; non-ionic emulsifier It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.

(3) It can be used in cream to make it smoother and finer.

(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

(2) Dissolve this product in oils or fats homogeneously before further processing.

Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.

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