Edible gelatin is the hydrolysis product of collagen, a high protein without fat and cholesterol, and is a food thickener. It is a food thickener that does not make people fat and does not cause a loss of energy. Gelatin is also a protective colloid with a strong emulsifying power, which enters the

Sweeteners are a class of substances that are inherently sweet and only need a small amount to impart sweetness to food, but produce little heat and have low nutritional value. Sweeteners can be divided into functional sweeteners, synthetic high-intensity sweeteners, and natural sweeteners according to their properties and characteristics. Below is information about sweeteners.

Sucralose is a high-quality sweetener, commonly known as Sucralose, with high stability, and stability to light, heat, and pH, but it is very soluble in water, methanol, and ethanol, and slightly soluble in ether. It is also one of the most ideal sweeteners.

Soy protein isolate is a kind of full-valued protein food additive produced by low-temperature desolubilized soybean meal as raw material. The protein content of soy protein isolate is over 90%, and there are nearly 20 kinds of amino acids, and it contains essential amino acids. It is rich in nutrie

Xylitol is an organic compound, originally from Finland, which is a natural sweetener extracted from birch, oak, corn cob, sugarcane bagasse, and other plant materials. In nature, Xylitol has a wide distribution and is widely found in a variety of fruits, vegetables, and cereals, but at very low lev