Application

Benefit

Suggested Dosage

Protein beverage

stabilize the fat and protein, prevent elimination and sedimentation 

0.05%-0.1%

Ice cream 

Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization

0.1%-0.2%

Flour products

Breads

Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate

0.3%-0.8% of flour

Cakes

Enlarge volume, improve texture ,prolong the shelf life

3%-10% of oil

Biscuit

Improve process properties, prevent oil separating out and make the dough easy to off-module

1.5%-2% of oil

Oils and fats

Margarine 

Adjust the oil crystal, imparts fine and stable water dispersion

Subject to different purpose

Shortening

Adjust the oil crystal, improve its function properties

Subject to different purpose

Coffee-whitener

Give a more uniform fat globule size distribution resulting in improved whitening effect

Subject to different purpose

Caramels ,toffees and chocolate

Reduce stickiness and sugar crystallization, thus improve the eating quality

1.5%-2% of oil

Chewing gum

Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA

0.3%-0.5% of base 

Meats products 

Help fat disperse and combine with water and starch, prevent starch retrogradation

0.1%-1.0%

Edible antifoaming agent

Decrease or inhibit foaming during production

0.1%-1.0%

Peanut butter

Improve stabilization

0.1%-0.2%

Granular potato products

Ensure uniformity, improve structure and make production easier

0.3%-1.0% of starch

Index

Standard(GB15612-1995)

Test result

Appearance (20°C)

Milky white/light yellow waxy solid

Milky white waxy solid powder

Monoglyceride content/%

≥90%

99.2

Free Acid/%

≦2.5

0.36

Iodine Value(g/100g)

≦4.0

0.24

Freezing Point/°C

60.0~70.0

67.5

Heavy Metals (Pb/%)

≦0.0005

<0.0005

As/%

≦0.0001

<0.0001