Applications:
• STS is used in cake emulsifier, ice cream, margarine, shortening,
etc.
Dosage :
| Application | Dosage |
| Non-dairy creamer | 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃,
subject to different purpose. |
| Milk drinking | 0.12%-0.15% of total products above 55℃ with stirring and
homogeneity. |
| Protein beverage | 0.05%-0.15% of total products above 55℃ with stirring and
homogeneity. |
| Whipping topping | 0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃ |
| Ice cream | 0.2-0.3% of total products, melted with fat & oils in 55℃-65℃,
subject to different butter, fat & oils or margarine. |
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• When making cake emulsifier
• Adjust DMG to be α- crystal monoglycerides with water;
• Increase water solubility;
• Increase baking bulging rate;
• Control texture of paste.
• When making whipping topping
• Increase bubble rate;
• Shorten whipping time;
• When making bread
• Improve crumb softness;
• Enlarge volume;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well.
• When making margarine /shortening
• Adjust oil crystal;
• Increase solid objects;
• Adjust margarine appearance like sheen, texture;
• Prevent water dispersion in margarine;
• Shorten whipping time in use.
