Sodium Hyaluronate is very important for skin because it improves moisturization, maintains skin resilience, and reduces damage in the lower part of skin when the skin is damaged. It also acts like lubricant by causing collagen, a main constituent of skin, to move smoothly in between cells.
But from the age of 25, Sodium Hyaluronate in human body will lose gradually, only remaining 65% of young skin at the age of 30, only 25% of young skin at the age of 50.
With the increase of the age and the loss of Sodium Hyaluronate, the skin will lose elasticity and luster, aging, wrinkles and relaxation will be generated gradually.
Sodium Hyaluronate is so water-friendly and it has functions of the best moisturizing factor and prevents diseases such as skin infections by preventing the penetration of external substances such as bacteria. Sodium Hyaluronate,Ha Sodium Hyaluronate,Moisturizing Sodium Hyaluronate,Hyaluronic Sodium Hyaluronate Shandong Tiancheng Chemical Co., Ltd. , https://www.tianchengchemical.com
Therefore, it is regarded as an ideal "natural moisturizer" factor and widely used in cosmetics that suitable for different skins, climates and environments.
High molecular Sodium Hyaluronate can be formed breathable film on the surface of the skin, help the skin to lock moisture, and to prevent the invasion of bacteria, dust and ultraviolet, so that to protect the skin from damage.
Low molecular Sodium Hyaluronate, which is designed for better skin penetration, can penetrate into the dermis quickly, dilated capillaries slightly, promote blood circulation and metabolism, and so it has function of eliminating wrinkles, increasing skin elasticity and preventing skin aging.
How to make ultra-low cost skin jelly and jelly
Jelly production has traditionally involved mixing starch with soda, alum, and water, then soaking, boiling, and cooling to form the final product. Typically, 1 kilogram of starch can yield about 5 kilograms of jelly. However, this method is time-consuming, labor-intensive, and inefficient, especially when using mung bean or tapioca starch, where the average raw material cost per kilogram of finished product is around 1.0 yuan. Flavored jelly is a popular cold dish enjoyed by all ages. Traditional skin-freezers are usually made from pigskin and have been produced for years. Recently, many commercial frozen skins are now made from edible gelatin, where 1 kilogram of gelatin can produce up to 20 kilograms of no-fried pork skin (costing roughly 1.0 yuan per kilogram). Despite this, many consumers still prefer traditional jelly due to its texture and flavor, as gelatin-based versions tend to be softer, less chewy, and sometimes have an unpleasant odor.
A new processing method has emerged that allows for high-quality jelly and jelly production at ultra-low costs. This method uses high-quality crop starch as the main ingredient, combined with food-grade pH adjusters and quality enhancers. After mixing and further grinding, it creates a "high-rate edible starch essence." With just basic home facilities and sanitary conditions, anyone can efficiently make various products like jelly, cold fans, and frozen skins. The key features include: 1) quick preparation—just add water, boil, and cool, saving time and labor; one person can process hundreds of pounds daily. 2) The finished product is clear, transparent, or white and smooth, with a strong texture. 3) It has a crisp and firm mouthfeel, no smell, is nutritious, and easy to digest. 4) No synthetic dyes or hormones are used, and it meets national health standards. 5) Cold jelly skin and fans can pair with various dishes, and are also ideal for making snacks like delicious jelly. This combination of traditional Chinese foods offers customizable flavors—sweet, sour, spicy, salty, etc.—making it suitable for all ages. 6) Frozen skins come in different flavors and colors, such as crystal aspic, crystal egg jelly, seafood jelly, mushroom jelly, and colorful vegetable jelly, meeting diverse consumer preferences.
From a market perspective, this product allows consumers to buy high-quality jelly at lower prices compared to current market rates. For example, 0.5 kg of aspic can save between 1.5 to 3.5 yuan, while skin jelly can save 0.2 to 1.6 yuan. The profit margins are also significant: frozen meat at 6 yuan per kg, sold at 9 yuan, gives a 3 yuan profit; frozen skin at 2.4 yuan per kg, sold at 3.2 yuan, gives 0.8 yuan profit; cold fans at 2 yuan per kg, sold at 2.8 yuan, gives 0.8 yuan profit; and 250g jelly noodles at 0.5 yuan, sold at 0.7 yuan, gives 0.2 yuan profit. Producing 25kg of each item can generate over 135 yuan in net profit, leading to 3,000–4,000 yuan monthly.
For wholesale producers, the profit is even better: selling 1kg of jelly at 6 yuan, costing 3 yuan, gives 3 yuan profit; 1kg of frozen skin at 2.4 yuan, costing 1.6 yuan, gives 0.8 yuan; 1kg of cold fans at 2 yuan, costing 0.86 yuan, gives 1.14 yuan; and 250g pink skin at 0.5 yuan, costing 0.22 yuan, gives 0.28 yuan. Producing 62.5kg of each product daily requires 400 yuan investment and yields over 300 yuan in daily profit.
To prepare, simply mix 1kg of jelly powder with 20g of starch concentrate in a pot, stir, let sit for 3 minutes, boil for another 3 minutes, then pour into a clean metal tray. Let it cool below 40°C to get jelly noodles. Alternatively, you can use the semi-finished product to make cold fans by scraping it with a knife. For frozen skins, follow the same boiling process, then add pre-cooked meats, vegetables, eggs, or seasonings like seaweed, shrimp, or herbs, mix well, and cool naturally to create various flavored and colorful frozen dishes. You can also customize ingredients based on your taste for more delicious and aromatic jelly varieties.