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Taurine exists in almost all the biological, the major organs of mammals, such as: higher levels of the heart, brain, liver; the most abundant fish, shellfish, such as squid, octopus, shrimp, shellfish class oysters, conch, clams, and so on. The taurine content of fish in the mackerel, horse mackerel, sardines and other very rich. In fish, the fish back to the black parts of the taurine content of many other white part of the 5 to 10 times. Therefore, the intake of such foods can get more taurine. The taurine soluble in water, consumption of fish and shellfish to cook the soup is very important when eating. In Japan, brewed into a useful fish and shellfish, fish soy sauce, rich in taurine. In addition to beef, the taurine content in the general meat small, only 1% of the fish and shellfish to 10%. Natural taurine is more decentralized, less, can not meet the people need. Bile contain high levels of taurine, but it is not edible. The industrial Get taurine There are two ways.
① extraction from natural products. Cattle bile hydrolysis, or squid and octopus and other fish and shellfish, and mammalian meat or meat offal extracted with water, then concentrated refined. Can also be used in aquatic products processing waste (offal, blood and flesh, has nothing to do with the freshness) with hot water extraction by bleaching, deodorization, fat, refined after the cation exchange resin separation from elution liquid in the Sui out objects up to 66% ~ 67%, the crystal obtained after alcohol treatment.
② chemical synthesis. Taurine more dispersed in the natural biological, less the amount extracted from natural raw materials is also very limited. People industry to obtain taurine mainly by chemical synthesis. Countries around the world since 1950, started synthetic studies, taurine synthesis process more than 10 kinds of chemical synthesis of which ethanolamine France, dichloroethane law has been industrialized. In addition, according to Japanese patent reports, available fermentation preparation of taurine. Taurine manufacturers mainly in Japan, the United States, Europe and other developed countries and regions, and its production is rapidly increased in recent years. Normal production in China is less than 10, the production of taurine mainly for export and medicine, of which exports accounted for 90%, only 6% as a food additive. Taurine in the U.S. food and beverage consumption in 1985 reached 6000t.

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