We pursue an extreme perfection.
It is not only an idea, but also an attitude.
We pay attention to every detail, take cyclic development as the core, and devote ourselves to providing more valuable green agricultural products for global customers.
XINRUI -- China's high-quality wheat protein / soybean protein production base
Professionalism is a spirit.
Adhering to professionalism, we have successfully developed a series of intensive processing products concerning wheat and soybeans whicha dapt to the needs of global customers. With a total asset of RMB 1.7 billion, integrating base planting, scientific and technological R & D, agricultural product processing and import & export trade, the Company is China's first-class integrated supplier of modernized agricultural products.
Concentration is a belief.
We have established an integrated control system regarding product R & D, supply chain management, service support and marketing, and realized the whole industry chain operation including planting, terminal products and after-sales services, with excellent quality.
Our core products, including wheat flour, wheat starch, wheat gluten, alcohol, high protein feed,Non-GMO soybean oil, soy protein isolate and soy dietary fiber, are exported to more than 40 countries and regions.
We have been advocating green agriculturalcircular economy, and have made independent innovations on two circular economic industry chains.
With wheat as the raw material, our 300kt/a intensive processing wheat industry chain successively extracts a series of flour, i.e., special fine steamed bread flour, flour for dumplings, individualized nutrition powder, acid baking powder. Then, wheat gluten, wheat starch A, starch B and pentosan will be extracted and transformed into special-grade and superior alcohol products and feed. With internationally advanced manufacturing technology, we have achieved fully-enclosed clean production, and reached China's advanced level in terms of scale, equipment, technology and product quality.
With Non-GMO soybeans as the raw material, our 180kt/a integrated intensive processing soybean industry chain successively extracts soybean oil, low-temperature food-grade soybean meal, protein isolate, dietary fiber, etc. For manufacturing technology, the single line capacity of core equipment exceeds 12,500t, leading the industry.
After high protein feed is extracted from industrial wastewater, biogas can be extracted by fermentation, and form abiogas power generation supply chain. The produced sludge and production waste will become organic fertilizer processing materials, and be restored into the Company's planting base, thereby, achieving the recycling of exhaust gas, wastewater and waste materials, and forming a fully circular economic industry mode: base planting -- intensive process -- liquid cultivation -- biogas power generation -- water resource reuse -- organic fertilizer processing -- basesoil remediation.
Sticking to innovation, we have achieved dozens of scientific research results, passed ISO9001, ISO22000, HACCP certification, HALAL certification, KOSHER certification, IP Non-GMO certification, as well as BRC Global Standard for Food Safety certification, and have been highly recognized by global customers.
Extreme perfection is an attitude.
We seek whole process quality management, and select the best-quality raw materials. Both raw materials and products must undergo the strictest tests so as to guarantee quality.
With the idea of great services, we have established strategic cooperation with numerous first-class customers. In China, Russia, Eastern Europe, the Middle East, North America, Australia, Southeast Asia, etc., we can provide more valuable products and all-round after-sales services for more and more customers.
Today, we are actively building a chain-based circular economic system, which integrates characteristic wheat, Non-GMO soybean planting, intensive processing of agricultural products and "Internet + marketing" engineering and is characterized by the integration of three industries, focusing on customer demands to create value for them, and striving to be a world-class supplier of wheat and soybean health products, with safety, environmental protection, energy conservation and efficiency.
XINRUI allows you to achieve extreme prosperity and enjoy life!
Isolated soy protein is a complete, high-quality, plant-based protein.It is a great solution for meat replacement without compromising quality, nutrition and functionality. Also it is cholesteral-free, low in saturated fat and carbohydrates, which makes it very attractive to health- conscious cousumers. Soy protein now are widely used in meat products such as hot dog, sausages, ham and fish products.
Application: high-temperature meat products, such as hot dog, sausages, ham, meat balls, meat paddies, fish balls, etc.
- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food, hold water of food, reduce shrinkage and prolong its freshness period.
- Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and sliceability of products.
- Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from separating, stabilize the emulsion. This can increase the yields of products, reduce costs, and make the preserving capability of water and oil 1:5:5(1 unit of protein can absorb 5 unit of water and 5 unit of oil or fat).
