My company is the production of food emulsifiers and functional food ingredients of professional manufacturers, especially for quick-frozen products and instant noodles using emulsifiers, the company introduced the latest technology and complete sets of equipment, and products to market to replace imported products. This product as one of the Food Improvement Agents has high viscosity, good solubility, high emulsification stability, soluble molecules containing hydrophilic genes and lipophilic groups to meet the requirements of food ingredients in the production process of dispersion, salt resistance, heat resistance, preservation and other six functions, is a Nutritive Compound Emulsifier.
Product performance
(1) Role in quick-frozen products: Reduce the generation of frost, control water loss, prevent the hardening of the skin of dumplings and oxidation of oil. It slows down the speed of regeneration after cooking, and maintains the softness and normal color at room temperature. It can be kept at room temperature for several days without drying and cracking. It can reduce the amount of oil used when making the skin and lower the cost. Soup dumplings can be cooked for more than 20 minutes in wastewater for a long time without revealing the filling.
(2) Role in cold drinks: Because emulsified fats and oils have excellent water solubility, creaminess and anti-icing solubility, and it is more convenient and economical to use in ice products than adding tar and vegetable oil, and it makes ice cream emulsified, and the organization of the particles is even and fine, and it inhibits the uplift of fats and oils, and it increases the stability of the air bubbles and water, and it is less likely to crystallize of the fats and oils with high melting point, and it prevents the uplift of the fats and oils, and it prevents the ice cream from "sanding". It can prevent the crystallization of high melting point oil and grease from floating, protect the ice cream from "sanding", increase the delicate, smooth, soft and refreshing taste of the ice cream, and have good performance of shape preservation.
(3) Instant Noodles, noodles, macaroni: antioxidant, anti-aging, preventing surface breakage, falling noodles, improve the glossy feeling, so that the noodles are not easy to cook broken, to maintain the moisture of noodles, macaroni, increase toughness.
(4) Role in cookies, wafers, cookies, ice-cream, egg cones :Prevent raw materials from sticking to the film, easy to machine, improve surface texture: improve fat emulsification, reduce the amount of edible oil, increase the crispiness and volume of cookies, prevent burning color, prevent raw materials from sticking to the mold, and reduce the crushing rate of cookies.
(5) Role in meat products (luncheon meat, sausage, fishballs, fish stuffing, ham) :make make make sausage, meatballs, fishballs in the fat dispersion better, easy to process, maintain moisture, prevent starch aging, inhibit fat precipitation, prevent shrinkage and hardening.
(6) The role of puffed food, fried food: reduce the viscosity of the surface, easy to mold, reduce the finished product broken.
(7) The role of milk, milk powder, yogurt and other emulsified beverages containing milk drinks machine milk substitute drinks: to improve the fat content, increase the whiteness and fullness of taste.
(8) The role of edible fats and oils: to prevent the separation of oil and water, to prevent splashing when frying, to improve the spreadability, and other additives with good compatibility, widely used in cake oil, bread oil, moon cake skin oil, margarine and other special fats.
(9) Role of bakery products: anti-aging, shortening, lowering the paste temperature, softening the wheat rind, improving the internal texture, promoting yeast fermentation, shortening the baking time, preventing dryness, improving the fat shortening, increasing the volume and homogeneity of the dough, facilitating the cutting and molding, and preventing aging.
(10) Role of instant food :Inhibit lumping, improve wettability, accelerate dissolution.
