Application : Cakes, Biscuit, Cookies, Bread and Noodles Potential Benefit : Emulsification, Anti-staling, Texture modification, Aeration or foaming, Crystal modification, Palatibility improvement, Agglomeration, Solid fluidization Usage Level : 2% - 4% (Suggested level) Specification : Appearance - White cream Acide value - 6.0 max PH (20% Solution) - 7.5 - 8.5 Keep dry and cold place