Product and Service-Junxing Food Technology Enterprises Ltd

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Visco-extra-high series

Mainly used in thickening and gel foods, there are four products, all characterized by extremely high viscosity and high stability, with a viscosity of more than 3000mPa•s and a high stability than ordinary konjac powder; namely, Visco-extra-high I., II., III. We feature an extra

Visco Regular series

There are 3 products, Visco Regular l、II、III、 viscosity is about 12,000mPa•s, characterized by low application cost. Application may be replacement of common food thickener such as carrageenan, xanthan, gellan gum, etc. It enables customers to control cost, at the same time, achieving required stabilizing effect.

Gluten Replacer series

There is 1 product

Cake Stabilizer series

1 product,

Ice Cream Stabilizer series

There is 1 product,

Our services

In order to successfully market processed foods in highly competitive situation, the following elements that can attract customers are needed :

1. Appearance

2. Taste

3. Health and Nutrition

4. Texture

5. Price

Texture is the effect of all the structural components of a food affecting each other. In food, composition of texturing materials is more important relating to appearance and taste. Ingredients that are particularly used for texture are (1) emulsifiers, (2) starches, and (3) hydrocolloids. Choosing the right ingredients is directly related to the quality and sales of food. There are many kinds of substances commonly used, such as more than 10 kinds of hydrocolloids. Certainly, professionalism of food producers who know the best make-up for the type of food produced, would produce the most profitable sales performance, so as to achieve the maximum benefit and well-being for the public.

"Junxing" is a professional enterprise in research and production of konjac hydrocolloids. Our social mission is similarly based on the best interests and well-being of the public that various food companies are concerning. Therefore, such unanimity and common position have position us that consumers of food manufacturers are actually our most cordial attendants. Based on these, we have developed various "Market Customer Service" guidelines.

Market Customer Service Guidelines

1. In-depth understanding of the specific needs of customers, through scientific formula design, to help customers improve the flavour of products, and enhance the overall eating experience.

2. We are willing to help customers to upgrade their formula if necessary, reduce the use of some materials. Thus in addition to improve production efficiency, production costs may be effectively reduced.

3. From time to time, we would publish some relevant food research bulletins to broaden each other's vision of the food world.

4. We plan to organise food professional seminars and courses for customers for those involved in the food market for knowledge sharing.

Release
flavor

Replacing some food starch ingredients with a small amount of Junxing konjac hydrogel improves food quality and taste. Generally speaking, the starch contained in food can cover the taste buds in the mouth, while hydrophilic colloids liberate the taste.

Healthierize sugar-containing
foods

Assist customers to replace white sugar with a micro amount of Junxing konjac hydrocolloid by adding multiple sweeteners (such as sucralose, siraitin, etc.), so that diabetics and people in the weight loss treatment can eat safely. We also study the fat content of food for appropriate replacement.

Solve
allergy

Research on flour based foods for individuals with celiac disease (whose large intestine is sensitive to gluten in food).