Application range | Function | Suggested dosage |
Margarine for spreading | Imparts fine and stable water dispersion. Improve stability and plasticity. | 0.35%-1% of oils and fats |
Margarine for cake/shortening | Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life. | 0.35%-1% of oils and fats |
Shortening | Adjust oil crystal. Improve stability and whipping strength. | 1-2% |
Whipping cream | Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. | 0.4-0.8%,usually with DMG and Span 60 |
Coffeemate | Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well. | 0.5-1% of oils and fats |
Cake emulsifier | Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life | 0.5-1.5%,usually with DMG,Span60 and PGMS |
Cake | Enlarge cake volume, improve cake texture. Prolong shelf life | 0.3-0.5% of flour, usually using cake gel directly. |
Bread and pastry | Improve texture and prolong shelf life | 0.5-1% of flour, usually using mixed emulsified oils and fats |
Confections and chocolate | Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystalization of confections. | 0.3-0.5% |
Ice cream | Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feels. Increase bulging rate.Improve shape retention. | 0.1-0.3% |
Protein beverage | Prevent delamination and sedimentation. Provide smooth mouth feel. | 0.5-1% |
Dairy | Promote dispersing of fats and prevent delamination. | 0.2-0.5% |
