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Performance: Good emulsifying, dispersing, stabilizing work: In the food processing there have often oil-water separation. By adding emulsifying, it would be stabilizer mixed phase, and can form a uniform emulsion, to avoid and prevent food and beverage oil-water separation, stratification, precipitation phenomena, to improve product quality and prolong shelf life. Starch anti-aging effects: GMS can form complexes with protein and starch, and amylose starch to prevent the formation of insoluble complexes recrystallized after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods a long time to keep fresh and soft. To improve the crystallization of fats: molecular distilled monoglycerides can grease the surface of directional order, control and stability of oils and fats play a role in crystallization, in particular margarine shortening and other oils and fats products, can play to improve the plasticity and ductility to prevent the condensate layer and so on.