Paragon Pure’s Post

#MCP Calcium dihydrogen phosphate can be used as leavening agent, dough regulator, buffer, nutrient supplement, emulsifier, stabilizer and other quality improver. It can improve food complexing metal ions, pH value, increase ionic strength and so on, and can improve food adhesion and water retention. Used for flour, cakes, cakes, baked goods, fried food, biscuits, milk powder, cold drinks, ice cream, etc. When calcium propionate is used as hatching agent for bread, the pH of dough will rise and the fermentation will be slow. 0.3% of this product should be added at this time to reduce the pH of dough. When used for brewing, it can improve the saccharification power, promote the reproduction of yeast, and improve the fermentation ability. It can be added to water.

Propylene glycol esters of fatty acid（PGMS E477） Applications: Has excellent foam performance, good oil-soluble emulsifier. ⑴ used in pastry margarine, prevent the bread and confect aging, improve its processing performance. ⑵ uesd in ice cream, increase dilatability and shape preserving. ⑶ used in margarine to improve whipping, and to prevent the oil-water separate. ⑷ used for cakes, fried snack foods, complex sauce. #PGMS #E477 #EMULSIFIER #emulsifier #food

#Foodscience: What Is Sodium Stearoyl Lactylate (SSL) Used For? 🍰 SSL emulsifiers are widely used in the food industry for their versatile functionality. They play a crucial role in various food products, including bread, cakes, pastries, ice cream, margarine, and more. Dive into our blog post for insights on their crucial role in food innovation and answers to common FAQs. Don't miss out on this wonderful journey! 🚀 #SSL  #Emulsifiers  #Chemsino For further details 👉 https://lnkd.in/gCE36ut4

#MCP Calcium dihydrogen phosphate can be used as leavening agent, dough regulator, buffer, nutrient supplement, emulsifier, stabilizer and other quality improver. It can improve food complexing metal ions, pH value, increase ionic strength and so on, and can improve food adhesion and water retention. Used for flour, cakes, cakes, baked goods, fried food, biscuits, milk powder, cold drinks, ice cream, etc. When calcium propionate is used as hatching agent for bread, the pH of dough will rise and the fermentation will be slow. 0.3% of this product should be added at this time to reduce the pH of dough. When used for brewing, it can improve the saccharification power, promote the reproduction of yeast, and improve the fermentation ability. It can be added to water.

##Lecithin Lecithin is a naturally occurring substance derived from several sources, including egg yolks, soybeans, sunflower, canola, corn and others. Lecithin is a multi-purpose ingredient that is often used as an emulsifier in foods, but it can also be used as an antioxidant and flavor protector. Lecithin has been used in human food since the 1800’s. ##Role of Lecithin as Food Ingredients : • Dough improver: In baking, lecithin helps distribute ingredients evenly, stabilizes fermentation, and increases volume. It also protects yeast cells when dough is frozen. • Emulsifier: Improves the texture and quality of products. For example, in margarines, lecithin stabilizes emulsions and reduces spattering while frying. • Antioxidant: Helps food stay fresh longer and extend shelf life. • Flavor protector: Encloses oil droplets in a double layer to retain concentrated flavor. • Confectionery: In chocolate, lecithin reduces viscosity, controls sugar crystallization, and improves the flow properties. It also helps mix ingredients homogeneously.

High-quality red yeast rice powder to add a unique colour to your food products.

 The uses of #calciumsulfate in foods include: nutrient, yeast activator, dough property modifier, curing agent, chelating agent, gelling agent, baking powder, carrier, filler, pH adjuster, abrasive. In these applications it is mainly used in baked goods. As a curing agent, it is used in canned potatoes, tomatoes, carrots, kidney beans and peppers. Calcium sulfate is also used as an ingredient in candies, ice cream, and other frozen desserts. Calcium sulfate is also used in beer brewing. This product is added during malt treatment to increase the calcium ion content in the water. Calcium sulfate is used as an abrasive in cleaning agents used in food contact. Calcium sulfate has also been used in cosmetics and toothpaste.

Chocolate Milk! I know, I know, but this could spark a great math discussion about ratio and taste. Here's the recipe from I am the Baker ( https://lnkd.in/e3SRZd_2 ) Ingredients ▢3 cups milk, we prefer whole ▢2 tablespoons cocoa powder ▢2 tablespoons confectioners sugar ▢1/2 teaspoon vanilla Dairy free: Almond or Soy milk Gluten free: Try raw sugar, natural dark cocoa powder (not cocoa mixes), and pure vanilla extract. Sugar Free: replacing the sugar with liquid Stevia Have each family member try different variations of cocoa powder, sugar and or vanilla. What was the best combination (ratio)? Come back and post you milk-stache pictures. #countingpotential #tutoring #math #executivefunctioning #supportstudents #supportparents

Glycerin is a 03 carbon chain molecule with an alcohol group attached to each carbon. It is a naturally occurring substance that forms the bonds of fats, glycerides and many other foods. It is used in bakery products. It helps to reduce water activity and acts as a crystallization modifier. It also contributes to the sweet taste, self-life and color of bakery foods. Keeps products moist so it doesn't dry out. It helps prevent the formation of ice crystals in cold butter/dalda and flour. Glycerin is used to retain the moisture and softness of the cake. Typical levels of glycerin are 2-15% based on flour. It plays a role in starch gelatinization. Using too much will make the cake too soft and goes down. So should be careful about using more. Its alternatives include sorbitol, propyl glycol etc. Water and alcohol are mix at 20°C and melts at 18°C. #Bakery #Bakery_Products.

Hydrolysed vegetable protein (HVP) is coming into its own in the world of vegetarian and vegan foods. Given that it’s from plant sources, HVP is compliant with vegetarian and vegan dietary guidelines. This position to be useful in trending food categories means the HVP market is soaring. The market for HVP is expected to expand with a compound annual growth rate or CAGR of 4.9% and increase in revenue to the tune of $3,619.28 million by 2033.