News Articles Tagged: Staling

Ingredient Deep Dive: The Functional Properties of Calcium Stearyl Lactylate in Food Manufacturing

An in-depth look at the functional properties of Calcium Stearyl Lactylate (CSL), including its emulsifying, dough conditioning, and stabilizing capabilities, and how these benefit food production.

DATEM: Enhancing Dough Strength and Preventing Staling in Processed Foods

Discover how NINGBO INNO PHARMCHEM CO.,LTD.'s DATEM (Diacetyl Tartaric Acid Monoglyceride) improves dough strength and delays staling in various food applications.

The Science of Smoothness: Glycerol Monostearate in Baking Applications

Explore how Glycerol Monostearate (GMS) enhances dough quality, texture, and freshness in baking, making it an essential ingredient for bakers.