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It is good for form stable emulsion
to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product, It can form the complex with the protein
and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 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.
