Category:It is the esterification product of glycerol, fatty acid and succinate, which is a two parent molecule structure. The emulsification performance between the oil in water (O/W) and water in oil (W/O).

Character:White to light yellow waxy or granular solid, difficult to disperse in water, insoluble in glycerol, above the melting point can be very good soluble in other substances, 5-7 HLB.

Functional characteristics:

1, with good emulsifying, wetting, dispersing, helping to dissolve and other functions, good hydrolytic, safe, acid, salt resistant.

2, application in baked foods and flour glutenin occurred strong interaction, to improve dough fermentation to gas properties, so that the volume of baking food

And the elasticity increases, and has certain soft, fresh and the effect of the moisture loss when baking.

Applicable scope and function:

1, as an emulsifier, used for milk and its products, beverages (protein, plants, etc.).

2, and protein binding capacity, for bread, cakes and other baked goods.

Usage method:Will be used in the heating and dissolving of the acid (vegetable oil, palm oil, etc.), or in the form of hydrate.

Usage amount:

Cheese food: 10%         

Fruit and vegetable juice (meat) drink: 0.2%

Fats, oils, and emulsified fat products (not including fat and oil without water): 10%

Protein beverage category: 0.2%                   

Tea, coffee, plant beverages: 0.2%

Solid beverage category: 2% (diluted by 10 times)                  

Lactic acid bacteria beverage: 0.2%

Bakery: 0.250.5%

STORAGE CONDITIONS AND LEGAL STATUS

Keep packing unopened and undamaged. Store at room temperature in a clean and aerated place. The use of this product as a food additive might be subject to regulatory restrictions and limitations. Compliance with national legislation should be ascertained by the user. The shelf life is 12 months.