- Good liquidity, high viscosity etc.
Packing: 20kg/bag, Paper-plastic bag with lining
- prevent goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.
- best temperature for storage is below 25Celsius, keep ventilation and dryness.
- shelf life is 12 months.
Why are soy fiber dietary thought to be so good for health? What are the characteristics of soy dietary fiber? What is the function of SPI?
l What is soy dietary fiber?
l What are the soy dietary fiber used for
l What are the health effects of soy dietary fiber
soybean dietary fiberary mainly refers to the general term for macromolecular carbohydrates that cannot be digested by human digestive enzymes, mainly including cellulose, pectin, xylan, mannose, etc. Although dietary fiber cannot provide any nutrients to the human body, it has important physiological functions for the human body. Dietary fiber has the functions of significantly reducing plasma cholesterol, regulating gastrointestinal function and insulin level.
The biological activity of soybean dietary fiberary, regulating blood lipids, lowering cholesterol, soybean dietary fiberary has the ability to bind and exchange cations, and can exchange ca2+, pa2+, etc. During ion exchange, the instantaneous concentration of cations is changed, which plays a role in dilution, so it affects the pH value, osmotic pressure and redox site of the digestive tract, forming an ideal buffer environment. More importantly, it can exchange with NA+ in the intestinal tract, prompting a large amount of K+ and NA+ to be eliminated from the urine and feces, thereby reducing the NA+/K+ value in the blood and directly reducing blood pressure. Therefore, the prevention and treatment of high blood pressure, heart disease and arteriosclerosis is closely related to the excretion of cholesterol and bile acid and dietary fiber. The water-soluble dietary fiber in soybean fiber has the effect of significantly reducing blood cholesterol concentration.
SPI can inhibit and regulate the increase of insulin and blood sugar levels in patients with impaired glucose tolerance. It can promote the absorption of water in the gastrointestinal tract of the human body, delay the absorption of glucose, and at the same time make people feel full, which is beneficial for diabetic and obese patients to eat. It can improve the function of the large intestine.
If you are looking for a good quality and reasonable price of soy dietary fiber products,Xinrui Group can provide you with the best
Our new factory, which will manufacture wheat gluten 70,000tons, wheat starch 120,000 tons is being constructed. The workshop is being built according to GMP standard, will become the largest wheat industry chain in China, even the World. We always pursue excellent products and professional service; very welcome all customers both from China and abroad visiting our Group, to create magnificent future together!
Thank you very much for your long-term support to our company, we sincerely invite you to attend the Shanghai National Convention and Exhibition Center on June 8-10, 2021
The 24th China International Food Additives and Ingredients Exhibition
The 30th National Food Additive Production and Application Technology Exhibition
Please Visit Us
Booth number: 11D10/11F11
Shandong Kawah Oils Co., Ltd.
Vital Wheat Gluten is one of the most popular healthy foods. What role does wheat gluten play in the food industry? What are the advantages of organic wheat gluten
l What is organic wheat gluten
l What is the use of organic wheat gluten in food
l What are the health effects of organic wheat gluten
Vital Wheat Gluten has unique properties and is widely used in the food industry and feed industry for the preparation of edible films, bioactive small peptides and other products. Gluten flour, also known as active gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour). It is composed of a variety of amino acids. The protein content is as high as 75% to 85%. It is a nutrient-rich vegetable protein resource. It has viscosity, elasticity, extensibility, film formability and liposuction. Gluten is an excellent dough improver, which is widely used in the production of bread, noodles and instant noodles. It is used as a water-retaining agent in meat products, and it is also the basic raw material of high-grade aquatic feed.
1. The application of organic wheat gluten in bread flour can significantly improve the water absorption rate of dough, increase dough elasticity, air retention, dough kneading resistance and stability, and significantly improve the internal structure and baking quality of bread. And due to the high protein content of gluten, Maillard reaction often occurs during the baking process, resulting in an attractive aroma, which can improve the quality of bread.
