Premium Materials Need Superior "Physical Fresh Locks"

Summary: Physical Technology Maintains Perfection of Taste

The Shining of Tanggong Lychee
Aroma Truffle Alps
Deep Ocean Salmon Fat
....
Freshness of premium ingredients is calculated per hour
How to enjoy the peak flavor of luxurious ingredients at their freshest?

01 Lychee - "A Glance at the Fruit of a Thousand Pieces of Gold"

Tang Dynasty EraLychees are transported thousands of kilometers via special routes by the fastest horses. However, they are difficult to maintain freshness – they often ferment into wine during the journey.
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Supamid® Changsucombined with other materials:
✓ Optimal humidity lock
✓ Slows down oxidation
✓ Extend freshness 3x with cold chain

02 Cordyceps - "The King of Herbal Medicines"

A rare parasitic fungus found at altitudes of 3,000-5,000 meters, it grows in freezing, oxygen-poor conditions. The active ingredient (cordycepin/adenosine) is easily degraded by oxygen, moisture, or heat. It will blacken and soften within 24 hours of harvest.
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Supamid® Changsu:
✓ Protect the active compounds cordycepin & adenosine
✓ Maintain 98% of drug value
✓ Maximize market value

03 Black Truffle - "Black Diamond on a Plate"

A premium "underground gold" whose aroma evaporates quickly after harvest. The traditional French method (steeping rice husks) loses 40% of its aroma within 72 hours and readily absorbs environmental odors.
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Supamid® Changsuwith:
✓ Oxygen transmission rate ✓ Lock in truffle aroma 4x longer
✓ Prevent cross-contamination of scents
✓ Maintain fragrance at low temperatures

04 Salmon - "King of the Ice Sea"

Cold water fish are rich in omega-3, protein & vitamin D. Freshness decreases hourly due to sensitivity to extreme temperatures.
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Supamid® Changsu:
✓ Inhibits fat oxidation
✓ Maintain soft texture
✓ Leak & puncture proof
✓ Secure cold chain transportation

05 Wild Mushrooms - "Jungle Gems"

Traditional Yunnan technique "moss method": wrap the mushrooms in damp moss after harvesting at dawn. However, the aroma of premium mushrooms (matsutake/porcini) only lasts for a few hours.
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Supamid® Changsu:
✓ Suppress microbial invention
✓ Extend freshness by 300%
✓ Key to the distinctive earthy aroma
✓ Optimal with cooling

06 Mongolian Milk Leather - "Solid Nectar"

8 catties (≈4.8 kg) of fresh milk yields only 1 catty of milk skin. Conventional drying methods cause the milk fat (45%) to oxidize within 2 hours, resulting in a yellowing of the surface and a drastic reduction in flavor.
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Supamid® Changsu:
✓ Prevent milk fat oxidation
✓ Maintain the aroma of pure milk
✓ Anti-moisture & anti-fungal
✓ Keep the taste for 21 days