Food Ingredients
We leverage the latest contemporary biotechnological achievements to engage in the R&D, production and sales of food ingredients and additives. We provide high-quality products and services for the food industry, and contribute the fruits of our efforts to human health. Our health products are mainly applied in dairy products, beverages, baked goods, health supplements and other fields.
The key to capturing the creamy taste lies in the authentic flavors and distinctive textures imparted by the ingredients.
Honsea offers innovative, end-to-end baking solutions, providing scientific approaches for products like toast and cakes.
Precision nutrition, peptides shaping the future. Our company provides high-performance protein and peptide raw materials, including a range of products such as soy peptides, corn peptides, and collagen peptides.
Technology Platform
Comprehesive technical support and service
Laboratory
Applied Research Platform
Eight Major Testing Resource Allocations
Laboratory
End-to-end technology empowerment, one-stop material solutions
Product Formulation Design
Process manufacturing and production, verification
Application Engineering Support
Testing and Certification Assurance
Pilot-scale Line for the Production of Functional Proteins and Peptides
Pilot-scale Line for the Production of Functional Proteins and Peptides
This includes reverse osmosis water preparation, boilers, feeding tanks, shear emulsification tanks, enzymatic hydrolysis reactors, evaporation concentration units, spray drying towers, and more—capable of supporting pilot-scale development for functional protein modification and protein peptide bio-enzymatic hydrolysis processes.
Pilot Production Line for Sauce Preparation
Pilot Production Line for Sauce Preparation
Includes mixers, wet granulation and blending machines, and electrically heated jacketed kettles (for sauce cooking), enabling scaled-up production simulations prior to launching new sauce products, as well as validating equipment selection and production line configuration plans.
Pilot Production Line for Baked Goods
Pilot Production Line for Baked Goods
Includes dough mixers, sheeting machines, bread production lines, mooncake production lines, pastry production lines, and ovens—perfect for pilot-scale preparation and R&D of baked goods such as bread, pastries, mooncakes, and more.
Pilot Production Line for Dairy Products and Beverage Preparation
Pilot Production Line for Dairy Products and Beverage Preparation
These include colloid mills, homogenizers, miniaturized ultra-high-temperature sterilization and filling systems, as well as spray-type sterilization kettles, all of which can support pilot-scale development for the production of neutral milk, fermented milk, and acidic milk beverages.
Pilot Production Line for Ice Cream Manufacturing
Pilot Production Line for Ice Cream Manufacturing
Includes continuous ice cream freezing machines, modular automatic aging tanks, and fully automated mini brine tanks, capable of meeting the needs for pilot-scale development in various ice cream production processes.
Dairy/Beverage Stability Testing
Dairy/Beverage Stability Testing
1. Accurately and quickly assess the stability and shelf life of various dairy products and beverages;
2. Suitable for a wide range of particle sizes (0.1 μm to 1 mm) and concentrations (up to 95% by volume), with a controllable temperature range from 5°C above ambient temperature up to +60°C, and temperature control accuracy of ±0.5°C.
2. Suitable for a wide range of particle sizes (0.1 μm to 1 mm) and concentrations (up to 95% by volume), with a controllable temperature range from 5°C above ambient temperature up to +60°C, and temperature control accuracy of ±0.5°C.
Starch and Its Derivative Performance Testing
Starch and Its Derivative Performance Testing
1. Simulate the rheological properties of starch and its products under acidic, high-temperature, and low-temperature freezing conditions; investigate gelatinization and gelling characteristics, as well as hot and cold viscosities, thickening or thinning behavior, stability of thickeners or binders, acid stability, and extrudate testing.
2. The test results are reliable and reproducible, providing a solid basis for the development of starch and its products.
2. The test results are reliable and reproducible, providing a solid basis for the development of starch and its products.
Bioactive Peptide Profiling/Amino Acid Composition Analysis
Bioactive Peptide Profiling/Amino Acid Composition Analysis
1. Used for analyzing the molecular weight distribution and amino acid composition of bioactive peptides;
2. Provide a scientific basis for the application of bioactive peptides.
2. Provide a scientific basis for the application of bioactive peptides.
Texture Property Testing
Texture Property Testing
1. By quantitatively analyzing the mechanical properties of materials to understand their structure, this approach is widely applied in the food, pharmaceutical, and cosmetics industries.
2. It can measure over 50 physical property parameters, including hardness, viscosity, elasticity, brittleness, chewiness, tensile strength, compressive strength, and penetration resistance, providing crucial data to support food product development.
2. It can measure over 50 physical property parameters, including hardness, viscosity, elasticity, brittleness, chewiness, tensile strength, compressive strength, and penetration resistance, providing crucial data to support food product development.
Microscopic Feature Detection
Microscopic Feature Detection
1. Utilizing high-precision optical components to achieve digital imaging and visualized observation of microscopic samples, providing researchers and analysts with high-resolution, high-contrast microscope images for in-depth study and analysis.
2. It can detect microscopic structures such as the microarchitecture of food products, intracellular protein distribution, and gene expression, making it widely applicable in fields like food science, cell biology, molecular biology, and drug development.
2. It can detect microscopic structures such as the microarchitecture of food products, intracellular protein distribution, and gene expression, making it widely applicable in fields like food science, cell biology, molecular biology, and drug development.
Heavy Metal Indicator Testing
Heavy Metal Indicator Testing
1. Used to detect the metal ion content in agricultural and sideline products, food raw materials, and finished products;
2. High sensitivity, highly automated control—during continuous measurements, the system automatically adjusts to the optimal parameter settings based on the sample and element being analyzed.
2. High sensitivity, highly automated control—during continuous measurements, the system automatically adjusts to the optimal parameter settings based on the sample and element being analyzed.
Physicochemical Parameter Testing
Physicochemical Parameter Testing
1. Analyze the physicochemical parameters of food raw materials, ingredients, and products, including moisture, ash, protein, fat, and more.
2. Provide a basis for the scientific application of food raw materials and ingredients, as well as for the targeted development of products.
2. Provide a basis for the scientific application of food raw materials and ingredients, as well as for the targeted development of products.
Microbial Indicator Testing
Microbial Indicator Testing
1. Used for analyzing and testing microbiological indicators of food raw materials, ingredients, and products (such as total plate count, E. coli, molds, and yeasts);
2. Provides a basis for the scientific application of food raw and auxiliary materials, as well as ensuring products comply with market regulations before entering the market.
2. Provides a basis for the scientific application of food raw and auxiliary materials, as well as ensuring products comply with market regulations before entering the market.
Scientific Research and Innovation
Honsea Kechuang: Health Lights Up Life
Product Certificate
Patent Certificate
China Patent Excellence Award
Product Certificate
Key Industrial Technologies for Long-Lasting, High-Fiber, Low-Sugar, Zero-Fat Grain-Based Sauce
Product Certificate
Corn oligopeptide powder
Product Certificate
Fish Collagen Peptides
Product Certificate
Fish Collagen Peptides
Product Certificate
A dual-protein fermented milk pudding product and its preparation method
Product Certificate
Key Technologies for the Production of Food Additives and Ingredients in Baked Goods Series
Product Certificate
Bubble-Infused Fruit Flavor Sauce
Product Certificate
Walnut Peptide Powder (Walnut Enzymatic Hydrolysate)
Product Certificate
A series of bakery sauces featuring ingredients that are both medicinal and food-grade
Product Certificate
Guangdong Province Patent Award – Excellence Prize
Product Certificate
Guangdong Province Patent Award
Product Certificate
Guangdong Province Science and Technology Award
Product Certificate
Complex Emulsifying and Thickening Agent
Product Certificate
Compound seasoning sauce
Product Certificate
Key Technologies for Protein Biocatalysis and Applications
Product Certificate
Stabilization of Protein Emulsion Systems
Product Certificate
Soy peptide powder
Product Certificate
A deodorized bee pupa peptide, along with its preparation method and applications.
Patent Certificate
An acidic pea peptide, along with its preparation method and applications.
