用于糖果类，提高精度并改善产品质地结构。

For the candy category, improve product quality and to improve the accuracy of the structure.

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用于布丁、果冻增稠改善口感提高凝聚强度及产品质地结构。

For the pudding, jelly thickening pool to improve taste improve product quality and strength of the structure.

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这就是为什么蛋清煮后发生颜色和质地的变化：当蛋清中的白蛋白失去其结构，其物理外貌也随之转变。

This, for instance, is why egg whites change colour and texture when cooked: as the albumen in the whites loses its structure, its physical appearance is transformed.

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