Structural aspects
Ascorbic acid molecule has the phenomenon of rotary isomerization. The article of vitamin C in the Pharmacopoeia of the People's Republic of China states that it is L-ascorbic acid, chemically known as L-d-ascorbic acid, while levo-ascorbic acid is D-type, chemically known as D-l-ascorbic acid, which is also known as iso-ascorbic acid.
In terms of antioxidant properties
The antioxidant capacity of D - isoascorbic acid far exceeds that of sodium ascorbate (sodium vitamin C).
Physiological effects
Vitamin fortification: Sodium D-isoascorbate does not fortify vitamin C. However, when ingested by the body, sodium D-isoascorbate can be converted to vitamin C. Sodium ascorbate has a vitamin C fortifying effect.
Degree of antiscorbutic effect: Sodium D-isoascorbate has only about 1/20 of the antiscorbutic effect of ascorbic acid, but its effects on hepatic gluconeogenesis and pigment excretion are roughly the same as those of ascorbic acid.
Applications
Wide range of applications: both can be used in the food field, but Sodium D-isoascorbate can be used in industrial manufacturing (petroleum industry, manufacturing industry, agricultural products, storage batteries, precision castings, etc.), cosmetics (cleansing lotion, cosmetic creams, lotions, shampoos, face masks, etc.), feed (canned pets, animal feeds, aquatic feed, vitamin feeds, etc.) and other fields, and it can be used in place of glycerin. It can also replace glycerol as flavoring and anti-freezing moisturizing agent; Sodium ascorbate mainly focuses on medicinal use and nutritional enhancement of food.
Characteristics of its role in food: When making food, sodium D-isoascorbate usually does not produce acidic taste, nor does it change the original flavor of the food; sodium ascorbate added to food may have a certain acidic performance.
Safety and Dosage
Safety: Both are generally considered safe within the prescribed range of use. However, if D - Sodium ascorbate is added in excess, there is a possibility of significant allergic reactions after large quantities have been consumed; in people who are sensitive to sodium ascorbate, it may lead to side-effects such as headache, vertigo, fatigue, drowsiness and flushing of the body, but no hospitalization has been reported so far.
Dosage: Sodium D-isoascorbate has clear standards for dosage in different foods, e.g. for frozen fish, dip in 0.1% - 0.8% aqueous solution before freezing; for beverages such as fruit juices, the dosage is 0.01% - 0.03%, etc.; the dosage of sodium ascorbate in different foods is different from that of sodium D-isoascorbate and needs to be determined according to the specific type of food and the relevant standards.
Safety
Synthetic antioxidants: They have toxic side effects and have bad effects on the human heart, lungs, and liver, and their safety is a potential concern, and their use has been limited or banned in many countries, such as BHA (butylated hydroxyanisole), BHT (dibutylated hydroxytoluene), PG (propyl gallate), and TBHQ (tertiary-butylhydroquinone), among others.
Natural antioxidants: Rosemary extract, for example, has passed the safety evaluation test (LD50: 12g/kg body weight) stipulated by the Chinese Ministry of Health and is classified as a permitted food additive with high safety.
Antioxidant efficiency
Synthetic antioxidants: low antioxidant efficiency.
Natural antioxidants: The antioxidant efficiency of natural rosemary extract, for example, is at least 3 - 6 times higher than that of synthetic oxidants.
Thermal stability
Synthetic antioxidants: not mentioned to have outstanding thermal stability related characteristics.
Natural antioxidants: For example, the main chemical components in rosemary extract, such as rosemarinol, rhamnol and rhamnolic acid, are highly active antioxidant components, which are non-volatile and have good thermal stability, and can withstand high temperature frying at 190℃ for a long time and still have antioxidant effects.
Scope of application
Synthetic antioxidants: Narrow application scope, there are export restrictions1.
Natural antioxidants: the main demand comes from the food industry and pharmaceutical and cosmetic fields, in which in the food field, it can be used as additives for rich fried foods and animal and vegetable fats, and also as freshness preservatives for fried and baked foods, which has a relatively wider range of applications.
Bacteriostatic effect
Synthetic antioxidants: poor antibacterial effect.
Natural antioxidants: No outstanding antibacterial effect related characteristics mentioned.
Cost and price
Synthetic antioxidants: Usually the production cost is relatively low and the price is cheaper.
Natural antioxidants: the extraction process is relatively complex, resulting in high prices.
Soy sauce is a staple in many kitchens, adding flavor to a variety of dishes. But if you’ve ever wondered how long soy sauce lasts in the fridge, you're not alone. While this flavorful condiment is shelf-stable due to its high salt content, refrigeration can help preserve its taste and quality for even longer. So, how long can you keep soy sauce in the fridge? Let’s explore.
The Shelf Life of Soy Sauce
In general, soy sauce can last for a long time in the fridge. Once opened, it typically lasts for about 6 months to 2-3 years, depending on the type of soy sauce you have. However, it's important to know that not all soy sauces are the same, and the storage life may vary.
Dark Soy Sauce is rich, thick, and has a slightly sweet and deep flavor. This type tends to last the longest when stored properly due to its higher salt content. In the fridge, dark soy sauce can maintain its best quality for up to two to three years, though it may last even longer if kept in an airtight container.
Light Soy Sauce, on the other hand, is thinner and saltier. It is commonly used in stir-fries and marinades. Light soy sauce typically lasts a bit less time than its dark counterpart, but when refrigerated, you can expect it to stay fresh for up to a year.
If you prefer a more natural option, Organic Soy Sauce offers a great choice. While it doesn’t contain preservatives, organic soy sauce still has a long shelf life, often lasting about 6 months to a year in the fridge. It’s best to check the bottle for any specific expiration dates, as organic products sometimes have a shorter lifespan compared to traditional soy sauces.
Tips for Storing Soy Sauce
To get the most out of your soy sauce, store it in a cool, dark place after opening. Although refrigeration is not strictly necessary, it does help extend its freshness. Always make sure the cap is tightly sealed to prevent air from altering the flavor. If you notice any changes in taste, color, or aroma, it’s best to dispose of the soy sauce.
Why Choose Pearl River Bridge Soy Sauce?
When it comes to choosing a high-quality soy sauce, Pearl River Bridge stands out. Known for its premium soy sauces, including dark, light, and organic options, Pearl River Bridge offers a product line that suits every culinary need. Their soy sauces are crafted using traditional methods and the finest ingredients, ensuring a rich, authentic flavor that elevates your dishes.
In addition to offering top-tier products, Pearl River Bridge also excels in customer service, providing reliable support for both individual and bulk purchases. Whether you’re a home cook or a foodservice business, you can count on their consistent quality and excellent customer care.
Superior light soy sauce, often called “premium” or “first extract” soy sauce, is a staple in Asian cuisine and beyond. Unlike regular soy sauce, it’s crafted through a longer fermentation process using high-quality soybeans, wheat, and salt. This meticulous method produces a lighter color, a delicate umami flavor, and a balanced saltiness, making it ideal for dipping, marinating, or enhancing dishes without overpowering their natural taste.
For home cooks and professional chefs alike, 150ml Superior Light Soy Sauce bottles are a practical choice. The compact size ensures freshness, reduces waste, and fits seamlessly into any kitchen setup. Whether you’re stir-frying vegetables, seasoning soups, or preparing sushi, a small amount of this versatile condiment elevates your culinary creations.
Why Choose Pearl River Bridge Superior Light Soy Sauce?
Pearl River Bridge Superior Light Soy Sauce stands out as a premium option among many. It is crafted using traditional methods combined with modern technology, ensuring that each drop delivers exceptional flavor and quality. Known for its consistency and premium ingredients, this soy sauce is free from artificial additives, making it a healthier choice for your culinary creations. Its long fermentation process ensures that every bottle of Pearl River Bridge Superior Light Soy Sauce is rich in umami and perfect for a wide range of applications.
