基本信息
This modified rice protein powder uses a physical composite modification process, which greatly improves its emulsification, foaming and gelation properties through controllable protein denaturation and cross-linking reactions. It is specially designed for the emulsification needs in food processing, solving the pain point of insufficient emulsification performance of traditional rice protein powder. It is suitable for the processing needs of sauces, dairy products, baked goods and other fields, providing efficient emulsified protein solutions for food manufacturers.
发布询价
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