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- Why emulsifier is necessary in Chocolate production ? New$1https://www.cnchemsino.com/application/chocolate.html
Emulsifiers are used in chocolate to make liquid chocolate thinner.Normally, liquid chocolate with an added emulsifier has lower viscosity.Emulsifiers also help to hold the ingredients in chocolate together. An emulsifier does this by reducing the friction between cocoa butter and other chocolate ingredients such as sugar, cocoa solids, or powdered milk.In this way ,the usage of emulsifiers will help to control costs by replacing cocoa butter, making chocolate more affordable for all.
https://www.cnchemsino.com/application/chocolate.html Emulsifiers are used in chocolate to make liquid chocolate thinner.Normally, liquid chocolate with an added emulsifier has lower viscosity.Emulsifiers also help to hold the ingredients in chocolate together. An emulsifier does this by reducing the friction between cocoa butter and other chocolate ingredients such as sugar, cocoa solids, or powdered milk.In this way ,the usage of emulsifiers will help to control costs by replacing cocoa butter, making chocolate more affordable for all.0 Comments 0 Shares 962 Views 0 ReviewsPlease log in to like, share and comment! - Why is emulsifier important in Ice cream ? New$1https://www.cnchemsino.com/application/ice-cream.html0 Comments 0 Shares 617 Views 0 Reviews
- What does emulsifier do in shortenings ? New$1https://www.cnchemsino.com/application/shortening.html0 Comments 0 Shares 452 Views 0 Reviews
- What can emulsifiers do in Margarine ? New$1https://www.cnchemsino.com/application/about-margarine.html0 Comments 0 Shares 424 Views 0 Reviews
- About Whipped toppings and emulsifiers New$1https://www.cnchemsino.com/application/whipped-toppings.html0 Comments 0 Shares 419 Views 0 Reviews
- What can Emulsifier do in Non-dairy creamer ? New$1https://www.cnchemsino.com/application/non-dairy-creamer.html0 Comments 0 Shares 500 Views 0 Reviews
- What does emulsifier do in cake gel ? New$1https://www.cnchemsino.com/application/cake.html0 Comments 0 Shares 398 Views 0 Reviews
- What does emulsifier do in bread improver ? New$1https://www.cnchemsino.com/application/bread.html0 Comments 0 Shares 401 Views 0 Reviews
- The Application of Emulsifiers New$1https://www.cnchemsino.com/application/0 Comments 0 Shares 382 Views 0 Reviews
- Propylene Glycol Esters (PGMS90%) New$1https://www.cnchemsino.com/products/pgms/pgms90.html
PGMS 90% is a white waxy mass. It is used as emulsifier and stabilizer, and is often used in combination with other emulsifiers such as mono- and di-glycerides to synergize. In addition to bread and pastries in Japan and the United States, it is also used in margarine and ice cream. In margarine, it mainly prevents water droplet separation and water "splash", and in ice cream, it mainly plays the role of improving foamability and shape retention.https://www.cnchemsino.com/products/pgms/pgms90.html PGMS 90% is a white waxy mass. It is used as emulsifier and stabilizer, and is often used in combination with other emulsifiers such as mono- and di-glycerides to synergize. In addition to bread and pastries in Japan and the United States, it is also used in margarine and ice cream. In margarine, it mainly prevents water droplet separation and water "splash", and in ice cream, it mainly plays the role of improving foamability and shape retention.0 Comments 0 Shares 725 Views 0 Reviews
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