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In the realm of food processing, the use of food-grade coagulants plays a crucial role in achieving desired textures and properties in various food products. This blog explores the types, applications, benefits, safety considerations, and environmental aspects of food-grade coagulants.

Maltitol, also known as hydrogenated maltose, has a chemical name of 1,4-o-α-D-glucopyranosyl-D-sorbitol. It is a disaccharide composed of one molecule of glucose linked to one sorbitol through an α-1,4-bond. The molecular formula is C12H24O11, and the relative molecular mass is 344.31. Maltitol is

Preservatives are a class of food additives that can inhibit microbial activity and prevent food spoilage. To make food have a certain storage period, certain measures must be taken to prevent microbial infection and reproduction. Practice has proved that the use of preservatives is one of the most

Humectants refers to a class of substances that can improve the stability of the product after being added during food processing, maintain the water holding capacity inside the food, and improve the shape, flavor, color, etc. of the food. The following table lists humectant commonly used in food: