Polyvinyl chloride (PVC) has a wide range of applications, covering multiple fields such as construction, daily necessities, medical care, and industry, specifically as follows:

In the field of construction, PVC pipes are widely used in building water supply and drainage systems due to their corrosion resistance and pressure resistance. They are commonly used as drainage pipes, water supply pipes, and can also be used as wire conduits to protect wires and cables. PVC profiles are used in building doors and windows because they have the characteristics of heat insulation, sound insulation, and corrosion resistance. PVC sheets can be used to make wall panels, floor tiles, etc. They are lightweight, corrosion-resistant, and easy to clean, making them suitable for areas with high foot traffic such as airports, stations, and shopping malls.

In the field of daily necessities, PVC films can be made into packaging bags, raincoats, tablecloths, curtains, etc. after being cut and heat-sealed. Wide transparent films can also be used in agriculture to build greenhouses, plastic greenhouses or as ground covers. PVC can be used to make various toys through injection molding, such as children's toys and inflatable toys, which have good plasticity and bright colors. PVC can also be used to make imitation leather products, such as the outer shells of sports balls like basketballs, footballs, and rugby balls, as well as belts and accessories for clothing, military and police uniforms, and protective equipment.

In the medical field, PVC that meets medical standards can be used to make disposable infusion tubes, blood bags, and other medical supplies. It has good flexibility and chemical stability.

In the industrial field, PVC has excellent chemical corrosion resistance and can be used to make chemical storage tanks, ventilation ducts, industrial containers, etc. It can resist the corrosion of acids, alkalis, and salts. PVC is a common material for the insulation layer and sheath of wires and cables. It has good insulation and mechanical properties and can protect wires and cables from external factors. PVC coatings are inexpensive and have the ability to resist stone impacts.

Stearic acid is mainly used as a compliant food additive in the food industry. Its core function is to improve the processing characteristics, stability, and taste of food, rather than directly providing nutrition. The specific effects and functions of stearic acid are as follows:

1. Emulsifier: Allows oil and water components to be stably combined

Many recipes in food contain both oil phases (such as oils, flavorings) and water phases (such as water, syrups), which tend to separate. Stearic acid can reduce the interfacial tension between oil and water, allowing the oil phase to be uniformly dispersed in the water phase, forming a stable emulsion system, preventing separation or precipitation.

Typical applications: margarine, vegetable fat powder, ice cream, salad dressing, etc. For example, in ice cream, stearic acid can evenly disperse the milk fat particles, preventing "oil-water separation" after melting, and making the texture smoother and more delicate.

2. Anti-caking agent: Prevents food from caking

Some powdered or granular foods (such as milk powder, cocoa powder, solid beverages) tend to cakewalk during storage due to moisture absorption and adhesion between particles, affecting the convenience of use and taste. Food grade stearic acid can attach to the surface of food particles, forming a layer of isolation film, reducing the attraction between particles, thereby preventing caking.

Typical applications: In chocolate production, stearic acid can prevent cocoa fat from precipitating and caking during storage, maintaining the uniform texture of chocolate; in milk powder, it can avoid large blocky precipitation during dilution.

3. Stabilizer: Extends food shelf life and maintains quality

Stearic acid can enhance the stability of food systems, slowing down the quality changes (such as taste deterioration, shape alteration) during storage and transportation.

Typical applications: In baked foods (such as cookies, cakes), it can stabilize the mixed system of oil and flour, preventing oil leakage after baking; in jams and jellies, it can assist in maintaining the gel shape, avoiding shape collapse due to temperature fluctuations.

4. Thickener: Regulates food consistency and taste

In some liquid or semi-solid foods, stearic acid can increase the consistency of the food through synergistic action with other components (such as proteins, polysaccharides), enhancing the taste's richness and preventing texture from being too thin.

Typical applications: In dairy products (such as yogurt, cream), it can regulate the consistency of the product, making the texture more dense; in sauces (such as tomato sauce, salad dressing), it can prevent the sauce from separating and at the same time make the application smoother.

Under the trend of healthy consumption, the demand for low-sugar and low-calorie foods continues to grow. As a manufacturer specializing in the research and production of food additives, we rely on mature processes to create high-quality maltitol products, providing healthy, safe, and functional sugar substitute solutions for food enterprises, suitable for the innovation of various product categories.