Patent Certificate
An American bulrush-flavored jam, along with its preparation method and applications
Patent Certificate
A long-lasting, cheese-free pizza stringy sauce, along with its preparation method and applications.
Patent Certificate
A food composition comprising bee pupa protein peptides for boosting immunity, along with a method of preparation and its applications.
Patent Certificate
A zinc-ion-stable walnut peptide, along with its preparation method and applications.
Patent Certificate
A method for the industrial production of high-purity walnut peptides using low-temperature pressed walnut meal as a raw material
Patent Certificate
Certificate for a Rice Worm Egg–Flavored Bread and Its Preparation Method
Patent Certificate
A long-shelf-life hemp seed pre-mix powder, hemp seeds, and a method for preparing them
Patent Certificate
Packaging box
Patent Certificate
A children's type of processed cheese and its preparation method
Patent Certificate
A bread improver, along with its preparation method and applications
Patent Certificate
An acid-resistant and non-bitter soybean oligopeptide, along with its production method and applications.
Patent Certificate
A high-temperature-resistant baked jam, along with its preparation method and applications.
Patent Certificate
A shelf-stable mochi bread premix, mochi bread, and a method for its preparation
Patent Certificate
An egg-free chiffon cake premix, a chiffon cake, and a method for preparing it
Patent Certificate
A soybean peptide with no hydrolytic taste and no bitterness, along with its preparation method and applications.
Patent Certificate
A fermented buffalo milk beverage and a method for its preparation
Patent Certificate
A high-molecular-weight modified soy protein, along with its preparation method and applications.
Patent Certificate
A long-lasting blackcurrant jam for bread and its preparation method
Patent Certificate
An oat peptide milk and its preparation method
Patent Certificate
A rosehip jam and its preparation method
Patent Certificate
A method for preparing a functional flavoring base using rice protein as the raw material
Patent Certificate
A high-purity fish collagen peptide free from fishy odors and off-flavors, along with a method for its preparation
Patent Certificate
High-Temperature Self-Gelling and Bake-Resistant Cake Filling Pre-Mix: Its Preparation and Applications
Patent Certificate
Low-bitter corn oligopeptides rich in alanine and leucine, and a method for their preparation
Patent Certificate
A long-lasting meaty savory sauce for bread, along with a method for its preparation
Patent Certificate
A sandwich biscuit with dried fruit and fruit jam for industrial production, along with its preparation method and applications.
Patent Certificate
A soybean peptide, along with its industrial production method and applications.
Patent Certificate
Promoting the proliferation and enhancing the viability of lactic acid bacteria using soybean peptides, along with preparation methods and applications.
Patent Certificate
No-Bake Room-Temperature Snow Skin Mooncake Pre-Mix, Room-Temperature Snow Skin Mooncakes, and a Preparation Method
Patent Certificate
A bake-resistant simulated fruit granule, along with its preparation method and applications.
Patent Certificate
Heat-Resistant Pre-Mixed Flour for Mooncakes, Mooncake Fruit-Flavored Filling Ingredients, and a Method for Their Preparation
Patent Certificate
Green Bean Protein Peptides with ACE-Inhibitory Activity, Their Preparation Method, and Applications
Patent Certificate
A long-lasting, bake-resistant flowing sand filling, along with its premix powder and preparation method.
Patent Certificate
A long-shelf-life, mildly sweet egg tart filling with low water activity, along with its preparation method and applications.
Patent Certificate
A natural liver-protecting and hangover-relief composition, along with related products and a preparation method.
Patent Certificate
A method for preparing composite amino acids via deep enzymatic hydrolysis of soybean protein
Patent Certificate
A bake-resistant jelly slurry, along with its preparation method and applications.
Patent Certificate
A long-lasting, oven-bakeable egg-free salad dressing, along with its preparation method and applications.
Patent Certificate
A steaming-free mochi and a method for its preparation
Patent Certificate
A method for reducing the tartness of emblic fruit juice, and a product obtained thereby
Patent Certificate
An active coconut lactic acid bacteria beverage and its preparation method
Patent Certificate
A type of edible composite gel burst bead cereal spread and its preparation method
Patent Certificate
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