Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-9.2.They contain a little free glycerol, free fatty acids, free tartaric acid and free acetic acids and combination thereof and free glycerides. It contains tartaric and acetic esters of fatty acids too.

·It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.

·It can react with amylose to delay and prevent the food aging.
·It can be used in cream to make it smoother and finer.
·It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
·It can also be sued in sugar, syrup and spices.
·It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

·Put this product in warm water at 60°C to get paste shaped substance, and then use it in appropriate proportion.

·Dissolve this product in oils or fats homogeneously before further processing.
·Directly mix it with flour for use.                                                              
·The maximum quantity is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition quantity can be changed based on production need  it for cream and fermented milk

STORAGE AND TRANSPORTATION
It should be seal and store in cool, dry and ventilated place to avoid the moisture and caking. It's strictly prohibited to store and transport with explosive material or damaging.
 

SHELF LIFE
12 months
 
TECHNICAL INDEX