1. This product has the functions of emulsification, anti starch aging and controlling fat condensation.
2. For margarine, the emulsion is stable.
3. When used for milk sugar and milk sugar, it can enhance the emulsification and prevent sugar crystallization and oil-water separation.
4. For bread, it can improve the tissue structure and preservation performance of bread, and increase its softness and volume.
5. It can be used in emulsified oil such as meat products and ice cream.
6. In powder oil, it can be combined with other components of powder oil, such as protein and carbohydrate, to form a stable microcapsule coating, so as to prevent oil flashing during product storage and oil precipitation during preparation, and make the taste of vegetable fat powder richer.
Usage and scope of application
1. This product can be directly mixed with other powders for feeding.
2. Add this product to 50℃-60℃ warm water, stir at high speed to form a paste, mix it with other raw and auxiliary materials evenly and then feed it. better result.
3. This product can be added to oil, heated together, dissolved and used.
4. Users can also use appropriate methods for different products and processes.