Company Introduction: Henan Xiangyi Food Technology Co., Ltd. was established in 2020 and is located in Yaojia Town, Zhongmu County, Zhengzhou City, Henan Province. The company has high-tech scientific research institutions, advanced production equipment, and complete testing instruments. It is a professional technology research and development manufacturer specializing in the production of food oil emulsifiers and starch product improvers, with an annual output of over 1,500 tons. It mainly provides services and technical support to domestic and foreign frozen rice and flour products, convenient rice and flour food, and starch product processing enterprises. Currently, it has an invention patent product with the patent number: 202010428377.2. It strictly implements the ISO9001-2000 international quality management system, conducts closed production throughout the process, and monitors and manages to ensure the safety and hygiene of products, and has obtained the production license. Adhering to the business principles of "Integrity, Innovation, Quality, and Brand", the enterprise warmly welcomes domestic and foreign merchants to negotiate trade, establish enterprise communities, and create a better tomorrow together! At present, our products include: emulsifiers for frozen rice and flour products, emulsifiers for convenient rice and flour food, emulsifiers for starch products, emulsifiers for rice cake and rice products, noodle skin improvers, anti-adhesion and gluten enhancers for potato vermicelli, preservatives, and food emulsified oils. 【Company Name】Henan Yidong Xiangyi Food Technology Co., Ltd. 【Production Address】No. 7, Private Enterprise Avenue, Yaojia Town, Zhongmu County, Zhengzhou City, Henan Province 【Exhibition Hall Address】2nd Floor, Area E, Huazhong Wanhuo City, Xinzheng City, Zhengzhou City, Henan Province 【Contact Number】0371-53727916 15036055303 (WeChat) 【Company Website】https://huanbaopro.com/ 【Alibaba Integrity Supplier】https://yidongxiangyi.1688.com 【Friendly Reminder】This product is a food additive and cannot be eaten directly. If you have any inquiries, please contact the manufacturer. Food Additive [Compound Emulsifier and Stabilizer] 【Product Name】Compound Emulsifier and Stabilizer 【Main Raw Materials】Mono- and Di-glyceride Fatty Acid Esters, Microcrystalline Cellulose, Xanthan Gum, Sodium Citrate, Edible Corn Starch 【Scope of Use】Starch products (such as potato vermicelli, large sheet noodles, vermicelli, rice noodles, noodle sheets, etc.) 【Maximum Dosage】8g/kg (calculated based on dry powder) 【Usage Method】Dissolve it in the production water and use it directly, or mix it evenly with the dry powder 【Storage Conditions】Store in a place away from light, in a cool and dry place 【Shelf Life】12 months Application Scenarios of [Compound Emulsifier and Stabilizer]: This product can effectively regulate the content of amylose and amylopectin, make the starch particles combine with proteins, disperse and penetrate into the protein network structure, has excellent water retention performance, and a short rehydration time. It can make rice noodles resistant to boiling and soaking, without cloudy soup, without breaking, with a smooth and delicate surface, not easy to break, and not easy to become brittle. 1. Enhance the gluten strength (toughness and plasticity) of the dough, extend the stable time of the dough, and improve the gas retention and water absorption rate of the dough. 2. Reduce the breakage rate of noodles and increase the gluten strength of noodles. 3. Improve the whiteness of noodles and enhance the wheat flavor. 4. Keep the freshness of flour products, prevent deterioration, and extend the shelf life. Food Additive [Compound Emulsifier] 【Product Name】Compound Emulsifier 【Main Raw Materials】Glycerol, Phospholipid, Mono- and Di-glyceride Fatty Acid Esters, Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, Soybean Oil 【Scope of Use】Frozen rice and flour products, convenient rice and flour products, bread, pastries, cakes, puffed foods, Sausage products, formulated milk, ice cream, ice lollies 【Maximum Dosage】10g/kg (calculated based on dry powder) 【Usage Method】Dissolve it in the production water and use it directly 【Storage Conditions】Store in a place away from light, in a cool and dry place 【Shelf Life】12 months Application Scenarios of [Compound Emulsifier]: 1. Improve the water retention of the noodle skin, reduce the formation of water focal points in the gluten network, reduce the freezing expansion points, and reduce the cracking and freezing cracking caused by water loss. It can remain not dry and hard for several days at room temperature. 2. Strengthen the hydrophilicity, increase the extensibility and elasticity of the product, and reduce the pressure on the surface during freezing. Reduce the oil consumption and increase the water consumption during dough kneading, improve the fineness of the product surface, and reduce costs. 3. Control water loss, reduce the generation of ice crystals and frost, and prevent the surface of the product from hardening and the oil from oxidizing. 4. Absorb the water and oil in the dough, thereby reducing the interfacial tension between the oil and water phases, and homogenize the originally immiscible multi-dispersed phase system inside, bringing about a crucial emulsifying effect.