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The Highly Active Dry Yeast is a kind of feed yeast product which is made by using specific Saccharomyces cerevisiae as the strain, adopting advanced fermentation technology and process equipment, empoying deep liquid fermentation, high speed separation and washing, shaker granulation and low temperature drying.

The Immunopolysaccharide is a yeast cell wall polysaccharide which is prepared by using natural active yeast as raw material, using advanced biotechnology and process equipment, and being purified by autolysis, specific enzymatic hydrolysis, high-speed centrifugation and spray drying. This product is rich in β-1,3/1,6 glucan and mannooligosaccharide, which is a pure natural high-efficiency immune enhancer.

The Efficient Compound Type Mold Remover is a high-efficiency compound mycotoxin antidote manufactured by using advanced biotechnology and process equipment, and combining bio-antagonism and inhibition, physical adsorption and chemical combination. This product is rich in modified montmorillonite, yeast cell wall mannooligosaccharides, plant extracts and other functional ingredients. This product effectively relieves the damage of mycotoxins, relieves animal stress, improves immunity, and protects and improves damaged liver, spleen, kidney and other organs.

The Bacillus Subtilis is a pure natural spore-like microecological preparation with special activity. This product is extracted from the intestines of healthy animals and is refined by domestication, cultivation, deep liquid fermentation, high-speed separation and washing, and low-temperature drying using advanced fermentation technology and process equipment.

Bacillus licheniformis from pure natural microecological preparations. This product is extracted and isolated from the intestines of healthy animals and has been domesticated and improved by modern biological breeding techniques. This product is made of advanced fermentation technology and process equipment, cultured, deep liquid fermentation and special drying.

Gellan Gum LAS is a kind of low acyl gellan gum. Due to special suspension properties, gellan gum LAS is perfect suspending agent for beverages, such as herbal drinks (Aloe Vera and Chia or Brasil Seed Eggs Drinks). Due to its excellent fruit gel properties, it will keep natural or man-made cubes or insoluble particles suspending in beverages. The solution made from Gellan Gum LAS is clear or transparent type. The suspension system formed by Gellan Gum LAS is heat and acid stable (pH 3.8-7.5 condition applicable). CAS NO. 71010-52-1. Features: 1. Excellent Acid/ Heat Stability; 2. Solution Made by Gellan Gum is Clear and Transparent; 3. Quick Suspending Time; 4. Outstanding Flavor Release; 5. Low Dosage.

Gellan Gum LAG is a kind of low acyl gellan gum with very good solubility and high gel strength. The gels formed by this type of gellan gum is clear or transparent type with brittle texture. Due to special production technics, this type of gellan gum has excellent performance when combined with Carrageenan and Konjac Gum. Gellan Gum LAG is widely applied in Jelles, Jams, Desserts/Pie Filling, Meat Products and Solid Air-Fresheners. By applying gellan gum in jelles and Solid Air-Fresheners instead of Carrageenan, the water-out problem could be avoided. CAS NO. 71010-52-1. Features: 1. Excellent Acid/Heat Stability; 2. Clear Gels and Brittle Texture; 3. Heat Irreversable; 4. Outstanding Flavor Release; 5. Good Moisture Stability.

Gellan Gum LAT is a kind of low acyl gellan gum, specially processed for Plant Tissue Culture and Micro-organism Tissue Culture application. It has widely been applied by labs to be as subsitute of Agar. The gel strength and the transmittance of this product could be adjusted subject to customer's actual application. This kind of gellan gum could bear 20 psi pressure for 20 minutes. Gellan Gum LAT produces a very transparent gel ≥85% transmittance and gel strength between 400-700 g/cm＾2; Use at 2-4 g/L. If the customers request higher gel strength, we can also produce with below standard: gel ≥90% transmittance and gel strength between 700-1100 g/cm＾2. While for those who need very strong gels, we could supply 1300 g/cm＾2 gel strength and ≥85% transmittance gellan gum. As Professional Producer for gellan gum, our Gellan Gum LAT has been applied by labs form Canada, Germany, Hondrus, Uganda, India with success. CAS NO. 71010-52-1. Feature: 1. Excellent Acid/ Heat Stability; 2. Brittle Texture and Clear Gels (transmittance ≥85%); 3. Heat Irreversable; 4. Low Dosage; 5. Stable Supplying, substitute of Agar.

Gellan Gum HAM is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAM is a premium quality refined tan/white powder. Gellan Gum HAM is specialized high acyl gellan gum for natural pH UHT anf HTST Dairy Beverage. Gellan Gum HAM could also be applied in meat products to enhance the elastic characteristics when combined with Konjac Gum and Carrageenan. CAS NO. 71010-52-1. Features: 1. Viscosity of Gellan Gum HAM can be as high as 7000 cp, with 4000 cp is our min. standard; 2. Gel Strength Gellan Gum HAM can be as high as 700 g/cm＾3 according to customers' specified requirements; 3. Can help to form elastic fluid gels; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Good compatibility with other ingredients and hydrocollids; 7. Very low dosage can help to for "fluid gels" to be as suspension or stabilizing agent in beverages; 8. Excellent and stability or wide pH application range.

Gellan Gum HAP is a kind of high acyl gellan gum. It is manufactured by fermentation from a carbohydrate source (glucose). High Acyl Gellan Gum is in natural organization without deacylation. The organization of Gellan Gum HAP is a premium quality refined tan/white powder. We have two type code for HAP Gellan Gum: HAP(S) which is fermented based on Soy Protein Feeder Culture and HAP(P) which is fermented based on Pea Protein Feeder Culture. Gellan Gum HAP can be dispersed well in cold water and dissolved thoroughly after heating. HAP Type Gellan Gum is of very weak reaction to proteins so it is widely applied in plant protein beverages such as walnuts drinks and chocolate beverages. The Gels formed by HAP Gellan Gum is milky and non-transparent but elastic. HAP Gellan Gum is of very high viscosity which improves the mouth feel of beverages and foods. Due to its very high lifting powder, HAP Type Gellan Gum is a very good kind of stabilizer which could keep insoluble particles suspending and avoid dropping down. But for acid beverages which pH is below 4.2, we recommend HAP type Gellan Gum which is acid stable type. CAS NO. 71010-52-1. Features: 1. High viscosity of Gellan Gum HAP provides the beverage powerful suspending strength; 2. Low Protein Reactive; 3. Low Calcium Reactive; 4. Help the blended beverage with a thicker mouth feel; 5. Good combination with modied starch to be used as thickener; 6. Milky Elastic Gels formed.