Whey powder is a high-quality nutritional source in protein, with high solubility, which is beneficial to the appearance and organization of products. When it is combined with water, it can produce viscosity, and it has good gelling and emulsifying effects. In addition, whey powder has good habit of beating, foaming and aerating, which can increase the flavor of food.
Whey products have the above natural, nutritious, economical and multifunctional characteristics, and have become the new favorite in the field of food development and application. It is widely used in food industry, such as baby nutritious food, dairy products such as baking and drinks, frozen food, candy, meat products, soup and so on.
Whey powder dip dyeing:
The leuco of the dye is reduced and then dyed into insoluble dye. First, it becomes soluble leuco sodium salt by reduction in alkaline solution, which is absorbed by cellulose fiber, and then it is oxidized to restore the original insoluble dye, which generally has high fastness to washing and sunlight. For example, Shilin Blue.
Cotton and polyester-cotton blended fabrics are mainly used for printing and dyeing, and vinylon can also be colored. In the silk industry, it is used for rayon, rayon-rayon interweaving and discharge printing of real silk. ? Vat dyes are insoluble in water. When dyeing, they must be reduced and dissolved into leuco sodium salt in alkaline strong reducing solution to dye the fiber. After oxidation, they will revert to insoluble dye lakes and be fixed on the fiber. ?
Vat dyes are dyes with excellent properties. According to its main chemical structure, it can be divided into two categories: indigo and anthraquinone. Its color spectrum is complete, its color is bright, and its soaping and sun fastness are high. However, due to its high price, some colors such as yellow and orange are photosensitive and brittle, which limits its application to some extent.
Extended data
Nutritional value of whey powder;
Whey is a by-product in the production of cheese or casein. Its solids account for half of the total dry matter of raw milk, and whey protein accounts for 20% of the total milk protein. Vitamins and minerals in milk also exist in whey. The pH value is 5.9 ~ 6.6, and the whey obtained by producing casein by hydrochloric acid precipitation is called acid whey, and its pH value is 4.3 ~ 4.6.
Whey powder can provide a large amount of lactose, and fermentation in digestive tract can produce a large amount of lactic acid, reduce ph value, help milk digestion and inhibit the growth of pathogenic bacteria, which is of great significance to health; The high-quality whey protein contained in whey powder has the advantages of high digestibility, good amino acid form and no anti-nutritional factors in the body, and also contains albumin and globulin (serum protein), which also has a positive impact on the intestine.
Immunoglobulin, in particular, has a protective effect on the intestine and can fight against Escherichia coli. Whey powder also contains lactoperoxidase and lactoferrin, which has the functions of sterilization and sterilization.
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