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Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5

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July 15, 2024
Category Connection: Food Grade Emulsifiers
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#food grade emulsifiers #emulsifier for food #common food emulsifiers
Brief: Discover the Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5. This high-quality emulsifier, made from hydrogenated palm oil and glycerin, enhances ice cream and non-dairy creamer production. Learn how it improves volume, texture, and stability while shortening whipping time.
Related Product Features:
  • Made from hydrogenated palm oil and glycerin for superior quality.
  • White to off-white waxy beads with no unpleasant odor.
  • Soluble in warm water (50℃-70℃) for easy mixing.
  • Effectively maintains gas for better foam stability.
  • Widely used in ice cream, non-dairy creamer, and beverages.
  • Enhances volume and texture in ice cream production.
  • Shortens whipping time and improves stabilization.
  • Provides uniform fat globule distribution in non-dairy creamer.
Faqs:
  • What is the main application of W5 emulsifier?
    W5 emulsifier is primarily used in ice cream, non-dairy creamer, milk drinks, beverages, and potato chips to improve texture, volume, and stability.
  • How does W5 emulsifier benefit ice cream production?
    W5 emulsifier enlarges volume, shortens whipping time, avoids large ice crystals, improves mouthfeel, and provides a creamy texture in ice cream.
  • What is the recommended dosage for non-dairy creamer?
    For non-dairy creamer, the recommended dosage is 1.0%-1.5% of total material, melted with fats & oils at 65℃-75℃, depending on the purpose.
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