实验表明，复合无铝膨松剂完全可以取代传统的膨松剂明矾。
The results indicated that the bulking agent without aluminum can replace the traditional alum.
不少油炸食品含有膨松剂，容易损害脑组织，可能导致老年性痴呆症的发生。
A lot of Fried foods contain leavening agents, easily damaged brain tissue, may lead to the occurrence of senile dementia.
在粮油制品中对面条的改良作用，可以制作新型膨松剂，对速冻水饺的影响；
In cereals and oilseeds products, they can improve the quality of noodles, used as novel leavening agent, and have effect on quick_frozen boiled dumplings.
配料：面粉、糖、植物油、玉米淀粉、乳清粉、奶粉、芝士粉、盐、调味料、膨松剂、着色剂。
Ingredients: wheat flour, sugar, vegetable oil, corn starch, whey powder, milk powder, cheese powder, salt, leaving agent, food color.
用途：在食品工业中作缓冲剂、螯合剂、酵母食料、调味剂、营养强化剂、发酵助剂、膨松剂等。
In food industry, it is used as buffering agent, chelating agent, yeast food, flavoring agent, nutrient supplement, fermentation adjunct, swelling agent and so on.
配料：小麦粉、植物起酥油、白砂糖、山梨醇、全脂奶粉、碳酸钙、膨松剂、香兰素、维生素d3。
Ingredients: Wheat flour, Vegetable Shortening, Refined Cane Sugar, Sorbitol, Whole Milk Powder, Calcium Carbonate, Baking Powder, Vanilla Flavor, Vitamin D3.
无铝复合膨松剂市场已有销售。结论：面制品中铝含量超标与制作过程中使用含铝添加剂泡打粉有关。
Conclusion:The use of baking powder which contains aluminum in producing process of the food may lead to the problem that samples containing aluminum over set standard.
如作焙制品、糕点膨松剂，面包、饼干的助酵剂、缓冲剂，果胶固化剂（凝胶作用），酵母食料，肉类制品组织改进剂等。
Usage: In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelate agent, flulty agent for bakery.
配料表：小麦粉、白砂糖、植物起酥油、可可粉、色素、(焦糖色素)，膨松剂，食用香精，食用盐，全脂乳粉，大豆磷脂，香兰素。
Ingredients: wheat flour, sugar, vegetable shortening, cocoa powder, color (caramel color), leavening agents, flavor, edible salt, whole milk powder, soy lecithin, vanillin.
研究了脆香豆加工过程中，淀粉、寒梅粉、低筋面粉的添加配方、膨松剂以及烘焙时在不同温度不同烘焙时间下对脆香豆成品品质的影响。
Various factors, including amount of wheat amylum, cooked rice powder, low protain flour , baking temperature and baking time were studied in the production process of fragile and smelling goober.
研究了脆香豆加工过程中，淀粉、寒梅粉、低筋面粉的添加配方、膨松剂以及烘焙时在不同温度不同烘焙时间下对脆香豆成品品质的影响。
Various factors, including amount of wheat amylum, cooked rice powder, low protain flour , baking temperature and baking time were studied in the production process of fragile and smelling goober.
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