Dosage :
1) Bread: 0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material.
3) Cake emulsifier: 3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other emulsifier as required.
4) Whipping topping: 0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃.
5) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose.
6) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.

7) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.
8) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 55℃-65℃, subject to different butter, fat & oils or margarine.
9) Margarine, shortening: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose.

10) Confections: 1.5%-2% of fat & oils in 55℃-65℃.
11) Pigment: as dispersion phase with pigment, 1.0-1.5% of oils in another way,

• When making dairy

Promote dispersing of dairy fats and protein.

Provide smooth mouth feel and milky taste.

Prevent oils coming up.

Reduce foreign odor from fats and oils added.

• When making potain bevarage

Promote dispersing of protein.

Prevent oils coming up.

Prevent delamination and sedimentation.

Provide smooth mouth feel.

• When making ice cream

Promote emulsifying of dairy fat.

Prevent thick ice crystal improve mouth feels.

Increase bulging rate.

Improve shape retention.

• When making non-dairy whipping creamer

Prevent oils coming out.

Shorten whipping time Improve foam volume and structure.

Create a nice and stiff foams

• When making bakery products

Improve stability andplasticitymprove stability.

Shorten whipping time.

Enlarge cake/breadsize and keep homogeneous texture

Prolong shelf life