1, instant noodles, noodles, macaroni 0.5%-1%

Enhance the toughness of noodles, reduce starch dissolving during boiling; Reduce dough viscosity, facilitate processing to prevent the evaporation of noodles, maintain the softness of noodles, without drying, shrinking and forming,

2, ice cream, ice cream 0.3-0.5%

After use, emulsification is good, can partially replace fat, tissue particles are uniform and delicate, increase the stability of air bubble and water, reduce the crystallization of high solubility point oil, prevent oil from floating, prevent ice cream "sand", and increase the delicate, lubricating, soft and refreshing taste of ice cream

3, bread, cake, pie, crust 0.1-0.5%

Soften wheat bark, improve internal texture, promote yeast fermentation, shorten baking time, prevent drying, improve fat crisp, increase dough volume and uniformity, easy to cut, shape, anti-aging

4, biscuits, wafers, cookies, ice cream omelette 0.3-0.5%

Prevent raw materials from sticking, easy to process, improve surface texture; Improve the emulsification of fat, reduce the amount of cooking oil, increase the crispness and volume of cookies, and prevent burning color; And reduce the broken feeling of the cookies

5, frozen food (dumplings, dumplings, siu mai, spring rolls, etc.) 0.1-0.2%

Control dust, improve wettability, prevent skin moisture loss, cracking, luster, no wrinkles, no adhesion, less crystallization, prevent tissue hardening and fission

6, margarine, shortening, butter 0.1%-0.5%

Improve the extensibility, prevent spatter and oxidation, make the liquid level tension stable, improve water retention, improve the taste so that it is "oil and not greasy", "smooth and refreshing", "high fat content and food is not obvious"

7, toothpaste 5%-20%

Instead of glycerin, sorbitol water retention, moisture and fragrance, make the toothbrush soft and protect the tooth film

8, chocolate 0.3%-0.5%

Prevent frosting on the surface, improve gloss, easy mold release, improve chewing taste

9. Instant milk powder and instant coffee 0.2%-1%

Improved wetting capacity, promote the dispersion of surface fat, help to disperse and stabilize protein components, avoid powder aggregation, and improve product instant solubility

10, candy (cream candy, peanut brittle, toffee) 0.5%

It is easy to mix sugar, oil and water, improve the dispersion of oil, prevent sand granulation and oil, make the sugar block good luster, soft and smooth surface, prevent caking and extend the shelf life, soft taste, delicate lubrication

1.20kg/drum,200kg/drum