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  • [News] How do hydrocolloids affect food viscosity
    In the realm of food science and culinary innovation, hydrocolloids have emerged as indispensable tools for manipulating and enhancing the viscosity of food products. These versatile substances, ranging from natural gums to synthetic polymers, play a pivotal role in creating the desired texture and
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Pneumatic pouring test machine is a new pouring equipment used in the development of laboratory confectionery. The working power of the machine is compressed air, and the whole working environment is hygienic and clean, which meets the production requirements of food hygiene. The machine is controlled by human pneumatic, touch screen operation, compact structure, stable performance. It is an ideal experimental equipment for pouring gelatin, pectin and carrageenan gummy candies.

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