Dosage :
1) Bread: 0.3%-0.8% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.8% by the weight of fat & oils in 65℃-75℃ and mix with other material.
3) Margarine: 0.3%-0.5% by the weight of fat & oils in 65℃-75℃, subject to different purpose.
4) Milk drinking: 0.12%-0.15% of total products below 70℃ with stirring and homogeneity.
5) Beverage: 0.05%-0.15% of total products below 70℃ with stirring and homogeneity.
6) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 65℃-75℃, subject to different butter, fat & oils or margarine.
7) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.
8) Confections: 1.5%-2% of fat & oils in 65℃-75℃.
9) Potato chips: 0.3%-1.0% of starch below 70℃ water.
10) Peanut butter: 2.0%-2.5% of total products, melted with fat & oils in 65℃-75℃.


• When making bread
• Improve crumb softness;
• Reduce staling rate;
• Provide a fine and uniform crumb structure.

• When making cake
• Enlarge volume;
• Improve texture;
• Prolong the shelf life.

• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.

• When making milk drinking
• Stabilize fat & oils;
• Prevent elimination.

• When making Beverage
• Stabilize fat & oils;
• Prevent elimination and sedimentation.

• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.

• When making non-dairy creamer
• Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.
• When making confections
• Reduce stickiness and sugar crystallization;
• Improve eating quality.

• When making potato chips
• Ensure uniformity;
• Improve structure;
• Make production process easier.

• When making peanut butter
• Provide creamy texture;
• Ensure high filling temperature ;
• Shorten standing time;
• Provide good oil holding capacity.