Quality 80% pea protein isolate For sale introduces pea protein
Quality 80% pea protein isolate For sale tells you that the foamability and foam stability of pea protein powder is closely related to pH, ionic strength, concentration, heat treatment, protein denaturation degree, and protein type.
Quality 80% pea protein isolate For sale tells you that the foaming and foam stability of pea protein powder increases with the increase of its concentration, when the concentration reaches 5%, its foaming ability reaches the strongest, while the foam stability Sexuality was enhanced with the increase of concentration, which was especially obvious after 60min.
Quality 80% pea protein isolate For sale tells you that the foaming and foaming stability of pea protein powder is the strongest at pH 6, while the pH is greater than 6 and less than 6, both show a downward trend, and the foaming property is the worst at pH 2, And the foam stability is worst at pH 10. Pea protein absorbs oil less at higher temperatures and more at lower temperatures, mainly due to the higher viscosity of the oil at lower temperatures.
Quality 80% pea protein isolate For sale tells you that the emulsification and emulsification stability of pea protein powder increase with the increase of protein concentration; Increased, its emulsification and emulsification stability is enhanced.
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