Applications

Benefits

Protein Beverage

Stabilize the fat and protein, prevent separation, and sedimentation.

Ice cream

Avoid forming larger ice crystals, Improve mouth feel, and provide creamy texture

Bakeries

Bread

Improve crumb softness, reduce staling rate, inhibit starch retrodegradation

Cakes

Improve volume, improve texture, and prolong shelf-life

Biscuits

Improve process properties, prevent oil separating out, and make dough easy coming off the modules

Oil and fats

Margarine

Adjust the fat crystals, impart fine and stable water dispersion in fat.

Shortening

Adjust the fat crystals, and improve its shortening function property

Peanut butter

Improve stabilization

Coffee whitener

Improved whitening effect

Confectioneries, toffees

Reduce stickiness and sugar crystalization

Chewing gums

Improve texture, soften gum basis

Meat products

Help fat disperse, combines water and starch, prevent starch retrogradation

Edible anti foaming agents

Decrease or inhibiting foaming

Granular potato products

Ensure uniformity, improve texture