Chinese Food Application

Chinese Food Application

 

Application Suggested emulsifiers Functions
Fresh flour products
Sodium stearoyl lactylate (SSL)
Calcium stearoyl lactylate (CSL)
Mono-and Diglycerides (GMS)
1. make easy handle dough 
2. increase the water absorption rate
Steamed bread
Sodium stearoyl lactylate (SSL)
Calcium stearoyl lactylate (CSL)
1. increase gas retention and increase the volume
2. achieve fine and white texture 
Fast Frozen Food
Monoand Diglycerides (GMS)
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)
1. make easy handle dough 
2. keep the surface unbroken and become easy boil

 

 

catherine--lee 8613937193223