At Pearl River Bridge, we are committed to providing the best products to our customers. As a trusted brand in the soy sauce industry, we use the finest soybeans and wheat, paired with stringent quality control standards, to produce a product that enhances every meal. Whether you're a professional chef or a home cook, you can rely on Pearl River Bridge Superior Light Soy Sauce to deliver superior taste and quality every time.
Pearl River Bridge isn’t just a brand—it’s a legacy. Their superior light soy sauce is non-GMO, free from artificial additives, and certified by international food safety standards. The 150ml bottle is designed for precision pouring, ensuring you use just the right amount every time. As a company, Pearl River Bridge prioritizes sustainability, sourcing ethically grown soybeans and minimizing environmental impact throughout production.
Chinese cuisine is celebrated for its intricate balance of flavors, where every ingredient plays a deliberate role. Among the unsung heroes of this culinary tradition is cooking wine, a staple that adds depth, aroma, and complexity to dishes. But with so many varieties lining supermarket shelves, how do you choose the right one? Whether you’re stir-frying, braising, or marinating, understanding the nuances of Chinese cooking wines—like Salt Cooking Liquor, Seasoning Wine, and Cooking Liquor—can elevate your dishes from good to unforgettable.
The Role of Cooking Wine in Chinese Cuisine
Cooking wine in China is more than just an alcoholic addition—it’s a flavor enhancer, tenderizer, and aromatic agent. Unlike Western wines, which are often sipped alongside meals, Chinese cooking wines are specifically crafted for culinary use. They cut through greasiness, neutralize strong odors in meats, and harmonize salty, sweet, and umami notes. But not all cooking wines are interchangeable. Their unique compositions mean they shine in specific applications.
Decoding the Labels: Salt Cooking Liquor vs. Seasoning Wine
One of the first hurdles home cooks face is deciphering bottle labels. Terms like Salt Cooking Liquor and Seasoning Wine might sound similar, but their uses differ significantly.
Salt Cooking Liquor is a versatile staple in many kitchens. As the name subtly hints, it contains salt, which makes it ideal for marinating proteins or seasoning dishes where controlled salinity is key. Think of it as a two-in-one ingredient: it imparts the mellow sweetness of fermented rice while seasoning your dish. Use it when preparing stir-fried meats, blanched vegetables, or even as a base for dipping sauces. Its balanced profile ensures it doesn’t overpower delicate ingredients.
On the other hand, Seasoning Wine is often salt-free, allowing cooks to adjust salt levels separately. This makes it perfect for braises, stews, or slow-cooked dishes where reducing liquids concentrates flavors. Its richer, more robust aroma complements hearty ingredients like pork belly, duck, or mushrooms. If a recipe calls for deglazing a wok or layering complexity into a master stock, Seasoning Wine is your go-to.
Cooking Liquor: The All-Purpose Workhorse
Then there’s Cooking Liquor, a broad category that includes both salted and unsalted varieties. This term can sometimes cause confusion, as it’s used interchangeably with other wines. However, true Cooking Liquor is typically a golden middle ground—milder than Shaoxing wine but more nuanced than basic rice wine. It’s excellent for everyday use, especially in dishes where you want the wine’s flavor to meld subtly into the background. Try it in fried rice, steamed fish, or scrambled eggs with tomatoes.
When to Use Which Wine
The key to choosing the right cooking wine lies in understanding your dish’s flavor profile and cooking method:
Marinating Meats: Reach for Salt Cooking Liquor. Its salt content tenderizes proteins while infusing them with subtle sweetness. For chicken, pork, or shrimp, a quick marinade with this wine, ginger, and cornstarch ensures juicy, flavorful results.
Stir-Fries and Quick Cooks: Cooking Liquor works wonders here. Its lighter body enhances ingredients without overwhelming them. A splash during the final toss can brighten a vegetable stir-fry or lo mein.
