Beyond Emulsification: PGE as a Starch Complexing Agent

Date: 2025-12-24

Visits: 326

PGE's functionality extends beyond creating stable emulsions. It acts as an effective starch complexing agent. By interacting with starch molecules, it slows down retrogradation—the process that causes bread and starchy foods to become hard and stale. This translates directly to longer-lasting softness and extended shelf life for a wide range of products.

Fight staling and reduce waste naturally.
Discover PGE's shelf-life extension benefits:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#ShelfLife #Starch #FoodPreservation #BakerySolutions

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