• <ol id="2f2ra"></ol>

        Introduction Corporate Philosophy Diversified Industry Walk into Bright Moon Certification and Audit R&D Letter Patent Alginate SODIUM ALGINATE CALCIUM ALGINATE POTASSIUM ALGINATE AMMONIUM ALGINATE PROPYLENE GLYCOL ALGINATE ALGINIC ACID FUNCTIONAL FOOD INGREDIEN Sugar Alcohol MANNITOL SORBITOL Contact us
        FUNCTIONAL FOOD INGREDIENT
        THE APPLICATION IN BAKING FOOD

        Recommended product mode


        Recommended applications


        Main functional characteristics

        HZ-M02


        Bread
        0.1%-1%

        Increase the specific volume, increase the elasticity
        Good water retention,
        Improve anti - aging effect

        HZ-Y01


        Cake
        0.1%-0.5%


        Helps to emulsify egg whites
        Increase the specific volume, the pores are fine and even, soft and elastic
        Easy to strip and smooth appearance

        BM 3056


        Bread, cake, cookies
        Such as bread, cake, or related premix products
        0.1%-1%

        Improve the shape of sauce products
        Improve the internal structure of the product to make smooth and delicate
        Good thermal stability, reduce the degree of collapse and deformation caused by roasting

        HZ-SN02


        Roast food stuffing and jam
        Such as biscuit filling, baked jam, etc
        0.1%-0.5%

        Keep water and shape, make jelly, easy to apply
        Smooth and elastic to reduce water precipitation
        Resistant to bake

        HZ-X07

        Jam, baked food fillings
        0.1%-1.0%

        The surface is smooth and elastic, and the paste is filling.
        The taste is fine and the water is reduced.

        Application of compound alginate in flour products

        Function ingredients of compound alginate---summary


        Recommended

        Application Area

        Functional Characteristics

        BM A02

        Noodles, dry flour pieces; wet noodles, fresh flour pieces, dumpling wrappers, wonton wrappers, flour wrappers; frozen noodles, frozen dumpling wrappers

        • It can increase the flexibility and toughness of the noodles.  It also can increase bending resistance and deduct the chance of broken noodles.
        • With the good water retention, it can decrease the losses of water or reduce the surface’s desiccation.  The noodles have a good taste with flexibility and can be boiled for a long time without the loss of soup.

         

        BM A04

        BM A06

        Cereal noodles, cereal fresh flour, cereal steamed bread, steamed buns

        BM M01

        Steamed breads, steamed buns, steamed bread rolls and other barmy flour products; frozen products

        Improve the internal formations and taste.  Increase the volume of products.  The surface can be very light, soft and flexible.  It can prevent the product aging, shrinking and cracking.

        BM F01

        Instant noodles, instant rice noodles, udon noodles and hot pastes

        • Reduce the oil absorption rate of flour cake and the rancidity of oil.  Improve product’s rehydration, the flexibility and the taste of the noodles. The flour products can be boiled for a long time with a low rate of cracks.

        BM T0608

        Frozen rice products such like glue puddings.

        • Increase product viscosity to operate the machines easily.  Improve the internal formations and taste.  It can prevent the product aging, shrinking and cracking.

         

        Application of compound alginate in meat products

        Ingredient list in the series of hams and sausages


        Model

        Application

        Proper usage

        Characteristic

        MY-H03

        sausage

        0.3-0.8%

        Keep water and increase the flexibility

        MY-G02

        Kneaded meat product

        0.3-0.8%

        Keep water and oil, increase the flexibility and crisping

        MY-D05

        Used in barbecues

        0.3-0.8%

        Keep water and oil, increase the flexibility and crisping

        MY-0309

        Fat gel

        0.3-0.5%

        Low in fat, low cost, good for health


        Ingredient list of recombined meats series

        Model

        Application

        Proper usage

        Characteristic

        MY-03A

        Conglutination of kneaded meat

        1.5-2%

        Low cost, increase the usage of minced meat and the additional value

        MY-03C

        Conglutination of kneaded meat

        0.3-0.5%

        MY-NF03

        Conglutination of large pieces of meat

        0.8-1%

        High conglutination, wide range of usage, high additional value


        Ingredient list of frozen products


        Model

        Application

        Proper usage

        Characteristic

        MY-C02

        Emulsification of meat balls and minced meat

        0.3-0.8%

        Sharp the product, increase the flexibility, anti-boil and anti-frozen

        MY-DF01

        The minced meat

        1-2%

        Increase the flexibility and crisp

        MY-G08

        Keep the water in the meat product

        0.3-0.5%

        Keep water and oli, decrease the loss of material on taste, increase the rate of finished products

        HZ-G01

        Sharp the product

        1-3%

        Help to sharp the products and deduct oil absorption, keep water and keep fresh

        Application of compound alginate in gel products

        Recommended model

        Recommended usages

        Main characteristic

        Sodium alginate 0607

        Bean jelly series

        Form the gel and keep water.  The algin jelly has a good heat stabiliy with a good taste which can be cooked or just mixed.  It has the function of feeling satiety, enhancing gastrointestinal motility and removing the heavy metals.

        Sodium alginate 0605

        Crispy pieces series

        Form the gel and keep water.  The crispy algin piece is transparent, has good taste and has low calorie which can be cooked or just mixed.  It has the function of feeling satiety, enhancing gastrointestinal motility and removing the heavy metals.

        Sodium alginate 1406

        Microcapsule series

        • It is beneficial to the storage of strains and active substances.  It’s also good to the active substances to be saved in the stomach and these can be released in the intestines which is also beneficial for the body to absorb.

         

        Compound thickener(06)HZ-B08

        Baobao balls series

        Form the film, make the snacks

        Compound nutrition enhancer LX-I/LX-II

        Bionic food series

        Sharp the product, help to sharp the sodium alginate products

        Compound thickener

        Other gel products

        Increase the thickening, sharp the product, keep water

        About BMSG
        > Introduction
        > Corporate Philosophy
        > Diversified Industry
        Walk into Bright Moon
        > Certification and Audit
        > R&D
        > Letter Patent
        > Back to Home Page
        Products
        > Alginate
        > Sugar Alcohol
        Tel: 400-880-7699
        E-mail: service@bmsg.com
        Add: No. 777, bright moon Road, Huangdao District, Qingdao City, Shandong Province, China
        Bright Moon Seaweed Group © 2018
        人妻少妇中文字幕乱码免费_国产无码 免费视频_久久九九囯产亚洲精品视频_免費AV中文字幕