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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Raw Material |
Acid-Base Behavior of L-tryptophan
L-tryptophan is an amphoteric compound, capable of acting as both an acid (via carboxyl group) and a base (via a... |
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Inulin Powder Supplier |
Product Introduction Inulin powder, derived from Jerusalem artichoke or chicory, is a natural fructooligosaccharide consisting of a fructose comple... |
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L-tryptophan |
L-tryptophan is naturally abundant in various protein-rich foods, with the following being key dietary sources: Animal products: Turkey, chicken, f... |
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L-Cysteine hydrochloride monohydrate |
Hygroscopic Properties of L-Cysteine hydrochloride monohydrateL-Cysteine hydrochloride monohydrate readily forms hydrates or dissolves in absorbed ... |
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L-Methionine |
L-Methionine is a critical precursor for the synthesis of glutathione (GSH), the body’s primary intracellular antioxidant, through the transs... |
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