It can effectively solve the problem of oil and water stratification in the product, make the oil and water in the product miscible, and reduce the uneven distribution of pigment substances in the product caused by the separation of oil and water.
It can effectively improve the water retention of prefabricated meat products, fish products, frozen aquatic products and other foods, enhance elasticity and improve taste; it has the effect of emulsifying protein, thereby improving product stability.
It plays a role in stabilizing the quality of fruit and vegetable products, and can prevent the products from being soft and collapsed due to hot blanching or cooking.
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