Pre-cooked Buddha Jumps Over the Wall soup
In traditional Buddha Jumps Over the Wall soup, texture and stability are crucial. Our company provides hydroxypropyl distarch phosphate Emden KVH 1840 and acetylated distarch phosphate Emflo 991, which are specifically designed to enhance the quality of soup stock. With excellent performance, they are perfectly suitable for the production of Buddha Jumps Over the Wall soup.
Product Introduction
Product Features:
Superior Texture Enhancement: Hydroxypropyl distarch phosphate and acetylated distarch phosphate significantly improve the texture of soup stock, delivering a smoother, more refined mouthfeel and enhancing the overall flavor experience.
Excellent Freeze-Thaw Stability: These modified starches exhibit outstanding freeze-thaw stability, effectively preventing stratification or sedimentation in soup stock to ensure consistent taste and aroma in every bite.
Short Molecular Structure: Compared to traditional starches, these modified starches have a shorter molecular structure, allowing better integration into soup stock while reducing stickiness and creating a more layered texture.
Vibrant Color Retention: Our products help maintain the bright, appealing color of Buddha Jumps Over the Wall soup, enhancing visual appeal for consumers.
Application Advantages:
Tradition Meets Innovation: Our modified starch products seamlessly blend with traditional Buddha Jumps Over the Wall soup stock, preserving its classic flavor while delivering modern texture and stability.
Versatile Applicability: Beyond Buddha Jumps Over the Wall soup, our products are equally suitable for a wide range of soups, sauces, and condiments, offering expanded possibilities for your product line.