Year1
℃ :
<
℃< /:> Around, insoluble in cold water, can be dispersed in hot water and hot grease. <
value<
～<
, its emulsifying performance is between<
-/
and
/>-/
At higher concentrations, it can greatly reduce the interfacial tension between oil and water, and is an emulsifier. The code is <
-<:
br
, toxicity: <
-
No limit . Since there are <
-
and <
r
-:. Characteristics and applications: It has the functions of emulsifying, dispersing, chelating, conditioning and controlling fat aggregation. It can have a strong interaction with gluten in flour and is an excellent dough conditioner. Agent and bread core softener to improve the air-holding properties of fermented dough, greatly increasing the volume and elasticity of bread. <
Usage and dosage: <
-
Stipulated in, shortening<
-(
Plasticity<
-)%;
Dough conditioner for bread
-.%
. <
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