2. organic wheat gluten can also improve the elasticity of foods. For example, after adding gluten to the fish cake, the gluten is restored to a ductile gluten network structure due to water absorption. After kneading, it is evenly mixed with the fish meat. Through heating, the gluten continuously absorbs water and heat denatures, strengthening the fish cake. The elasticity of the sausage; the use of gluten denatured by reducing agents or enzymes in the production of sausage products can enhance the elasticity of sausages.
3. Using wheat gluten as raw material, the edible film prepared has the characteristics of good mechanical properties, edible and degradable properties, and is often used as the substrate of edible film. Studies have shown that the edible film made from gluten has an ideal fresh-keeping effect.
The traditional view holds that protein plays a nutritional role in food, and protein can only be absorbed and utilized by the human body after it is decomposed into free amino acids. However, in recent years, studies have found that after digestion in the human body, proteins are mostly in the form of small peptides composed of 2-7 amino acid molecules, and then directly absorbed by the intestinal tract, and the proportion of amino acids absorbed is very small. At present, the extraction of bioactive small peptides from gluten has become a hot spot in functional food research.
If you are looking for a good quality and reasonable price of Vital Wheat Gluten,Xinrui Group can provide you with the best.
The new generation of veggie burgers aims to replace the beefy original with fake meat or fresher vegetables. To find out how well they do, we ran a blind tasting of six top contenders. By Julia Moskin.
In just two years, food technology has moved consumers from browsing for wan “veggie patties” in the frozen aisle to selecting fresh “plant-based burgers” sold next to the ground beef.
Behind the scenes at the supermarket, giant battles are being waged: Meat producers are suing to have the words “meat” and “burger” restricted to their own products. Makers of meat alternatives like Beyond Meat and Impossible Foods are vying to capture the global fast-food market, as big players like Tyson and Perdue join the fray. Environmental and food scientists are insisting that we eat more plants and less processed food. Many vegetarians and vegans say the goal is to break the habit of eating meat, not feed it with surrogates.
“I would still prefer to eat something that’s not lab-grown,” said Isa Chandra Moskowitz, the chef at the vegan restaurant Modern Love in Omaha, where her own burger is the most popular dish on the menu. “But it’s better for people and for the planet to eat one of those burgers instead of meat every day, if that’s what they are going to do anyway.”
The new refrigerator-case “meat” products already comprise one of the fastest-growing segments of the food industry.
Some are proudly high-tech, assembled from an array of starches, fats, salts, sweeteners and synthetic umami-rich proteins. They are made possible by new technologies that, for example, whip coconut oil and cocoa butter into tiny globules of white fat that give the Beyond Burger the marbled appearance of ground beef.
Others are resolutely simple, based on whole grains and vegetables, and reverse-engineered with ingredients like yeast extract and barley malt to be crustier, browner and juicier than their frozen veggie-burger predecessors. (Some consumers are turning away from those familiar products, not only because of the taste, but because they are most often made with highly processed ingredients.)
But how do all the newcomers perform at the table?
The Times restaurant critic Pete Wells, our cooking columnist Melissa Clark and I lined up both kinds of new vegan burgers for a blind tasting of six national brands. Though many people have already tasted these burgers in restaurants, we wanted to replicate the experience of a home cook. (To that end, Melissa and I roped in our daughters: my 12-year-old vegetarian and her 11-year-old burger aficionado.)
Each burger was seared with a teaspoon of canola oil in a hot skillet, and served in a potato bun. We first tasted them plain, then loaded with our favorites among the classic toppings: ketchup, mustard, mayonnaise, pickles and American cheese. Here are the results, on a rating scale of one to five stars.
1. Impossible Burger
Maker Impossible Foods, Redwood City, Calif.
Slogan “Made From Plants For People Who Love Meat”
Selling points Vegan, gluten-free.
Price $8.99 for a 12-ounce package.
Tasting notes “The most like a beef burger by far,” was my first scribbled note. Everyone liked its crisp edges, and Pete noted its “brawny flavor.” My daughter was convinced it was a real ground beef patty, slipped in to confuse us. The only one of the six contenders that includes genetically modified ingredients, the Impossible Burger contains a compound (soy leghemoglobin) created and manufactured by the company from plant hemoglobins; it quite successfully replicates the “bloody” look and taste of a rare burger. Melissa deemed it “charred in a good way,” but, like most plant-based burgers, it became rather dried out before we finished eating.
