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dough process

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects ...

Distilled Monoglyceride DMG: processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride ...

Polyglycerol Esters of Fatty Acids PGE: dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent ...

Sodium Stearoyl Lactylate SSL: dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove ...

Calcium Stearoyl Lactylate CSL: dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits ...

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM