This series of stock are made from food grade stuff according to Dr. Lizhiyuan,Dean of Technical Department of Sairfu Food Co,Ltd.
●Rice gluten fortifier agent:
Rice gluten fortifier agent is turned out from enzyme complex such as GNN and HQU,antural gum isolate,and amylum, etc.displayed as dry ,fine,smooth powder.
Function and roles:
I Increasing the biceps and fastness to boiling;
II Enhancing malleability,making rice noodle bearing stiring.
III Make squeezed rice noodles well-distributed, transparent, smooth,no white patch attached,no bubble;Instant rice noodles rehydrate quickly,easily brew.
IV Promoting gloss,reducing vomiting,no prohibited elements.
●colour and lustre reinforcing agent :
Function and roles: Secondary whitening,avoiding broken color and browning,keeping rice products in great luminance in a long period. These features would settle well the dinginess problem during the manufacturing,packing and sale for the physical and envirenmental reasons.
Function and roles: With our dispersant products,rice noodles and sheets naturally isolate 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 rice noodles and damp sheets.
Function and roles: Promoting whiteness and brightness;avoding broken color and browning; biological recipe will not lead to overproof sulfur.
Operative norm : Q/ZSS 002-2005
Range of application: Rice noodles,rice noodle sheets and rice cake,etc.
Specification:Different specification to different rice in different areas.
Use-method:According to guidebook
Suggestive Recruitment. 0.1-0.3%
Storage:Cool, dry and draught; Avoiding temperature
Shelf Life: 12 months