Food name
Model
Maximum usage
g/kg
Functions
Drinks
(except packaged drinking water)
S-11～S-16
1.5
Increasing emulsion stability of drinks, preventing precipitation, stratification, oil ring floating, etc.
Modified milk
S-11～S-16
3.0
Inhibiting oil floating, preventing protein precipitation, improving taste of drinks, etc.
Freezing drinks
(except edible ice)
S-9～S-16
1.5
Improving the emulsification and dispersion of products, improving the expansion rate, shape retention, and preventing the generation and growth of ice crystals.
Bakery products
S-7～S-16
3.0
Preventing starch retrogradation, aging and oil seepage.
Unsalted butter and similar products
S-1～S-16
10.0
Preventing oil and water separation and stratification, inhibiting oil crystals.
Multigrain can
S-11～S-16
1.5
Preventing amyloid protein precipitation or adhesion caused by thermal change.
Chocolate
Chocolate products
S-3～ S-9
10.0
Inhibiting grease separation, crystallization and surface frost.
Candy
S-1～ S-11
10.0
Increasing miscibility and emulsibility of raw materials, preventing oil separation, reducing adhesiveness to tooth and packaging paper.
Meat and meat products
S-1～S-16
1.5
Increasing water retension of sauages and ham, preventing grease separation of products with high oil content.
Professional wheatmeal
S-7～S-16
5.0
Improving texture structure, preventing starch retrogradation, aging and oil seepage.
Fresh dough products
S-1～S-16
4.0
Preventing adhesion between machine and flour, flour and flour, and increasing dough toughness.
Jam, batter, breaded powder and fried powder
S-5～S-16
5.0
Increasing strength of jelly after the wheat starch dextrinization.
Spice
S-5～S-16
5.0
Improving emulsifiability and dispersibility, protecting hygroscopic powder from caking, and improving fluidity.
Jelly
S-7～S-11
4.0
Increasing shape retention of products and preventing synaeresis.
Fat emulsified products
S-1～S-16
10
Forming stable emulsion system, improving creamy texture of products, and preventing oil separation.
Basically water-free fat and oil
S-1～S-3
10
Improving the emulsification of oil and water and preventing oil separation.
Surface treated fresh fruit and egg
S-5～S-16
1.5
Keeping fruit and egg fresh and extending storage period.
China
