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... -plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer.3). Excellent stability to large range of temperature ...
... avoid starch from swelling and losingIt is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil ...
... electroplating; In food industry it is used as buffering agent, emulsifier, nutrition ingredients and quality improver.4.Specificationgs Na4P2O796.5%MinSubstances ...
... .2. Decompose fat in dough, and yield natural emulsifier to substitute chemical emulsifier.3. Replace harmful chemical additive such as kalium bromate ...
... 2.Min98% food grade 3.CAS89140-32-9 4.As emulsifier and quality modifier in cream, drink and jelly The detailed ... drying%≤ 2.0Application:Mainly used in cream, drink ,jelly as emulsifier and quality modifier Monosodium phosphate Food Grade
... used as leavening agent, dough modifier, buffering agent, nutritional supplement, emulsifier, stabilizing agent.Packing: It is packed with polyethylene bag as ...
Our Soy Protein Isolate is a high quality protein made from high pollution-free,non-genetically modified soy beans. Description:Our soy protein isolate is a high quality protein made from high quality polltion freenon-genetically modified soy beans. It container low cholesterol and with protein content over 90% It can be used as excellent protein source and amino acid. Type of Soy protein isolate ...
... , Fast Fermentation, High Nutrition, Pure NaturalIngredients: Natural Yeast ( Saccaharomyces cerevisiae), Emulsifier Application: used for fermenting all kinds of pasta, such as ...
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