Emulsification in frozen products prevents the formation of ice crystals

Application field:

Bread, cake, toast

Gluten free bread

Cream, fruit filling

Spray type, classic type icing

Noodles, pasta, rice cakes

Bionic products, onion rings,

Product features:Improve the shape and texture of gluten-free products, increase the shelf life, and lower the cost.

Avoid syneresis after heating and baking, and can maintain the shape integrity of the filling. Instantly dissolves, no need to add any emulsifiers (such as eggs).

A gel layer that prevents the pastry from drying out, prevents the fruit from discoloring and provides the desired glossy surface for the cake or pastry

Increase toughness, not easy to break

Emulsification in frozen products prevents the formation of ice crystals; bionic food has a crisp taste without syneresis.