L-Threonine Market quotation
L-Threonine Improves Food Texture and Functionality Dough Conditioner in Baking: Enhances gluten network formation, improving dough elasticity and stability in bread and pastries. Helps maintain moisture and extend shelf life by reducing staling. Meat and Dairy Products: Used in processed meats (e.g., sausages, ham) to improve water-holding capacity and texture. Added to dairy-based products (yogurt, cheese) to boost protein content and nutritional value.
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L-Threonine Market quotation |
L-Threonine Improves Food Texture and Functionality Dough Conditioner in Baking: Enhances gluten network formation, improving dough elasticity and ... |
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L-Threonine 72-19-5 |
Thermal and Chemical Stability of L-ThreonineHeat Resistance: Stable under normal storage conditions but decomposes near its melting point. Prolong... |
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L-Threonine Purchase price |
As an amphoteric compound, L-threonine can buffer pH changes in acidic or alkaline food systems: Used in beverages (e.g., sports drinks, fruit juic... |
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L-Lysine monohydrochloride as nutrient additives |
Free L-lysine is highly hygroscopic—it absorbs atmospheric moisture rapidly at relative humidity (RH) >60%, leading to caking, agglomerati... |
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L-leucine Supplier |
Basic InformationChemical Formula: C6H13NO2Molecular Weight: 131.17 g/molStructure: It has a branched - chain structure with a carboxyl group (-COO... |
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