Application
1. Improves emulsification properties, prevents oil-water separation, and is used as an emulsifier and dispersant. 2. Increases dough strength, volume, and structure, resulting in a softer texture and preventing aging. 3. Forms a complex with starch, preventing starch swelling and loss, and improving starch gelatinization properties. 4. Used in non-dairy creamer to improve emulsification stability and prevent oil-water separation. Used in butter, it makes the butter smooth and delicate.
