| ≥1 piece |
In food manufacturing, it can inhibit the finished products oxidation, being decomposed by ray and heat and volatilization, maintaining stability of products. It can also c hange liquid food into solid and exclude bitter taste and smell. Meanwhile, it can raise the stability of spice, essence and pigment, strenghthen emulsifying and moistureproof capacity and prevent the food turning bad. Whatas more, it can improve the taste keeping the good quality of food in order to be stored and transported easily.