Advantages of vegetable protein glaze

As a ready-to-use egg liquid substitute processed by ultra-high temperature sterilization process, vegetable protein glaze has shown many significant advantages in the fields of baking and food processing. The following is a detailed explanation of the advantages of vegetable protein glaze:

1. Safety and hygiene

1). Ultra-high temperature sterilization process

Vegetable protein glaze adopts ultra-high temperature sterilization process, which can effectively kill bacteria, viruses and microorganisms to ensure the safety and harmlessness of the product. This processing method not only extends the shelf life of the product, but also provides consumers with a more secure experience.

2). Ready to use, no additional processing required

Vegetable protein glaze is designed to be ready-to-use, without the need for cumbersome egg beating or pre-treatment steps, which greatly simplifies the operation process and also reduces food safety risks caused by improper operation.

2. Operation convenience and efficiency

1). Liquidity and dilution

The vegetable protein glaze has ideal fluidity and can be used directly or diluted with water as needed. It is generally recommended to add 30% water to dilute it before use. This can not only maintain the functionality of the product, but also achieve optimal dosage and avoid waste.

2). Stability and no impurities

The quality of this product is stable and free of impurities, and it will not clog the spray gun nozzle or other tools used, ensuring the smooth progress of the production process. At the same time, stable quality also ensures product consistency between different batches, facilitating quality control in mass production.

3. Functionality and aesthetics

1). Lasting golden shine like sunlight

Vegetable protein glaze can give baked products a lasting golden luster like sunlight. This charming luster not only improves the appearance quality of the product, but also enhances consumers' purchasing desire and eating experience.

2). Wide applicability

Vegetable protein glaze is suitable for a variety of baked products, such as sweet dough, Danish pastry dough, Vienna bread, cream pastries, sandwiches and biscuit products. Its wide applicability allows bakers to be more flexible in the creative process to meet the taste needs of different consumers.

4. Environmental protection and sustainability

1). Low carbon and environmentally friendly

Plant-based protein solutions have a significantly lower lifetime impact on the planet than animal-based products. Vegetable protein glaze have been assessed to have a lower impact on the planet than pasteurized eggs. This advantage makes vegetable protein glaze the first choice for enterprises and consumers who pursue environmental protection and sustainable development.

2). Replace animal-based products

As an effective alternative to animal-based products, plant-based protein liquids not only maintain similar functionality and taste, but also reduce dependence on animal resources and the carbon emissions of animal-based products. This is of great significance for promoting ecological balance and sustainable development.

5. Health and nutrition

1). Plant-based raw materials

vegetable protein glazes are made from plant-based ingredients and may contain lower cholesterol and saturated fat than animal-based products, making them better for human health. In addition, plant-based raw materials are also rich in nutrients such as dietary fiber, vitamins and minerals, which can help improve human nutrition.

2). Easy to digest and absorb

Plant protein drinks usually have better digestion and absorption properties, and vegetable protein glaze are no exception. Its fine texture and easy dissolution allow the nutrients in the product to be more fully absorbed and utilized by the body.

We are always committed to the innovation and research and development of food ingredients, and constantly launch new products that meet market demand. vegetable protein glaze is one of its innovative achievements, and its excellent performance and wide application prospects have been widely recognized by the market.

To sum up, vegetable protein glaze stands out in the field of baking and food processing with its many advantages such as safety, ease of operation, functionality, aesthetics, environmental sustainability, health and nutrition. In the future, as consumers pay more and more attention to health, environmental protection and sustainable development, the market prospects of vegetable protein glaze will be broader.