1. It is used for candy and chocolate to prevent fat separation of milk candy and toffee; Prevent chocolate sugar crystallization and oil-water separation, and increase the sense of delicacy. The reference dosage is 0.2% - 0.5%.
2. For ice cream, it can mix the tissue evenly, make the tissue fine, smooth, puffing activity and improve the shape retention.
3. Used for margarine, it can prevent oil-water separation and stratification, and improve the quality of products.
4. It is used in drinks. When added to fat containing protein drinks, it can improve stability and prevent oil from floating and protein from sinking. It can also be used as stabilizer in emulsified flavor.
5. For bread, it can improve the dough structure, prevent bread aging, make the bread soft, increase the volume, be elastic and prolong the shelf life. The reference dosage is 0.2% - 0.5%.
6. It is used in pastries. It is compatible with other emulsifiers. As the foaming agent of pastries, it forms a complex with protein, so as to produce a moderate bubble film, and the volume of pastries is increased. The reference dosage is 0.3% - 0.5%.
7. It is used for biscuits. Adding it into the dough can make the oil evenly dispersed in the emulsified state, effectively prevent the oil from seeping out and improve the brittleness of biscuits. The reference dosage is 0.2% - 0.5%.