Bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with garlic, ginger, spring onions, or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as a garnish for . They are a major ingredient in a variety of Malaysian and Peranakan cuisine, including char kway teow, hokkien mee, mee rebus, . In Korea, slightly cooked mung bean sprouts, called sukjunamul , are often served as a side dish. They are blanched (placed into boiling water for less than a minute), immediately cooled in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients
Agar-Agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell membranes of some species of red algae, primarily from the genuses Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.
Agar-Agar plays a special important role in industry. The concentration of Agar Agar can still form quite stable gel even the concentration fall to 1%.It is the necessary raw material of food industry, chemical industry and medical research.
Acetyl L Carnitine is a nutrient that is derived from the amino acids lysine and methionine. Its name is derived from the fact that it was first isolated from meat (carnus). L-Carnitine is not considered a dietary essential because it is synthesized in the body. The body produces carnitine in the liver and kidneys and stores it in the skeletal muscles, heart, brain, and other tissues. But its production may not meet the needs under certain conditions such as increased energy demands and therefore it is considered a onditionally essential nutriention. There are two forms (isomers) of carnitine, viz. L-carnitine and D-carnitine, and only the L-isomer is biologically active
Sodium Ascorbate prevents the formation of carcinogenic substance -nitrosamine and eradicate food and beverage's negative phenomena of discoloration, bad odours, turbidity and etc.
Uses of Sodium Ascorbate: As an important antioxidant preservative in food industry, sodium ascorbate not only preserve the color and natural flavor of the food, but also can prolong its shelf life, without any side effects. In food industry, it is mainly used in meat products, fruits, vegetables, canned food, jam, beer, carbonated drinks, fruit tea, fruit juice, wine, and so on.
Storage and transport:
Sodium ascorbate should be stored in a ventilated, dry and dark warehouse. Mixed with noxious substances during storage and transport is prohibited.
1.Vitamin B12 Methylcobalamin can be resistance to fatty liver, promote storage of vitamin A in liver. 2.Vitamin B12 Methylcobalamin can promote cell mature and body metabolism. 3.Vitamin B12 Methylcobalamin participates in the manufacturing of bone marrow RBC, so it can be the treatment of pernicious anemia. 4.Vitamin B12 Methylcobalamin increases folic acid utilization rate, promote carbohydrate, fat and protein metabolism.
1) Vitamin B12 deficiency can lead to anemia and neurological disorders. Can be used in infant food, usage of 10 ~ 30 mu g/kg; In strengthening pinocytosis usage is 2 ~ 6 mu g/kg. 2) Vitamin B12 is mainly used in the treatment of giant young red blood cell anemia, nutritional deficiencies, uncontrolled hemorrhagic anemia, neuralgia and obstructive diseases. 3) As feed nutrition fortifier, Vitamin B12 have the function of the anemia, anemia of pernicious anemia, nutritional anemia, parasites are effective dosage of 15 to 30 mg/t. 4)Vitamin B12 is essential for human body tissue metabolism in the process of vitamins.