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The new product has a light and soft color, and the products such as tableting medicines and cake-type cakes and chocolates are suitable for dyeing the powdered pigment. At present, this series of products has been put on the market.
The new product is a series of products developed to meet the needs of differentiated features in the rapidly growing field of hobby tablets, cool-type cakes, sweets, and dietary supplements in the current food market. The company produced micronized products with an average particle size of 1-5 μm using the latest introduction of new technologies. The technical features are: during the processing, the problem of denaturation due to heat during the crushing of raw materials is improved, discoloration of the pigment is prevented, and a clear, pale, and soft color is obtained when the powder is mixed; in the direct pressure type When tableting, the traditional powder pigment has a large particle size, and therefore can only be formed as a dot-like dyeing result. The new product is a finely-processed powder pigment. Compared with the dyeing of the previous pigment product, the new product is able to be uniformly dispersed. The effect of 1.5 times concentration is obtained. The biggest feature is that no stain is produced, and the food dyeing effect test confirms that the color is very stable.
This series of products include 4 kinds of natural pigments such as beet red, riboflavin, gardenia blue pigment and spirulina pigment. The biggest advantage is that the bright three primary colors are prepared, and any color required by various products can be formulated according to different mixing ratios of different colors, and the preparation method is also convenient and easy. Moreover, not only the color tone is good, but also because the manufacturing process is simplified, the process is shortened, and the production cost is reduced, so it is highly praised by the food production company.
According to chocolate makers, chocolate is often affected by the emulsifiers that are used to color the chocolate, which changes the inherent physical properties of chocolate and the taste of residual emulsifiers. Therefore, most producers do not like chocolate pigments that use emulsifiers. The new product can be directly added to the white chocolate with powder, and the evenly dyed chocolate product can be obtained. Therefore, in the tableting tablet and chocolate market, the new pigment has a great potential market and application.
Japan applies micronization technology to develop new powder pigment products
Japan's three-source (FFI) recently developed a new series of products called “Sangpa Staier†using a unique new technology for fine powder pigmentation.