●Amylum gluten fortifier agent：Amylum gluten fortifier agent is turned out from enzyme complex DFF, emulsifier ,and amylum, etc.displayed as dry ,fine,smooth powder.
Function and roles:
I Increase the biceps of vermicelli and fastness to boiling;
II Promote the whitenning of vermicelli,critalize the lustre.
III Make squeezed vermicelli well-distributed, transparent, smooth,
IV Instant vermicelli rehydrate quickly,easily brewed. pliancy and smooth.
V High water retention could prevent amylum from retrogradation.It can well take place of alum without prohibited elements
VI Greatly cut down production cost
●colour and lustre reinforcing agent:
Function and roles: Secondary whitening,avoiding broken color and browning,keeping vermicellis in great luminance in a long period. These features would settle well the dinginess problem during the manufacturing,packing and sailing for the physical and envirenmental reasons.
Function and roles: With our dispersant products, vermicelli naturally abrupted clearly and wouldn’t reduce pliancy of products . Reliable to choose and safe to use
●Preservative and Antistaling agent
Function and roles Innocuity and Sulfur Free;Effectively prevent the breeding of bacteria in vermicellis.
Function and roles: Promoting whiteness and brightness;avoding broken color and browning; biological recipe will not lead to overproof sulfur.
operative norm : Q/ZSF 001-2005
range of application: Amylum of wheat,corn,beans,potatos,etc.
Use-method: Dissolved in normal tempreture water,and put into amylum before beating or mixed with amylum and then add water and beating.
Suggestive Recruitment. 0.1-0.3%
Storage:Cool, dry and draught; Avoiding temperature
Shelf Life: 12 months