OUR ADVANTAGES

20

High-Speed Automatic Packing Lines

28000

M2

Modern Intelligent Production Workshop

9

Advanced Production Lines

100,000

MT

Annual Capacity of Popping Candy

TECHNOLOGY ITERATION

2010

POPPING CANDY 1.0

Imported 3 world's most advanced popping candy equipment to produce Popping candy 1.0
Temperature resistance :
Air content :
Radius of bubble :

2012

POPPING CANDY 2.0

Independent research and development of equipment & technology of popping candy.Temperature resistance was increased from 38 ° C to 52 ° C
Temperature resistance :
Air content :
Radius of bubble :

POPPING CANDY 3.0

2021

Successfully developed popping candy 3.0

The quality was greatly improved again.

Temperature resistance :
Air content :
Radius of bubble :
Increased temperature resistance to 52℃
Stronger popping sensation
Reduced inflation pressure by 7kG Protect oral well

Built laboratory with SCUT and

successfully developed the popping candy 3.0

technologyschool

FIRST GENERATION

(Popping Candy on the Market)
Imported world class advanced equipment for popping candy production version 1.0

38°C

Temperature resistance

50

(pcs)/cm2

Air chambers quantity

(mean score)

40

μm

Air chambers diameter

(mean score)

60

KG

Inflation pressure

SECOND GENERATION

Independently developed equipment for popping candy and temperature resistance has been increased from 38°C to 52°C

52°C

Temperature resistance

80

(pcs)/cm2

Air chambers quantity

(mean score)

60

μm

Air chambers diameter

(mean score)

60

KG

Inflation pressure

THIRD GENERATION

Developed successfully third generation popping candy which quality significantly improved

52°C

Temperature resistance

120

(pcs)/cm2

Air chambers quantity

(mean score)

100

μm

Air chambers diameter

(mean score)

53

KG

Inflation pressure

NEW SUPPLEMENT IN THE FIELD OF FUNCTIONAL PRODUCTS
POPPING CANDY CAN BE USED AS ATMOSPHERE CONTROL REAGENT
*Carbon dioxide in popping candy will protect the active of Vitamin C and probiotics
Protective Effect of Popping Candy on Ascorbic Acid
Remaining amount of ascorbic acid(mg/100g)
Sugar
Popping Candy
Time of placement(day)
*Note: Different letters in the chart mean significant difference
Protective Effect of Popping Candy on Bidobacteria
Remaining amount of bifidobacteria(x1010 CFU/g)
Sugar
Popping Candy
Time of placement(day)

HAVE FUN WITH POPPING CANDY

FORMULA AND SIZE SELECTION

LACTOSE FORMULA

  • Classic formula
  • Cost-effective
  • Suitable for most people

MALTOSE FORMULA

  • Lactose intolerant friendly
  • Kosher available
  • Low fat

SUGAR-FREE FORMULA

  • Sugar free
  • Healthier candy
  • Suitable for sugar intake control people
Standard-sized

4-30 Mesh (4.75mm - 0.60mm)

Standard size which use widely and cost-effetive Suitable for confectionery

Large-sized

4-10 Mesh (2.00mm-4.75mm)

Large size with stronger popping sensation Suitable for adding with drink

Medium-sized

6-30 Mesh (0.60mm-3.35mm)

Moderate size Suitable for adding with dessert and food

Small-sized

10-30 Mesh (0.60mm-2.00mm)

Tiny and even-sized Suitable for adding with functional product

15+

WORLD-CLASS FOOD

SAFETY CERTIFICATIONS

Certifications
MORE