| Application range | Function | Suggested dosage |
| Dry yeast | Act as carrier of the active yeast, promote dry yeast shape and maintain the bio-activity after hydration. | 10-15% of water, 1% of dry yeast |
| Margarine | Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying. | 1-1.5% |
| Shortening | Adjust oil crystal. Improve stability and whipping strength. | 1-1.5% |
| Whipping cream | Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. | 0.2-0.5%,usually with DMG and PGE |
| Coffeemate | Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well. | 0.5-1% of oil and fat,usually with DMG |
| Cake emulsifier | Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life | 3-5%,usually with DMG, PGE and PGMS |
| Cake | Enlarge cake volume, improve cake texture. Prolong shelf life | 0.5% of flour, usually using cake gel directly |
| Bread | Enlarge volume and improve texture. | 0.3% of flour, usually using mixed emulsified oils and fats |
| Ice cream | Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feel. Increase bulging rate. Improve shape retention. | 0.1-0.3%,usually with DMG |
| Confections and chocolate | Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystallization of confections. | 0.3%-1%, usually with Tween 60 |
| Protein beverage | Prevent delamination and sedimentation. Provide smooth mouth feel. | 0.3-0.6%,usually with DMG |
| Solid drinks | Improve water-solubility and strengthen whitening. | 0.2-0.3% |
| Dairy | Promote dispersing of fats and prevent delamination. | 0.1-0.3% |
