Soup is an indispensable seasoning in many dishes, enhancing the flavor of the dish, increasing appetite, etc. The thickness of the soup directly affects the texture and taste of the dish. The special powder we have developed can be used in the catering industry, thickening soup in prepared dishes, and can also be widely used in hot drink soup porridge.
First of all, we can understand the thickening effect of soup
1. Enhance the freshness of dishes: Thick soup can increase the taste and freshness of dishes. The thick broth better envelops the main ingredient of the dish, giving it more flavor and allowing you to eat it bite after bite.
2. Enhance appetite: Thick soups usually stay in the mouth for a longer period of time, giving people a rich taste experience. This rich taste stimulates saliva production, increases appetite and makes people more willing to taste it more than once.
3. Increase the taste level of the dish: The consistency of the soup can give the dish a different layer. The right consistency can enhance the texture of the dish, make it more colorful, and increase the pleasure of eating.
Therefore, in order to meet the needs of the market and improve the taste of the product, we have developed a special powder for cooking packs, which can meet the taste requirements of consumers. The special powder for cooking packs has the following functions and characteristics:
1. It is a natural plant food ingredient, suitable for simplified labeling or clean labeling;
2. The thickening effect is good, the viscosity is stable, the viscosity changes little after reheating, and the difference between cold and heat is small
3. The product will not be drawn after sticking, and will not form a gel;
4. The taste is mellow, smooth, no peculiar smell, and high transparency
5. It can be added when it is hot and cold, and is suitable for a variety of production processes.
Thickening sounds a little scary, but it's actually something that happens every day. The wonderful change caused by starch, scientifically known as gelatinization, thickens the soup so that the egg flakes are suspended evenly in the soup instead of sinking to the bottom. Starch is actually the most simple thickener. The meat skin jelly that everyone has eaten, as well as the soup of braised fish, will also become jelly in the refrigerator, and these substances that can form jelly are called gelatin, which can also be called collagen, which is a thickener that is popular with people. There are about 30 types of thickeners in food additives, which give food a viscous and suitable taste. Many thickeners come from natural foods, such as sodium alginate, agar, etc. The xanthan gum in the news is actually obtained from corn starch through microbial fermentation, and to some extent, it is also "all-natural".
Thickeners are not harmful to the human body, and the safety of thickeners is generally very high, so there is no limit on their use in many foods, and they are also considered "dietary fiber". There is no scientific basis for the so-called "long-term use and excessive use will cause damage to the human body". Food additives may sound mysterious, but many of them are inspired by our traditional crafts. However, the phenomenon of indiscriminate sale and misuse of food additives does exist in the industry, and we, as manufacturers, will also take care of this for consumers, so that consumers can rest assured.
Food glue" is pass.
What is often referred to as a "thickener". "Thickening" itself only means increasing the viscosity of the liquid, and there are also a lot of "thickening" operations in the chemical industry, so the use of "thickeners" on food can easily give people the feeling of "making fake products". Most of the common edible gums are carbohydrates, and in terms of molecular structure, they are very similar to starch. In fact, these food gelatins themselves are conventional food ingredients.