1.It can make the protein raw material powder in effect, strengthen adhesion, make thefine organization.

2.The elasticity and the gloss can be improved, and the soluble starch or the nutrients can be suppressed.

3.To prevent the rice noodles cracked or cooked paste because of the impact.

4.The product has the function of water conservation, it can inhibit the natural drying.

5.Improve the rice noodles’manufacturing rate.

6.Because it is tasteless, does not smell and the water solution is colorless and transparent, does not make the food taste bad.

7.In the deep-fried food processing, like instant noodle, to spread fat of raw materials steady in dough, decrease oil absorption rate and save oil.

8.Through the blockade of trace metal ions, it can prevent discoloration, fade, or inhibit the oxidation of oil.