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
|
|
Моноглицериды жирных кислот лимонной кислоты |
Characters:Ivory white powder, soluble in water, dispersible in hot water and fat
Application: Have the function of emulsification, dispersion, c... |
|
|
Монодиглицериды диацетилтартратной кислоты |
Применение:Он может производить сильные эффекты, такие как эмульгирование, дисперсия и устойчивость к старению, и может быть использован в качестве... |
|
|
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... |
|
|
Монолаурат глицерина |
Characters： Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-i... |
|
|
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... |
Все товары поставщика
Похожие товары
