太阳成集团tyc234cc(中国)First in China

The emulsifier produced by our company is a new additive specially developed for flour characteristics, with high viscosity, good solubility and high emulsifying stability. It contains hydrophilic groups and lipophilic groups, which can meet the requirements of food raw material production process of dispersion, salt resistance, heat resistance, water retention and other six functions, is a nutritional emulsifier.

[product category]: food emulsifier


[main raw materials]: Glycerin, modified soybean phospholipid, monoglyceride and diglyceride fatty acid ester, acetylated monoglyceride and diglyceride fatty acid ester, sodium caseinate, soybean oil.


Scope of application: instant rice and flour products, frozen rice flour products and baked food.


[product performance]


1. The role of instant noodles


(1) Prevent dough aging, improve rehydration ability and shorten rehydration time.


(2) It can improve the gelatinization degree of noodles in the cooking process, and make the dough taste more soft, transparent, smooth and elastic.


(3) It can reduce the adhesion between dough, which is beneficial to block up, make the bonding of noodle central layer not easy to occur, and can effectively form a lipid film on the surface of noodles, so as to reduce the oil content of the cake and prolong the shelf life of the product.


(4) Improve the appearance and taste of the finished product and improve the dispersibility of the oil.


2. Function in quick frozen food


(1) It can reduce the generation of frost, control the water loss, and prevent the surface hardening and oil oxidation of dumplings.


(2) After being cooked, the retrogradation speed of Tangyuan is slowed down, and its softness and color are normal at normal temperature.


(3) It can keep dry and crack for several days at normal temperature.


(4) It can reduce the use of oil and reduce the cost.


(5) Tangyuan can last for more than 20 minutes after ripening, and can be boiled in boiling water for a long time without leakage.


3. In addition, the addition of ice cream can prevent the ice cream from dissolving in water, improve the stability of ice cream, and prevent the ice cream from freezing To increase the delicate, soft and smooth taste of ice cream.


4. The functions of biscuits, waffles, cookies and ice cream cones: prevent raw material mucous membrane, easy to machine processing, improve surface texture; improve oil emulsification, reduce the amount of edible oil, increase the crispness and volume of biscuits, prevent color burning, and reduce the crushing rate of biscuits.


5. The function of meat products (lunch meat, sausage, fish balls, fish stuffing, ham): make fat raw materials disperse well, easy to process, keep moisture, prevent starch from aging and shrinkage.


6. Puffed food, fried food in the role of reducing the viscosity of dough, easy to shape, reduce the crushing of finished products.


7. Milk, milk powder, yogurt and other emulsified drinks and milk substitutes: increase the fat content, increase the whiteness and taste fullness.


8. Other cereals (such as bread, cake, steamed bread, dumplings, dumplings, etc.) are placed for a few days; the tissue changes from soft to hard, with broken and rough texture, loss of elasticity and flavor, and aging phenomenon occurs. This product has good anti-aging and fresh-keeping effect, and can solve this problem well.