Braises and Red-Cooked Dishes: Opt for Seasoning Wine. The absence of salt lets you build layers of flavor over long cooking times. Classic dishes like red-cooked pork or soy sauce chicken rely on this wine’s depth to achieve their signature richness.
Soups and Broths: Use sparingly! A tablespoon of Cooking Liquor or Seasoning Wine can elevate a simple broth, but too much can make the dish bitter.
A Note on Quality and Brands
Not all cooking wines are created equal. Inferior products may contain additives or excessive salt, which can throw off a dish’s balance. Brands like Pearl River Bridge, with decades of expertise, offer reliable Salt Cooking Liquor and Seasoning Wine options that stay true to traditional fermentation methods. Their products strike a harmony between quality and accessibility, making them a favorite among home cooks and professional chefs alike.
Experimentation Is Key
While guidelines help, Chinese cooking thrives on adaptability. If a recipe calls for Seasoning Wine but you only have Salt Cooking Liquor, adjust the added salt accordingly. Conversely, if using Cooking Liquor in place of a salted variety, taste as you go to avoid under-seasoning. Over time, you’ll develop an intuition for how each wine interacts with different ingredients.
The world of Chinese cooking wines is as nuanced as the cuisine itself. Whether you’re reaching for Salt Cooking Liquor to marinate, Seasoning Wine to braise, or a trusty bottle of Cooking Liquor for everyday stir-fries, each brings its own character to the table. By understanding their roles, you’ll not only honor tradition but also unlock new dimensions in your cooking. So next time you’re at the stove, let the wine do the talking—one splash at a time.
In the busy world of BBQ and food service, being flexible and efficient is very important. One great tool that helps with this is the foldable hot pot table with a collapsible table base.Whether you're opening a new restaurant or rearranging your space, the right equipment makes a big difference. One popular choice in 2025 is the foldable hot pot table — perfect for saving space and cutting costs.
Why Choose Foldable Hot Pot Tables?
Foldable Table Bucket- The table bucket can fold down, so you don’t need to transport big, heavy tables.
- This makes shipping easier and cheaper.
Save on Shipping Costs
- The folded tables fit into small boxes, lowering packaging size and shipping fees.
- Easy to Move and Store
Quickly change your restaurant layout for big or small groups.
- When not in use, just fold and store them away.
Works with Built-in Equipment
- These tables can hold built-in induction cookers or BBQ grills without losing function.
- Wires are hidden, keeping things neat and safe.
Strong and Stylish
- Made from heat-resistant materials, perfect for hot pots and grills.
- Modern designs suit all restaurant styles.
Why Our Foldable Tables Stand Out
Global logistics support: Pre-shipment inspections and door-to-door delivery to 50+ countries. We use premium materials for durability and offer top-notch after-sales service to ensure customer satisfaction.
At CENHOT, we offer foldable hot pot tables that are both stylish and practical. Want to see how they can improve your restaurant?
Contact us today for more details and find the best BBQ and hot pot equipment for your flexible business!
Make your restaurant layout work for you, not against you.
If you want to learn more about hot pot equipment, click here to explore more products.
Different ingredients: The main ingredient of baking soda is sodium bicarbonate with the chemical formula NaHCO3; while the main ingredient of edible soda is sodium carbonate with the chemical formula Na2CO369.
Different alkalinity: edible alkali is strong alkaline, irritating and corrosive, with heavy irritating odor; baking soda is weak alkaline, non-irritating and odorless.
Different solubility: edible alkali is easily soluble in water; baking soda decomposes at 50 degrees Celsius.
Thermal stability is different: edible alkali is thermally stable and does not decompose when heated; baking soda is less thermally stable and decomposes easily when heated.
Different uses: edible alkali can not be directly imported, can be used to neutralize the acidic substances produced during the cooking process of food, do pasta can be used as a loosening agent, used as steamed buns, rolls, in addition, stewed meat can help soften the meat; baking soda can be directly imported, mainly play a fluffy effect on the food, cooking, add an appropriate amount of baking soda can be made to cook the food faster, in addition to be directly consumed to alleviate the gastric upset.
