L-Threonine

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	L-Threonine Improves Food Texture and Functionality Dough Conditioner in Baking: Enhances gluten network formation, improving dough elasticity and ...
	L-proline	Basic informationStructural characteristics: The molecular structure of L-proline is rather unique. Its α -amino group is an imine, and the h...
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	Sucralose	Sucralose is a non-nutritive sweetener that is widely used in industries such as beverages, food, medicine, and cosmetics. As it is a new type of n...
	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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