date:May 14, 2020
d resistance to separation during the cook phase, allowing for a uniform look and feel. It also reduces the tendency for tiny fat globules in the cheese to coalesce and pool on the surface. The structural functionality improves slice-ability as well as thermal stability. Satialgine can be applied to other dairy applications as well, Canivet explains.
To ensure a constant fresh local and renewable supply of seaweed biomass, Algaia works with local fishermen to harvest brown algae just a few ki