EMULSION
Rice emulsion; It is a kind of natural additive that is obtained with a starch structure which has a thickening feature that comes out by grinding rice with water
Today, as in many other fields, studies are conducted on the importance of naturalization and human health in the field of food additives.
Emulsion gives a much better result than starch in terms of increasing the consistency and giving it a gelled and stable structure in milk puddings.In the preparation of milk puddings, the emulsion of rice is used in order to reach the desired consistency and texture.
Packing: 5kg PP bucket
Shelf Life: 21 days
Storage Conditions: It should be stored at +4 degrees C. Once opened, it should be consumed within 3 days.