Core advantages: Dual excellence in health attributes and functional value

 Health-friendly, suitable for low-sugar needs

Maltitol is a natural sugar alcohol substitute with a calorie content of only 60% of sucrose, and it does not raise blood sugar or stimulate insulin secretion. It is suitable for diabetic foods, low-sugar beverages, and fat-reduction snacks, etc., as healthy food categories. At the same time, it cannot be utilized by oral pathogenic bacteria, reducing the risk of tooth decay and meeting consumers' demand for "deliciousness and health balance".

Soft flavor, enhancing product taste

Compared to other sugar substitutes, maltitol has a clear and pure taste, without after-taste or odor, and can well retain the flavor of the food. When used in candies, it can create a delicate and smooth taste; when used in baking, it can enhance the softness of pastries; when used in dairy products, it can enhance the richness, allowing low-sugar products to also have an excellent flavor experience.

Comprehensive functions, suitable for various processing methods

It has moisturizing and stability properties: On the one hand, it can lock in food moisture, delay the hardening of baked products, and extend the shelf life of sauces; on the other hand, it is resistant to high temperatures (melting point approximately 149℃), anti-crystallization, suitable for various processing methods such as high-temperature boiling (such as hard candy production), low-temperature refrigeration (such as ice cream), and has strong compatibility with other sugars and additives, facilitating enterprises to optimize the formula.

 Quality guarantee: Professional standards, full control throughout the process

High-standard production, strict control of purity

Using high-quality starch as raw material, through advanced processes such as enzymatic hydrolysis, hydrogenation, and purification, the content of maltitol is ≥ 99%, without impurities or odors. Equipped with automated production lines and professional quality control teams, from raw material testing to product delivery, multiple quality inspections are carried out, meeting national food safety standards and international food grade requirements, ensuring the stability of each batch of product quality.

 Cooperative value: Empowering customers, jointly expanding the market

We understand the needs of food enterprises in the "health upgrade" process. Through large-scale production to reduce costs, we provide customers with high-performance maltitol products at a reasonable price. We promise prompt supply and rely on an efficient logistics system to ensure rapid response and on-time delivery of orders, ensuring the production progress of customers.

Choosing GNF maltitol can not only help products meet the trend of healthy consumption, but also ensure quality and production stability. We look forward to cooperating with enterprises in the baking, candy, beverage, and dairy products sectors, using high-quality sugar substitutes to empower product innovation and jointly seize the initiative in the healthy food market!

Cocoa powder itself is harmless when consumed in moderation. However, excessive consumption or for specific groups of people requires caution. It is rich in antioxidants (such as polyphenols, flavanols) and minerals (magnesium, iron, etc.), which have certain benefits for the cardiovascular and nervous systems. However, components like caffeine and oxalic acid may pose potential risks for some people. 

I. Benefits of Cocoa Powder

Antioxidant effect

The polyphenols in cocoa powder can help eliminate free radicals, reduce oxidative stress reactions, and lower the risks of chronic inflammation and cardiovascular diseases. Studies have shown that moderate intake may improve vascular function and assist in regulating blood pressure. 

Improving brain function

Cocoa powder contains flavanols and a small amount of caffeine, which can promote blood circulation in the brain, temporarily enhancing concentration and memory, and possibly delaying the development of neurodegenerative diseases (such as Alzheimer's disease) in the long term. 

Regulating emotions

The phenylethylamine and tryptophan in it can stimulate the secretion of serotonin, helping to relieve stress and improve mood. This is also one of the reasons why people often feel happy after eating chocolate. 

II. Potential Risks and Precautions

People with caffeine sensitivity should control their intake

Pure cocoa powder contains approximately 230 milligrams of caffeine per 100 grams (about one-third of that in coffee). Excessive consumption may cause palpitations and insomnia. Pregnant women, children, and those with slow caffeine metabolism are advised to consume no more than 10 grams per day. 

Phosphoric acid affects mineral absorption.

Cocoa powder contains phosphoric acid, which may interfere with the absorption of calcium and iron. Long-term excessive consumption may increase the risk of kidney stones. It is recommended to consume it at intervals from other high-calcium foods (such as milk). 

Hidden risks of processed products

Some commercially available "sugar-containing cocoa powder" or "instant cocoa beverages" contain excessive sugar and vegetable fat. Long-term consumption may increase the risks of obesity and tooth decay. It is recommended to choose sugar-free pure cocoa powder and pay attention to the ingredient list.

Allergy and digestive problems

A very small number of people are allergic to the alkaloids in cocoa, which may cause rashes or gastrointestinal discomfort. In addition, cocoa powder has a high content of dietary fiber, and excessive consumption may cause bloating or diarrhea. 

III. How to Consume Safely

Control the amount: For healthy adults, it is recommended to consume no more than 20 grams of pure cocoa powder per day (approximately 2-3 tablespoons).

Balanced combination: Combining with milk, fruits, etc. can reduce the impact of oxalic acid and avoid eating on an empty stomach.

Special attention for specific groups: Patients with gastroesophageal reflux disease and people with migraines should be cautious as cocoa may trigger symptoms.

In summary, cocoa powder is a part of a healthy diet when consumed in moderation. However, it is necessary to make scientific choices based on individual constitution and product type.

Applications in the food industry

Beverages: Aloinose's excellent processing stability and high solubility make it highly suitable for use in the production of various beverages, including carbonated and non-carbonated drinks. It can help reduce sugar intake while maintaining the overall taste and quality of the beverages. 

Baked goods: In baked goods, arabinan sugar can provide excellent saccharification and coloring effects under high-temperature conditions, and it also has strong water retention properties. This helps maintain the softness and moisture of products such as bread and cakes, and brings a pleasant melt-in-the-mouth sensation. 

Candy: Due to the low sugar crystallization rate of arabinose, it is suitable for use in hard candies, soft candies, and other products. It can effectively control the sugar content and reduce calories while maintaining the hardness and elasticity of the food. 

Health food: Aloinose can increase the concentration of plasma insulin, and may have effects such as lowering blood sugar and lipid levels, preventing obesity, antioxidation and neuroprotection. Therefore, it can be added as a functional component to health foods. 

Other foods: Besides the aforementioned applications, arabinose can also be used in foods such as chewing gum, frozen dairy products, yogurt, and ready-to-eat cereals.

Application advantages

Aloinose does not participate in human metabolism, does not cause gastrointestinal discomfort, and can to some extent regulate blood sugar and lipid levels, assist in weight loss, have antibacterial and anti-inflammatory effects, and inhibit canceration.

Dehydrated tomato powder, which is made by drying fresh tomatoes, retains most of the nutrients in tomatoes and has various health benefits. Here are the main functions of dehydrated tomato powder:

Antioxidant effect

Dehydrated tomato powder is rich in lycopene, a powerful natural antioxidant, which can eliminate free radicals in the body, protect cells from damage, slow down cell aging, and prevent various chronic diseases.

Enhancing immunity

Dehydrated tomato powder contains abundant vitamin C and other trace elements, such as vitamin E, zinc, etc. These components can enhance the body's immunity, improve resistance, and prevent diseases such as colds.

Promoting digestion

Dehydrated tomato powder contains a large amount of dietary fiber and organic acids, which can promote intestinal peristalsis, help digestion, prevent constipation, and also help the secretion of digestive juices, improving digestive ability.

Improving skin

Dehydrated tomato powder's vitamin A and C help maintain skin health, reduce wrinkles and pigmentation, and make the skin smoother and more elastic. In addition, lycopene also has a sun protection function and can effectively protect and whiten the skin.

Assisting weight loss

Dehydrated tomato powder is low in calories and rich in fiber, which can increase satiety, reduce calorie intake, and help control weight to a certain extent.

Protecting blood vessels

Dehydrated tomato powder contains rich vitamin P, which can promote blood circulation, be beneficial to the protection of blood vessels, and is suitable for patients with hypertension, hyperlipidemia, etc.

Dehydrated tomato powder contains abundant vitamin A, which can promote the development of eye nerves and, to a certain extent, can also achieve the purpose of improving vision. It has a certain auxiliary effect on myopia patients.

In conclusion, dehydrated tomato powder, as a nutritious food additive, has multiple health benefits, including antioxidant properties, enhanced immunity, improved digestion, improved skin condition, aiding weight loss, protecting blood vessels, and assisting in improving vision. Adding dehydrated tomato powder in moderation to your daily diet can provide your body with various nutrients and promote health.

