It can be used for fling beans, fruits and vegetables to stabilize their natural color;

in canned meat to emulsify fat and maintain uniform texture;

in cooked meat products to improve their water repellency and maintain the flxibility of meat quality; for fruit juice beverage as ascorbic acid decomposition inhibitor;

in tomato juice to increase its viscosity;

for crab salmon, trout, tuna and other canned aquatic products to prevent struvite; for curing meat products to improve water-holding capacity and effectively relieve the oxidation resistance of fat;

in bean curd processing to improve flavor and taste;

for processing soy sauce and bean paste to increase viscosity, prevent discoloration and taste change.