This article is based on the sharing content of Mr. Yang, technical director of the sugar division of Ogu Biotechnology
Dear friends of the barn, hello everyone, I am Yang Ningchuan from the research and development of Aogu Bio, and I have been committed to the application and development of food since 2008.
I am very happy to have this opportunity to share some with you on the platform of the barn.
The theme shared with you today is product development under the trend of sugar reduction - the application of seaweed syrup in ice cream, taking the category of ice cream products as an example, and communicating with you.
This sharing is divided into three parts, first introduce our company, let everyone understand our business, but also make some preliminary understanding of the direction of my sharing this time.
01About Oku Biotechnology
Jiangsu Aogu Biotechnology Co., Ltd. is located in Jiangsu Zhongguancun Science and Technology Industrial Park, founded in 2008, with a total investment of 500 million yuan. It is a national high-tech enterprise integrating R&D, production, domestic and international sales, and has 17 independent patents such as inventions.
The company focuses on the research and development and production of new special sugars, special rare amino acids, nucleotides, coenzymes and other products such as trehalose converted by biological enzymes.
The company's product trehalose is the first in China to break through the technical monopoly of international enterprises for many years, successfully achieve large-scale production, and excellent product quality helps enterprises occupy the first place in the domestic market share.
The company's products high-purity crystalline maltose and trehalose syrup are all developed by the company after years of technical research, and are currently the exclusive domestic production enterprises.
The production scale and market share of the company's products cyclodextrin and aminobutyric acid also rank first in China.
Our main products are in the sweet business, mainly sugar-related products, such as trehalose, crystalline maltose, trehalose syrup, oligo maltose, dextrin and so on.
Mainly thanks to the improvement of people's living standards now, the requirements for sugar are high, no longer just the previous white sugar, some functional sugar, sugar to maintain blood sugar levels and so on have begun to have a greater development.
Oku started from the beginning of making enzymes, and then gradually entered the industry of various new special sugars in the application of enzymes.
Especially since 2014, from trehalose and ultra-high purity maltose, it has been out of control, and gradually more and more are being made on the road of new specialty sugars.
Real view of the construction of the new plant
Member of Okugo Corporation
Production area: The company has built a production plant of about 40,000 square meters, with an annual production of 12,000 tons of various industrial enzyme preparations mainly based on high-temperature acidic α- amylase and saccharinases, 30,000 tons of starch sugar and functional sugar series products, and 5,000 tons of β-cyclic dextrin.
R&D Center: The company has a 3,600㎡ R&D center, including various laboratories involved in the process optimization of biological agent production, research and development and application of new sugars, and a pilot production line equipped with optimal detection and control systems.
Warehousing and logistics: The company has built an independent raw material warehouse and a finished product warehouse. The actual storage capacity of the finished goods warehouse can reach 1000 tons. The total number of management and storage buildings is about 15,000 square meters.
Employee living area: The company has built a comfortable standard staff dormitory; a canteen that can provide a balanced and healthy diet; a standard basketball court; a table tennis room and other recreational facilities.
Okuku product line
R & D center establishment: software, hardware, project-centered R & D system. There is Liyang R&D Center and Application R&D Center - Aowei Laboratory.
Industry-university-research alliance: Establish cooperative relations with Jiangnan University, Tsinghua University, Nanjing University of Technology, Jiangsu University, etc.
02 About hypoglycemics
Some friends may ask, why are you sharing this topic?
Globally, the number of new product launches labeled with sugar-related claims (no added sugar, low sugar, and no sugar) has continued to grow in recent years, a phenomenon consistent with the shift in the global market from a preference for high-sugar products to a healthier, low-sugar diet.
These are closely related to people's living standards. In the past, when I was poor, I didn't have enough to eat, and I didn't think about these things, but now that my living standards have improved, I have begun to pursue a quality life, so these low-sugar, unsweetened products have become more in demand.
From 2014 to 2018, sugar-related claims accounted for the proportion of new products released:
ANZAC claims that new products account for 9% and 12% of its total launches.