Ingredients: Water, soy protein concentrate, coconut oil, sunflower oil, natural flavors, 2 percent or less of: potato protein, methylcellulose, yeast extract, cultured dextrose, food starch-modified, soy leghemoglobin, salt, soy protein isolate, mixed tocopherols (vitamin E), zinc gluconate, thiamine hydrochloride (vitamin B1), sodium ascorbate (vitamin C), niacin, pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), vitamin B12.
2. Beyond Burger
Maker Beyond Meat, El Segundo, Calif.
Slogan “Go Beyond”
Selling points Vegan, gluten-free, soy-free, non-G.M.O.
Price $5.99 for two four-ounce patties.
Tasting notes The Beyond Burger was “juicy with a convincing texture,” per Melissa, who also commended its “roundness, with lots of umami.” Her daughter identified a faint but pleasing smoky flavor, reminiscent of barbecue-flavored potato chips. I liked its texture: crumbly but not dry, as a burger should be. This burger was the most visually similar to one made of ground beef, evenly marbled with white fat (made from coconut oil and cocoa butter) and oozing a bit of red juice, from beets. Over all, Pete said, a “real beefy” experience.
Ingredients: Water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, rice protein, natural flavors, cocoa butter, mung bean protein, methylcellulose, potato starch, apple extract, salt, potassium chloride, vinegar, lemon juice concentrate, sunflower lecithin, pomegranate fruit powder, beet juice extract (for color).
3. Lightlife Burger
Maker Lightlife/Greenleaf Foods, Toronto
Slogan “Food That Shines”
Selling points Vegan, gluten-free, soy-free, non-G.M.O.
Price $5.99 for two four-ounce patties.
Tasting notes “Warm and spicy” with a “crisp exterior” according to Melissa, the Lightlife burger is a new offering from a company that has been making burgers and other meat substitutes from tempeh (a fermented soy product with a sturdier texture than tofu) for decades. That’s probably why it nailed the “firm and chewy texture” that I found a little bready, but “not worse than most fast-food burgers.” “Pretty good when loaded up” was Pete’s final verdict.
Ingredients: Water, pea protein, expeller-pressed canola oil, modified cornstarch, modified cellulose, yeast extract, virgin coconut oil, sea salt, natural flavor, beet powder (for color), ascorbic acid (to promote color retention), onion extract, onion powder, garlic powder.
4. Uncut Burger
Maker Before the Butcher, San Diego
Slogan “Meaty but Meatless”
Selling points Vegan, gluten-free, non-G.M.O.
Price $5.49 for two four-ounce patties, available later this year.
Tasting notes The Uncut Burger, so named by the manufacturer to imply the opposite of a cut of meat, actually rated among the meatiest of the bunch. I was impressed by its slightly chunky texture, “like good coarse-ground beef,” but Melissa felt it made the burger fall apart “like wet cardboard.” The taste seemed “bacony” to Pete, perhaps because of the “grill flavor” and “smoke flavor” listed in the formula. (To food manufacturers, they are not quite the same thing: one is intended to taste of charring, the other of wood smoke.)
Ingredients: Water, soy protein concentrate, expeller-pressed canola oil, refined coconut oil, isolated soy protein, methylcellulose, yeast extract (yeast extract, salt, natural flavor), caramel color, natural flavor (yeast extract, maltodextrin, salt, natural flavors, medium chain triglycerides, acetic acid, grill flavor [from sunflower oil], smoke flavor), beet juice powder (maltodextrin, beet juice extract, citric acid), natural red color (glycerin, beet juice, annatto), citric acid.
Maker Field Roast, Seattle
Slogan “Plant-Based Artisanal Meats”
Selling points Vegan, soy-free, non-G.M.O.
Price About $6 for four 3.25-ounce patties.
