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Cereals, Baking

1. Increase calcium and mineral absorption
2. Fewer crumbs
3. Antioxidant, not easy to soften, maintain flavor
4. Good taste and extended shelf life
5. It increases the volume of the bread after baking, is rich in water, more bulky, and effectively prevents deformation.
6. Improve "face texture" and maintain "face shape"

Fried food

1. γ-PG A is combined with ingredients in food (such as fats, fatty acids, vitamins, alcohols) in a ratio of 1/1000 to form antioxidants, which can prevent them from being damaged during processing.
2. γ-PG A can reduce body fat accumulation (avoid the disadvantage of eating too much fried food)
3. Water retention, juicy
4. Good frost resistance (reduce the damage to texture during freezing and thawing)

tea drink

1. Sodium-type γ-PGA will increase the redness of black tea soup, while calcium-type will slightly reduce it.
2. All sodium-type γ-PGA can inhibit the formation of black tea milk, and the sodium-type polymer has the best effect.

ice cream

1. γ-PGA is a hydrophilic polymer, water molecules can form a film on the surface of the molecule, delay the growth of ice crystals, make the ice crystals small and evenly distributed.
2. Improve the taste of ice cream, refreshing and not eating
3. Increase melting resistance
4. Promote calcium absorption
5. Has the function similar to microcapsule encapsulated fragrance

traditional food

Dried bean curd----Add 1/1000 when the concentration of soybean protein powder in the first stage is Be,14, which can prolong the shelf life and enhance the bite force.
Atomic powder, chemical starch ---- add 1/2500, water retention, not separated from water, extended shelf life, good frost resistance.
Cake----- To 1kg flour, only add 1/3000, store it at 30oC at room temperature, it can be extended for 48 hours, and the taste is better than adding trehalose (5%), and the texture becomes denser. (Nothing is normally added to the cake, and it has a slight odor after 8 hours).