Allulose 10kg

Product Introduction

Allulose has a molecular formula of C₆H₁₂O₆, which naturally exists in small amounts in figs, kiwifruit, raisins, wheat, corn and other plants, and can also detect trace components in natural ingredients such as honey and brown sugar, and belongs to about 50 kinds of natural sugars in nature, which is called "rare sugar" because of its scarce content. Its taste is refreshing and mellow, the sweetness curve is highly consistent with sucrose, and there is no common post-bitterness and astringency of artificial sugar substitutes, which can accurately restore the sweetness level and taste experience of sucrose, avoiding the taste shortcomings of a single generation of sugar.

From the perspective of caloric and metabolic characteristics, allulose is only 1/10 of sucrose (4kcal/g sucrose), which is almost not absorbed by the small intestine after ingestion by the human body, and does not participate in the body's energy metabolism cycle, will not cause large fluctuations in blood sugar and insulin levels, and is very friendly to diabetics, people with sensitive blood sugar and weight managers. Relevant studies have shown that it not only does not cause calorie accumulation, but also inhibits the accumulation of fat in the liver and abdomen, reduces metabolic inflammation caused by high-fat diets, and has the potential value of assisting weight management and metabolic health.

At present, allulose has achieved large-scale industrial production, the mainstream adopts enzymatic process, through biocatalytic technology to convert fructose into allulose, the production process is green and environmentally friendly, the product purity is high and the safety is strong. The product form mainly includes crystalline powder and liquid syrup, which can meet the needs of different production scenarios - crystalline powder is suitable for solid food, dietary supplements, etc., and liquid syrup is more suitable for the processing of liquid products such as beverages and sauces.

Application of the product

With the above advantages, allulose has deeply penetrated into many fields such as food and beverage, baked goods, dairy products and frozen desserts, medicine and health care, and daily chemicals, and has become the core ingredient for health product upgrades. The following is a detailed application scenario and analysis of unbranded cases in various fields, all of which focus on formula design, implementation process and application effect, and do not involve specific brand information.

(1) Beverage field: low-calorie health, taste upgrade

The core value of the beverage field is to provide low-calorie sweetness, optimize the taste, enhance the bubble feeling, and at the same time adapt to a variety of processing technologies such as high-temperature sterilization and low-temperature refrigeration, which can be used in carbonated drinks, tea, functional drinks, alcoholic beverages, amino acid drinks and other categories, especially suitable for the development of zero-sugar/low-sugar health drinks.

Case 1: Low-sugar vegetable and fruit tea (low GI certified product)

1. Demand background: With the upgrading of consumers' health needs for tea, "sugar control" has become a core pain point, and it is necessary to develop a product that can not only retain the refreshing flavor of vegetable and fruit tea, but also achieve low calorie, low glycemic literation, and no adverse aftertaste, adapt to mass consumer groups, and at the same time meet the special needs of diabetics and weight control groups, and avoid the problem of sour taste and bland flavor of traditional low-sugar tea drinks.

2. Scheme design: Allulose is used as the core sweetener, replacing 60% of the sucrose in the original formula, and compounded with a small amount of erythritol - allulose is responsible for reducing the natural sweetness of sucrose, neutralizing the slightly astringent taste of fruits and vegetables (kale, apples, sweet oranges, etc.), and retaining the natural fruity aroma of the ingredients themselves; erythritol enhances the coolness of the drink while solving the slight crystallization problem that a single allulose can cause when refrigerated at low temperatures. The formula strictly follows the "rainbow diet", integrates a variety of fruits and vegetables, strengthens health attributes, and controls the addition of allulose within 3.5% (in line with the national recommended standard).

3. Implementation process: Fresh fruits and vegetables are extracted to retain the nutrition and flavor of the ingredients; Mix and dissolve allulose and erythritol in a ratio of 7:3, and add it after the tea soup cools to 60°C to avoid high temperature affecting the stability of sweeteners. Subsequent processes such as filtration, sterilization (85°C, 30 seconds), canning, and refrigeration are carried out to ensure product quality. Products are sent to authoritative institutions for inspection, apply for low GI certification, and strengthen health endorsements.