Appearance is different: edible alkali pure white, common in our life is mostly white bagged fine powder; baking soda is also white, mostly fine crystal, similar to the feeling of salt.
In summary, although both baking soda and edible soda are common cooking accessories, there are obvious differences in chemical composition, properties, uses and appearance. Therefore, care should be taken to differentiate them when using them so as not to affect the final cooking result.
Industry Overview and Development History
The plant extracts industry originated from the traditional Chinese herbal medicine industry, and after years of development, it has become a comprehensive industry covering a wide range of fields such as pharmaceuticals, health products and cosmetics. China's plant extract industry started in the 1970s, initially only as a part of drug production. With the rise of foreign trade and technological progress, especially after entering the 21st century, China's plant extract market has entered a period of rapid development.
Market size and growth trend
In recent years, the market demand for plant extracts has shown significant growth as the global demand for natural and healthy products increases. Data show that in 2022, China's plant extract exports reached 96,000 tons, an increase of 11.0% year-on-year, with total exports of US$2.45 billion, an increase of 3.6% year-on-year. The market size is expected to expand further by 2025.
Major Application Areas
Plant extracts are widely used in pharmaceuticals, health products, food additives, cosmetics and other fields. In particular, plant extracts are most widely used in the fields of food and beverages (nutritional supplement/healthcare products), botanical pharmaceutical preparations and cosmetics.
Regional Distribution and Development Characteristics
The regional distribution of China's plant extract industry shows obvious characteristics. The Yangtze River Delta region is dominated by high value-added products, forming a technology-intensive industrial cluster; the Northwest region, relying on the rich resources of Chinese herbal medicines, concentrates a large number of primary processing enterprises; and the Sichuan and Chongqing regions have created a characteristic Chinese herbal medicine extract industrial cluster. This regional division of labor pattern promotes the development of industrial specialization.
Technological innovation and industrial upgrading
The continuous progress of extraction technology has significantly improved the extraction efficiency and purity of plant extracts. For example, supercritical CO2 extraction technology, enzyme extraction technology and membrane separation technology can not only improve the extraction efficiency, but also better maintain the active ingredients of plants and avoid the residue of harmful substances.
Environmental Protection and Sustainable Development
With the rise of environmental awareness, more and more consumers and enterprises tend to choose sustainable and environmentally friendly products. The plant extract industry focuses on extracting essences from natural plant resources and reducing the use of chemically synthesized ingredients, which is in line with the health, environmental and sustainable needs of modern consumers.
Market Demand and Consumer Preference
Modern consumers are more concerned about natural, additive-free products, especially in the food, cosmetic and healthcare sectors. As a natural and green ingredient, plant extracts are widely used in various health products, especially nutraceuticals, herbal medicines, and skin care products. This trend is contributing to the increasing demand for plant extracts industry.
Functional Plant Extracts
Functional plant extracts such as green tea extract, goji berry extract, curcumin, and ginkgo biloba extract are becoming a popular choice in the market due to their significant antioxidant, anti-inflammatory, and weight loss properties.
Challenges and opportunities for the industry
Despite its rapid development, the plant extracts industry is still facing a number of challenges, including restrictions on regulations in different countries, vague quality standards, and inadequate supporting systems. However, with technological advancement and increasing market demand, the industry has great potential for future growth.
Regulations and Market Access
Different countries have different requirements for plant extracts and different product applications, which directly affect the applicability of raw material categories. Only categories that meet the requirements can enter the market, limiting the development of the industry.
Quality Control and Standard Setting
The quality standards of plant extracts are vague, and the differences in applications directly affect the applicability of raw material types, and only those categories that meet the requirements can enter the market, which is more restrictive.
Technological Innovation and R&D Investment
In order to cope with the challenges of market competition and technological progress, plant extracts enterprises need to increase R&D investment, enhance technological innovation capability and promote industrial upgrading.