The main component of monosodium glutamate

The core component of monosodium glutamate is sodium glutamate (chemical formula: C₅H₈NO₄Na). It is a salt compound formed by the combination of glutamic acid (a non - essential amino acid naturally present in foods such as meat, mushrooms, and beans) and sodium ions.

Main effects

Enhancing umami and flavor: Sodium glutamate can specifically stimulate the umami receptors on the taste buds, significantly enhancing the perception of umami in food. It makes dishes (such as soups, stir - fries, stews, etc.) have a richer flavor and improves appetite.

Flavor harmonization: Its umami flavor can work in synergy with basic flavors such as saltiness and sweetness, balancing the inherent flavors of the ingredients and making the taste more rich and harmonious (for example, adding an appropriate amount in light dishes can highlight the original flavor of the ingredients).

It should be noted that sodium glutamate may partially decompose into sodium pyroglutamate (which has no umami but is non - toxic) at high temperatures (above 120°C). Therefore, it is recommended to add it later in the cooking process to retain the umami. At the same time, due to its sodium - containing property, the amount used needs to be controlled to avoid the impact on health caused by a high - salt diet.

In the current trend of reducing sugar as a mainstream approach to healthy eating, sweeteners, as substitutes for traditional sugars like sucrose, frequently appear in various food and beverage products. However, the controversy surrounding sweeteners has never ceased. Some consider them as "health killers", while others view them as "sugar control saviors". In fact, sweeteners themselves have no absolute good or bad distinction. The key lies in whether we can correctly and rationally understand them.

I. Sweeteners: The "Sweet Helper" in the Era of Sugar Control

Sweeteners refer to food additives that give food its sweet flavor. They usually have high sweetness and low calorie content, allowing people to satisfy their sweet cravings while reducing calorie intake. This characteristic makes them an important tool in preventing metabolic diseases such as obesity and diabetes. For example, in sugar-free beverages, aspartame, sucralose, and other sweeteners are commonly used to replace sucrose, maintaining the sweet taste of the beverages while allowing consumers to enjoy the deliciousness without consuming excessive sugar. For people who need to strictly control their sugar intake, such as diabetics, sweeteners add more choices to their diet, enabling them to occasionally enjoy sweet foods and enhancing their sense of happiness in life.

II. Scientific Classification: Understanding the "Family Members" of Sweeteners

Based on their sources and production methods, sweeteners can be classified into two major categories: natural sweeteners and artificial synthetic sweeteners. Natural sweeteners such as stevioside and roohafanin are derived from natural plants and are produced through extraction and purification processes, and are favored by consumers due to their "natural" nature. Artificial synthetic sweeteners such as aspartame, saccharin, and sucralose are synthesized through artificial chemistry and have extremely high sweetness and good stability, and are widely used in food processing. Whether natural or artificial synthetic sweeteners, they all require strict safety evaluations before being approved for use. For example, aspartame, although once subject to discussions about its safety, has been evaluated by authoritative institutions such as the Joint Expert Committee on Food Additives (JECFA) multiple times and confirmed to be safe when used within the prescribed dosage. However, for special populations such as people with phenylketonuria, they need to avoid consuming foods containing aspartame, which also reflects the consideration of different health needs of different groups.

III. Rational Understanding: Overcoming Misconceptions about Sweeteners

For a long time, there have been many rumors about sweeteners, such as "sweeteners cause cancer" and "sweeteners lead to obesity". These rumors have made many consumers hesitate to use sweeteners. In fact, most of these claims lack scientific basis. The World Health Organization (WHO) and other authoritative institutions have conducted extensive research and shown that within the prescribed usage range and dosage, sweeteners are safe and do not pose any harm to human health. Of course, this does not mean that sweeteners can be used without limit. Excessive intake of any substance may bring potential risks, and sweeteners are no exception. Some studies have shown that excessive intake of certain sweeteners may affect the intestinal flora or the appetite regulation mechanism. However, these research results are still controversial and may only occur at high-dose intake. The dosage of sweeteners consumed through food in normal diets is far below the safety threshold.

IV. Conclusion: Scientific Use, Enjoying Sweetness and Health

Sweeteners, as an important part of the food industry, have brought more choices and convenience to our dietary life. Correctly understanding sweeteners requires us to abandon rumors, believe in science, and understand their classification, function, and safe usage range. For consumers, they should purchase food from regular channels, properly combine diets, not blindly pursue "sugar-free" or "low-sugar" labels, and not deliberately reject foods containing sweeteners. For food manufacturers, they should strictly abide by laws and regulations, standardize the use of sweeteners, clearly label the sweetener components in food, and protect consumers' right to know and choice.

