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Industry information
08
2023-06
The role of emulsifiers and stabilizers in ice cream
The role of stabilizers in ice cream: make water form a gel structure or make it a bound water, which can make the ice cream tissue delicate and smooth; inhibit or reduce the growth of ice crystals during storage; Improve the viscosity of the material, delay and stop the melting of ice cream.
2023-06-08
08
2023-06
Food Industry Regulatory Policy Overview, July 2023
Food Partner Network News In July 2023, the State Administration for Market Regulation, the National Health Commission, the National Food Safety Risk Assessment Center and other departments issued a series of food industry regulatory policies, which are summarized by Food Partner Network as follows:
2023-06-08
28
2022-07
Performance Comparison of Various Cold Drink Stabilizers
1. High viscosity carboxymethyl starch (CMS), a new type of thickening and emulsifying agent used in frozen drinks, it is characterized by: instant, 5~10 minutes can form a uniform transparent and stable solution. No odor.
2022-07-28
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China compound type edible colloid professional manufacturer
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