Europe accounts for 9% of its total.
Asia and the Middle East/Africa region claim that the proportion of new products is the lowest in the world;
However, it also shows a growth trend, with the average annual compound growth rate of the number of new product releases reaching more than 17% (2014-2019).
Comparison of the sweetness of seaweed syrup, glucose, and white sugar
Sugar-related claims (no added sugar, low sugar and sugar free) have been applied to all categories of the market, accounting for the top five categories including soft drinks (19% 2019), infants and young children, sports nutrition, dairy products and confectionery.
Speaking of candy, you may ask, how candy also reduce sugar?
That's right, candy is also reducing sugar. Sugar reduction in the confectionery industry is no longer simply selling candy, they are gradually combined with some functional products, so now there will be some candies rich in various functional raw materials, such as VC-rich gummies and so on.
Generally speaking, sugar reduction it is divided into several directions, some are completely unsweetened, and sugar-related, including monosaccharides, disaccharides, three sugars, etc., as long as it is sugar I do not add, then what to replace?
It is to replace it with some sugar substitute products, such as sweeteners.
The other is to add sugar but declare it low sugar, which is generally added white sugar. Because the state has regulations≤ 5g/100g (solid), it can be called low-sugar products.
The third is that you can use no white sugar, no sweetener, only some other disaccharides, such as trehalose, maltose and so on.
03 Some applications of seaweed syrup in ice cream
Today's sharing is mainly about some applications of seaweed syrup in ice cream.
First of all, we must take you to understand what this seaweed syrup is.
Seaweed syrup has many good characteristics, it can improve many aspects of the product, whether it is from the stability of the product or its sweetness or flavor, etc., there is a good improvement and improvement.
What role does this syrup play in Icecream? What are the main roles?
Let's get to know them one by one below, and after getting to know them, you will find that this raw material is completely a very resistant hexagonal warrior in the product.
This picture shows that seaweed syrup in ice cream has an inhibitory effect on the odor produced by milk heating. The data shows that the concentration of his odor component is less than 1/4 of that of white sugar under the same added conditions, and the concentration of the odor component of trehalose is less than 1/4 of that of white sugar.
This picture is more obvious, all dairy products, basically cysteine content is relatively high, this is a test we specifically for the flavor of cysteine, seaweed syrup on its overall improvement and inhibition are better.
Inhibition of fat oxidation by trehalose
Many friends know that most of the bad flavor is mainly produced by fat oxidation.
Seaweed syrup can effectively inhibit the decomposition of fatty acids from glycerol in ice cream, inhibit the oxidative rancidity of milk fat, and thus inhibit the production of fishy odors and odors.
At the same time, trehalose can also inhibit protein denaturation. We take egg whites as an example, after adding seaweed syrup, the denaturation rate of protein is very low, almost unchanged. In contrast, if nothing is added, the denaturation rate is very high.
The data show that sugar and sugar alcohols are protective of protein denaturation, but trehalose syrup is particularly protective, this is because trehalose syrup is rich in trehalose, trehalose on the protection of organisms, in the high temperature, cold, high osmotic pressure and drying and water loss and other harsh environmental conditions, trehalose can effectively protect protein molecules invariant inactivation.
Therefore, trehalose has strong stability.
All of our product raw materials have certain requirements for the characteristics of processing, such as ice cream, milk, etc., which will definitely involve high temperature environments.
The stability of trehalose allows it to remain "resistant" in high temperature environments.
In addition to high temperatures, trehalose improves the freeze-thaw stability of the product.
As shown in the figure, the soft ice with white sugar and seaweed syrup is compared with the soft ice volume with seaweed syrup, and the soft ice with seaweed syrup is maintained very well.
In terms of shaping, the shape of the cream with white sugar and seaweed syrup is compared, and the edges of the cream with seaweed syrup are clearer.
Combined with the above characteristics to summarize, seaweed syrup is of great help to ice cream, whether it is odor suppression, color control, high temperature sterilization, shape preservation, etc.