1. Used in the candy, chocolate, preventing the toffee appears grease separation phenomenon; preventing chocolate sugar crystallization and separation of oil and water, increase the delicate sense. Reference dosage is 0.2% ~ 0.5%.
2. Used in ice cream, can make the organization mix well-distributed, smooth, improve the shape maintain.
3 Used in the artificial cream, can prevent oil and water separation, improve the quality of products.
4 Used in beverage, to add the containing of protein drinks, can improve the stability, to prevent the oil from floating, protein sink. It can also be used as a stabilizer in emulsion flavor.
5 Used in bread, can improve the dough structure, to prevent the bread aging, soft, volume increases, more elastic, extending the preservation period.
6 Used in cakes, and other emulsifying agents, as a foaming agent, with the protein to produce a complex, moderate bubble film, volume increases.
7 Used in cookies, adding to the dough can make the oil in the emulsion state evenly dispersed, effectively prevent oil leakage, improve the brittleness of the biscuits.