Future Outlook and Development Trend
To summarize, the plant extracts industry has a broad space for development, especially driven by a number of factors, such as increasing demand for natural and health products, the rise of functional plant extracts, and technological innovation, and has great potential for future growth. With the increasing global demand for natural and health products, the market size and market demand of the plant extract industry will continue to expand, and the industry has a very bright future.
Silicon dioxide plays an important role in the food industry and is mainly used to improve the physical properties and extend the shelf life of food products.
1. Anti-caking agent
Silicon dioxide can prevent food products from caking due to moisture absorption or pressure during storage, keeping them loose for easy use and storage. For example, in powdered foods such as milk powder, protein powder, coffee powder, silica can prevent the powder from caking.
2. Flow aid
Silicon dioxide helps food powders flow more smoothly during processing and packaging, improving productivity.
3. Adsorbent
Silicon dioxide has a strong adsorption effect, which can absorb the trace moisture in the food and keep the food dry and stable.
4. Anti-binding agent
Silicon dioxide is often used as an anti-binding agent in food processing, added to granular and powdered foodstuffs to prevent granular or powdered foodstuffs from aggregating and clumping and to keep them loose and free-flowing. These foods include egg powder, milk powder, cocoa powder, powdered sugar, phytolacca powder, instant coffee, powdered soups and so on.
5. Thickeners and stabilizers
Silicon dioxide can also be used as a thickener and stabilizer to help maintain the texture and structure of foods.
6. Adsorption drying agent and clarification aid for flavors and fragrances
In the food industry, silica is also used as an adsorption desiccant and clarification aid for flavors and fragrances to improve the flavor and appearance of foods.
Safety and Limitations of Use
Although silica has a variety of uses in food, its use must be strictly controlled within safe limits to ensure that it does not pose a hazard to human health. For example, the maximum use level in milk powder and egg powder is 15g/kg, while the maximum use level in powdered flavors is 80g/kg.
In summary, silica has a wide range of applications in the food industry, and its main roles include preventing agglomeration, promoting flow, adsorbing moisture, preventing bonding, acting as a thickeners and stabilizer, and acting as an adsorption desiccant and clarification filter aid for flavors and fragrances. However, their use must comply with relevant safety standards and limits.
Role and Efficacy of Propylene Glycol in Cosmetics
Moisturizing effect
propylene glycol is hygroscopic and can form a protective film that locks in moisture to keep the skin hydrated. It also binds tightly to the cells of the stratum corneum to prevent water loss.
Promotes Penetration
Propylene Glycol has good solvent properties that help other active ingredients penetrate deeper into the skin and improve product absorption.
Propylene Glycol itself has a certain antioxidant capacity, which helps to resist free radical damage and slow down the aging process.
Antiseptic
Propylene Glycol also acts as a preservatives in cosmetics, helping to extend the shelf life of the product.
Contraindications of Propylene Glycol
Skin Irritation
Although propylene glycol is usually safe for the skin when used in moderation, if the concentration is too high or if it is used in excess, it may cause skin irritation, resulting in uncomfortable symptoms such as redness, itching and burning of the skin. These adverse reactions are especially likely to occur in those with sensitive skin.
Degreasing effect
Propylene glycol has the properties of a fat-soluble solvent with high permeability and solubility. Overuse may dissolve the oil on the surface of the skin, leading to skin degreasing.
Impact on Fetal Development
Some studies have shown that the use of skin care products containing propylene glycol during pregnancy may adversely affect the growth and development of the fetus, so pregnant women should avoid the use of such products as much as possible.
Allergic reactions
Propylene glycol may cause skin irritation, redness or itching discomfort, and may also cause side effects such as localized burning pain. If these symptoms occur, use should be stopped immediately.
In summary, propylene glycol has an important role and efficacy in cosmetics, but its potential side effects and contraindications need to be noted when using it, especially for sensitive skin and pregnant women, who should be cautious about using products containing propylene glycol.
