CHARACTERISTICS

Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel odor. It is an anionic emulsifier with HLB value of 5.1.

APPLICATION FIELD OR USES

1)It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, among others.

2)Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from molds to produce smooth appearance, distinct layers and crisp feeling in mouth.

3)It can make hot and spicy food more pliable and softer and prolong the preservation time.

4)Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.

HOW TO USE IT AND DOSAGE

1)It can be directly mixed well with flour for use.  

2)Put this product into warm water at about 60°C with proportion of 1:6 to get paste shaped substance, then add it into flour in proportion to obtain better effect.

3)When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.

4)Recommended Addition Amount: 0.2~0.5 %( Calculated by Flour)

PACKING FEATURES

Aluminized bag vacuum packing with nitrogen inside. Net weight: 25KG/CTN(5*5KG).

STORAGE AND TRANSPORTATION

Seal and store in cool, dry and ventilated place to avoid moisture and caking. Strictly prohibited to store and transport with explosive material or damaging.

SHELF LIFE

12 months 

Technical Index (Refer to FCCIV and FAO/WHO)