Libangda company has a variety of blended emulsifier, thickener, stabilizer etc with many different applications, food additive blends not only can overcome the shortenings of single additive, but also get some unexpected properties.
It can improve fermented yoghurts’ texture, mouth-feel, solve the problem of water–separation and so on.
Set yoghurt thickener blends: it is suitable for digging set yoghurt, good for shape and texture, useful in solving yoghurt water- separation problem. Low- temperature stirred yogurt thickener blends: It is suitable for stirred yoghurt with or without fruit cubes, juice to make a high consistency, shear resistance effect. Room- temperature yoghurt thickener blends: It is applied in stirred yoghurt after pasteurization, which is helpful in viscosity recovery after sterilization, stable shelf-life to achieve the same taste as low temperature yogurt.
(2) Milk beverage emulsified thickener blends
It is of good emulsifying, stabilizing and suspension performance with fresh taste and good flavor release.
(3) Jelly pudding gelling agent blends
This type blends is based on agar, added other hydrocolloids and made by scientific methods. To form a king of colloid which is soft and smooth, with delicate taste, mouth solubility and flavor release is also good. It is suitable for custard, milk pudding, jelly and drinking jelly etc.
(4) Bread improver blends
Applicable to all kinds of bread recipes and processes, it will enhance dough tenacity, shorten dough proofing period ; increase expansion ratio, improve bread texture; prevent bread staling, extend its shelf life; strengthen the frost resistance of frozen dough.
(5) Cake improver blends
It is Suitable for making foam type cakes, chiffon cake, muffin cake etc. When used in whipping protein, egg products, is helpful in cake’s fineness, smoothness and shape maintenance. It will add cake’s toughness, water keeping, improve the problem of cake staling drying, hardening, moisture losing after refrigeration etc.