XJFF is committed to the extraction and reaction technology of plants, creating various flavors that lead the market and satisfy the taste preferences of the public.The company has many core technologies in the field of flavor, including natural extraction technology, innovative emulsification technology, innovative embedding technology, enzymatic hydrolysis and fermentation technology, thermal reaction technology, etc.Our team pursues the ultimate research and development technology to improve the performance of products in use and bring better smell and taste experience to consumers together with customers.
Natural extraction technique
1. Distillation reflux technology
The solvent distilled at a specific temperature is cooled and re-distilled in the distillation column to improve the separation efficiency.The company has developed the extraction technology for many years, which can effectively control the separated substances in the extraction process and realize the precise utilization of the separated substances.
2. Supercritical extraction technology
The extraction was carried out at near room temperature, which effectively prevented oxidation and dissipation of heat-sensitive substances.The extract retains the active components of incense raw materials, and can extract the substances with high boiling point, low volatility and easy pyrolysis at a temperature far below its boiling point, so that the product has a richer taste.
Innovative emulsification technology
1.Anti-freeze emulsification technology
The new continuous phase, dispersed phase and new extract can not only emulsify effectively, but also inhibit oil crystallization.So that the essence can not be frozen at -25℃, still has liquidity, even after freezing and thawing does not affect the use.
2. Multi-layer emulsification technology
Multilayer emulsion has thicker and denser interfacial layer, which can greatly improve the emulsion stability.The flocculation and coalescence stability of emulsion can be improved by high interfacial charge density.It also has good interfacial rheological properties and can reduce the austenitic maturation of emulsion.Multi-layer emulsification can effectively reduce the impact of external factors on the essence.
3. Nano/microemulsification technology
Microemulsion and nano-emulsion are an oil-water mixing system formed by water phase, oil phase, surfactant and cosurfactant in appropriate proportion. The dispersed phase particles are small and between 1-500nm, with high stability. It has been deeply studied in the preparation of cosmetics and new drugs.XJFF applies sodium/micro-emulsification technology to the food functional ingredient delivery system (such as flavor, colorant, micronutrient, antibacterial agent, etc.) to improve the water-solubility, stability and release of liposophile substances.In addition, as the dispersed particles of nano/microemulsion are at the nanometer level, functional components can be more easily absorbed and the biological utilization rate can be improved, which has a broad application prospect.
Innovative embedding technology
1. Low-temperature electrostatic spray drying
The electrostatic spray drying system USES the breakthrough electrostatic technology, which drives the moisture to the shell direction and the active ingredients to the core direction, thus reducing the required temperature for evaporation, avoiding the loss of active ingredients, and greatly improving the packaging efficiency.The essence has the characteristics of long shelf life and excellent safety.
2. Glass essence
By using glass microcapsule technology, the essence and flavor are embedded in glass matrix, which can inhibit volatilization loss, protect sensitive components and control release.So that the product has a good appearance and color can form a dense sugar vitreous, with excellent barrier performance.
3. Capsule bead blasting technology
Through the joint research and development of industry-university-research institute and universities, seamless capsule products are developed.The use of vibration jet separation precise control of the production process, making products very innovative and competitive.The product is currently used in all kinds of innovative food industry, broad prospects.
4. Multi-functional sustained-release carrier preparation technology
Multi-functional sustained-release carrier preparation technology is to adopt specific process equipment for deep processing of powder products, which can improve product fluidity, reduce dust pollution and meet the requirements of environmental protection.Multi-function control-released carrier technology has become a sweet jie essence for processing flavor spices, plant extracts, pigment, vitamin, anti-aging factor, whitening factor, and anti-wrinkle factor, moisturizing factor etc. Function factor, the preparation of multifunctional slow-release important technical means of essence, can effectively solve the problem of sensitive spices aroma volatile and metamorphism, prolonged stay sweet and slow controlled release, in food, daily chemical products, cigarettes, health care has broad application prospects.
Enzymatic hydrolysis and fermentation technology
1. Fermentation technology
XJFF selects excellent strains, ferments animal and plant materials, and uses advanced immobilization technology to achieve large-scale production.This technology can change the original color, flavor and state of plants and animals, and use its fermentation products to enrich flavor and enhance taste experience.
2. Enzymatic hydrolysis technology
Using the catalysis of enzyme to produce a variety of valuable substances, we refine the enzymatic hydrolysis technology, constantly improve the enzymatic hydrolysis process and key points of control, which enables us to have the forefront of the industry enzymatic hydrolysis technology, so that the flavor of dairy products more rich, more natural taste, coordination.At the same time, fully explore the application of enzymes, various enzymes used in a variety of natural food raw materials, the preparation of new flavor.
3. Multi-level collaborative technology
Using different enzyme specificity of the catalytic sites, the use of multiple cooperating enzyme hydrolysis or enzymatic hydrolysis step by step, more can get more abundant enzyme products, combined with the controlled fermentation technology, the formation of multilevel cooperative technology, fermentation enzyme solution for flavor substances in fully release provides an effective way, for milk class provides ample material of a variety of spices.
Thermal reaction technique
Maillard reaction
Maillard reaction is a general non-enzymatic Browning phenomenon, which can endow food with unique flavor and color.After years of research, we continue to optimize the reaction conditions, to create a series of excellent products, the application effect is excellent.
The application in the flavor industry has broken the traditional flavor blending and production technology category, the product has the natural lifelike effect, has been widely used in sweet, salty, tobacco flavor.
