Biscuits improver, Defoaming agent, Yeast protector, Fresh keeping agent, Sucrose emulsifier, Spicy Puffed product emulsifier.
With Type SF-5 in biscuits, the fat distributes in biscuits to prevent fat separation and improve crisp taste. Meanwhile, biscuits demoulding , appearance and transportation get improved. Type SF-5 works in soybean products as defoaming agent to improve moisture keeping and decrease foams forming in production. In order to protect the cell activity in edible dry yeast production, Type SF-5 can be added as yeast protector. As fresh-keeping agent, Type SF-5 is added to prolong freshness of fruits. In sugar industry, Type SF-5 as emulsifier is used to improve sucrose crystallization and productivity. In the spicy puffed product, Type SF-5 assists to expand product volume and extend shelf life.
