Application

Benefit

Suggested dosage

Dry yeast

As the carrier of active yeast. Promotes dry yeast performance (shape and bio-activity after hydration).

10%-15% of water,1% of dry yeast

Margarine

Maintains fine and stable water-oil dispersion. Improves plasticity. Prevents splashing during frying.

1-1.5%

Shortening

Adjusts oil crystal. Improves stability and whipping strength

1-1.5%

Whipping cream

Shortens whipping time. Improves foam volume and structure. Creates a nice and stiff foams.

0.2-0.5%, usually using with GMS and PGFE

Coffee whitener

Forms a more uniform fat globule size distribution resulting in improved whitening effect and dissolves in water well.

0.5-1% of oil and fat, usually with GMS

Cake emulsifier

Enlarges cake volume. Improves cake texture and paste stability. Prolongs shelf life.

3-5%, usually with GMS, PGFE and PGMS

Cake

Enlarges cake volume. Improves cake texture. Prolongs shelf life.

0.5% of flour, usually using cake gel directly

Bread

Enlarges volume and improves texture.

0.3% of flour, usually using mixed emulsified oils and fats

Ice cream

Promotes emulsifying if dairy fat. Prevents thick ice crystal. Improves mouth feel and shape retention. Increases bulging rate

0.1-0.3%, usually with GMS

Confections and chocolate

Improves oils and fat dispersion. Decreases syrup viscosity and adjusts crystallization of confections.

0.3-1%, usually with Tween 60

Protein beverage

Prevents delamination and sedimentation. Provides smooth mouth feel.

0.3-0.6%, usually with GMS

Solid drinks

Improves water-solubility and strengthens whitening.

0.2-0.3%

Dairy

Promotes fats dispersion and prevents delamination.

0.1-0.3%