INTENDED USAGE:
· It is used as an airing agent in pastry and cakes ( sponge cake)
· It ensures a stable mousse formed in high acid containing products ( whipping creampowders, creams) and shaken product bringing oil drops together.
· It enhances mousse standards in whipping cream powder- creams.
· Its emulsifier property is used in ice cream and sweet toppings
· It balances oil usage for its Oil-Water emulsifier feature
· It extends shelf life of bread and bread products providing fine pore adhesion.
· It increases bread volume. It ensures thin bread crust formed.
· It provides product and moisture loss in sausages. Therefore, it makes coats more suitable (retards oil oxidation).