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27
Nov, 2020
This is not a problem that can be solved only by adding thickener. The protein content in mung bean is relatively high, and it is easy to precipitate.
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23
Nov, 2020
Food thickener plays an important role in maintaining the color, aroma, taste, structure and stability of liquid food and gel food.
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19
Nov, 2020
Conditions Of Food Preservatives
Stable property: it is effective in a certain period of time after it is added into food, and has good stability in food
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15
Nov, 2020
What Are The Food Preservatives Allowed By The State
Benzoic acid and salt: carbonated beverage, low salt pickle, preserved fruit, wine, Bai fruit wine, fudge, soy sauce, vinegar, jam, juice beverage, barreled fruit and vegetable juice for food industry
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11
Nov, 2020
Medium Treatment Of Anticorrosion Technology
Change the nature of corrosive medium to prevent or reduce the corrosion of medium to metal products or equipment. This method can only be used when the volume of corrosive medium is limited.
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07
Nov, 2020
Food emulsifier is added to food to improve the quality of food or increase the color, aroma and taste of food or for the needs of production and processing.
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03
Nov, 2020
What Role Does Food Emulsifier Play
Food emulsifier: it can significantly reduce the interfacial tension between oil and water after being added to food, so that immiscible oil (hydrophobic substances) and water (hydrophilic substanc...
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30
Oct, 2020
How Many Kinds Of Food Emulsifier? How To Use It
Sodium stearoyl lactate (SSL), calcium stearoyl lactate (CSL), diacetyl tartrate monoglyceride (date), sucrose fatty ester (SE) and distilled monoglyceride (dmg) were used as bread quality improvers.
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25
Oct, 2020
Main Classification Of Food Emulsifiers
In addition to the size and shape of alkyl group, the difference of properties of emulsifier is mainly related to the difference of hydrophilic group. The change of hydrophilic group is much greate...
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20
Oct, 2020
Sodium stearoyl lactate (SSL), calcium stearoyl lactate (CSL), diacetyl tartrate monoglyceride (date), sucrose fatty ester (SE) and distilled monoglyceride (dmg) are the most commonly used emulsifi...
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15
Oct, 2020
The emulsified perfume can give the beverage aroma and turbidity. The high HLB value of polyglycerol fatty acid ester and saponin can be used to make emulsion flavor.
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12
Oct, 2020
Interact with protein to improve the network structure of dough, strengthen the gluten network, enhance toughness and resistance, make protein elastic and increase volume.