Sapp

SAPP feem ntau yog hais txog sodium acid pyrophosphate (SAPP), uas yog cov khoom noj khoom haus ntau ntxiv nrog ntau yam hauv kev lag luam khoom noj khoom haus, thiab nws cov siv tau muaj raws li hauv qab no:

Lub ntsiab siv ntawm Sapp

Cov neeg sawv cev hauv cov zaub mov ci

Nyob rau hauv cov zaub mov ci xws li ncuav, ncuav qab zib, qhob cij, thiab lwm yam dej qab zib), maj mam tso cov dej qab zib ua kom lub khob noom cookie tsim thiab txhim kho cov qauv thiab kev ntxhib los mos ntawm cov khoom.

Vim nws cov tshuaj tiv thaiv ceev ceev (raws li ib qho ntawm cov khoom siv ntawm "cov kev tawm tsam"

Dej tuav thiab rhiab rau cov nqaij khoom

Ntxiv rau Ham, Hnyuv ntxwm, nqaij mos thiab lwm cov nqaij cov nqaij ua ke thaum ua noj ua haus, yog li cov nqaij yog kev sib tw ntau thiab muaj kua.

Lub caij no, nws tuaj yeem hloov kho tus nqi pH thiab txhim kho cov solubility thiab ruaj khov ntawm cov protein.

Stabilizer rau cov khoom noj mis thiab dej haus

Nws yog siv ua emulsifier thiab cov dej khov thiab zaub cov dej muaj protein los tiv thaiv cov rog lossis cov protein los ntawm kev sib txawv ntawm cov khoom.

Hauv cov cheese ua, pab tswj cov yam ntxwv melting thiab kev ntxhib los mos.

Ph Kev tswj hwm rau cov khoom noj thiab cov khoom noj yooj yim

Siv nyob rau hauv cov caij nyoog (piv txwv li cov ntses qab zib, zaub xam lav tsis muaj zaub mov, thiab lwm yam khoom noj, thiab lwm yam.

Hauv cov zaub mov khov-khov, nws tuaj yeem cuam tshuam kev loj hlob ntawm cov dej khov muaju thiab tswj cov qauv ntawm cov khoom xyaw.

Lwm Cov Ntaub Ntawv Khoom Noj Khoom Noj

Raws li ib qho ntawm cov khoom xyaw ntawm ci hmoov, nws yog siv nyob rau hauv lub puffing ntawm cov zaub kib sib sib zog xws li donuts thiab cov paj ci;

Raws li cov dej rov muag tus neeg saib xyuas hauv cov khoom lag luam dej (piv txwv li cov cw khov) kom muaj kev paub elasticity thiab tshiab.

Cim npe nrov: SAPP, Tuam Tshoj Sapp tuam ntxhab