タイトルまたは説明
Product
Description：It has
emulsifying, resist aging and control the fat coacervation function
Assist to defoam in the foam killer, assist to foam in Ice cream,
it is used in the candy, cake, bread etc. as additive, and prevents
granulated sugar crystallization and the separation between the
water and oil.
Characters
Ivory powder or flake solid, it can be
dispersed into the hot water, can be dissolved into the ethanol
and hot grease. It is a non-ionic emulsifier， HLB value is
**4.
Characteristics and
Applications
It has emulsifying, resist aging and control
the fat coacervation function.
Assist to defoam in the foam killer, assist to
foam in Ice cream, it is used in the candy, cake, bread etc. as
additive, and prevents granulated sugar crystallization and the
separation between the water and
oil.
1.Used in the butterine and made the latex
stabilization.
2.Increase emulsification in creamy sweet and
galactosidase.
3.It is used in bread to improve the
construction of tissue, augment storage life and increase the
soft feeling and pliability.
4.Can be used in emulsified oil, just like meat
products, ice cream
Usage
1.It can be directly
mixed well with flour for use.
2.Put this product into
warm water at about *0℃ with proportion of 1:6 to get
paste shaped substance, then add it into flour in proportion to
obtain better effect.
3.Melted together with
the thermal grease, and do more further
processing with other
materials.
Packaging
Net weight：*5KG/Kraft
Paper Bag.
|
Application
|
Benefit
|
Suggested Dosage
|
|
Protein
beverage
|
stabilize the fat and protein, prevent
elimination and sedimentation
|
0.*5%*0.1%
|
|
Ice
cream
|
Avoid forming large ice crystal,
improve mouth feels and provide creamy texture, improve
stabilization
|
0.1%*0.2%
|
|
Flour
products
|
Breads
|
Improve crumb softness, provides a fine
and uniform crumb structure, reduces staling
rate
|
0.3%*0.8% of flour
|
|
Cakes
|
Enlarge volume, improve texture
,prolong the shelf life
|
3%**0% of oil
|
|
Biscuit
|
Improve process properties, prevent oil
separating out and make the dough easy to
off-module
|
1.5%*2% of oil
|
|
Oils and
fats
|
Margarine
|
Adjust the oil crystal, imparts fine
and stable water dispersion
|
Subject to different
purpose
|
|
Shortening
|
Adjust the oil crystal, improve its
function properties
|
Subject to different
purpose
|
|
Coffee-whitener
|
Give a more uniform fat globule size
distribution resulting in improved whitening
effect
|
Subject to different
purpose
|
|
Caramels
,toffees and chocolate
|
Reduce stickiness and sugar
crystallization, thus improve the eating
quality
|
1.5%*2% of oil
|
|
Chewing
gum
|
Improve mastication and texture, soften
gum base and facilitate mixture, especially for SBR and
PVA
|
0.3%*0.5% of base
|
|
Meats
products
|
Help fat disperse and combine with
water and starch, prevent starch
retrogradation
|
0.1%*1.0%
|
|
Edible
antifoaming agent
|
Decrease or inhibit foaming during
production
|
0.1%*1.0%
|
|
Peanut
butter
|
Improve stabilization
|
0.1%*0.2%
|
|
Granular
potato products
|
Ensure uniformity, improve structure
and make production easier
|
0.3%*1.0% of starch
|
| 国: |
China |
| モデル番号: |
-
|
| 离岸价格: |
4 ~ 4.3 / Kilogram （交渉可能）
Get Latest Price
|
| ロケーション: |
- |
| 最低注文量の価格: |
4 per Kilogram |
| 最低注文量: |
5 Metric Ton |
| パッケージの詳細: |
within 14 days after payment |
| 納期: |
- |
| 供給能力: |
100 Metric Ton per Month |
| 支払いタイプ: |
T/T |
| 製品グループ : |
- |