4. Application effect: The product has successfully obtained low GI certification, with a GI value of only 37, which is far lower than the low GI food judgment standard; The calorie content per 100g of drink is controlled within 19kcal, which is about 65% lower than that of the original full-sugar product, achieving "low calorie and no burden"; The fresh fruity aroma and sweetness of vegetables and fruits are evenly integrated, which does not hide the flavor of the ingredients, but also neutralizes the slight astringency, and the blind test score of consumers is the same as that of the whole sugar version; After its launch, with the core selling point of "low GI, low calorie, and natural sweetness", it has attracted a wide range of consumer groups, especially sugar control people and young women, with sales increasing by 28% year-on-year and a repurchase rate of 32% within 3 months, becoming a popular product in subdivided categories.

Case 2: Zero-calorie frozen carbonated drink

1. Demand background: It is planned to launch a zero-calorie carbonated drink suitable for freezing scenarios (-18°C refrigeration), which requires a stable taste in the frozen state, no ice crystals, no peculiar smell, and the sweetness is close to that of traditional full-sugar carbonated drinks.

2. Scheme design: using allulose and sucralose compounding, allulose accounts for 70% of the total sweetener, sucralose accounts for 30% - allulose uses its low freezing point to reduce the freezing crystallization temperature of the beverage and avoid ice crystals after freezing; At the same time, its low temperature resistance and strong stability ensure that the sweetness does not decay after freezing, and can also enhance the denseness of bubbles and improve the taste level of carbonated drinks. Sucralose, as a high-intensity sweetener, makes up for the lack of sweetness of allulose, achieves zero calories while restoring the sweetness of traditional carbonated drinks. In addition, add a small amount of citric acid to adjust the acidity, balance sweetness and sourness, and improve the freshness of the drink.

3. Implementation process: Add compound sweetener to the carbonated beverage base, stir until completely dissolved, and control the dissolution temperature below 25°C to avoid affecting the stability of allulose. Subsequently, through carbonation, canning, frozen storage (-18°C) and other processes, the temperature changes are monitored throughout the process to ensure that the product has no crystal precipitation and no flavor loss in the frozen state.

4. Application effect: The product has no obvious ice crystals after freezing at -18°C, the entrance is full of bubbles, the taste is dense, the sweetness is highly similar to that of traditional full-sugar carbonated drinks, and there is no post-bitterness of artificial sugar substitutes; The test shows that the calorie content of the product is 0kcal/100g, which meets the zero calorie standard; After listing, it has become a popular product of convenience store freezers, with the combination advantage of "zero calories + close to full sugar taste", with a market share of 13% in similar products, far exceeding the industry average, especially favored by young consumer groups.

(2) Baked goods field: low calorie and soft, extended shelf life

In the field of baked goods, the core advantages of allulose are high temperature resistance, can participate in the Maillard reaction, strong water retention, can replace some sucrose to reduce calories, and at the same time give the product a golden color and soft texture, delay aging, extend the shelf life, and is suitable for bread, cakes, biscuits, mooncakes, toffee and other categories.

Case 1: Low-sugar and high-fiber bread (suitable for sugar-controlled people)

1. Demand background: In view of the aging society and healthy consumption trends, it is necessary to develop a low-sugar, high-fiber, low-calorie bread product, which requires the calorie content to be reduced by more than 30% compared with ordinary bread, and the shelf life is extended to 7 days, while maintaining the soft and moist taste of the bread, without adverse aftertaste, suitable for diabetics, middle-aged and elderly people and weight control people, and solving the problems of dry and hard taste, short shelf life and insufficient fermentation of traditional low-sugar bread.

2. Scheme design: replace 50% sucrose with allulose, with oat fiber, whole wheat flour, gluten flour and other raw materials, and add fresh yeast and compound probiotic powder (including bifidobacteria) - allulose can participate in the Maillard reaction when baked at 180°C, giving the bread a golden skin and rich wheat aroma; Its excellent water retention can delay starch regeneration and avoid hardness of the rusks; Since allulose cannot be used by yeast, the addition of fresh yeast and gluten powder can offset its fermentation inhibition effect and ensure the fluffiness of bread. Oat fiber and whole wheat flour increase dietary fiber content, strengthen health attributes, and control the addition of allulose within 6%.

