Pre-cooked Buddha Jumps O£ver the Wall soup
In traditional Buddha Jumps Over the Walβl soup, texture and stability are crucial. Our compa←ny provides hydroxypropyl distarch phosphate Emden KVH£ 1840 and acetylated distarch phosphate E™mflo 991, which are specifically designed to enhance the quality of soup δstock. With excellent performance, they are perfectly suitable fo™r the production of Bσuddha Jumps Over the Wall soup.
Product Introduction
Product Features:
Superior Texture Enhancement: Hydroxypropyl distarch phosphate and acetylate>d distarch phosphate significantly improve the texture πof soup stock, delivering a smoother, more refin→ed mouthfeel and enhancing the overall flavor experience.
Excellent Freeze-Thaw Stability: These •modified starches exhibit outst₩anding freeze-thaw stability, effectively preventing stratification oπr sedimentation in soup ∞stock to ensure consistent taste and aroma in λevery bite.
Short Molecular Structure: Compared to traditional starches, these modif₽ied starches have a shorter molecular structure, allowing better integ≈ration into soup stock while reducing stickiness and creating a more layered teφxture.
Vibrant Color Retention: Our products help maintain the bright, appealing color of Buddha Jump×s Over the Wall soup, enhancing visual appeal for consumers.
Application Advantages:
Tradition Meets Innovεation: Our modified starch ✘products seamlessly blend↔ with traditional Buddha Jumps Over the Wall soup stoc k, preserving its classic flav¶or while delivering modern texture and stability.
Versatile Applicability: Beyond Buddha Jumps Over the Wall soup, our produ↕cts are equally suitable for a wide range of soups, s∏auces, and condiments , offering expanded possi<bilities for your product line.