Application range
|
Function
|
Suggested dosage
|
Margarine
|
Maintains fine and stable water-oil dispersion.Keep smooth texture.Avoids splashing and foaming during frying.
|
1% of oils and fats
|
Margarine/shortening for cake
|
Improves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life.
|
1% of oils and fats,usually with DMG
|
Shortening
|
Adjusts oil crystal.Maintains fine and stable water dispersion.
|
1% ofoils and fats
|
Whipping cream
|
Shortens whipping time.Improves foam volume and structure.Creates a nice and stiff foams.Improves mouth feel.
|
0.5-1%,usually with DMG and Span60
|
Cake emulsifier
|
Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.
|
5%-15% of total recipe,usually with DMG、Span60 and PGE
|
Cake
|
Enlarges volume.Keeps spongs foams homogeneous.Improves texture and mouth feel.Reduces staling rate of starch.Prolongs shelf life.
|
0.5% of flour
|
Bread and pastry
|
Enlarges volume.Improves texture and prolongs shelf life.
|
0.3% of flour
|
Ice cream
|
Improves bulging rate and shape retention.Stabilizes foams.
|
0.3-0.5%,usually with DMG
|
Dairy
|
Promotes dispersing of fats and prevents delamination.
|
0.2-0.5%,usually with DMG
|
Personal cares
|
Used in facial cream to improve lubricating property,stability and shape retention.
|
5-10% of total emulsifier recipe
|
Medicine
|
Acts as emulsifier and stabilizer for cream,paste and suppository.
|
10-20% in fats and oils
|