Chocolate It is a one of the most widely used
emulsifier in the chocolate and confectionery industry where it is
used as a viscosity reducer. It reduces the Casson Yield Value,
thereby reducing the amount of cocoa butter used. This provides a
substantial cost saving.
Margarine, Low Fat Dressings, Myonnaise and Sauces
Used in low fat formulations.
Pan Release Emulsions
It is the ideal emulsifier for the production of such emulsions for
the bakery industry.
Seafood Colours
It is used by producers for the sea food industry, especially for
Surimi.
