25kg Bag Map Monoammonium Phosphate for Instant Noodles with Halal

Buffer agent
Both orthophosphate and phosphate are strong buffers that can effectively stabilize the PH range of the medium.
PH regulators and PH stabilizers, control and maintain a stable range of PH changes, can make food taste more delicious.

Yeast food, fermentation aid
When the starter is inoculated into the raw material of the treatment process and propagated under certain conditions, its metabolites make the fermented dairy products have certain characteristics such as acidity, taste, aroma and thickening. The storage time of the product is increased, while the nutritional value and digestibility are improved

Dough improver

a. Increase the degree of starch gelatinization, increase the ability of starch to absorb water, increase the water retention of dough, and make instant noodles rehydrated quickly and easy to brew;

b. Enhance the water absorption and swelling performance of gluten protein, improve its elasticity, and make noodles taste smooth and strong, resistant to boiling and foaming;

c. The excellent buffering effect of phosphate can stabilize the PH value of dough, prevent discoloration and deterioration, and improve flavor and taste;

d. Phosphates can be complexed with metal cations in dough, and have a "bridging" effect on glucose groups, forming the cross-linking of starch molecules, so that high-temperature cooking and high-temperature fried noodles can still maintain the viscoelastic characteristics of starch colloid after rehydration;

e. Improve the finish of noodles.