3. Implementation process: Mix fresh yeast, probiotic powder and warm milk (35°C) for 10 minutes to ensure yeast activity; Mix dry ingredients such as high-gluten flour, whole wheat flour, gluten flour, oat fiber, allulose and other dry materials evenly, add the activated yeast liquid and egg liquid, and knead to the expansion stage; Add butter and continue to knead until the glove film comes out, ferment at 38°C for 80 minutes to double in size; After dividing and shaping, fermentation is carried out for a second time, and after fermentation to 2 times the size, it is baked in the oven at 180 °C for 25 minutes, and then sealed and packaged after demolding and cooling.

4. Application effect: The calories of bread have been reduced from 280kcal/100g to 175kcal/100g, the calories have been reduced by 37.5%, and the glycemic index (GI) has been reduced from 75 to 48, which meets the low GI food standard; The taste is soft and moist, the wheat aroma is rich, there is no dry and hard feeling, and it can still maintain a good taste on the 7th day, and the shelf life is 3 days longer than that of ordinary bread; After the product is labeled as "low sugar, high fiber, sugar control friendly", it has entered a number of chain convenience stores and supermarkets, with monthly sales of 450,000 bags, becoming the preferred baked goods for sugar control people, with a repurchase rate of 30%.

Case 2: Sugar-controlled version of lemon cheesecake (6 inches)

1. Demand background: To develop a low-calorie, sugar-controlled cheesecake, it is required to retain the moist and mellow taste of the cheesecake, avoid the problem of rough taste and bland flavor of the traditional low-sugar cheesecake, and control the calories, which is suitable for weight managers and people with sensitive blood sugar, and can achieve the taste without deterioration after refrigeration and storage.

2. Scheme design: Allulose is used to completely replace sucrose, with an addition amount of 140g (replaced by a ratio of 1.4:1 to allulose to ensure sufficient sweetness); The raw materials are 160g of ricotta cheese and 100g of Greek yogurt to enhance the mellow taste and protein content of the product; Add 60g of fresh lemon juice and 1 lemon zest to enrich the flavor and cover up the greasy feeling of cheese; Use 100g of oat flour and 10g of baking powder to replace part of the wheat flour to increase the dietary fiber content and ensure the fluffiness of the cake. Use the strong moisturizing properties of allulose to prolong the moist taste of the cake.

3. Implementation process: preheat the oven to 180°C; Put the eggs, ricotta, Greek yogurt, and allulose into a container and stir well until there are no particles; Add lemon juice and lemon zest and stir well; Sift the oat flour and baking powder and add it, stir gently until there is no dry powder, to avoid over-stirring and causing the cake to become hard; Pour the batter into a 6-inch mold and bake in the oven for 35 minutes; After baking, take it out to cool, put it in the refrigerator for more than 4 hours, slice and eat.

4. Application effect: The calories of the cake are reduced by 40% compared with the traditional model, and the calories of each piece (about 100g) are controlled within 150kcal; The taste is moist and mellow, the lemon aroma is fresh, the sweetness is natural, there is no bitterness, and the taste is more moist after refrigeration overnight, which solves the problem of dryness and hardness of traditional low-sugar cakes after refrigeration; The product is suitable for sugar control people and weight managers, and has received good feedback from both online and offline channels after its launch, especially among young female consumers, with a repurchase rate of 28%.

(3) Dairy products and frozen desserts: silky and low calorie, inhibiting ice crystals

The core of the application in this field is to reduce the calorie of the product, improve the taste of yogurt, ice cream and other products, inhibit the formation of ice crystals, avoid the rough texture of low-sugar products, and at the same time do not affect the fermentation process of dairy products, and adapt to yogurt, ice cream, cheese sticks, milkshakes and other categories.

Case 1: Low-sugar and high-protein yogurt

1. Demand background: For fitness and fat loss people, develop a high-protein, low-sugar, and preservative-free yogurt product, which requires solving the common problems of sour taste, thin taste, and obvious graininess of traditional low-sugar yogurt, and at the same time improve the mellow taste and nutritional value of the product, control calories, and adapt to people with weight control and sugar control.

