ility during storage
l raise the index of viscosity and consistency
l increase and improve cheese texture and reduces syneresis
l increase final cheese production
For Bakery (loaf bread)
l Texture improvement
l Retain shape and texture after baking
l Improve the volume
For Veg (chiba tofu, lactone tofu, noodles, bionic vegetarian, etc)
l Texture improvement
l Expend the shelf life
l Improve water binding