Tasting notes Not much like meat, but still “much better than the classic” frozen vegetarian patties, to my mind, and the consensus choice for a good vegetable burger (rather than a meat replica). Tasters liked its “vegetal” notes, a reflection of the onions, celery and three different forms of mushroom — fresh, dried and powdered — on the ingredients list. There was some crispness to like in the crust, according to Pete, but the bready interior (it contains gluten) was not popular. “Maybe this burger would do better without a bun?” he asked.
Ingredients: Vital wheat gluten, filtered water, organic expeller-pressed palm fruit oil, barley, garlic, expeller-pressed safflower oil, onions, tomato paste, celery, carrots, naturally flavored yeast extract, onion powder, mushrooms, barley malt, sea salt, spices, carrageenan (Irish moss sea vegetable extract), celery seed, balsamic vinegar, black pepper, shiitake mushrooms, porcini mushroom powder, yellow pea flour.
6. Sweet Earth Fresh Veggie Burger
Maker Sweet Earth Foods, Moss Landing, Calif.
Slogan “Exotic by Nature, Conscious by Choice”
Selling points Vegan, soy-free, non-G.M.O.
Price About $4.25 for two four-ounce patties.
Tasting notes This burger is sold only in flavors; I chose Mediterranean as the most neutral. Tasters liked the familiar profile of what Melissa declared “the burger for people who love falafel,” made mostly from chickpeas and bulked out with mushrooms and gluten. (Called “vital wheat gluten” on ingredient lists, it is a concentrated formulation of wheat gluten, commonly added to bread to make it lighter and chewier, and the main ingredient in seitan.) The burger wasn’t meaty, but had “nutty, toasted grain” notes that I liked from brown rice, and whiffs of spices like cumin and ginger. This burger is a longtime market leader, and Sweet Earth was recently acquired by Nestlé USA on the strength of it; the company is now introducing a new plant-meat contender called the Awesome Burger.
Ingredients: Garbanzo beans, mushroom, vital wheat gluten, green peas, kale, water, bulgur wheat, barley, bell peppers, carrot, quinoa, extra-virgin olive oil, red onion, celery, flax seed, cilantro, garlic, nutritional yeast, granulated garlic, sea salt, ginger, granulated onion, lime juice concentrate, cumin, canola oil, oregano.
Xinrui Group is a leading soy protein and Wheat protein production base in China. The company will participate in the 25th China International Food Additives and Ingredients Exhibition from August 16 to 18, 2022 in Guangzhou, Guangdong Province. At the exhibition, Xinrui Group will showcase its latest wheat gluten, soy dietary fiber and soy protein isolate products and technologies.
Exhibition pictures over the years
With the strong support of colleagues in the food additives and ingredients industry, FIC has become a world-renowned, Asia's largest, most international and most cohesive food additives and ingredients industry brand exhibition after more than 20 years of cultivation and development. , much favored by colleagues in the industry at home and abroad.
This Exhibition is an important event that will take place in Guangzhou from August 16 to 18, 2022. Xinrui Group will participate in this exhibition and show our latest wheat gluten, Wheat protein, soy dietary fiber and soy protein isolate products and technologies.
Xinrui Group is China's high-quality wheat protein & soy protein production base. With 17 years of agricultural products extraction and sales experiences, we are an integration of multiple and diversified group companies. Its products include vital wheat gluten, wheat starch, soy dietary fiber, soy protein isolate, edible ethanol and so on.
Xinrui Group will exhibit its wide range of wheat protein & soy protein products. These products include include vital wheat gluten, wheat starch, soy dietary fiber, soy protein isolate, edible ethanol and so on. They are used in various foods such as beverage, meat processing, Cooking, Emulsifier, Food Additive, bakery and meat products.
Visitors to the exhibition will have the opportunity to find information about our products and learn about their application in food production. They will also be able to ask questions about our products and services.
Xinrui Group has participated in the China International Food Additives and Ingredients Exhibition for many years now. The exhibition is a great opportunity to network with industry leaders and to showcase our latest products to food additives and ingredients manufacturers.
This year's exhibition will be held from August 16 to 18, 2022 in Area A of the China Import and Export Fair Complex in Guangzhou. We look forward to seeing you there!