$ 200.00 - $ 400.00 /MT
• improve the viscoelasticity and elongation of protein fibers, increase the meatiness and taste, and reduce the cost.• meatballs, fish balls and ham sausages: when making convenient fish products, appropriate amount of them can make the product taste better and taste stronger.• minced fish and canned food: minced meat and aquatic products can be used as surface jelly to strengthen the tissue, maintain fresh taste and enhance the taste.• artificial meat: it is used to make artificial meat, which can improve the viscoelasticity and elongation of protein fiber and greatly increase the meatiness
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.
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Isopropylpyrazine is a flavouring ingredient.
PHYSICAL DESCRIPTION: Off-white to yellow-green powder. Odorless and tasteless, but acquires a leguminous taste when boiled in water. (NTP, 1992)
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