ovalbumin卵清蛋白(編輯修改稿)
2025-05-23 08:55 本頁(yè)面
【文章內(nèi)容簡(jiǎn)介】 ntrol Of Crystallization Eggs are used in confectionery products and ice creams to control crystallization of water molecules and create smooth texture and mouthfeel. Nature’s Most Perfect Food – The Egg! Egg Usage in food industry Industry Baking Dairy Confectionery Sauces Meal Replacements Beverages Prepared Foods Nutraceuticals Product Usage Breads, pastries, custards, cakes, cookies Ice cream, frozen desserts Bars, fondants, fillings Mayonnaise, salad dressings, dips and prepared foods Energy bars for active and elderly Pourable yogurts, dietary drinks and alcoholic beverages As an ingredient in frozen and prepared entr233。es and side dishes Used as a protein supplement and as a source for extraction of beneficial substances Functional Rationale ? Adds richness, increases volume and improves machine flexibility ? Improves texture, decreases melting point, eliminates crystallization ? Improves interior texture, stabilizes, adds richness a
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