Only by using sweeteners rationally based on scientific understanding can we enjoy the sweet taste while safeguarding our health and truly achieving "sweetness and health going hand in hand".

In the food industry, vitamin E oil is the secret weapon that safeguards both taste and nutrition! As a natural fat-soluble antioxidant, it can precisely capture the free radicals produced by lipid oxidation, thus building a "preservation barrier" for various fatty foods. 

In the production process of snacks such as fried potato chips and instant noodles, vitamin E oil, with its outstanding antioxidant properties, can form a protective film during the high-temperature frying process, effectively delaying the process of oil deterioration. When consumers open the package, they can not only enjoy the original crispy taste, but also completely say goodbye to the unpleasant "rancid smell". In the baking field, vitamin E oil also shines brightly. Whether it is for making bread or cakes, adding an appropriate amount of vitamin E oil can act as a loyal guardian to protect the stability of butter and vegetable oil, allowing pastries to maintain a soft texture for a longer period of time. Even if left for several days, they will not become hard or dry. In the production of processed meats such as sausages and cured meats, the role of vitamin E oil is also significant. It can penetrate the interior of the meat products, precisely inhibit fat oxidation, not only retain the unique flavor of the meat's tenderness and juiciness, but also extend the product's shelf life, allowing the deliciousness to be retained for a longer time.

What is more noteworthy is that it is not only a preservation expert, but also a nutritional enhancer! When added to infant formula milk powder and complementary food oil, it can not only protect unsaturated fatty acids such as DHA from loss, but also supplement essential vitamin E, helping children grow healthily. Choosing natural vitamin E oil allows food to be fresher and more lasting, and more comprehensive in terms of nutrition!

Core efficacy and health value of cocoa powder

Cocoa powder is a food ingredient with both nutritional value and functional properties, and its efficacy and effects are mainly reflected in the following aspects: 

Promote digestion and gastrointestinal health 

Stomach and digestion: alkaloids in natural cocoa powder can stimulate gastric juice secretion, promote protein digestion, and relieve nutritional diarrhea.

Regulation of intestinal function: Some studies have pointed out that the dietary fiber in cocoa powder may help intestinal peristalsis, but the specific mechanism needs to be verified with more clinical data.

Cardiovascular protection 

Cholesterol reduction and vasoprotection: Bioactive substances (e.g., flavanols) in cocoa powder extract protect arteries from cholesterol, and the stearic acid it contains lowers blood cholesterol levels.246 Prevention of cardiovascular disease: Long-term moderate intake of cocoa powder can help reduce cholesterol levels.

Prevention of cardiovascular disease: long-term moderate intake may improve blood vessel elasticity and reduce the risk of high blood pressure and heart disease.

Metabolic regulation and weight management 

Weight loss aid: Cocoa butter retained by the degreasing process contains polyphenols that promote fat metabolism; its satiety helps to control appetite at the same time.

Diuretic and detoxification: Helps eliminate excess waste by promoting water metabolism.

Other potential health benefits 

Antioxidant and cancer prevention: Flavonoids and antioxidants enhance the functioning of blood vessel wall cells, resisting cancerous lesions, and Dutch studies have shown that long-term intake may prolong life.

Alcohol detoxification and neuromodulation: Cocoa powder can accelerate the conversion of alcohol into water and carbon dioxide, but it should be noted that the small amount of caffeine and theobromine contained in cocoa powder may stimulate the nerves, so sensitive people need to control the amount of intake.

Precautions and consumption advice 

Moderate intake: Excessive consumption of caffeine and theobromine may lead to nervousness, nervousness, it is recommended that the daily intake of no more than 20 grams.

Choice and combinations: Prefer low-fat, natural or alkalized cocoa powder, avoid processed products with added sugar and trans fat; can be consumed with milk, honey, or used in baking (e.g. chocolate cake, ice cream).

Special populations: Pregnant women, lactating women and people with high blood pressure should consult a physician before consuming.

The health benefits of cocoa powder need to be based on rational consumption, combined with a balanced diet to maximize its value.