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1. Principle of action Bread improver improves the quality of bread through the synergistic effect of many ingredients. It can enhance the strength and toughness of gluten, so that the dough can better keep gas in the fermentation and baking process, thus increasing the volume of bread; adjust the ... Read More
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The role of monoglycerides , as one of the widely used emulsifiers, monoglycerides have an important role in cake quality improvement： ①Control crystallization: It can control and improve the crystallization of fats and oils and improve the taste. ②Reduced surface tension: Amphiphilicity increases ... Read More
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Dear baking enthusiasts, As the 9th China International Baking Autumn Exhibition comes to a successful close, we are already looking forward to our next gathering. We are excited to let you know that we will attend the 10th China International Baking Autumn Exhibition in May of next year. This will ... Read More
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Molecularly distilled monoglycerides are diverse and significant as key additives in pasta products.It is not only able to finely regulate the crystallization process, but also possesses the properties of lowering surface tension, enhancing starch binding, etc. It is also able to bind tightly with ... Read More
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Dear exhibitors, visitors, and partners, The 9th China International Baking Autumn Exhibition will take place in Wuhan International Expo Center on October 17~19, 2024. At that time, we, Guangzhou Masson Science & Technology Industry Co.,Ltd. will be waiting for your visit at booth A2-53! The ... Read More
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Food Ingredients Asia Indonesia —— Innovation and Networking Opportunities in ASEAN's Food Industry Jakarta, Indonesia — The Food Ingredients (Fi) Asia Indonesia exhibition, hailed as one of the premier events in the global food and beverage (F&B) industry, has once again converged in the heart of ... Read More
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Monoglyceride, known as glyceryl monostearate, is an emulsifier widely used in food producing processing, cosmetics and pharmaceuticals. Dihydroxypropyl octadecanoate is chemical name of the product, which is a nonionic surfactant produced by esterification of C16-C18 long-chain fatty acids with ... Read More
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Many manufacturers find that during the yogurt production process, there will be whey precipitation, structure unstable and other unfavorable condition, such like flavor mutation, etc. In this case, the manufacturers could choose emulsifier, thickeners, stabilizers and other ingredient to make ... Read More
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