Description
Characteristics and Applications:
It has emulsifying, resist aging and control the fat coacervation
function
Assist to defoam in the foam killer, assist to foam in Ice cream,
it is used in the candy, cake, bread etc. as additive, and prevents
granulated sugar crystallization and the separation between the
water and oil.
1. Used in the butterine and made the latex stabilization.
2. Increase emulsification in creamy sweet and galactosidase.
3. It is used in bread to improve the construction of tissue,
augment storage life and increase the soft feeling and
pliability.
4. Can be used in emulsified oil, just like meat products, ice
cream
