Description：
Hydrogenated vegetable oil based.
| 1. |
Bakery: |
|
Bread: crumb softener, antistaling |
|
Batters: improve fat dispersion |
|
Noodles: improve stability and firmness |
|
Cake mixes: crumb softener, antistaling |
| 2. |
Dairy and Non-dairy product: |
|
Infant formula milk powder: provide stable dispersion |
|
Ice cream: impart dryness, overrun |
|
Whip topping: improve stabilty and mouth feel |
|
Pudding: improve dispersion |
|
Imitation cheeses: reduce synerisis |
| 3. |
Sauces: reduce skinning |
| 4. |
Fats and oils: facilitate margarine spread emulsification |