9999精品,国偷av久久久久久,久久久久国产精品人妻电影

FUNCTIONAL FOOD INGREDIENT

THE APPLICATION IN BAKING FOOD

Recommended product mode	Recommended applications	Main functional characteristics
HZ-M02	Bread 0.1%-1%	Increase the specific volume, increase the elasticity Good water retention, Improve anti - aging effect
HZ-Y01	Cake 0.1%-0.5%	Helps to emulsify egg whites Increase the specific volume, the pores are fine and even, soft and elastic Easy to strip and smooth appearance
BM 3056	Bread, cake, cookies Such as bread, cake, or related premix products 0.1%-1%	Improve the shape of sauce products Improve the internal structure of the product to make smooth and delicate Good thermal stability, reduce the degree of collapse and deformation caused by roasting
HZ-SN02	Roast food stuffing and jam Such as biscuit filling, baked jam, etc 0.1%-0.5%	Keep water and shape, make jelly, easy to apply Smooth and elastic to reduce water precipitation Resistant to bake
HZ-X07	Jam, baked food fillings 0.1%-1.0%	The surface is smooth and elastic, and the paste is filling. The taste is fine and the water is reduced.

Application of compound alginate in flour products

Function ingredients of compound alginate---summary

Recommended	Application Area	Functional Characteristics
BM A02	Noodles, dry flour pieces; wet noodles, fresh flour pieces, dumpling wrappers, wonton wrappers, flour wrappers; frozen noodles, frozen dumpling wrappers	It can increase the flexibility and toughness of the noodles. It also can increase bending resistance and deduct the chance of broken noodles. With the good water retention, it can decrease the losses of water or reduce the surface’s desiccation. The noodles have a good taste with flexibility and can be boiled for a long time without the loss of soup.
BM A04
BM A06	Cereal noodles, cereal fresh flour, cereal steamed bread, steamed buns
BM M01	Steamed breads, steamed buns, steamed bread rolls and other barmy flour products; frozen products	Improve the internal formations and taste. Increase the volume of products. The surface can be very light, soft and flexible. It can prevent the product aging, shrinking and cracking.
BM F01	Instant noodles, instant rice noodles, udon noodles and hot pastes	Reduce the oil absorption rate of flour cake and the rancidity of oil. Improve product’s rehydration, the flexibility and the taste of the noodles. The flour products can be boiled for a long time with a low rate of cracks.
BM T0608	Frozen rice products such like glue puddings.	Increase product viscosity to operate the machines easily. Improve the internal formations and taste. It can prevent the product aging, shrinking and cracking.

Application of compound alginate in meat products

Ingredient list in the series of hams and sausages

Model	Application	Proper usage	Characteristic
MY-H03	sausage	0.3-0.8%	Keep water and increase the flexibility
MY-G02	Kneaded meat product	0.3-0.8%	Keep water and oil, increase the flexibility and crisping
MY-D05	Used in barbecues	0.3-0.8%	Keep water and oil, increase the flexibility and crisping
MY-0309	Fat gel	0.3-0.5%	Low in fat, low cost, good for health

Ingredient list of recombined meats series

Model	Application	Proper usage	Characteristic
MY-03A	Conglutination of kneaded meat	1.5-2%	Low cost, increase the usage of minced meat and the additional value
MY-03C	Conglutination of kneaded meat	0.3-0.5%
MY-NF03	Conglutination of large pieces of meat	0.8-1%	High conglutination, wide range of usage, high additional value

Ingredient list of frozen products

Model	Application	Proper usage	Characteristic
MY-C02	Emulsification of meat balls and minced meat	0.3-0.8%	Sharp the product, increase the flexibility, anti-boil and anti-frozen
MY-DF01	The minced meat	1-2%	Increase the flexibility and crisp
MY-G08	Keep the water in the meat product	0.3-0.5%	Keep water and oli, decrease the loss of material on taste, increase the rate of finished products
HZ-G01	Sharp the product	1-3%	Help to sharp the products and deduct oil absorption, keep water and keep fresh

Application of compound alginate in gel products

Recommended model	Recommended usages	Main characteristic
Sodium alginate 0607	Bean jelly series	Form the gel and keep water. The algin jelly has a good heat stabiliy with a good taste which can be cooked or just mixed. It has the function of feeling satiety, enhancing gastrointestinal motility and removing the heavy metals.
Sodium alginate 0605	Crispy pieces series	Form the gel and keep water. The crispy algin piece is transparent, has good taste and has low calorie which can be cooked or just mixed. It has the function of feeling satiety, enhancing gastrointestinal motility and removing the heavy metals.
Sodium alginate 1406	Microcapsule series	It is beneficial to the storage of strains and active substances. It’s also good to the active substances to be saved in the stomach and these can be released in the intestines which is also beneficial for the body to absorb.
Compound thickener(06)HZ-B08	Baobao balls series	Form the film, make the snacks
Compound nutrition enhancer LX-I/LX-II	Bionic food series	Sharp the product, help to sharp the sodium alginate products
Compound thickener	Other gel products	Increase the thickening, sharp the product, keep water

Previous： ALGINIC ACID