| Message: | With stevia glycosides instead of 30% to 50% of the processing of seafood seafood, Mi products, kelp products, the effect is better. Because stevia glycosides do not have fermentation, and has a mediation wetting, which can prevent the products produced by protein deterioration or rancid reaction caused by the browning, mold phenomenon. The combination of stevioside and sorbic acid can produce better results, can improve the flavor of aquatic products, but also reduce the product cost. The use of stevioside in kelp products, both to solve the problem of kelp sticky, but also to avoid excessive use of sugar to kelp harden, easy to eat when the teeth and so on. The use of stevioside instead of part of the sucrose, is conducive to avoid the product due to excessive sugar caused by charring, loose and so on. url:http://www.steviafinechina.com |
my account