英语翻译1 酸奶.果汁：起稳定、增稠作用,可延长制品的保存期,具有天然水果风味,2、果肉型饮料,起稳定作用,解决果肉悬浮饮料的分层,使果肉均匀分布在饮料中,且口感好.3、 果胶软糖,使软

英语翻译1 酸奶.果汁：起稳定、增稠作用,可延长制品的保存期,具有天然水果风味,2、果肉型饮料,起稳定作用,解决果肉悬浮饮料的分层,使果肉均匀分布在饮料中,且口感好.3、 果胶软糖,使软
英语翻译
1 酸奶.果汁：起稳定、增稠作用,可延长制品的保存期,具有天然水果风味,
2、果肉型饮料,起稳定作用,解决果肉悬浮饮料的分层,使果肉均匀分布在饮料中,且口感好.
3、 果胶软糖,使软糖晶莹透明,富有弹性,不粘牙,酸甜可口
4、烘烤食品：提高面团的透气性,增强口感,延长保质期,
5、雪糕、冰淇淋：起乳化稳定作用,成品口感细腻,滑爽.
6.果酱、果冻：起胶凝作用,成品细腻,富有弹性和韧性,增加香味,使口感幼滑爽口,用量参考：0.3%-0.6%
不用翻译成句子 翻译出短语即可
5、 雪糕、冰淇淋：起乳化稳定作用,成品口感细腻,滑爽.用量参考：0.1%-0.2%
6、 果酱、果冻：起胶凝作用,成品细腻,富有弹性和韧性,增加香味,使口感幼滑爽口,用量参考：0.3%-0.6%
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英语翻译1 酸奶.果汁：起稳定、增稠作用,可延长制品的保存期,具有天然水果风味,2、果肉型饮料,起稳定作用,解决果肉悬浮饮料的分层,使果肉均匀分布在饮料中,且口感好.3、 果胶软糖,使软
1.Yoghurt,Syrup:having the function of stabilizing and thickening,prolonging the storage life of the product,and having the natural fruit flavor.
2.The pulp beverage:having the function of stabilizing,solving the delamination and wall sticking problem,and making the pulp distribute the beverage evenly and having a good taste.
3.The pectin soft sugar:making the soft sugar clear and translucent,rich of elasticity,unsticky teeth,and with sour and sweet taste.
4.The roasting food:enhancing the permeability of the dough,improving the palate,and prolonging the storage life.
5.The ice cream:having the function of emulsification and stabilization,and making the finished product have a smooth and fine taste.
6.The jam,jelly:having the function of gelation,smooth taste,rich of elasticity and tenacity,increasing the fragrance,giving a soft and smooth taste.Reference application:0.3%-0.6%

1 yogurt. Juice: stabilizing, thickening effect, extend the shelf products, with natural fruit flavors,
2, pulp drinks, have a stabilizing effect, solve the pulp suspension layered drinks, sticky...

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1 yogurt. Juice: stabilizing, thickening effect, extend the shelf products, with natural fruit flavors,
2, pulp drinks, have a stabilizing effect, solve the pulp suspension layered drinks, sticky bi problem, so evenly distributed in the beverage in the flesh, and taste good.
3, pectin candy, so candy crystal clear, flexible, non-stick teeth, sweet and sour
4, baked goods: to improve the permeability of the dough, enhance the taste, extend shelf life,
5, ice cream, ice cream: from the emulsion stability, product taste and delicate, smooth. Reference dosage: 0.1% -0.2%
6, jams, jellies: from gelling, refined, delicate and elastic and toughness, increase the flavor, so smooth and refreshing taste, the amount of reference: 0.3% -0.6%

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