Products list

  
 

Edelweiss series of products

  
  Name Applying area characteristics Adding
         
 

Emulsifiers

      
  CSL-SSL flour-made food

Strengthens the dough and prolong processing time

  
  CSL-SSL-T flour-made food

Enlarges the volume of bread and prolong the flour¡¯s stable time

  
  CSL-SSL-Z noodles, dumplings

Ameliorate the taste, strengthen and smooth

  
  CSL-SSL-R flour-made food

Starch antistaling, preserving

  
  SSL coffee whitner, artificial meat

Emulsifying agent

  
   

mayonnaise, shortening

    
  SSL-T the same as last record

Emulsifying agent

  
  SSL-P powered oil

Ameliorate the water¡¯s dispersedness and stability

  
  SSL-C cream from vegetation oil

Emulsifying agent, good foaming function and foaming stabilizer

  
  Tripolyglycerol monostearates cakes, bread, ice-cream

Good steam injection, enlarge the volume, inhibit structural crystallization

  
  Glycerin monostearate various food Better crystallization condition of grease,  
     

Starch antistaling, improve stability

  
         
  Hydrate glyceryl mono stearyl protein soft drinks Prevent oil from separating out, protein flocculation, stabilize the system 0.5¡ë-3¡ë
    instant solid drinks

Emulsifying grease, ameliorate stirring and foaming, prevent separation between oil and water

 1¡ë-3¡ë
    Cream, cake oil, powerdered oil Emulsifying grease, ameliorate stirring and foaming, prevent separation between oil and water 5¡ë-10¡ë
    Rice-made and flour-made noodles

Combining with starch, prevent starch draining and aging, preserving

 2¡ë-10¡ë
    Confectionary, chocolate, Emulsifying and stabilizing, adjusting viscosity, control crystallization, prevent frosting 2¡ë-10¡ë
    yeast Emulsifying, synergizing, keeping active 3¡ë-10¡ë
         
 

Biological enzyme compounding emulsifier

  
  Name list Applying area Functions in the final product Adding
  BECE for mantou tailored mantou flour Large volume, smooth skin, condense structure, good taste, repeated steaming 0.5¡ë-1¡ë
         
  BECE for bread tailored bread flour Ameliorate processing stability, enlarge volume, condense structure, good taste, preserving 1¡ë-2¡ë
  BECE for noodles instant noodles, la mian Enduring long boiling, turbid resistance, good springiness 0.5¡ë-2¡ë
         
  BECE for fried twisted dough sticks tailored flour for twisted dough sticks Ameliorate dilatation 1¡ë-5¡ë
  BECE for cakes tailored flour for cakes Fine structure, good preserving, and fermenting, good taste 1¡ë-3¡ë
  BECE for dough¡¯s color tailored flour for wet noodles, dumplings Stabilize the color of final product 0.5¡ë-1¡ë
  BECE for flour quality mantou,dumplings, bread Ameliorate general mantou,dumpling and bread flour 0.5¡ë-1¡ë
         
 

Partner

  
         
  Snow flour(for bread) bread Advance the stability, ameliorate the volime,structure,softness,preserving and better taste 3¡ë-5¡ë
  Mantou partner mantou,baozi Ameliorate final products¡¯ volume, structure,whiteness and taste 2¡ë-3¡ë
  Cake partner cake Ameliorate volume,structure,softness and hold water 2¡ë-3¡ë
  Fried twisted dough sticks partner fried twisted dough stickes Shorten proofing time, increase stability, ameliorate volume, shape, taste and color 2¡ë-3¡ë
  Dumpling partner dumplings Can make the dumplings have brighter skin, good adhesiveness, enduring longboiling, good biting effect 2¡ë-3¡ë
  Noodles partner noodles Enduring long boiling, turbid resistance, good springiness, good biting effect, smooth 2¡ë-3¡ë
         
  Hydrate glyceryl mono stearyl  
         
  Name applying area characteristics Adding

 

 Diary products improvers  
  Protein soft drinks stabilizer peanut milk, soy milk, coconut milk Prevent oilleakage, sediment, ameliorate stability, taste and dense 1¡ë-3¡ë
  Milk stabilizer pure milk, sweet milk Prevent oil leakage, stabilizes system, add fragrant, increase density 4¡ë-5¡ë
  Yogurt fruit milk stabilizer fruit milk prevent the protein denaturalization, sediment, water leakage and oil leakage 4¡ë-5¡ë
  Yogurt emulsifying stabilizer solid yogurt Prevent the whey from separating out, make the structure fine, better taste 2¡ë-4¡ë
  Coconut milk stabilizer coconut milk, chocolate milk Prevent the protein from separating out, coconut powder from flocculation, stabilize the system 2¡ë-2.5¡ë
  Stirring yogurt stabilizer stirring yogurt Prevent the whey from separating out, increase density, better taste 2¡ë-4¡ë
         
  Meat improver  
  Hydrate glyceryl mono stearyl meet Emulsifying the fat, increase the fat, reduce the cost, inhibit water from separating out and oil from separating out 2¡ë-5¡ë
  Hydrate glycerol laurate Meat, protein soft drinks, rice and flour Antisepticize, protect the color, increase the biting effect, prolong shelf-time 2¡ë-5¡ë
  Compounding moisture retaining agent Meat and fruits¡¯ appearance Reduces the dryness, reduce the water loss and keep fresh 2¡ë-5¡ë
  Compounding emulsifier-R Meat Starch antistaling, ameliorate the taste, springiness and cutting 1¡ë-5¡ë