Boosting Protein-Polysaccharide Complexes Nrog DATEM

DATEM, luv luv rau diacetyl tartaric acid ester ntawm monoglycerides, yog cov khoom noj khoom haus uas nquag siv hauv kev lag luam khoom noj. Cov emulsifier no yog muab los ntawm cov nroj tsuag thiab tau pom zoo los ntawm FDA rau nws txoj kev nyab xeeb siv hauv cov khoom noj. Ib qho txiaj ntsig tseem ceeb ntawm DATEM yog nws lub peev xwm los txhawb cov protein-polysaccharide complexes, ua rau nws yog ib qho tseem ceeb ntawm cov khoom noj khoom haus ntau.
 

1. Boosts emulsification: DATEM txhim khu kev ruaj ntseg ntawm emulsions thiab suspensions, uas yog ib qho tseem ceeb rau kev tsim cov protein-polysaccharide complexes uas muaj ib tug zoo nkauj thiab yooj yim rau zom.

2. Txhim kho cov protein solubility: Los ntawm kev tsim cov micelles nrog cov proteins, DATEM txhim kho lawv cov solubility thiab bioavailability, yog li pab txhawb kev nqus ntawm cov amino acids rau hauv cov hlab ntsha.

3. Ua kom muaj peev xwm binding: DATEM ua rau kom muaj peev xwm khi ntawm cov protein, uas yog qhov tseem ceeb rau kev tsim cov protein-polysaccharide complexes uas tuaj yeem tiv taus cov kev hloov pauv hauv pH thiab kub.

4. Txhim kho qhov ncauj qhov ntswg: DATEM txhim kho lub qhov ncauj ntawm cov protein-polysaccharide complexes, ua rau lawv palatable thiab nyiam noj.

1. Txhim khu kev ntxhib los mos ntawm qhob cij

DATEM tuaj yeem txhim kho kev ntxhib los mos ntawm qhob cij los ntawm kev ntxiv dag zog rau cov protein-polysaccharide complex hauv lub khob noom cookie. Qhov no ua rau muaj cov qauv sib xws ntau dua thiab qhov ntim zoo dua rau qhov hnyav piv. Kev siv DATEM hauv kev tsim cov khob cij kuj txo qhov xav tau ntxiv gluten.

2. Txhim kho cov Creaminess ntawm cov khoom siv mis nyuj

DATEM tuaj yeem txhim kho cov creaminess ntawm cov khoom noj siv mis los ntawm kev ruaj khov ntawm cov rog-protein complex. Qhov no ua rau muaj kev ntxhib los mos thiab tiv thaiv kev sib cais ntawm cov rog thiab cov protein.

3. Ua kom muaj kev ruaj ntseg ntawm emulsions

DATEM tuaj yeem pab txhim kho cov roj thiab dej emulsions, xws li hnav khaub ncaws thiab mayonnaise. Qhov no yog vim DATEM muaj ob qho tib si hydrophobic thiab hydrophilic zog, ua rau nws ua tau zoo emulsifier uas tuaj yeem ua kom cov roj thiab dej sib cais.

4. Txhim kho qhov tsw ntawm Confections

DATEM tuaj yeem txhim kho qhov tsw ntawm confections los ntawm kev txhim kho cov protein-polysaccharide complex. Qhov no ua rau muaj kev ruaj khov thiab zoo ib yam, uas tuaj yeem pab khaws cov tsw ntawm cov khoom qab zib.

5. Txhim kho lub qhov ncauj ntawm cov dej haus

DATEM tuaj yeem txhim kho lub qhov ncauj ntawm cov dej haus los ntawm kev txhim kho ua npuas ncauj ruaj khov. Qhov no ua rau muaj kev haus cawv ntau dua li cov npuas dej nyob twj ywm rau ntev, tsim kom muaj kev ntxhib los mos ntau dua.

Net Nyhav ib lub thawv: 25kg; Tag Nrho Nyhav: 26kg
Pob loj: 43 * 38 * 28cm
Tsis muaj pallets
20GP: 15.5mts 40GP: 25mts
nrog pallets
Nyhav: 18 cartons rau 10 pallets; 24 cartons rau 10
pallets
20GP: 20 pallets, 10.5mts
40GP: 40 pallets, 21mts