Market

Texture is the effect of all the structural components of a food affecting each other. In food, composition of texturing materials is more  important relating to appearance and taste. Ingredients that are particularly used for texture are (1) emulsifiers, (2) starches, and (3)  hydrocolloids. Choosing the right ingredients is directly related to the quality and sales of food. There are many kinds of substances  commonly used, such as more than 10 kinds of hydrocolloids. Certainly, professionalism of food producers who know the best  make-up for the type of food produced, would produce the most profitable sales performance, so as to achieve the maximum benefit  and well-being for the public. "Junxing" is a professional enterprise in research and production of konjac hydrocolloids. Our social mission is similarly based on the  best interests and well-being of the public that various food companies are concerning. Therefore, such unanimity and common  position have position us that consumers of food manufacturers are actually our most cordial attendants. Based on these, we have  developed various "Market Customer Service" guidelines.

Market Customer Service Guidelines

1. In-depth understanding of the specific needs of customers, through  scientific formula design, to help customers improve the flavour of  products, and enhance the overall eating experience. 

2. We are willing to help customers to upgrade their formula if necessary,  reduce the use of some materials. Thus in addition to improve production  efficiency, production costs may be effectively reduced. 

3. From time to time, we would publish some relevant food research  bulletins to broaden each other's vision of the food world.  4. We plan to organise food professional seminars and courses for  customers for those involved in the food market for knowledge sharing.