2. Scheme design: Allulose is used to completely replace sucrose, with an addition amount of 5%, to ensure sweetness and achieve low calorie; Add whey protein to increase the protein content to 6g/100g and strengthen the high protein attributes; High-quality raw milk is used as raw material, probiotic fermentation process is adopted, and no preservatives and artificial colors are added; The refreshing sweetness of allulose masks the slightly astringent taste caused by yogurt fermentation, and its solubility is good, and when fused with milk protein, it can enhance the smooth texture of yogurt and avoid graininess.

3. Implementation process: Select fresh raw milk, sterilize and cool, add probiotic starter and whey protein, and ferment at 42°C for 4 hours until the yogurt solidifies; After dissolving the allulose, add it in the yogurt stirring stage and stir well until there are no particles; Subsequent processes such as homogenization, cooling, canning, and refrigeration to ensure the smooth taste of the product. The processing temperature is controlled throughout the process to avoid high temperature affecting the stability of allulose and probiotic activity.

4. Application effect: The calories of yogurt are reduced from 120kcal/100g to 65kcal/100g, reducing calories by 45.8% and increasing protein content by 50%, meeting the standards of high protein and low sugar; The taste is smooth and mellow, without sour and astringent taste and post-bitterness, no grainy, and the probiotic activity is up to standard; After its listing, it has gained a reputation among fitness people, and the sales volume of offline supermarkets has ranked among the top three in the low-sugar yogurt category, with a repurchase rate of 35%, making it the preferred yogurt product for people who control weight.

Case 2: Low-calorie ice cream

1. Demand background: Expand the low-calorie ice cream market, develop an ice cream product with half the calories but retain a silky taste, and avoid the problems of traditional low-calorie ice cream ice crystals, bland flavor, and rough taste after freezing, and at the same time achieve low calorie and low sugar, which is suitable for mass consumer groups, especially to attract young women and heavy people.

2. Scheme design: Allulose and erythritol are used to replace 70% sucrose, and the addition amount is 8% - the anti-crystallization properties of allulose can inhibit the formation of ice crystals during ice cream freezing, ensuring that the product still maintains a silky texture at -18°C; erythritol improves the coolness and fluffiness of ice cream, and the two work synergistically to ensure sufficient sweetness and achieve low calorie; Paired with natural fruit purees (strawberry, mango, etc.) to enrich the flavor, masking possible slight odors while reinforcing natural health attributes.

3. Implementation process: put milk and cream into a pot, heat to 60°C, add the compounded allulose and erythritol, and stir until completely dissolved; After cooling to room temperature, add the natural puree and stir well; Put the mixture in an ice cream maker and stir until thick; Put it in the refrigerator at -18°C to freeze and set, control the freezing speed throughout the process to avoid excessive ice crystals; The packaging is sealed to prevent flavor loss and ice crystal formation.

4. Application effect: The calories of ice cream are reduced from 250kcal/100g to 120kcal/100g of the traditional model, and the calories are halved; The silkiness of the taste is the same as that of the classic whole sugar model, without ice crystals, rich fruity, and the sweetness is naturally not greasy; After its launch, it became a popular product in offline stores and supermarkets, with an average daily sales volume of 180 cups in a single store, driving the overall sales of low-calorie ice cream series to increase by 22%, especially favored by young female consumers.

(4) Medicine and health care: taste optimization and adaptation to special groups

The core of the application in this field is to use the low-calorie, glycemic friendly and pure taste characteristics of allulose to improve the taste of drugs and health care products, suitable for special groups such as diabetic patients and people with weight control, and can be used in medicinal syrups, oral liquids, oral tablets, dietary supplements and other categories.

Case 1: Children's low-sugar cough syrup

1. Demand background: Develop a low-sugar cough syrup suitable for children, which is required to mask the bitter taste of the drug and improve children's acceptance; At the same time, it controls calories and sugar, does not cause blood sugar fluctuations, and is suitable for children with blood sugar sensitivity and diabetes. The taste is mild, does not irritate children's stomach, and does not have the bad aftertaste of artificial sugar substitutes.

