Effective Emulsifier: Anionic emulsifier with HLB value of 8.3, dispersing well in hot water and soluble in ethanol.
Dough Improvement: Increases springiness, toughness, and gas-holding capability while improving bread volume and structure.
Anti-Aging Property: Reacts with amylose to delay and prevent food aging, extending shelf life.
Versatile Applications: Suitable for bread, noodles, meat products, margarine, and quick frozen foods.
Improved Texture: Produces smoother surfaces, distinct layers, and crisp feelings in biscuits and noodles.
Quality Certification: Passed ISO9001, FSSC, Kosher, and Halal certifications for global export.
Long Shelf Life: Product shelf life is 2 years with a sealing preservation period of 12 months.
Competitive Pricing: Offers most competitive pricing with shortest delivery time and unequaled service.