|
Application |
Dosage |
Function |
|
Beverage |
0.1 – 0.3 |
Stabilize favor, improve mouth feel |
|
Ice cream |
0.1 – 0.3 |
Smooth taste, more fine pores, no ice crystal, shorten aged time |
|
Soy sauce oyster sauce |
0.05 – 0.1 |
Salt tolerance, viscositier, better oyster sauce taste |
|
Frozen food |
0.1 – 0.2 |
Moisture holding, control crystal, creamy feeling |
|
Baked food |
0.5 – 1.5 |
Improves texture and flavor release |
|
Gelatin |
0.5 – 1.5 |
Gel with locust bean gum and konjac gum |
|
Soft drink |
0.01 – 0.3 |
Suspension aid, thickener and emulsifier |
|
dressing |
0.1 – 0.3 |
Stabilizing emulsions |
|
Instant noodle |
0.2 – 0.3 |
Strength aid, save vegetable oil, improves texture |
|
Sausage |
0.2 – 0.3 |
Set texture, keeps moisture and oil |
|
Canned meat |
0.1 – 0.2 |
Set texture, improves flavor |
|
Cheese |
0.2 – 0.5 |
Accelerate the curd, anti-dehydration |
|
cake |
0.1 – 0.3 |
More fine pores, soft, lengthening shelf time |
|
Bread |
0.1 – 0.2 |
Soft, more suitable for brown bread containing coarse fibre |
|
Dehydrated food |
0.2 – 0.4 |
Accelerate recovering time, preserves color and taste |
|
Medicine, cosmetics |
0.2 – 1.0 |
Suspention aid, keep moisture, viscositier, lubricating aid |
|
Toothpaste |
0.4 – 0.6 |
More adhesive to toothpaste, dispersant, texturizing |
|
Pet’s canned food |
0.1 – 0.3 |
Make meat pieces stick |
|
Fish fodder |
0.5 – 2.0 |
Binding agent for fish & shrimp feeds |
|
Oil industry |
0.2 – 0.4 |
Good rheological control, excellent drilling mud stability |
|
Tobacco |
0.1 – 0.3 |
Increase flexibility, suitable for tobacco thin slice |
|
Textile printing |
0.5 – 1.5 |
Control the mobility of the pigment |
|
Porcelain glaze |
0.3 – 1.0 |
Thermal stability of the suspending solids |
|
pesticide |
0.1 – 0.3 |
Suspension aid, improve adhesion |
|
Liquid explosive |
0.5 – 2.0 |
Fire proof, thickener |
| Water soluble coating |
0.2 – 0.3 |
Stabilizer, more readily to be painted |
