As a high quality and efficiency food emulsifier,it's widely used as good emulsification\distribution, and stabilization in food. It has been used in the industry areas of food, medicine, household chemicals, plastic, packaging and cosmetic etc., It is also a safe food additives which is completely non-toxic and harmless, and there is no restriction intake by the human body.

Function:

1. for candy and chocolate, it can prevent the phenomenon of fat separation between toffee and toffee, prevent chocolate from crystallizing and separating oil from water, and increase the sense of fineness. The reference amount was 0.2%~0.5%.

2. for ice cream, it can make the tissue mix evenly and organize fine, smooth and puffed activity to improve the shape retention.

3. for margarine, it can prevent oil and water separation and stratification and improve the quality of products.

4. for beverages, adding fat containing protein drinks can improve stability, prevent oil floating and protein sinkage. It can also be used as a stabilizer in the emulsified essence.

5. for bread, it can improve the structure of dough, prevent bread aging, loaf bread, bulk and elasticity, and extend shelf life.

6. for pastries, in combination with other emulsifiers, as a foaming agent for pastries, forming a complex with protein, resulting in a moderate bubble film that increases the volume of the dessert.

7. for biscuits, adding dough can make the oil disperse evenly in the emulsion state, effectively prevent the oil from seeping and improve the brittleness of the biscuits.