酸奶质构解决方案——取代明胶的全新淀粉

Solution to Yoghurt Quality Construction

对于那些遵守严格膳食规范的犹太人、穆斯林信徒和素食主义者来说,经过加工的酸奶是不合要求的,因为它含有明胶.因此针对此类人群,民淀粉化学有限公司推出了全新的功能性稳定剂STRUCT-SURE淀粉,使得发酵乳制品生产商可以不再用明胶来生产质量稳定的酸奶.这种新的淀粉从玉米中提取出来,符合素食主义者、伊斯兰教和犹太教所严格规定的食品标签要求.

STRUCT-SURE starch, a kind of very good gelatin substituent, can offer the similar intensity of elasticity and gel. This make fermented dairy products manufacturer can product steady quality yoghurt with gelatin no longer. The yoghurt added STRUCT-SURE have quality construct stability, and the quality construction will not change overly glue the thick state even with time lengthened. In this article, we can learn more about STRUCT-SURE starch, which is the achievement, studied of three and a half years in National Starch.