Advantages of JNProsperity brand products used in dessert hearts
· Provide good water retention, which can help form small and uniform ice products, and the frozen snacks have better texture and taste;
· With foam stability and emulsifying properties, so it can improve the pastry overflow situation.
· Provide a thick and creamy texture to make the dessert look attractive;
· Excellent foam stability even when frozen / thawed
· Can prevent dehydration receipt and greatly extend the preservation period of pastry trailers
· To be compatible with most other edible cellulose, and have a variety of different types and viscosity, you can accurately control the shape and uniformity of the snack;
· Improve gas transmission to improve the shape, appearance and taste of snacks.
· Maintain good stability at low water activity
·Because it contains a lipophilic component, it is compatible with a higher fat component.
Dessert heart product application detailed table
apply | Most suitable for edible fibre ether | About the dosage |
Ice cream / icing cake | 75XHT4000 | 0.1%-0.5%
|
75XHT10000 | ||
Ready-to-eat cheese cake | 55XHT4000 | 0.3%-0.4%
|
75XHT100 | ||
An instant pudding | 55XHT4000 | 0.3%-0.6%
|
75XHT4000 | ||
75XHT100000 | ||
mousse | 65XHT50 | 0.2%-0.65% |
pudding | 75XHT4000 | 0.2%~0.4% |
Egg milk paste | 75XHT100000 | 0.35%-0.45% |
Frozen snacks | 75XHT15000 | 0.25%-0.5% |
Thick sugar foam cream tenders | 65XHT50 | 0.3%-0.4% |
Cream standard flower Use foam | 55XHT50 | 0.15%.0.45%
|
65XHT50 | ||
75XHT15000 |
Note: The above indicators are based on our product system and are for reference only.
Our company can customize products according to customer's product needs (polymerization dispersion system)!
