Стабилизатор для мороженого
Appearance:
Yellow to white powder
Description:
Ice cream stabilizer is a compound ingredient including food emulsifiers and stabilizers. All the ingredients are based on raw materials of non-animal origin.
Usage :
The dosage is 0.5%
Mix the milk, sugar and others materials with emulsifying stabilizer as the ratio, dissolved with water, stirring and heating. Then, heat to 75-80℃ and hold 20-30 minutes. And then homogenized, put them into the aging cylinder for 2-3 hours, then, adjust the color and odor.
Storage & Transportation:
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.
Другие товары поставщика
|
|
Стеароил лактат натрия |
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant ca... |
|
|
Стеароил лактат кальция |
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant ca... |
|
|
Гелевый эмульгатор для тортов |
Appearance: white –off white powder Description: Cake gel emulsifier is made from Propylene Glycol Esters(E477)&Glyceryl monostearate(... |
|
|
Улучшитель хлеба |
Appearance:While or straw yellow powder.
Character and application:Make the dough touched soft, flexible, smooth, easy to operate; Can improve th... |
|
|
Монодиглицериды диацетилтартратной кислоты |
Применение:Он может производить сильные эффекты, такие как эмульгирование, дисперсия и устойчивость к старению, и может быть использован в качестве... |
Все товары поставщика
Похожие товары
