Related Searches: Tea Vitamin Nutrients Ingredients paper cup packing

Food & Health Ingredients
Health & Nutrition
Processing & Packaging
Starch & Starch Derivatives

BIANBEL®, star of the egg white replacement

ingredientsnetwork 2019-08-07
Share       

BIANBEL® NG range replaces all or part of egg white proteins in wet mousses, aerated pastries and confectionary.

The functional proteins in BIANBEL® provide homogenous air incorporation to improve the air bubble network stability.

Therefore, allowing a fine and soft texture to provide remarkable unctuosity and mouthfeel. They can be used in acid stabilized (fruit mousses) or non-stabilized neutral recipes (macaroons, meringues). Compared to other foaming agents, BIANBEL® are neutral in taste and can be declared on labels as “milk proteins”.

E-newsletter

Subscribe to our e-newsletter for the latest food ingredients news and trends.

Tags

Recommended Products

Enzyme Tablets (Pressed Candy)

Enzyme Tablets (Pressed Candy)

lemon hard ginger candy

lemon hard ginger candy

Halal certificated medical grade gelatin

Halal certificated medical grade gelatin

Top

SJGLE B2B Website : 中文版 | ChineseCustomer Service: 86-400 610 1188-3 ( Mon-Fri 9: 00-18: 00 BJT)

About Us|Contact Us|Privacy Policy|Intellectual Property Statement

Copyright 2006-2023 Shanghai Sinoexpo Informa Markets International Exhibition Co Ltd (All Rights Reserved). ICP 05034851-121