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New food raw material GABA - how to improve the product?

2022.10.07

Gamma-aminobutyric acid (GABA) is a naturally occurring amino acid in the human body. As early as 2009, the National Health Commission of the People's Republic of China approved GABA as a new food raw material. GABA is increasingly widely used in food, and the market heat has also received significant attention.

According to the data, the GABA market continues to heat up. Since 2021, GABA has shown a year-on-year growth of over 200% each quarter.

With the increasing popularity of the GABA market, the problems in applying GABA in food are gradually exposed. Especially in powder products, issues such as discoloration and content reduction have plagued the application of downstream customers. The reason for the discoloration and decreased GABA content is the "Maillard reaction."

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Recently, The Ministry of Industry and Information Technology of the Chinese government released the start-up work for the revision of GABA industry standards and made a new revision to the detection of GABA content, indicating that the application requirements of GABA in food are becoming more and more standardized.

Relying on the application R&D platform, Bloomage Biotech has implemented a product program upgrade based on reducing sugar reactions in GABA applications. It has launched a GABA product upgrade program through research on raw material characteristics analysis, process optimization upgrade, product application verification, and other links. It effectively reduces the reaction between GABA and reducing sugar and solves product application problems for downstream customers through product solution services.

 
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