|
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
|
