Locust bean gum in processed cheese скачать в хорошем качестве

Locust bean gum in processed cheese

The challenge in processed cheese formulation is to get a smooth and spreadable texture. The rise in temperature until pasteurization may also cause proteins coagulation which leads to sandy and floury texture. The solution is to add ingredients limiting the mobility of proteins at the coagulation temperature around 50-55°C/120-130°F, such as naltive locust bean gum premium FV. This new LBG made by Nexira's proprietary process enhances solubility at low temperature to protect the protein matrix. Learn more: https://www.nexira.com/brand/naltive-...