1, the thickener. Has the following effects in food:
(1) enhance the raw flour protein adhesion.
(2) the combination of starch particles, dispersed infiltration to the protein network structure.
(3) the formation of dense texture of the dough is smooth and has a shiny surface.
(4) dough to form a stable colloidal, soluble starch to prevent leaking.
(5) retention is strong, so that even to maintain moisture in the dough to prevent drying.
(6) to improve dough extensibility.
(7) the composition of raw materials and stable dispersion of oil to the dough.
2, as the electrolyte and protein interactions, protein structure changes, and enhance the viscoelasticity of food, improving the organization.
3 Application examples:
(1) bread, cake, Noodles, macaroni and improve raw material utilization, improving the taste and flavor. Amount of 0.05%.
(2) of minced fish products, canned food, dried seaweed, and strengthen the organization, maintaining fresh flavor, enhanced sense of smell
(3) sauce, tomato sauce, mayonnaise, jam, cream, soy sauce, thickeners and stabilizers.
(4) fruit juice, wine, etc., dispersing agent.
(5) ice cream, honey Seoul karaoke sugar, improve sense of taste and stability.
(6), frozen food, aquatic products, surface jelly agent (preservative).
4, due to slow dissolution in water, may be premixed with sugar, syrup, starch powder, mixedemulsifier to improve the dissolution rate.
5, for sugar, salt water, beverages and other clarifying agent (polymer coagulant).
