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Variety
|
Adding amount
|
Function
|
Effect
|
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Chocolate
|
0.3%-0.5%
|
Emulsification, moistening and shortening
|
Reduce the viscosity of the slurry, reduce the amount of cocoa butter, prevent frosting, increase the fluidity of the surface coating slurry, improve the smoothness and gloss of the surface, enhance the "crisp" and "soft" taste of the chocolate coating, increase the moisture content of the chocolate, and promote Diffusion during mixing.
|
|
Margarine, butter, shortening, condensed milk, cheese
|
0.1%-0.5%
|
Emulsifying, anti-oxidation, anti-splash
|
Improve extensibility, prevent splashing and oxidation, stabilize liquid surface tension, promote the mixing of oily and watery raw materials at each melting point to prevent sticking to pots and pans, increase water retention, and improve taste.
|
|
Bread, pastries, pies, crusts
|
0.1%-0.5%
|
Emulsification, anti-aging, shortening, lowering gelatinization temperature
|
Soften wheat hulls, improve internal texture, promote yeast fermentation, shorten baking time, prevent drying, improve fat shortening, increase dough volume and uniformity, facilitate cutting and shaping, and prevent aging.
|
|
Biscuits, wafers, cookies,
Ice cream cones
|
0.3%-0.5%
|
Emulsification, shortening, demoulding
|
Prevent raw materials from sticking to the mold, facilitate machining, and improve surface texture; improve oil emulsification, reduce the amount of cooking oil, increase the crispness and volume of biscuits; prevent color burning; and reduce the feeling of cracking of biscuits.
|
|
Candy (toffee, toffee, buttery peanut candy)
|
0.5%
|
Emulsification, antioxidant
|
It facilitates the mixing of sugar, oil and water, improves the dispersion of oil, prevents sanding, oil loss and greasiness, controls the crystallization rate and transparency, makes the surface of the candy smooth and non-sticky, and prevents the candies from absorbing water and adhering to each other during storage.
|
|
chewing gum, chewing gum
|
0.1%-0.5%
|
Emulsification, antioxidant
|
The components are evenly dispersed, reducing viscosity and adhesion, making the product easy to extrusion, cutting, and separation, increasing toughness, extending flavor release time and shelf life, and making the taste soft, delicate and smooth.
|
|
Milk powder and baby food (whole milk powder, coffee mate, powdered oil)
|
0.2%-1%
|
Instant solvent, emulsifying and moisturizing, fat substitute
|
Improved wetting ability, promotes the dispersion of surface fat, helps disperse and stabilize protein components, and avoids powder aggregation.
|
|
Condiments (oyster sauce, pate, gravy, spread)
|
0.5%-1%
|
Emulsification, fragrance retention
|
It facilitates the uniform mixing of raw materials of different ingredients and controls foaming when the raw materials are hit, maintaining its own unique flavor, fixing the aroma, and enhancing nutrition.
|
|
Meat products (luncheon meat, sausages, meatballs, fish fillings, ham)
|
0.5%-2%
|
Emulsification, antioxidant, water retention
|
It makes fat raw materials disperse well, easy to process, retains moisture, prevents starch aging and shrinkage.
|
|
Toothpaste
|
5%-20%
|
Moisturizing and fragrance preserving
|
It replaces glycerin and sorbitol to retain water, moisturize and maintain fragrance, making the toothbrush soft and protecting the dental film.
|
|
Powder products, frozen foods (dumplings, glutinous rice balls, siu mai, spring rolls, etc.)
|
0.1%-0.2%
|
Anti-dust agent, anti-agglomeration, water and speed control, water retention, mold release
|
Control dust, improve wettability, prevent epidermis from losing water and cracking, have good gloss, no wrinkles, no adhesion, less crystallization, and prevent tissue hardening and fission.
|
|
Soy protein and related beverages (including cocoa beverages)
|
0.1%-0.2%
|
Emulsifying, stable, instant
|
Prevent fat oxidation, protein precipitation, and improve nutrition. Promote the instant solubility of protein and solid powders.
|
|
Puffed food, fried food
|
0.1%-0.2%
|
Viscosity regulator, release agent, anti-spatter agent
|
Reduce dough viscosity, make it easier to shape and reduce the breakage of finished products.
|
|
Ice cream
|
ice cream
|
Emulsification, fat replacement
|
It can emulsify ice cream well, partially replace fat, make the tissue particles uniform and fine, increase the stability of air bubbles and water, reduce the crystallization of high melting point oil, prevent oil from floating, prevent ice cream from "sanding", and increase the delicate, smooth and soft ice cream. , refreshing taste.
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