الوصف
Product Description
Effects of Emulsifier In Food 1. Emulsification It makes two kinds
of immiscible liquid form stable emulsion, such as vegetable
protein drinks, milk drinks. 2. Complex of Starch and Protein In
Emulsifier molecules,linear amylose combined with long-chain fatty
acids into emulsifier, starch composite, which can prevent the
aging of starch, keep the bread cake, steamed buns fresh and soft
for a long time; reduce the boiled starch precipitation, keep the
noodles soup clean. Hydrophilic group of emulsifier and amino acid
of protein binding, while lipophilic group and nonpolar amino acid
binding, it can strengthen the gluten network structure, enhance
toughness, elasticity of the noodles, prevent noodles to break off.
By increasing air mixing volume in bread, cake, steamed buns, the
volume of products is increased, and the products become more
bulky; soft. 3. The improvement of the structure of crystalline
material Emulsifier has the control action to formed, crystalline,
precipitated of solid fat of crystals. In chocolate, for example,
emulsifier can promote the crystallization of cocoa fat become
fine, uniform; adjust the crystalline form of cocoa butter, by the
way of changing unstable, low melting point Y-a-B polymorph into
the stability, high melting point one, thus to improve heat
resistance and stability of the chocolate, prevent blooming,
whitening. 4. The mediation effect of viscosity 5. Foaming, gasing
6. Defoaming, Demulsification 7. Wetting Action 8. Lubrication
Action 9. Solubilization *0. Other Effects such as antibacterial,
thickening, anti-splashing, etc.
Application
It can be widely used in food industry, improve the flavor, taste
and the quality of the foods. Using in bread, cake, steamed buns
and other foods, it has freshening white, increased volume, soft
and anti-aging effects, also have the special effect of enhancing
strength and increasing flexibility of the dough. The utility model
is especially suitable for the use of flour in bread production in
China. Adding into noodles, it can greatly increase the boiling
resistance. In tofu processing, when added in the products it can
improve the yield of tofu. At the same time, tofu products become
more exquisite in texture, not easily broken after foaming and also
taste better. In soybean milk boiling process, it can prevent the
overflow pot. That is because the products are foaming at low
temperatures, but at high temperatures there is good defoaming
effect. Adding emulsifiers in soybean protein, the emulsification
function of soy protein improved, the dispersion of water increased
increased. Used in the manufacture of ice-cream, it can ensure
uniform distribution of the fat particles and other components,
improve the organization structure of the ice-cream to prevent the
generation of frost. By the formation of fine uniform bubbles and
ice crystals, it improved the stability during storage and
optimized the shape retention. In beverages compound emulsifier can
make drinks increase aroma, opacification, and obtain good color
and luster. In the prodution of baking bread, it helps to obtain
the ideal volume,organization structure and maximum stability. In
addition, the emulsifier can produce synergistic effect with other
stabilizers, increase binding of free water, improve softness of
product organization . It can be used as a pastry foaming agent, to
make the cake volume large and form dense uniform bubbles.
Delivery
*0
Minimum Order
**0kg
Packaging
*5Kg/barrel
Inspection
COA
Samples
Free
Sample Price
US$0
بلد: |
China |
نموذج رقم: |
-
|
سعر فوب: |
( Negotiable ) (قابل للتفاوض)
أحصل على آخر سعر
|
الموقع: |
China |
سعر الحد الأدنى للطلب: |
- |
الحد الأدني للطلب: |
16 Barrel |
تفاصيل التغليف: |
- |
موعد التسليم: |
- |
القدرة على التوريد: |
- |
نوع الدفع: |
L/C, T/T |
مجموعة المنتج : |
- |