Uses: Dessert additives that can improve taste, texture and texture; control the formation of ice crystals; thicken; inhibit food moisture loss; avoid revealing the filling.
Uses: Seasoning additives that can thicken; increase the stickiness and flavor persistence of sauces; help thicken and shape.
Uses: Beverage additives, generally non-ionic cellulose ethers are used, which are compatible with beverages; help suspending properties; thicken without covering up the taste of beverages.
Uses: Baked food additives that can improve texture; reduce oil absorption; inhibit food moisture loss; make it crispier and make its surface texture and color more uniform; the superior adhesiveness of cellulose ethers can improve the strength, elasticity and taste of flour products.
Uses: Extruded food additives that can reduce the generation of powder crumbs; improve texture and taste.