Explore our premium range of industrial solutions engineered for stability, mouthfeel enhancement, and structural integrity.
Located in the Changling Industrial Zone II, Nanchang City, Jiangxi Province, Nanchang Tellcan Food Science Co., Ltd. is a renowned leader in food science, specializing in the development of customized food stabilizers, emulsifiers, and compound texturizers.
With a focus on solving complex rheological challenges in the food and beverage sectors, we merge advanced industrial biotech with deep manufacturing experience. Our integrated solution design addresses phase separation, protein denaturation, and sensory decay, allowing food processors to maintain clean-label declarations while extending shelf life and optimizing textures.
Unlocking clean-label integrity, protein network reinforcement, and optimal shear behavior through customized hydrocolloid chemistry.
Plant proteins such as pea, soy, oat, and almond are highly susceptible to sedimentation due to their native thermodynamic instability. Our systems leverage microcrystalline cellulose (MCC), gellan gum, and specialized emulsifying compounds to build a uniform three-dimensional network. This network prevents phase separation and chalky mouthfeel without masking the natural sensory profile.
Under acidic conditions (pH 3.8–4.4), casein micelles reach their isoelectric point, leading to aggregation and whey separation. Tellcan’s acidic dairy stabilizers encapsulate casein molecules through electrostatic interaction. By utilizing highly esterified pectin combined with carboxymethylcellulose (CMC), we ensure a smooth, homogeneous texture in drinking yogurts and milk beverages.
Removing sugar compromises the solids-not-fat (SNF) levels, resulting in a thin, watery texture. Our stabilizer matrices integrate low-calorie composite sweeteners with hydrocolloid binders to reconstruct the sugar-like viscosity curve. This maintains body, creaminess, and sensory satisfaction in zero-sugar applications.
Addressing the complex demands of distinct food categories with specialized compound systems.
Modern industrial processing exposes foods to severe physical conditions, including high-temperature short-time (HTST) pasteurization, ultra-high temperature (UHT) treatment, and extreme shear stress. Standard single-hydrocolloid solutions rarely suffice.
We offer fully integrated systems that combine emulsification, gelling, and suspension control to ensure your products remain stable throughout their shelf-life cycles:
Synergistic blend of carrageenan, konjac glucomannan, and potassium citrate for high transparency, elastic texture, and zero water syneresis.
Pectin and gellan gum combinations that provide pseudoplastic flow behavior (thick when stationary to suspend pulp, fluid when poured).
Composite preservatives and moisture-binding hydrocolloids that retain internal water, prevent starch retrogradation, and inhibit microbial spoilage.
A look inside our advanced manufacturing facility, where raw material sourcing meets strict process controls.
Operating out of Nanchang, China, Tellcan utilizes computerized dry-blending and liquid-homogenization production plants. Our manufacturing meets the strict standards of international food safety systems, verified by certifications such as ISO 9001, HACCP, and ISO 22000.
Through our supply chains, we source premium raw materials globally—ranging from South American seaweed extracts to European citrus fibers. Our automated systems blend these raw materials under precise conditions to minimize batch-to-batch variation, ensuring consistent viscosity and gelling metrics.
Ensuring compliance with FDA, EFSA, GB2760, and local food additive codes across key international markets.
With rising clean-label consumer demand, formulating without chemically modified starches or synthetic thickeners is highly critical. We assist brands by configuring stabilizer blends from natural hydrocolloid origins, such as citrus fiber, pectin, and seed gums.
Navigating varying food additive codes is a challenge for global food businesses. Tellcan ensures all custom ODM stabilizer systems are manufactured in compliance with target country regulations, including the USDA, EFSA, and China's GB2760 standards.
We regularly publish research and share industry insights through the *Tellcan Technology Forum* in China Food News and peer-reviewed journals such as *China Dairy Industry*, *Food Industry Science and Technology*, and *China Food Additives*.
Our ongoing R&D focus for the next generation of food and beverage stabilizers.
Replacing synthetic thickening polymers with citrus and apple pomace-derived pectins, offering thermal stability in retort and pasteurized systems.
Refining low-viscosity, high-suspension yield-stress fluids designed for plant milk variants (oat, macadamia, cashew) to yield improved pouring properties.
Blending plant extract antioxidants within stabilizer systems to minimize lipid and protein oxidation in high-shelf-life beverages and meats.
Technical answers to common questions about stabilizer usage, custom blending, and formulation design.
A full range of stabilizers, emulsifiers, sweeteners, and antioxidants for modern food processing.
Tellcan Food
