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| 即食甜點的制造 隨著即食甜點的多樣化，它越來越受到消費(fèi)者的青睞。各種穩(wěn)定劑的復(fù)配使用，使得即食甜點可以從傳統(tǒng)的布丁或果醬發(fā)展到發(fā)泡甜點，如巧克力木斯（mousse au chocolate）。 BEKAPLUS?可用于定向影響和控制乳化度、稠度、熔點和口感。在加熱過程中，這些穩(wěn)定劑能起到保護(hù)乳蛋白的功能。 Manufacture of ready-to-eat desserts According to the large diversity the popularity of ready-to-eat desserts plays a continuously growing for the final consumers. With the use of the various stabilizer combinations, it is possible to create a very diverse product line, starting with the traditional pudding or flan, ending with aerated desserts, e.g., mousse au chocolate. The application of BEKAPLUS? stabilizer combinations allows the targeted influence and control of creaminess, consistency, melt, and mouth-feel. During the heating process these stabilizers
develop their protective function for milk protein compounds |
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產(chǎn)品
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應(yīng)用 / 功能特征
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| BEKAPLUS P1 |
用于奶油布丁，對結(jié)構(gòu)和稠度有影響 |
| BEKAPLUS P3 | 用于FLAN（冷灌裝型布丁）、奶油狀稠度熱灌裝布丁、固態(tài) |
| BEKAPLUS DP | 用于FLAN（布丁類），保護(hù)功能，增稠。 |
| BEKAPLUS DPC | 用于奶油布丁，保護(hù)功能，增稠。 |
| BEKAPLUS P4 | 用于乳米、保護(hù)功能，控制粘度 |
| BEKAPLUS P5 |
用于發(fā)泡甜點，保護(hù)功能，穩(wěn)定泡沫。 |
| BEKAPLUS MG neu | 膠凝作用，乳清凍膠 |
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Product
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Application/Functional properties
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| BEKAPLUS P1 |
Creamy pudding, influence on consistency and
texture |
| BEKAPLUS P3 |
Pudding type FLAN cold-filled creamy consistency,
hot-filled, firmconsistency |
| BEKAPLUS DP |
Pudding, type FLAN,Protective function,consistency |
| BEKAPLUS DPC |
Creamy puddings, protective function, consistency |
| BEKAPLUS P4 |
Milk rice, protective functionviscosit control |
| BEKAPLUS P5 |
Aerated desserts,protective function,foam stabilization |
| BEKAPLUS MG neu |
Gelification, whey gels |
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