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Toepassingen van K-Carrageen Gel System in Biscuit Sandwich Jam

Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Because of the processing characteristics and application requirements, the sandwich biscuit jam should have strong solidification at normal temperature, and become soft when heated to a certain temperature, and be easy to be poured into jam. In addition, due to the long shelf life of biscuit products, jam must also have the strong freeze-thaw stability in order to adapt to the different temperature environment. WHAT'S CARRAGEENAN? CARRAGEENAN is […]

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koekje sandwich jam-Hydrocolloïden Leverancier Fabrikant in China

3 Trends & Innovaties in Textuur 2019

Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn 1. THE DEMAND FOR PLANT-BASED FOODS In plant-based foods, the sensory experience the average consumer seeks is changing, and taste and texture is becoming essential to make products stand out.. 2. THE DESIRE FOR CLEAN LABEL The consumer appeal for clean label, healthy and sustainable food and drinks will continue to drive demand for naturally-textured products, without compromise on the sensory experience.. 3. SUGAR REDUCTION Globally, consumers are

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3 Trends & Innovaties in Textuur-Hydrocolloïden Leverancier Fabrikant in China

De eerste plantaardige yoghurt van China

Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn On March 20th, Food Beverage Daily reported that industry giant Nongfu Spring announced a new series of yogurt products, which will hit Shanghai grocery and convenient store shelves in April.  China's First Plant-based Yogurt Product Not only is this Nongfu’s debut yogurt product, but it is also plant-based, making it the first plant-based yogurt product to go mainstream in China.  This mainstream plant-based yogurt brand may be the start of a

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veganistische yoghurt gemaakt door plantaardige hydrocolloïde-Hydrocolloïden Leverancier Fabrikant in China
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