| Customization: | Available |
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| CAS No.: | 9000-45-7 |
| Formula: | C47h74o19 |
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Food-grade phytomass, often known as creamer, is a versatile and highly sought-after ingredient in the food industry, especially for crafting delicious milk teas. Created from a blend of glucose syrup, edible vegetable oil, milk powder, and other premium raw materials, it is transformed into a fine powder through advanced techniques like microencapsulation and spray drying. This innovative process ensures that phytomass enhances the taste and flavor of various food items, imparting a creamy and dense texture, all while offering a cost-effective solution.
The main ingredients of phytomass include high-quality hydrogenated vegetable oil, emulsifier, glucose syrup, and sodium caseinate. This blend not only adjusts fat content but also boasts excellent water solubility, emulsification, and foaming properties, catering to diverse food processing demands. Additionally, phytomass can be meticulously processed for flavoring, coloring, and seasoning, or fortified with essential vitamins and trace elements. Its microencapsulated form ensures ease of storage, oxidation resistance, remarkable stability, and long-lasting flavor retention.
Within the milk tea industry, phytomass stands out for its remarkable cost-efficiency and flavor-enhancing properties. By substituting costly milk fat or milk protein, it significantly reduces production costs. Though partially hydrogenated vegetable oil in phytomass may have trans fatty acids, advancements in technology now allow the creation of trans-fat-free phytomass products. As a food-grade additive, it finds extensive application in beverages like coffee, tea, and milk tea, as well as in baked goods, candies, chocolates, and more, enhancing both taste and texture. Phytomass is a powdered marvel characterized by the following attributes:
Appearance and properties: Food-grade phytolacca typically manifests as a white powder, effortlessly dissolvable in water to form a consistent, milky liquid.
Main ingredients: Comprising refined hydrogenated vegetable oil, emulsifier, glucose syrup, and casein, phytomass can adjust fat content to suit varied application needs, with typical fat content ranging from 20% to 50%.
Functional properties: Phytomass excels in water solubility, emulsification, and foaming, significantly enhancing the internal structure of food and elevating its flavor and taste.
Uses: Phytomass is extensively embraced in the beverage and food industry, including coffee drinks, milk beverages, instant milk powder, ice cream, cereals, fast food noodle soup, convenience food, bread, cookies, sauces, chocolates, rice flour cream, and beyond.
Safety: Although phytomass may incorporate partially hydrogenated vegetable oils, leading to the presence of trans fatty acids, current production processes can yield low or trans-fat-free phytomass. Consumers are advised to select products adhering to stringent food safety standards.
Shelf life: Phytomass generally boasts a shelf life of 24 months when stored in cool, dry, and well-ventilated conditions.
Storage conditions: To preserve its quality and flavor, phytomass should be stored in a sealed container, in a cool and dry place.
Nutritional content: While phytomass contains fats and carbohydrates, it is primarily employed as a food additive rather than a nutritional supplement.
When selecting phytomass, consider its fat content, the presence of trans fatty acids, and adherence to food safety standards. It's crucial to check the production date and shelf life for freshness and safety. Proper storage is vital for maintaining phytomass quality and prolonging shelf life. Recommended storage methods include:
Storage in a cool place: Store phytomass in a cool location, shielded from direct sunlight to prevent quality degradation due to heat and light.
Dry environment: Ensure the storage environment is dry, as moisture can lead to caking or deterioration of the phytomass.
Well Ventilated: Ensure that the storage location is well-ventilated to help maintain an optimal environment for preserving the quality of your product.
Keep Sealed: Store the phytomass in tightly sealed containers to prevent moisture absorption and unwanted odors from contaminating the product.
Keep Away from Heat: Store the phyllo away from stoves, heaters, or any heat sources to protect its texture and flavor from high temperatures.
Cleanliness and Hygiene: Always maintain cleanliness in both the containers and the storage environment to safeguard against contamination.
Avoid Mixing: Ensure that phytolacca is stored separately from items with strong odors to prevent odor absorption.
Store in Original Packaging: Where possible, keep the product in its original packaging until just before use to minimize air exposure.
Follow Shelf Life: Pay attention to the phytomass's shelf life and aim to use it within this period for optimal quality.
Label Appropriately: Clearly label storage containers with essential information such as product name, date of manufacture, and shelf life for effective tracking and management.
By adhering to these storage methods, you will ensure that the phytomass maintains its best quality until use. Avoid using it if you notice any unusual odors, color changes, lumps, or mold.
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