| Application Range | Function | Dosage |
| Protein beverage | stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1% of total products |
| Ice cream | avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% of total products |
| Flour products | Breads | improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate | 0.3%-0.8% of flour |
| Cakes | Enlarge volume, improve texture, prolong the shelf life | 3%-10% of oil |
| Biscuit | Improve process properties, prevent oil separating out and make the dough easy to off-module | 1.5%-2% of oil |
| Instant noodles | Improve process properties, decrease oil absorbing and cooking lost | 0.1%-0.2％ of flour |
| Pasta products | Improve process properties, decrease cooking lost | 0.1%-0.2％ of flour |
| Extrusion snacks | Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate | 0.1%-0.2％ of flour |
| Oils and fats | Margarine | Adjust the oil crystal, imparts fine and stable water dispersion | Subject to different purpose |
| Shortening | Adjust the oil crystal, improve its function properties | Subject to different purpose |
| coffee-mate | give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose |
| Caramels, toffees and chocolate | reduce stickiness and sugar crystallization, thus improve the eating quality | 1.5%-2% of oil |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3%-0.5% of base |
| Meat products | Help fat disperse and combine with water and starch, prevent starch aging | 0.1%-1.0% of total products |
| Edible antifoaming agent | decrease and inhibit foaming during production | 0.1%-1.0% of total products |
| Peanut butter | provide creamy texture, high filling temperature, short set time and good oil holding capacity | 0.1%-0.2% of total products |
| Granular potato products | improve product quality and make production easier | 0.3%-1.0% of starch |
