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简介:为改善淀粉的性能、扩大其应用范围,利用物理、化学或酶法处理,对天然淀粉分子进行改性,使其更适合于乳制品、冷冻食品、面制品等领域要求,如更好的冻融稳定性、成膜性、透明度等。
特点:糊液透明度高、冻融稳定性好、耐酸、耐盐、耐糖性好,抗高温、抗剪切力好
型号:糖果专用
烘焙酱专用
面制品专用
奶制品专用
肉制品专用
调味酱专用
冷冻食品专用
麻薯|水晶饼|年糕专用