emulsifier manufacturer

It can improve the stability of the emulsion, effectively prevent the The formation of ice crystals affects the delicate taste of the product, and make the oil molecules in ice cream uniform and evenly distributed. This lowers the calorie content of ice cream and encourages the development of low-fat ice cream without significantly altering the distinctive flavor of ice cream products.s.

Tween 60 powder can be used as emulsifier, stabilizer (especially for frozen sweets to avoid separation of oil and water), dispersant (such as the dispersion of non-dairy coffee partners), moisture retention of bread and donner seeds, and foaming agent for non-alcoholic beverages added to alcoholic beverages.

Tween 60 powder can be used as emulsifier, stabilizer (especially for frozen sweets to avoid separation of oil and water), dispersant (such as the dispersion of non-dairy coffee partners), moisture retention of bread and donner seeds, and foaming agent for non-alcoholic beverages added to alcoholic beverages.