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Rosin resin color reducer
It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers. They not only cause changes in the appearance, taste, and odor of pastry food, but also affect the length of its shelf life. Adding food antioxidants is the most convenient, feasible, and effective method.
Based on the actual production needs of pastries and the industry's call, our company applies to expand the scope of use of the food additive tert butylhydroquinone (TBHQ), with an application to expand the scope of use to "07.02 pastries".
Biscuits and pastries contain high levels of oil, especially crispy biscuits and mooncakes, which are prone to oxidation and spoilage. Adding appropriate antioxidants is an effective method to delay the oxidation degradation of baked goods and extend the shelf life of products. However, research has found that TBHQ cannot be "carried into" baked goods, and the preservation effect of using TBHQ alone is not good. Generally speaking, TBHQ or PG is also added to the baked oil to improve its stability before and during baking
It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers. They not only cause changes in the appearance, taste, and odor of pastry food, but also affect the length of its shelf life. Adding food antioxidants is the most convenient, feasible, and effective method.Pastry is generally made from grains, oil, sugar, and/or sweeteners, eggs, milk, etc. as the main raw materials, with an appropriate amount of auxiliary materials added, and processed through modulation, fermentation, molding, and baking processes
With the development of the food industry, the forms of pastry food have become diverse. The various oils and fats used in pastry are essential ingredients. Oil, with its good crispness and unique flavor, has become one of the three major ingredients in baked goods.
Biscuits and pastries contain high levels of oil, especially crispy biscuits and mooncakes, which are prone to oxidation and spoilage. Adding appropriate antioxidants is an effective method to delay the oxidation degradation of baked goods and extend the shelf life of products. However, research has found that TBHQ cannot be "carried into" baked goods, and the preservation effect of using TBHQ alone is not good. Generally speaking, TBHQ or PG is also added to the baked oil to improve its stability before and during baking
