1. Promotes large cake volumes
2. Enhances aeration stability and emulsification
3. Can be used with all types of cakes. Improves volume, cell structure, moist crumb category
1. Even and well distributed crumb structure
2. Well distributed crumb stability in fat phase
3. Batter emulsion and aeration stability
4. Cake mixes for batter strength
5. Stabilises emulsion and viscosity
6. Controls exudation
1. Soften and conditions bread
2. Improves volume and shape
3. Better shelf life, bun volume and texture of baked, steamed and fried buns
4. All in one functional blend
5. Increases strength, softness and moist retention of breads
1. Improves oven spring, dough softness and texture
2. Reduces fat
3. Improves dough developmenT
4. Improves shelf life, enhances volume
5. Improves batter aeration
1. Excellent releasing properties
1. Improves texture and appearance
2. Emulsion stabilisatioN
3. Improves mouthfeel
1. Improves oven spring, dough softness and texture
2. Reduces fat
3. Improves dough development
4. Improves shelf life, enhances volume
5. Improves batter aeration
1. Improves dough strength, volum & texture

1. Enhance emulsification, stabilises protein and suspension of cocoa particulates and light clean mothfeel
1. Helps with emulsification and provides body
1. Enhance emulsification, stabilises protein and suspension of cocoa particulates
1. Stabilises alcoholic dairy emulsions
1. Improves flavour stability
1. Emulsifier for skim milk for coffee

1. Controls fat dispersion in caramel; to be added to the fat phase prior to other ingredient
1. Retains water and enhances chewing property
2. Makes the gum base soft.
3. Provides lubricity and anti-sticking properties
1. Enhance stability agains oil seperation
1. Reduces fat and lowers yield value
2. Optimise production process and highly functional
1. Enhance bite and mouthfeel
2. Reduces stickiness
1. Improves stabilisation
2. Increase flavour retention

1. Improves whitening, mouthfeel and stability
2. Aids fat dispersion
1. Improves mouthfeel
2. Improves texture/water holding capacity
3. Stabilises emulsion
1. Stabilise emulsion and improves mouthfeel
2. Produce high and stable overrun
3. Non dairy whipped topping (with Caseinate/dairy free/protein free)
1. Improves stability, texture, aeration and mouthfeel
2. Increases overrun and improves foam stiffness

1. Provide melt resistance
2. Good heat shock protection
3. Gives smooth and creamy texture
4. Good air incorporation
1. Provide good stand up
2. Good creamy mouthfeel
3. Provides melt resistance
1. Provide dry appearance
2. Good creamy mouthfeel and dry appearance
3. Gives smooth creamy texture and standup properties