Mixed with phosphates, gel and enzymes that can increase the water
swelling properties and elasticity, make the noodles taste smooth and
pliable, resistant cooking & soaking.
应用效果：
①提高面条的亮度和色泽的稳定性；
②增强面条的耐煮性；
③使面条更有弹性；
④提高了面条的持水能力和油水乳化能力。
Effect of application：
①Improves brightness and colour stability of raw noodles or dough sheets during processing.
②Increase overcooking tolerance.
③Make noodles having elasticity taste.
④Emulsifying oil which improves moisture holding effect of raw noodle.
