事实上，他描述了餐厅和食品制造商是如何操纵各种配料而达到所谓的“极乐点”。
In fact, he offers descriptions of how restaurants and food makers manipulate ingredients to reach the aptly named “bliss point.”
各种亲水性胶体和变性淀粉正在被广泛的应用于这一领域，用于改善食品配料的分散性，抗吸潮性和速溶性。
Many kinds of hydrocolloids and modify starch are applicated in this field, it is aim to improve the ability of instant disperse, resistant to moisture etc.
以膨化粉为主料，配以不同的配料和添加剂，精细加工成各种不同 的红甜菜食品和饮料。
The red beet swelling powder is taken as the main materials with different ingredients and additives, which are refined and processed into various red beet food and beverages.
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