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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.
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08
Oct, 2020
According to the source of emulsifier, it can be divided into synthetic and natural. The natural emulsifiers are lecithin, lanolin, Arabic gum, etc.
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04
Oct, 2020
The emulsifier can form a stable emulsion by reducing the interfacial free energy and forming a firm emulsion. When the free energy of the interface is reduced, the droplet particles form a sphere ...
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01
Oct, 2020
It can improve the network structure of dough, strengthen the gluten mesh, enhance the toughness and resistance, make the protein elastic and increase the volume.
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30
Sep, 2020
Celebrating The 2020 National Day And Mid-Autumn Festival
On the occasion of the National Day and Mid-Autumn Festival, on behalf of all employees of Chemsino , I would like to extend my heartfelt gratitude to the new and old customers who have always supp...