The application potential of food: dairy products, flour products, fat plant (coffee partner), ice cream, protein drinks, cake oil, margarine.
Non food applications: daily products, plastic products.Candy, ice cream
It can inhibit crystallization, reduce viscosity, enhance taste and softness, improve shape retention and stability.
Dairy products and beverages
Improve the stability of fat and protein toprevent stratifification and precipitation.
Baking, pasta products, snack foods
Improve aging resistance, enhance dough strength, and improve handling performance.
Grease products
Adjust the crystallization of grease, enhance the stability of the water-in-oil system, and prevent oil-water separation.
Other
Emulsififier for cosmetics and medical ointments, antistatic agent for foamed polystyrene, etc.