Stabilizing powders are substances that increase stability and thickness by helping food to remain in the emulsion and maintain its physical properties. Materials that do not usually mix together, such as oil and water, require a stabilizer, including low-fat products. Most low-fat products require a stabilizer. Lecithin, agar agar, carrageenan and pectin are examples of these substances that are used in ice cream, margarine, dairy products, salad dressing and mayonnaise.
Stabilizer Powder 25 Kg Novbar
Stabilizing powders are substances that increase stability and thickness by helping food to remain in the emulsion and maintain its physical properties. Materials that do not usually mix together, such as oil and water, require a stabilizer, including low-fat products. Most low-fat products require a stabilizer. Lecithin, agar agar, carrageenan and pectin are examples of these substances that are used in ice cream, margarine, dairy products, salad dressing and mayonnaise.
Description
Additional information
| ماده غذایی |
Powder |
|---|---|
| نوع بسته بندی |
bag |
| وزن |
25 Kg |
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