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Freeze-dried candies: Taste preferences vary around the world
Freeze-dried candies is becoming increasingly popular in global markets, offering unique flavor and texture combinations. However, it is becoming increasingly apparent that different people at home and abroad have different taste choices for these delicacies. In the U.S....Read more -
Gummy bears shaped like bears: A sweet victory for the candy industry
Gummies have soared in popularity in recent years, with consumers of all ages loving their chewy texture and delicious taste. Of all the shapes and sizes, the iconic bear shape is clearly the most popular. In this article, we’ll explore the benefits of making gummy bears...Read more -
Freeze Dried Gummy Worms Candy: A Delicious Twist on a Classic Treat
Freeze Dried Gummy Worms Candy: A Delicious Twist on a Classic Treat Gummy worms candy has been a beloved treat for generations, but have you ever tried freeze dried gummy worms candy? In this article, we will explore this unique t...Read more -
Welcome to the 2023 Guangzhou Trade Fair!
Welcome to the 2023 Guangzhou Trade Fair! We are excited to extend our warmest invitation to you, inviting you to visit booth 12.2G34, where Nantong Litai Jianlong Food Co., Ltd. will be showcasing our finest products. Prepare yourself for an extraordinary experience as ...Read more -
Invitation to Visit Our Booth at the 134th Canton Fair
We are delighted to invite you to visit our booth at the 134th Canton Fair, held from October 31 to November 4, 2023, at the Canton Fair Complex in Guangzhou, China. Our booth number is 12.2G34, and we would be honored to have you as our esteem...Read more -
Welcome to our Booth! (HALL 1.2 F-058)
We are currently participating in the ANUGA International Food and Beverage Exhibition held in Cologne, Germany. We sincerely invite both new and existing customers to visit our exhibition booth....Read more -
Advantages And Disadvantages Of Each Of Pectin, Carrageenan And Modified Corn Starch
Advantages and disadvantages of each of pectin, carrageenan and modified corn starch Pectin is a polysaccharide extracted from fruits and vegetables that can form gels with sugars under acidic conditions. The gel strength of pectin is affected by factors such as esterification, pH, temperature a...Read more -
Several Types Of Colloids Commonly Used In Vegetarian Gummies
Pectin: Pectin is a polysaccharide extracted from fruits and vegetables. It can form a gel with sugars under acidic conditions. The gel strength of pectin is influenced by factors such as esterification degree, pH, temperature, and sugar concentration. Pectin gummies are known for their high tra...Read more -
Unleash the Flavor: Magic Jelly Fruit Candy Jelly Gummy Roll Candy
Get ready for an explosion of flavors when Jelly Fruit Candies Jelly Gummy Roll Candy hits the candy market. These delicious treats combine mouth-watering fruit flavors with a unique chewy texture. Let's delve deeper into the fascinating world of jelly fruit candy and fi...Read more -
Magic in chewing: Freeze-dried fudge transforms the snacking experience
Prepare to be amazed, freeze dried gummy candy has revolutionized the snacking industry with its incredible transformation. These innovative treats are different from ordinary gummies - when subjected to a magical freeze-drying process, they expand to 3-4 times their or...Read more -
Mixed Fruit Jelly for Kids: A Delicious and Whimsical Treat
Mixed fruit assorted jelly for kids are making a splash in the market with their beautifully designed jars, coordinating cartoon characters and fairy tales. This delightful treat not only captivates kids with its fruity taste, but also sparks their imaginations with its ...Read more -
Mix Fruit Flavoured Vodka Jello Shots: A Delicious Twist on a Classic Cocktail
Mix Fruit Flavoured Vodka Jello Shots are gaining popularity as a fun and tasty twist on traditional cocktails. With their vibrant colors and fruity flavors, these gelatin drinks are becoming the go-to choice for partygoers looking to add a unique and exciting element to...Read more
