Food Properties
Yoghurt ?Completely dissolved at low temperature (65-85?, 5-10mins), convenient to use.
?Provides better mouth feel and texture(strong taste, not sticky); stable thickening effect even with low dosage
?Superior flavor releasing ability to maintain yoghurt’s natural mouth feeling and flavor.
?Enhance shear resistance and grain suspension.
?Melting point is above 80? to stabilize yoghurt viscosity at room temperature.
?Can substitute gelatin totally
Milk Drinks
Fruit Juice
Plant Protein Beverage ?As the thickener and stabilizer, to provide full and clean taste to beverage, no sticky mouth feeling
?Superior flavor releasing ability to maintain natural mouth feeling and flavor of drinks
?Forming the fluidic three-dimensional net structure and good suspension performance.
?Stabilizing the beverage within shelf life, prevent layering.
Jelly,
Jelly Drinks ?Strong gelling, crackly and refresh mouth feeling, natural flavor.
?Melt well in mouth, good flavor releasing, crushed in mouth easily.
?To make unique mouth feeling jelly drinks.
Milk Pudding ?Soft jelly, fine and smooth texture, not melt at room temperature.
Meat Products ?Use as thickener and gelling agent, could form gel with meat mouth feeling.
Functional Foods ?Natural dietary fiber, strong ability to absorb water, 200 times water of itself.
?Used to make low calories, lose weight, regulating intestine and other functional food.
Others ?Used in confectionery, jams, baking food, fillings, Yogun, mayonnaise, cheese, paste & fluid foods etc, as thickener, stabilizer, gelling agent and dietary fiber supplement.
