Here are their profiles:
Custard powder is a kind of mixed seasoning, which is light yellow powder with rich milk flavor and fruit flavor. It consists of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. It is mainly used to increase flavor, color and crispness, make products qualitative, and improve viscosity and smoothness.
The main ingredients of milk powder: milk hydrolysate and sucrose fatty acid ester. Characteristics: white powder, with milk fragrance, soluble in water and sweet taste. When applied to food, it has pure natural milk flavor.
Product use: food flavor improver, used in dairy products, beverages, baked products and other dairy products. Dosage: 0. 1 ~ 0.08%, directly used or dissolved in appropriate amount of water.
Milk powder is a series of flavor modifiers used in dairy products (beverages and other milk-containing foods). It is obtained by dextrin embedding and spray drying the aroma substances purified by enzymolysis of milk and sucrose fatty acid ester. It has the characteristics of improving the stability and flavor quality of dairy products, masking other odors, coordinating and kneading other flavors, and improving the product grade, so that the food flavor and natural milk flavor can be maintained when eating, which cannot be achieved by artificially compounding edible flavors. The raw materials of this product come from natural animal and plant resources, which is of great significance in the period when China pays more and more attention to food safety.