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NEWS

17 04,2014

Angel's New Products and Technologies Debut at FIC
From March 25 to 27, Angel Yeast, as a global leader of the yeast industry, unveiled a number of innovation achievements at FIC to meet the needs of customers. Innovative products and solutions: [KOKUMI flavor YE] koKumi is a taste that the global food industry is vigorously promoting, which pursues the experience of strong taste, lasting flavor, and integration of traditional flavors. Angel launched a new type of Kk02 YE product that is similar to kokumi flavor YE, which can extend the time that the flavor stays in the mouth, effectively enhance the fullness of the food flavor, and coordinate and balance the taste. The content of the active substance of kokumi flavor in the product is as high as 45%. Advantages: ★ ★ enhancing flavor, making the flavor lasting longer ★ upgrading the fullness of the flavor... [Frozen Dough Technology for Bakery Chains ] The unique advantages of Angel's semi-dry yeast, together with Angel F-99 frozen dough improver, can meet the central plant's need for frozen dough production. This technology has mainly achieved: its centralized production and on-demand production help achieve chain management to save customer values of labor and equipment of the stores. Advantages of Angel's semi-dry yeast in frozen dough: It has stable quality and resistance to freezing and its quality is very stable at storage of -18 ℃ and can avoid the quality fluctuations of fresh yeast during storage and transportation. Compared with instant dry yeast, the bread made with semi-dry yeast frozen dough has bigger volume and better flavor. It can be added at the later stage of dough mixing  for slow fermentation to maintain the quality of frozen dough. The semi-dry yeast has good anti-cold performance and is more suitable for frozen dough process. [Frozen Dough Semi-finished ProductTechnology] It is a kind of technology that the dough or dough with fillings is made into shape, and then is pre-rested and frozen, which can be steamed directly when needed. The dough or dough with fillings can be stored for long periods in the freezer. The semi-finished product pre-mix that is formulated with Angel's patented technology help realize the frozen dough semi-finished product technology. It has advantages of being long time fresh, centralized production, on-demand steaming, and chain management and etc. [Soy Sauce Semi-dry Yeast] The soy sauce semi-dry yeast that Angel promotes has the properties of enhancing flavor, improving taste and color, and enhancing zymosis proofing. Its performance is stable in high temperature (40-45 ℃) and high salt environments(20-22%), with direct addition. It can be used in the production of Japanese-style soy sauce, Cantonese-style sauce, and other sauces (such as the Northeast miso), and Maotai-flavor and sesame flavor liquors. [Vinegar Fermentation Nutrients] The Vinegar Fermentation Nutrients that Angel has introduced is rich in carbon and nitrogen sources, inorganic salts and growth factors necessary for the growth of acetic acid bacteria, which helps enhance the growth and metabolism of acetic acid bacteria, improve the raw material utilization, shorten the fermentation time , and greatly improve the productivity of vinegar and reduce overall costs. The Vinegar Fermentation Nutrients can make the vinegar broth light in color and thus eliminate the need for bleaching, filtration and other tedious processes, which helps the manufacturers save energy and increase productivity. The product is widely used in the production of white vinegar, rice vinegar and vinegar. There are also corresponding series for different fermentation processes such as semi-continuous fermentation, vats spray and traditional brewing processes. [Alpha-Cyclodextrin] Alpha-Cyclodextrin (α-CD for short) that Angel Yeast launched (α-CD for short) is a novel water-soluble dietary fiber, with advantages of low viscosity, good stablility, and non-moisture absorbing, and non-browning. As the product has a smaller inner bore, it has very excellent sustained release effect for active substances for smaller molecules entrapped molecule for food and pharmaceutical use, and it is mainly used in flavor, masking, sustained release, dispersion, and solubilization. It can also be used as catalyst for molecular recognition and synthesis. It has a wide range of applications in the pharmaceutical industry, pesticide industry, food industry and daily chemical industry and other fields, and it has the most added amount in the food industry.

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17 04,2014

Angel's New Products Debut at FIC 2014
At Shanghai FIC 2014, Angel Yeast Co., Ltd introduced a number of innovations which gained much attention of most exhibitors from March 25 to 27. (Chairman Yu Xuefeng communicating with customers) In the flavor agent market, YE is developing rapidly in recent years in the food industry, with its outstanding advantages including fresh flavor enhancing abilities, food attributes, lowering salt and lighting salt abilities, and strong tolerance.Angel, with its YE production capacity of 46,000 tons, has become the first in YE production in the world. This year, Angel has introduced new YE products such as kokumi flavor YE, meat-free source YE, high glutamate YE to meet the higher level demand of the seasoning industry. (Wang Xishan, Deputy General Manager meeting leaders of the China Additive Association) In the field of baking and food raw materials, a number of new innovations that Angel launched became the focus of the exhibitors.The frozen dough technology and frozen dough  semi-finished product technology that Angel developed, which cater to the in depth need of Chinese users, can well meet the industry's new requirements of intensive production, respond to rising costs, and enduring labor and equipment constraints.Angel's buns chicken powder and Vienna new soft European series of raw materials, with their unique selling point and more intuitive customer value, have become very popular. (Bakers' live demonstration) In the field of bio-fermentation, Angel also introduced vinegar fermentation nutrients, soy sauce semi-dry yeast, Saccharomyces for yellow rice wine and other products, providing good solutions for users to enhance productivity, reduce costs, conduct clean production, and increase added value. Angel also demonstrated its strategy of being a large biotechnology company with a number of achievements in the field of enzymes. (at the exhibition site)

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