Lead (As)/(mg/kg)

Application range

Function

Suggested dosage

Dry yeast

Acts as the carrier of active yeast.Promotes dry yeast shape

and maintains the bio-activity after hydration.

10%-15% of water,

1% of dry yeast

Margarine

Maintains fine and stable water-oil dispersion.Improves plasticity.

Prevents splashing during frying.

1-1.5%

Shortening

Adjusts oil crystal.Improves stability and whipping strength

1-1.5%

Whipping cream

Shortens whipping time.Improves foam volume and structure.

Creates a nice and stiff foams.

0.2-0.5%,usually

with DMG and PGE

Coffee-mate

Gives a more uniform fat globule size distribution resulting

in improved whitening effect and dissloves in whater well.

0.5-1% of oil and fat,

usually with DMG

Cake emulsifier

Enlarges cake volume.Improves cake texture and paste stability.

Prolongs shelf life.

3-5%,usually with DMG,

PGE and PGMS

Cake

Enlarges cake volume.Improves cake texture.Prolongs shelf life.

0.5% of flour,usually

using cake gel directly

Bread

Enlarges volume and improves texture.

0.3% of flour,usually

using mixed emulsified

oils and fats

Ice cream

Promotes emulsifying if dairy fat.Prevents thick ice crystal.

Improves mouth feel and shape retention.Increases bulging rate

0.1-0.3%,usually

with DMG

Confections

and chocolate

Improves oils and fat dispersion.Decreases cyrup viscosity and

adjusts crystallization of confections.

0.3-1%,usually

with Tween 60

Protein beverage

Prevents delamination and sedimentation.

Provides smooth mouth feel.

0.3-0.6%,usually

with DMG

Solid drinks

Improves water-solubility and strengthens whitening.

0.2-0.3%

Dairy

Promotes fats dispersion and prevents delamination

0.1-0.3%