, :

3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.

(2) Put this product into warm water at about 70℃ with 1:6 to get paste shaped substance, then for further processing.

Technical index :

Packaging：

Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.