Applications:

1. Breads

    Function: improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate

    Dosage: 0.3%-0.8% of flour

2. Cakes

    Function: Enlarge volume, improve texture, prolong the shelf life

    Dosage: 3%-10% of oil

3. Biscuit

    Function: Improve process properties, prevent oil separating out and make the dough easy to off-                             module

    Dosage: 1.5%-2% of oil

4. Instant noodles

    Function: Improve process properties, decrease oil absorbing and cooking lost

    Dosage: 0.1%-0.2 of flour

5. Pasta products

    Function: Improve process properties, decrease cooking lost

    Dosage: 0.1%-0.2 of flour

6. Extrusion snacks

    Function: Improve process properties, increase swelling rate, provide a fine and uniform crumb                                  structure, reduce staling rate

    Dosage: 0.1%-0.2 of flour

Oils and fats

7. Coffee-mate

    Function: give a more uniform fat globule size distribution resulting in improved whitening effect

    Dosage: Subject to different purpose

8. Caramels, toffees and chocolate

    Function: reduce stickiness and sugar crystallization, thus improve the eating quality

    Dosage: 1.5%-2% of oil

9. Chewing gum

    Function: Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR                        and PVA

    Dosage: 0.3%-0.5% of base

10. Edible antifoaming agent

      Function: decrease and inhibit foaming during production

      Dosage: 0.1%-1.0% of total products

Plastic

11. Anti-static agent

      Function: Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to                             production of package of electronic parts.