1. Protein beverage

    Function: stabilize the fat and protein, prevent elimination and sedimentation  

    Dosage: 0.05%-0.1% of total products

2. Ice cream

    Function: avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization

    Dosage: 0.1%-0.2% of total products

 3. Instant noodles

    Function: Improve process properties, decrease oil absorbing and cooking lost

    Dosage: 0.1%-0.2％ of flour

 4. Extrusion snacks

    Function: Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate

    Dosage: 0.1%-0.2％ of flour

5. Caramels, toffees and chocolate

    Function: reduce stickiness and sugar crystallization, thus improve the eating quality

    Dosage: 1.5%-2% of oil

6. Breads

    Function: improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate

    Dosage: 0.3%-0.8% of flour

 7. Cakes

    Function: Enlarge volume, improve texture, prolong the shelf life

    Dosage: 3%-10% of oil

 8. Biscuit

    Function: Improve process properties, prevent oil separating out and make the dough easy to off-module

    Dosage: 1.5%-2% of oil

 9. Chewing gum

    Function: Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR  and PVA

    Dosage: 0.3%-0.5% of base

 10. Meat products

      Function: Help fat disperse and combine with water and starch, prevent starch aging

      Dosage: 0.1%-1.0% of total products

11. Foaming agent

      Function: Act as physical foaming agent, help to produce fine and even air bubbles in EPE, to enlarge and maintain the volume and avoid shrinking

12. Lubricant

      Function: Its excellent lubricating property gives products shiny surface.

13. Anti-static agent

      Function: Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of         electronic parts