Advantages of JNProsperity brand products used in egg / sugar glaze, cake veneer, and other surface finishes
· Hot gel reduces the overflow of the batter and extends the longevity of cooking oil instead of protein
· Make the cake veneer have better protection performance;
· Can quickly hydrate, and improve the basic adhesion of the surface accessories to meat and vegetables;
· Frozen / thaw stability helps to avoid batter cracking and loosening of frozen foods;
· Make the food surface more uniform:
· Eating cellulose ether with thin film can reduce the migration of water and oil between food components;.
· Improve the softness degree and reduce the evaporation loss through the film protection.
Egg / sugar glaze, cake finish decoration
And detailed tables of other surface finish applications
apply | Most suitable for food celluluol | About the dosage |
Egg / sugar glazing (dry) | 55XHT15 | 0.75%-3.2%
|
75XHT10000 | ||
Wrapped powder (For poultry meat and seafood products) | 55XHT4000 | 1.0%~2.5% (calculated as dry powder)
|
60XHT15 | ||
Eat thin film | 60XHT5 | 0.5%-10.0%
|
60XHT15 | ||
60XHT50 | ||
Liquid egg / sugar glaze | 55XHT400 | 0.3%-1.0%
|
55XHT4000 | ||
60XHT4000 | ||
75XHT100000 | ||
Fried potato strips with a dipping sauce | 55XHT4000 | 0.5%-2.5%
|
60XHT15 | ||
Egg-free batter | 65XHT50 | 0.3%-0.8%
|
75XHT10 | ||
Water protective layer (dry powder) | 75XHT100 | 1.0%-5.0% |
That use livestock meat and seafood Product batter (juice) | 55XHT4000 | 0.2%-0.5%
|
60XHT50 | ||
The seasoning sticks to the agent | 60XHT15 | 0.5%-6.0%
|
60XHT50 | ||
Cake finish mixture | 55XHT4000 | 1.0%-4.5% |
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)!
