It has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and air retention of dough and reduce the weakness of dough. Increase the volume of bread and steamed bread and improve the organizational structure. In addition, it can also be used for sugar and syrup and spices.

Use:

1 interacts with amylose to delay and prevent food aging.

2, used for thin cream, can make the product smooth and delicate.

3. Used for butter and concentrated butter to prevent oil from separating out and improve stability.

4, can also be used for sugar and syrup and spices.

5. When used in non-dairy creamer, the product emulsion can be uniform and stable, and the taste is delicate.