2. Scheme design: allulose is used to replace sucrose, the addition amount is 4%, and the substitution ratio is 1:1 to ensure that the sweetness is mild and meets the needs of children's taste; The refreshing sweetness of allulose can effectively mask the bitter taste of cough medicine and improve the palatability of syrup; Add a small amount of honey (compliant addition) to the formula to enhance the cough effect and enrich the taste; Control the pH value of the syrup between 5-6 to avoid irritating children's stomach and intestines, and do not add artificial colors and preservatives.

3. Implementation process: Mix cough medicine raw materials with purified water, heat to dissolve, and cool to 40°C; Add allulose and honey and stir until completely dissolved; adjust the pH value and concentration of syrup to ensure compliance with medicinal standards; After filtration, potting, sterilization (100°C, 30 minutes) and other processes to ensure product safety; The packaging adopts child-resistant bottle caps, marked as "low sugar, no burden" and "suitable for people with sensitive blood sugar".

4. Application effect: The syrup tastes mild and sweet, without bitterness and bitterness, and is highly accepted by children; The calorie content per 10ml of syrup has been reduced from 30kcal to 5kcal in the traditional model, which greatly reduces the calories and does not cause blood sugar fluctuations, making it suitable for children with diabetes; The product has no artificial additives and high safety, making it a low-sugar cough suppressant recommended by pediatricians, with a year-on-year increase of 15% in sales after listing, and high recognition by parents.

Case 2: Sugar Control Dietary Supplement (Tablet Candy)

1. Demand background: Develop a dietary supplement that assists weight management and sugar control, suitable for office workers, weight managers, and people with high blood sugar. At the same time, it has a good taste, is easy to take, and does not have the bitterness of functional ingredients; Low calorie and sugar, does not increase the burden on the body.

2. Scheme design: Allulose is the base sweetener, the addition amount is 10%, and the functional ingredients such as dietary fiber and white kidney bean extract - allulose provide a refreshing sweetness, mask the bitterness of dietary fiber and white kidney bean extract, and improve the palatability of tablet candy. Dietary fiber and white kidney bean extract work synergistically to delay carbohydrate digestion, inhibit fat absorption, and assist weight management. The low-calorie properties of allulose ensure that the product is free of caloric burden and does not cause blood sugar fluctuations.

3. Implementation process: Mix allulose, dietary fiber, white kidney bean extract, microcrystalline cellulose and other raw materials evenly; Add an appropriate amount of adhesive to make soft materials; Pressed into tablets by tablet press, the weight and hardness of the tablets are controlled to ensure that they are easy to chew and take; After drying, coating and other processes, improve product stability and taste; The packaging is packaged in independent sachets, which is easy to carry, and is marked with "take before meals", "sugar control assistance" and "low calorie without burden".

4. Application effect: Tablet candy has a sweet taste, no bitterness, easy to take, and high acceptance; Taking it before meals can effectively delay the digestion of carbohydrates, increase satiety, and help control appetite and weight; The product is low in calories, does not cause blood sugar fluctuations, and is suitable for people with high blood sugar and weight managers; After listing, the annual sales reached 75 million yuan, becoming a popular product in the dietary supplement segment, with a repurchase rate of 32%.

(5) Daily chemical field: oral friendliness, flavor optimization

This field is mainly used in oral care products, and its core value is to provide sweetness and non-caries, while inhibiting the growth of oral bacteria, masking the slightly bitter taste of drugs, and adapting to toothpaste, mouthwash and other categories.

Case: Anti-allergy toothpaste

1. Demand background: Develop an anti-allergic toothpaste, which requires masking the slightly bitter taste of anti-allergic ingredients to improve the user experience; At the same time, it does not cause caries, reduces the growth of oral bacteria, and is suitable for people with sensitive teeth, children and oral health concerns. The taste is mild and has no adverse aftertaste.

2. Scheme design: Add 2% allulose as a sweetener to replace traditional sucrose and artificial sugar substitutes - the refreshing sweetness of allulose can effectively mask the slightly bitter taste of anti-allergic ingredients and improve the palatability of toothpaste; It is not used by oral bacteria, does not produce acidic substances, can reduce the risk of tooth demineralization, and does not cause caries; At the same time, allulose can inhibit the growth of harmful bacteria in the mouth and help maintain oral health; Paired with peppermint essence to enhance cooling and fresh breath.

