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Beef Skin Gelatin - Bloom 175 Gelnex 一種由膠質原料通過鹼性工藝部分水解制得的明膠,設計用於普通食品中。
Beef Skin Gelatin - Bloom 180 Gelnex 純化的蛋白產品,帶有很淺的顏色,並且沒有任何口味和氣味特征。專門生產用於普通食品中。
Beef Skin Gelatin - Bloom 200 Gelnex 一種明膠產品,可以形成高透明度的淺色溶液,具有無味無色的特性。
Beef Skin Gelatin - Bloom 220 Gelnex 一種明膠產品,可以形成高透明度的溶液,特別生產用在普通食品中。
Beef Skin Gelatin - Bloom 225 Gelnex 一種由膠質原料通過鹼性工藝部分水解制得的明膠,設計用於普通食品中。
Beef Skin Gelatin - Bloom 240 Gelnex 明膠產品,因為它容易被弄濕和溶解於水中,所以適合用在干混食品應用中,
Beef Skin Gelatin - Bloom 250 Gelnex 一種由膠質原料通過鹼性工藝部分水解制得的明膠,用於高檔甜點以保証透明性、光澤度和淺色澤。
Beef Skin Gelatin - Bloom 260 Gelnex 一種明膠產品,通過改變與其它配料類型配合使用的明膠濃度或配方變量,可以容易地控制終產品的組織結構,產生系列質地。
Beef Skin Gelatin - Bloom 270 Gelnex 明膠產品,專門為高品質明膠甜點產品的制造而生產,對這類終產品來說,透明、明亮和色淺是非常重要的。
Beef Skin Gelatin - Bloom 275 Gelnex Beef Skin Gelatin - Bloom 275 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 275 is a gelatin product that forms solutions with high transparency, a light color and is free from...展開 Beef Skin Gelatin - Bloom 275 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 275 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 265-285 grams. 收起
Beef Skin Gelatin - Bloom 280 Gelnex 純化的蛋白明膠產品,非常適合用於干混食品中,因為它容易被弄濕和溶解於水中。
Transglutaminase TG-B Taixing Dongsheng Food Science & Technology Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel s...展開 Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel strength of products. This product is specially designed for ham, bacon, sausages, salami, meatballs, and other meat products. 收起
Transglutaminase TG-GB Taixing Dongsheng Food Science & Technology Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce str...展開 Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce strong bonds between two pieces of meat, allowing small, quality pieces to be reformed into standard sized products with added value. TG-GB is available as a powder or as a slurry. 收起
Transglutaminase TG-K Taixing Dongsheng Food Science & Technology Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by...展開 Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by natural cross-linking of protein molecules. It also increases water retention and facilitates the incorporation of mechanically deboned fish into standardized portions with high added value. This product is recommended for fish and other seafood products such as surimi and surimi-based products, fish balls, and more. 收起