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Thickens And Stabilizes, Smooth Texture, And Prevents Separation HEC
| Moq: | 1KG |
| Precio: | ≥2000kg US$ 4.83 ≥5000kg US$ 4.28 |
| Embalaje Estándar: | 80×60×20cm en bolsas o en barril |
| Período De Entrega: | 5-8 días laborables |
| Método De Pago: | LC, D/A, D/P, T/T, MoneyGram, Western Union |
| Capacidad De Suministro: | 200 toneladas/año |
Información detallada
Lugar de origen
Porcelana
Nombre de la marca
Hersbit
Área de aplicación:
Para productos lácteos
Ventaja:
Texturas suaves
Función1:
espesa
Función2:
Estabiliza
Advantage2:
Previene la separación
Descripción de producto
Thickens And Stabilizes, Smooth Texture, And Prevents Separation HEC
HEC is used in dairy products and has excellent thickening, stabilizing, and emulsifying synergistic effects. It effectively prevents whey separation and stratification, resulting in a homogeneous and stable system. It has good solubility, a refreshing, smooth, and non-sticky taste, and excellent acid and temperature resistance without affecting the milky flavor. It is suitable for yogurt, dairy beverages, flavored milk, puddings, and other products, improving texture and shelf life.
HEC's Core Advantages:
- Stable System, Prevents Whey Separation
Effectively prevents stratification and whey separation in yogurt and dairy beverages, improving stability during resting and transportation. - Smooth and Refreshing Texture, Non-sticky
Thickens smoothly and delicately, without leaving a greasy or sticky feeling, preserving the natural milky aroma of dairy products. - Acid and Temperature Resistant, Stable Viscosity
Maintains stable viscosity during acidic dairy products and pasteurization and heat treatment processes, resisting viscosity reduction. - Good Water Solubility, Easy Dispersibility, No Lumps
Soluble in cold water, does not clump or produce fish eyes, simplifies processing, and does not affect product color. - Excellent Compatibility, Good Compounding Effect
Synergistically combines with milk protein, pectin, carboxymethyl cellulose, etc., to enhance stability and taste. - Water Retention and Emulsification, Extends Shelf Life
Locking in moisture, improving texture uniformity, delaying spoilage, and extending product shelf life.
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