3. Implementation process: Mix rubbing agents, moisturizers, anti-allergic ingredients, allulose, peppermint flavor and other raw materials in proportion, add an appropriate amount of purified water, and stir until a homogeneous paste; grind to a delicate state through the grinder to ensure that the toothpaste is not grainy; After vacuum degassing, filling, tail sealing and other processes to ensure product quality; The packaging is marked as "anti-sensitive", "no risk of caries" and "fresh breath".

4. Application effect: toothpaste has a mild and sweet taste, no slight bitterness and bad aftertaste, and fresh breath after use; It can effectively alleviate tooth sensitivity, inhibit the growth of oral bacteria, and reduce the risk of caries. Suitable for people with sensitive teeth, children and oral health concerns, the market share increased to 7% after listing, which was widely recognized by consumers.

4. Expansion of other application scenarios

In addition to the above fields, allulose can also be widely used in candy chocolate, condiments and sauces, dietary supplements and other scenarios: in the field of candy chocolate, it can be used in chewing gum, hard candy, gummies, dark chocolate, etc., which can prolong the duration of sweetness, inhibit crystallization, mask the bitterness of cocoa, and reduce calories by more than 40%; In the field of condiments and sauces, it can be used in ketchup, jam, salad dressing, etc., which can inhibit dehydration, microbial growth and bubble formation, extend the shelf life, reduce calories, and adapt to the needs of a healthy diet. In the field of dietary supplements, it can be used in meal replacement powders, protein bars, etc., providing sweetness while helping to inhibit fat accumulation and improve product palatability.

With the expansion of allulose production capacity and the maturity of application technology, its application in food, medicine, daily chemicals and other fields will be further expanded, becoming the core ingredient to promote the upgrading of the health industry, providing consumers with "sweet and healthy solutions".

Diversified logistics solutions, refined packaging services

When it comes to logistics and transportation, we offer diverse options to meet your needs. Commonly used transportation methods include bulk cargo transportation, tank truck transportation, and container transportation. We will carefully arrange according to the number of products and choose the most cost-effective transportation solution for you. Whether it's the flexible deployment of small batches of products or the efficient transportation of large quantities of goods, we can handle it calmly and ensure that your goods are delivered safely and on time.

To ensure product quality, all goods will undergo strict secondary inspection before shipment. We have a professional quality inspection team, follow strict inspection standards, and do not miss any details, and strive to ensure that every product delivered to you meets high quality requirements.

In terms of packaging, we provide standard export packaging, which meets international transportation standards and has good protective performance, which can effectively resist various risks during transportation and ensure that the goods arrive safely at their destination. At the same time, we can also provide customized packaging services according to your special needs. Whether it's a unique packaging design or special packaging material requirements, we can tailor it for you to fully highlight your brand characteristics. In addition, we work closely with professional freight forwarding companies who have rich experience and expertise to provide you with comprehensive logistics support to ensure that every step of the transportation of goods is smooth.

The whole process of sales service accompanies you

Pre-sales: professional guidance, accurate matching Before you make a purchasing decision, our professional team will provide you with comprehensive support and full guidance. We understand that each customer's needs are unique, so we are committed to tailoring application solutions for you. Whether it is complex industrial production needs or refined daily consumption scenarios, we can provide you with the most practical advice and solutions with deep industry experience and expertise to help you gain an in-depth understanding of products and their application fields, plan in advance, and avoid potential risks.

When you have any questions about the functional features, price, usage methods, etc. of the product, our customer service team will respond quickly and provide you with detailed and accurate answers with just a phone call or email. We are not only familiar with every detail of the product, but also convey this information to you in an easy-to-understand way, so that you can establish a comprehensive and clear understanding of the product in the shortest possible time.

At the same time, we will conduct an in-depth analysis of your industry environment, specific usage scenarios, and pain points. Through close communication with you, we can identify your real needs and recommend the most suitable product solution for you. This accurate demand analysis and recommendation can help you save time and costs, improve work efficiency, and ensure that the products you purchase truly meet expectations and create greater value for you.

