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The Upstream and Downstream products of Sodium caseinate
Time of Update: 2023-04-27
The upstream and downstream products of Sodium caseinate are closely related, and the choice of raw materials and the production process can significantly impact the quality and properties of the final product.
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The Instruction of Sodium caseinate
Time of Update: 2023-04-27
In addition to its emulsifying and stabilizing properties, sodium caseinate is also known for its ability to improve the texture and taste of a variety of products.
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The Production Process of Sodium caseinate
Time of Update: 2023-04-26
Sodium caseinate is a type of milk protein that is commonly used in the food and beverage industry as a stabilizing and emulsifying agent.
Sodium caseinate is a type of milk protein that is commonly used in the food and beverage industry as a stabilizing and emulsifying agent.
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The Applications of Sodium caseinate
Time of Update: 2023-04-26
Sodium caseinate is a natural and renewable resource that is biodegradable, making it an attractive alternative to traditional binders.
Sodium caseinate is a natural and renewable resource that is biodegradable, making it an attractive alternative to traditional binders.
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The Synthetic Routes of Sodium caseinate
Time of Update: 2023-04-26
Consistency: The synthetic routes of Sodium caseinate offer consistent quality and composition of the product, which is essential for the dairy industry.
Consistency: The synthetic routes of Sodium caseinate offer consistent quality and composition of the product, which is essential for the dairy industry.
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The Safety of Sodium caseinate
Time of Update: 2023-04-26
Despite its widespread use, there are concerns about the safety of sodium caseinate, particularly in terms of its potential impact on human health.
Despite its widespread use, there are concerns about the safety of sodium caseinate, particularly in terms of its potential impact on human health.
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Shuanghui Group
Time of Update: 2022-11-14
1. Basic situation of Shuanghui GroupShuanghui Group is the largest meat supplier in China and a national key leading enterprise in agricultural industrialization, developed from Luohe City, Henan Pro
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Fuling Squeezed Vegetable Group
Time of Update: 2022-11-14
First, the basic situation of Fuling Squeezed Vegetable GroupChongqing Fuling Squeezed Vegetable Group Co. , Ltd. (hereinafter referred to as "Squeezed Vegetable Group") is a state-owned holding food
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Hebei Chengde Lulu Co., Ltd. Typical experience and practice summary materials for deep processing of agricultural products
Time of Update: 2022-11-04
1. Brief introduction of the basic situationHebei Chengde Lulu Co. , Ltd. is located in Chengde High-tech Industrial Development Zone, Hebei Province, and is one of the first listed plant protein beve
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The convenience food industry will innovate to the future 2021-2022 convenience food industry innovation seminar
Time of Update: 2022-09-30
Reporter Wang Wei Innovation is the foundation of the evergreen industry and the inexhaustible driving force for the development of enterprises. The innovative products launched by enterprises every y
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The implementation of the new national standard is imminent, and the cheese industry will usher in new opportunities for development
Time of Update: 2022-09-02
A person related to the raw material business of Fonterra Group in Greater China said that the new national standard has clarified, refined and planned the natural fermented cheese category in the market, which will help the market develop more healthily .
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Want to know the secret of "stubbornness" of ice cream, see here
Time of Update: 2022-09-02
Ice cream is not heated and related to two factors Ruan Guangfeng, director of the Science and Technology Communication Department of the Kexin Food and Health Information Exchange Center, told the Science and Technology Daily reporter that the ice cream's resistance to heat is mainly related to two factors: anti-melt and shape retention .
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Zu Ming launches Mai series soy products
Time of Update: 2022-09-02
Different from the traditional lactone pulping method, the fully automatic production line uses a compound emulsified salt brine coagulant, which is mainly made of food-grade surfactant, edible oil and magnesium chloride solution as raw materials .
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The effect of processing temperature on the nutritional value of milk
Time of Update: 2022-09-02
High temperature heat treatment not only affects the flavor of milk, but also causes intramolecular and intermolecular cross-linking reactions of milk proteins, reducing the solubility, digestibility and nutritional value of proteins .
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Application of Tamarind Gum in Food
Time of Update: 2022-09-02
If a small amount of tamarind gum is added at this time, there will be a certain The thickening effect can improve the taste and stability of the sauce .
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Innovation makes dairy ingredients so promising
Time of Update: 2022-09-02
Our reporter Lian He Recently, the finals of the 3rd "Milk Delicious Cup" food creativity competition hosted by the Dairy Innovation Center of Jiangnan University and the American Dairy Export Associa
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"Top Ten Focuses on the Development of my country's Probiotics Industry in 2021" Released
Time of Update: 2022-09-02
In addition, the development and improvement of the technical level of separation and purification of probiotic raw materials, traceability analysis, accurate identification of strains, and consistency control of the production process still require joint exploration by the scientific and technological community and the industry .
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The service capability was further upgraded, and the aland liquid production line was put into operation
Time of Update: 2022-09-02
Thanks to more than 20 years of deep cultivation and accumulation in the global dietary supplement market, aland R&D and incubation team "tailor-made" the process technology based on the actual needs of customers, and has achieved a new liquid dosage form technology platform and faster, more flexible and safer.
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The application of konjac gum in low-fat meat products can be expected in the future
Time of Update: 2022-09-02
Konjac gum can be combined with high-quality oil to form a compound lipid substitute for low-fat meat products .
Konjac gum can be combined with high-quality oil to form a compound lipid substitute for low-fat meat products .
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How to prevent age-related macular degeneration
Time of Update: 2022-09-02
"China Food News" (December 17, 2021 03 edition)(Editor in charge: Zhou Yan) Our reporter Wu Xueqin correspondent Lian Xuue Zhuang Pengxia Among the several eye diseases that the elderly are prone to suffer from, in addition to cataract and glaucoma, macular degeneration is also a serious vision-threatening blinding disease .
