It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
⑴It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
⑵It can react with amylose to delay and prevent the food aging.
⑶It can be used in cream to make it smoother and finer.
⑷It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
⑸It can also be used in sugar, syrup and spices.
⑹It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
