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Strong expansion force,resistant to whipping,nocracking,no thinning,strongaging resistance,elastic,good processabilityPrevents cake settling duringbaking,increases doughviscosity atlow temperatures, avoids dough collapsingduring baking,adjusts bread structure,good agingresistance,elastic,nocollapsing,clear texture, foldable without breakingStrong expansion force, resistant to whipping,nocrackingStrong explosive force,nocracking,waxy and chewy textureStable batter,not easy to meltin summer,smooth surface,good mouthfeelGood mouthfeel,cake-like textureGood aging resistance,strong expansion forceGood aging resistance,good freeze resistance
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Thickener,gelatinreplacement,partial substitution Thickener,rapid gelation, short structure,goodflowability,reduces drying time,improves structure, transparent,maintains low viscosity at high solids, extends shelflife Good freeze-thaw stabilityIncrease the structural stability of fondant and improve thetaste quality Improve viscosity and initial viscosity Enhance water resistance,heatresistance,and stabilityImprove film-forming andflexibility Provide high adhesion and initialadhesion to ensure the wallpaper adheres firmlyEnhance water resistance and moldresistance,prolong the service life of wallpaperForm a uniform and flexible adhesive film to improve construction performance Provide high and initial adhesion toensure the printing paper adheres firmly Form a uniform and flexible adhesive film to ensure clear patternsEnhance water resistance andtemperature resistance,improve the stability of the adhesive
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Reduces water absorptiontime,Improves elasticity and color；Binder,Improves soft texture；Provides texture and elasticity, good elasticity andtransparency,Q-likemouthfeel,excellent boil resistance；Provides good elasticity and transparency,Q-likemouthfeel
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Thickening stability,nostratification,no waterseparation,fine texture and luster; Thickening,transparent,improves tomato color,heat and acid stable,promotes uniform heating,givesproduct an excellent texture Acid resistant,hightransparency,bake stable,provides stable texture Thickening,preventsdehydration,improves heatand acid stability,creamy structure,good processing stability,emulsifyingproperties Stable consistency,bake stable,good stability forcoatings and fillings Cold soluble,low temperature instant,good water retention, high transparency Provides good emulsification stability,good dispersibility, high solubility,low viscosity
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Improves elastictexture,enhances aging resistanceshortens cooking time,Provides waxiness,Aging resistance,provides elastic texture, Provides elastic texture,good aging resistance,excellentextensibility,Provides elastic texture, enhances freeze resistance,Provides expansion,aging resistance, Easy to shape,aging resistance
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Good thickening andstabilizing properties,good palatabilityThickening,water retention, provides a full texture,suitable for medium to high shearprocessesThickening,water retention, especially suitable for extremely high shear processesWater retention,non-gelling, suitable for medium to high shear processesProvides long-term stablestructureImproves structure,provides a fulltextureShot-strand creamy structure,suitable for low or medium shear processesShort-strand creamy structure,suitable for high shear processesStabilizes foam structure,adds a full textureImprove the texture and taste of cheese, making it more delicate and smoothEnhance the stability and melting ofcheese,prevent water separation,oil-water separation,and clumpingExtend shelf life and delay aging processMaintains long-term stability of the structure,reduces heat exchange between product and externalenvironment Easy to shape,no rebound, anti-aging,BinderProvides Q-elastic texture,good anti-aging properties,excellent extensibility
