||Chewing Gum Bases
Flour products like instant noodle, noodle, various types of flour, bakery food and so on. Enhance the protein cohesive force of flour, prevent the soluble starch and nutrients emulative, improve dough extensibility and raw material utilization. To improve the taste and flavors, control of dry bread and other food products caused by natural drying. In the deep-fried food processing, like instant noodle, to spread fat of raw materials steady in dough, decrease oil absorption rate and save oil.