Magnesium Citrate
Magnesium citrate influences the texture and shelf stability of food products through its interaction with other ingredients:
Processed Meats and Seafood: In products like sausages, deli meats, and surimi, it acts as a texture modifier by binding to proteins, improving water retention and reducing cooking loss. This results in juicier, more tender products with better structural integrity.
Baked Goods: Helps regulate gluten formation in dough, contributing to a softer crumb in breads and cakes. It also aids in leavening by interacting with baking powder, ensuring uniform rise and a lighter texture.
Frozen Desserts: Added to ice cream and sorbets to prevent ice crystal formation, maintaining a smooth, creamy texture during storage. Its ability to lower the freezing point slightly helps stabilize the product’s structure.
Other supplier products
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Magnesium Lactate Powder |
Magnesium lactate as Food Additive and Fortifier Nutrient Fortification: Added to a range of foods to enhance magnesium content: Beverages: Sports ... |
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Calcium carbonate |
Calcium carbonate is relatively stable in nature, but some key points should also be noted during storage to ensure that its quality and performanc... |
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Magnesium Gluconate |
Molecular Structure and Formula Chemical Formula: C12H22MgO14 or Mg(C6H11O7)2 Molecular Weight: Approximately 450.6 g/mol Structure: Composed of tw... |
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Magnesium Citrate |
Chemical Formula: C₄H₃NaO₄
It is formed by the partial neutralization of fumaric acid (HOOC-CH=CH-COOH), where one carboxyl group (-COOH) loses a ... |
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Compound nutritional fortifier (VB12 dilution) |
Product Name:Compound nutritional fortifier (VB12 dilution) Description Raw material :VB12, citric acid, sodium citrate, maltodextrin Assay:0.1%, 0... |
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