptable daily intake (ADI) 'not specified' was allocated by the Scientific Committee for Food (SCF) for E 440i and E 440ii. Pectin and amidated pectin would not be absorbed intact, but extensively fermented by intestinal microbiota in animals and humans; products formed from pectins in the gastrointestinal tract are similar to manufactured pectin-derived acidic oligosaccharides (pAOS)。

Dairy pectin

Jam and soft candy gel

Juice and soft drink pectin

Pharmaceutical industry pectin

Congratulations on the launch of the new website

How to choose high fat pectin and low fat pectin

ANZ plans to approve pectin and carrageenan as wine processing aids

Talking about the new use of "pectin" in acidic milk beverage

Indispensable phytochemicals - dietary fiber, pectin

Pectin adds extra points to a variety of foods

What are the benefits of pectin on the body?

Congratulations on the launch of the new website

How to choose high fat pectin and low fat pectin

Talking about the new use of "pectin" in acidic milk beverage

EU again evaluates the safety of pectin and amidated pectin as food additives