Frying: heat and oil transfer process, popular for creating desirable food textures. Battered foods are a key part of this global tradition.
Reducing diet fat is important to consumers, leading to research on minimizing fat absorption in frying. Using hydrocolloids in batter and forming gels with methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) can help.
At LANDU, we offer a variety of pharmaceutical additives, including cellulose ethers, dextrin, pregelatinized starch, and enteric coating powder. We collaborate closely with customers to provide innovative solutions. Contact us for more product information.
HPMC is a versatile polymer used for its thickening and water retention properties in foods like jam.
MC is an odorless, white powder that disperses in hot water and dissolves when cooled. It excels in adhesion, thickening, and film formation, making it useful in foods like jam and sauces.
HPS is a modified plant-based powder with excellent solubility and stability. It has a lower gelatinization temperature, enhanced viscosity, freeze-thaw stability, and transparency.
CMC is a water-soluble sodium salt from carboxymethyl cellulose ether. It's an anionic cellulose ether, typically a white or off-white fibrous powder or granule, odorless, tasteless, and absorbs moisture.
Leavening agents release gas when heated, creating a soft, airy texture in baked goods. These odorless, stable powders are crucial for products like cakes, bread, and biscuits. Inorganic agents are efficient and do not affect the flavor.
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