quality Slimming Capsules & Natural Slimming Capsules factory

Collagen: Benefits and Uses Collagen is a natural protein present in the human body, which is crucial for the health of the skin, bones, joints, and muscles. Supplementing collagen in the form of delicious soft candy can help your body replenish its own collagen, thereby increasing skin elasticity, improving joint health, and strengthening the immune system.   The following are a few potential advantages and applications for collagen gummies: • Skin health: Collagen can lessen the appearance of wrinkles and fine lines while keeping skin appearing young and supple. • Joint health: Collagen may help increase mobility and flexibility while reducing discomfort and inflammation in the joints. • muscular health: Collagen can aid in the development and regeneration of muscular tissue, which enhances performance and speeds up recovery. • Immune system:Collagen may aid in enhancing the immune system and reducing inflammation.   However, it is important to talk to your skin, hair and nails.

Pectin gummies and gelatin gummies: In-depth analysis of ingredients, characteristics and applications As a popular form of candy, the texture and taste of gummies largely depend on the gelling agent used. Among the many gelling agents, pectin and gelatin are the two most common, which give gummies completely different characteristics. This article will deeply analyze the differences between pectin gummies and gelatin gummies from multiple dimensions to help consumers and food practitioners make more informed choices.   1. Essential differences in the source of raw materials Pectin is a naturally occurring polysaccharide, mainly extracted from the peel or apple pomace of citrus fruits (such as oranges and lemons). As a plant-based ingredient, it is composed of α-D-galacturonic acid units connected by α-1,4-glycosidic bonds and is an important component of the cell wall. Commercially produced pectin is usually divided into high pectin (HM) and low pectin (LM), which have different gelling mechanisms and are suitable for different food applications. In contrast, gelatin is an animal-derived protein obtained by partial hydrolysis of collagen (mainly from skin, bones and connective tissue) from animals such as cows and pigs. This essential difference makes gelatin gummies unsuitable for vegetarians and those with certain religious dietary restrictions, while pectin gummies do not have these problems. 2. Scientific comparison of gelation mechanisms The gelation process of pectin and gelatin involves completely different chemical mechanisms: Pectin gelation is a complex physical and chemical process. High  pectin (esterification degree > 50%) forms a three-dimensional network structure through hydrogen bonds and hydrophobic interactions under conditions of high soluble solids content (usually 55-85% sugar) and low pH (2.8-3.5). Low  pectin requires divalent cations (usually calcium ions) as "bridges" to connect the carboxyl groups on the pectin molecular chain to form the so-called "egg box" model gel structure. Gelatin gel is a thermally reversible physical gel that relies on the conformational transition of the gelatin molecular chain. When the temperature drops, the gelatin molecules return from a random curling state to a collagen-like triple helix structure, forming cross-linking points. This gel melts when heated and re-forms when cooled, showing a unique "melting point in the mouth" characteristic. 3. Sensory differences in texture characteristics The two gelling agents give the soft candy a significantly different taste experience: Pectin soft candy usually has: A firmer initial bite Clear fracture (clean bite) Higher elastic modulus Shorter tissue structure Good flavor release characteristics Gelatin soft candy exhibits: Soft elastic texture More obvious ductility and chewiness Typical "Q elastic" taste Easy to melt in the mouth when warm More lingering tissue structure Texture analyzer tests show that the hardness value of pectin soft candy is usually 20-30% higher than that of gelatin soft candy of the same concentration, while the adhesion and elasticity indicators of gelatin soft candy are more prominent. 4. Key differences in processing technology Parameter control in the production process has different requirements for the two types of soft candies: Key points of pectin soft candy production process: The pH value needs to be precisely controlled (usually 2.8-3.5) High sugar content is required (unless LM pectin is used) Higher boiling temperature (usually 107-110°C) Sensitive to calcium ions (LM pectin) Fast solidification speed, timely pouring Production characteristics of gelatin soft candy: High temperature and long-term treatment is strictly prohibited (usually

We have advanced technology and equipment, including 50 production lines for soft candy, capsules, tablets, etc. It has advanced tablet press and filling machine, raw material mixer, soft candy and liquid production lines.

The factory covers an area of about 20000 square meters, with more than 300 employees, including R&D Department, Production Department, Quality Inspection Department and Storage Department.

24 hour automatic production. The daily output of the factory is 15 million pieces, and more than 500 kinds of dietary supplements are produced. We provide OEM, ODM, customized services, welcome to contact us! thank you!