Characters:
White powder, insoluble in cold water, can be dispersed in hot water and hot grease.
Properties and Applications:
have the function of emulsification, dispersion, chelation and control fat precipitation.
⑴ used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability.
⑵ used in shortening, whipped cream, have the funtion of emulsion stability system.
⑶ used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread .
The use of methods and the use of:
The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum bread dough regulator: 5.0g/kg.
Technica index：
