It is an efficient emulsifier with emulsification, dispersion, stabilization, foaming, defoaming and anti-starch aging.
⑴In ice cream, it prevents the formation of coarse ice crystals, makes the structure better, and improves the shape retention and meltability of the product.
⑵In fat and protein containing beverages, it significantly improves the stability of the system and prevents sedimentation and stratification.
⑶This product can form complexes with protein and starch, prevent starch from aging , increase the volume of bread, improve the structure, and extend the shelf life.
⑷In margarine, whipped cream, shortening, and powdered fats and oils, it controls and stabilizes fat crystallization, prevents delamination, and improves quality.
⑸In the production of candy and chocolate, it can make the sugar and fat raw materials mixed evenly and quickly, and prevent the occurrence of ripples, granularity and fat precipitation.
