| Premium Organic Palm Fruit Shortening | Daabon USA, Inc. | Premium Organic Palm Fruit Shortening is semi-solid at room temperature, has a white color and a neutral taste. This product is used for cookies, dry cereal, bread, filling, dry mixes, baby formulas, dairy substitutes, and in blends for shortenings and m...展开 Premium Organic Palm Fruit Shortening is semi-solid at room temperature, has a white color and a neutral taste. This product is used for cookies, dry cereal, bread, filling, dry mixes, baby formulas, dairy substitutes, and in blends for shortenings and margarines. Premium Organic Palm Fruit Shortening is manufactured by crystallizing organic RBD palm fruit oil. This product has a slip melting point of 36 to 38°C, should be stored in a cool, dry place and used within 12 months of production. 收起 | |
| Transglutaminase TG-F | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increas...展开 Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increases stability of the shaped dough, and improve pore structure in the crust. This product is specifically designed for the flour industry. 收起 | |
| Transglutaminase TG-M | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-M is a transglutaminase that is specifically designed for cheese. It increases the yield of curd in the cheese manufacturing process and has the potential to capture more protein from the whey. It improves the elasticity and firmness o...展开 Transglutaminase TG-M is a transglutaminase that is specifically designed for cheese. It increases the yield of curd in the cheese manufacturing process and has the potential to capture more protein from the whey. It improves the elasticity and firmness of the product and increases the taste method. This product is recommended for cheese and other dairy applications. 收起 |