In addition, we will provide you with a wealth of information, such as detailed product manuals, practical application cases, accurate quotations, etc. These materials will serve as a powerful basis for your decision-making, allowing you to choose with confidence and confidence in the purchasing process.

Selling: Efficient collaboration, worry-free transactions During the transaction process, we always put your needs first and ensure the smooth progress of every link with efficient and professional services. Once you confirm your order, our order processing team acts quickly to accurately enter the order information in the shortest possible time. They will carefully check key details such as product specifications, quantity, and delivery dates, and do not let go of any factors that may affect the transaction, ensure the accuracy and completeness of order information, and lay a solid foundation for subsequent production, delivery and other links.

We understand that you may have concerns about payment methods, processes and invoicing. Therefore, our customer service staff will assist you in completing the payment process throughout the process, explaining in detail the advantages and disadvantages of various payment methods and the operation steps, and answering any questions you may encounter during the payment process. Whether you choose to pay online or transfer money offline, we can provide you with a secure and convenient payment channel to ensure the safety of your funds and make your payment process hassle-free.

At the same time, we understand your concern about the progress of your order. Therefore, we will establish a regular communication mechanism to provide timely feedback on key situations such as order processing progress and logistics information. You can always know where your order is going, when your goods are shipping, when they are expected to arrive, and more. We will also provide a logistics tracking tracking number to facilitate your real-time inquiry of the status of your shipment. Through this timely and transparent communication, you can rest assured throughout the transaction process and feel our respect and care for you.

After-sales: continuous care, quality assurance The completion of the transaction does not mean the end of our service, on the contrary, it is a new starting point for us to establish a long-term relationship of trust with you. If you encounter any problems during the use of the product and need to return or exchange the product, we will strictly follow the relevant regulations and quickly handle the return and exchange process for you. Our after-sales team will patiently listen to your problems, actively coordinate various departments, solve your problems as soon as possible, reduce your worries, and make you feel our sense of responsibility and responsibility.

In order to continuously improve the quality of our products and services, we also conduct regular customer return visits. Through phone, email or door-to-door visits, etc., we can understand your experience of using the product and collect your valuable opinions and suggestions. This feedback will become an important basis for us to improve our products and services, help us continuously improve ourselves, and provide you with better products and more considerate services. We believe that only by constantly listening to your voice can we better meet your needs, grow together with you, and achieve a win-win situation.

Brilliant development process and set industry benchmarks

Since its establishment in 1997, Baolingbao Biotech Co., Ltd. has embarked on the road of deep cultivation in the field of modern bioengineering technology, especially in cutting-edge technologies such as enzyme engineering and fermentation engineering. The company has always adhered to its original intention, focusing on the R&D and manufacturing of functional sugars and a full range of solution services, and has established an excellent reputation in the industry.

With its persistent pursuit of technological innovation and strict control of product quality, the company has won a number of national honors. It has not only become a national key high-tech enterprise, but also continues to explore and move forward on the road of scientific and technological innovation, leading the trend of industry technology development; It has also won the title of National Key Leading Enterprise in Agricultural Industrialization, actively promoted the upgrading of agricultural industry, driven the coordinated development of upstream and downstream industries, and made important contributions to rural economic development and farmers' income. With its outstanding performance in the field of functional sugar, it has become a single champion enterprise in China's manufacturing industry, occupying an important position in the global market with high-quality products and leading technology. At the same time, the company has also been rated as a national green factory, actively practicing the concept of green development, and is committed to creating a sustainable production model to achieve a benign interaction between economic development and environmental protection.

2009 was a milestone year for Bowlingbao. This year, the company was successfully listed on the Shenzhen Stock Exchange with the stock code 002286, becoming the first A-share listed company in China's functional sugar industry. This not only marks an important step for the company in the capital market, obtaining broader development space and resource support, but also further enhancing the company's brand awareness and industry influence, laying a solid foundation for the company's future development. After listing, the company has increased investment in R&D and innovation, capacity expansion, market development, etc., continuously improved its own strength, and continued to lead the development trend of the functional sugar industry with the help of capital market forces.