Élelmiszer-adalékanyagok

Nemzeti bejelentés 2010. október 29-én az Egészségügyi Minisztérium (MOH) kiadta az új erőforrást jelentő élelmiszerek jóváhagyásáról szóló közleményt....

A rövidítés állati és növényi zsírokból és olajokból, kiváló minőségű finomított olajokból vagy ezek keverékeiből készült étkezési hidrogénezett olajokra utal....

Compound seasoning refers to a variety of different roles of raw materials through the scientific method of combination, blending, production...

Sodium carboxyme thyl cellulose (CMC), a carboxymethylated derivative of cellulose, also known as cellulose gum, is the most dominant ionic...

Polyglycerol fatty acid ester is a green, safe and multi-functional non-ionic emulsifier, which has been approved by the Food and...

Soybean isolate proteins can be used in meat products to increase flavor, prevent gravy separation, improve the quality of meat...

Applications in Bread Monoglycerides have two main roles in the bread making process. One is to adjust the nature of...

Soluble soybean polysaccharide (soybean soluable polysacchride, SSPS) is a new type of food additives, soybean residue after acid digestion, demethylation...

Application in cake and bread In traditional cake and bread production, flour, eggs, oil and sugar are generally used as...

Traditionally, tofu is made with gypsum and brine, but now a better product than gypsum and brine has been invented...