| 起酥油及乳化剂让冷饮更"良" |
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| 引用本文： | 徐得琼. 起酥油及乳化剂让冷饮更"良"[J]. 中国食品工业, 2005, 0(2): 53-54 |
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| 作者姓名： | 徐得琼 |
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| 摘 要： | <正>在冷饮行业日新月异的今天,中国的冷饮产品无论从品质、生产工艺、到种类都已今非昔比。其中配料的不断更新发展功不可没。本文介绍了起酥油和乳化剂的应用问题。 一.起酥油在冷饮中的应用 油脂作为冷饮产品的最主要的原料
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| 关 键 词： | 起酥油 乳化剂 冷饮产品 生产工艺 配料 品质 新发展 中国 冷饮行业 更新 |
Pastry Margarine & Ester for Cold Drink |
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| Abstract: | As a effective additive, Pastry Margarine can be used food industry for many benefits: secure stable water-in-oil emulsion and fine water droplet dispersion, improve plasticity, improve water binding and plasticity in 60% fat puff pastry margarine, Prevent oxidation, flavor profiling. DK Ester has the many functions and properties like non-toxic, tasteless, excellent emulsifying that make it suitable for use in a broad range of application in foods, pharmaceuticals and cosmetics. |
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