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Application of PGA in Salad Dressing
(1) PGA can impart rich, soft texture and emulsification effect of oil-water fusion to salad dressing. PGA can give full play to its high efficiency and emulsification stability in salad dressing, making the salad dressing system more uniform and stable; (2) providing low-fat salad dressing with oil-like properties, the main reason is that it has hydrophobic and hydrophilic groups, which have Similar properties to natural fats. PGA is the only water-soluble colloid with hydrophobic groups. It is precisely because PGA has two hydrophilic and hydrophobic groups, so it is a good emulsifier in salad dressing; (3) it can improve the viscosity of the finished product, and it can be used in low-fat salad dressing to make up for the fat content. reduced viscosity. PGA works synergistically with most other colloids to make the product have a flattering smooth and rich appearance without producing an annoying sticky or too hard texture; (4) PGA is different from other water-soluble colloids such as xanthan gum , which can release the flavor components very well without inhibiting the delicate flavor of the salad dressing.