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    • What Does Emulsifier Do In Bread Improver - China

    price: 1.00 Dollar US$

    No product photo

    Products Photos Catalog Emulsifier Bread Photos Catalog

    Emulsifiers such as DATEM (E472e), monoglyceride (E471) and calcium stearoyl lactylate (CSL, or E482) have a positive effect on the processing quality, floury texture and tenderness.

    These emulsifiers ensure that the gas bubbles are trapped in the dough during kneading and rising and provide a nice floury texture.

    Emulsifiers can be left out, but this creates a technological risk because the 'tolerance' of the dough decreases.

    This results in quality fluctuations and it affects how well the bread can be cut.


    Company Contact:


    • Phone: 18538038725

    • Address: 8/F., Building No.4, Belt And Road Industrial Park, Jinshui Zone, Zhengzhou, Henan Province, China. , zhengzhou , 河南 , China

    • Email: Email


    Published date: April 21, 2024

    • Business Description: Henan Chemsino Industry Co., Ltd stands out as a prominent supplier since 2007, specializing in a comprehensive range of food emulsifiers.

      The diverse product portfolio includes Distilled Monoglyceride(DMG), Glycerol Monostearate(GMS), Polysorbate Liquid/Powder, Propylene Glycol(PG), DATEM, SSL, PGE, PGMS, and more.

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