Application Range

Function

Dosage

Protein beverage

stabilize the fat and protein, prevent elimination and sedimentation

0.05%-0.1% of total products

Ice cream

avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization

0.1%-0.2% of total products

Breads

improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate

0.3%-0.8% of flour

Cakes

Enlarge volume, improve texture, prolong the shelf life

3%-10% of oil

Biscuit

Improve process properties, prevent oil separating out and make the dough easy to off-module

1.5%-2% of oil

Instant noodles

Improve process properties, decrease oil absorbing and cooking lost

0.1%-0.2％ of flour

Pasta products

Improve process properties, decrease cooking lost

0.1%-0.2％ of flour

Extrusion snacks

Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate

0.1%-0.2％ of flour

Margarine

Adjust the oil crystal, imparts fine and stable water dispersion

Subject to different purpose

Shortening

Adjust the oil crystal, improve its function properties

Subject to different purpose

coffee-mate

give a more uniform fat globule size distribution resulting in improved whitening effect

Subject to different purpose

Caramels, toffees and chocolate

reduce stickiness and sugar crystallization, thus improve the eating quality

1.5%-2% of oil

Chewing gum

Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA

0.3%-0.5% of base

Meat products

Help fat disperse an