It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodles, instant noodles and dumplings. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
⑴It can increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread. Improve the organization and structure.
⑵It can react with amylose to delay and prevent the food aging.
⑶It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
⑷It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodles, dried noodles and instant noodles, and make them chewier
