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huanachemical on 14 Aug 24As an emulsifier, it can increase the affinity between food components, reduce the interfacial tension, improve the quality of food, and the processing performance of food raw materials. In bread and cake, make the protein network more closely connected, enhance the strength of the dough, inhibit the evaporation of water, increase the volume, improve the taste of food. In milk drinks, the original structure of the protein can be stretched out and combined with the hydrophobic region of the expanded protein molecule, thereby increasing the hydrophilicity of the protein and increasing its solubility. This action can improve protein stability and prevent protein aggregation and precipitation.