Knowledge

Yeast is widely used in the food industry and plays a very important role in the production of baked goods, beverages (fermented beverages) and condim

The leavening agent can be divided into two categories: biological leavening agent and chemical leavening agent.

The different leavening agents are identical in principle, that is, a large amount of carbon dioxide gas is generated in the dough by the starter, and

The dye intermediates mainly include benzene intermediates, toluene intermediates, naphthalene intermediates and lanthanide intermediates.

Dye intermediates, also known as intermediates, generally refer to various aromatic hydrocarbon derivatives used in the production of dyes and organic

Functional sweeteners (mainly mainly oligosaccharides) not only have low calorie, high stability, safety and non-toxic properties

A nutritive sweetener is a caloric value of 2% or more of the calorific value of sucrose when the sweetness of a sweetener is the same as that of sucr

Sweeteners have an important impact on the world's food, from 8 million tons in 1900 to 70 million tons in 1970.

Sweetness is a complex physical, chemical, and physiological process produced by a sweetener molecule that stimulates a taste bud. T

Taste: Sweetness is one of the indicators of many foods. In order to make food and beverages have a palatable feeling, it is necessary to add a certai

We understand that the production status of an industry is actually understanding the development of each stage of it.

With the continuous increase of various domestic sewage and industrial sewage, the problems of environmental pollution and water pollution have become