Application

Product

Functions

Bakery

Bread;

Cakes;

Brownies

Optimize the gluten structure of dough;

Improve bake stability;

Delay aging of bread;

Keep cakes soft and porous;

Extend the shelf life.

Frozen Food

Frozen flour food

Freeze-thaw stable;

Improve yield;

Resist starch stalling;

Reduce syneresis;

Significantly enhance functionalities of low gluten flour.

Noodles

Vermicelli;

Instant noodles;

Macaroni;

Udon

Smooth chewy mouthfeel;

Inhibit breakage;

Improve texture;

Improve yield.

Fillings

Bakery fillings;

Bakery creams;

Fruit jam

Good thickening and gelling effect;

Emulsifying and stabilizing ability;

Heat stable, acidic pH stable;

Wide range of processing temperature;

Available for kinds of textures;

Provide good mouthfeel and flavor.

Ice Cream

Ice cream;

Sorbet

Fine particle size, ensure to mix evenly;

Emulsifying and stabilizing capacities;

Control crystal formation, make mouthfeel fine and smooth;

Slow meltdown.

Beverage

Fruit juice;

Acidic beverage

Acidic pH stable;

Emulsifying and Stablizing.

Beer

Beer

Emulsifying and Foaming capabilities;

Improve and stabilize foam.

Dairy

Yogurt

Improve texture;

Stabilizing;

Smooth mouthfeel.

Meat

Sausage;

Ham;

Meat ball

Gelling;

Fat replacer;

Decrease content of sodium;

Retain of juice and marinade

Restructured Food

Restructured fruit;

Restructured vegtables

Gelling;

Heat stable.

Health Food

Functional beverage;

Health care products

Stabilizing;

Low intake of sodium.

Other

Food Packaging Material

Adhesive