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 |
Flour 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 |
Oils and fats
| 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 and combine with water and starch, prevent starch
aging | 0.1%-1.0% of total products |
Edible antifoaming agent | decrease and inhibit foaming during production | 0.1%-1.0% of total products |
Peanut butter | provide creamy texture, high filling temperature, short set time
and good oil holding capacity | 0.1%-0.2% of total products |
Granular potato products | improve product quality and make production easier | 0.3%-1.0% of starch |
