| ≥1 piece |
It is fine in blending, good effect in quick-melted, real in taste, good effect on thickening and emulsifying. When it is used in milk powder it can remove the smell of mutton, make nutrition content stable, keep the special flavor of the product and increase the quality. Addition: 10-5%?￡
When it used in bean milk and oatmeal, it has a strong integration, a taste supporting effect and can improve the quality of the product. Addition: 15-25%. When it used in fatty powder of egg products, it can make protein and fatty stable, increase melted degree, keep nutrition content and strengthen the special flavor of the product.
Addition: 5-10% for egg products, 10-40% for fatty powder