) Food additive:
a) Stabilizing for: ice cream, yoghurt, cream and cheese
b) Thickening and emulsifying: salad, pudding, jam, tomato juice, canned products
c) Hydration: noodle, vermicelli, bread, confectionery, cool and frozen products
d) Gelatin: frozen foods, imitated foods and various gel foods, protective cover
for fruits, meat, poultry and aquatic products, sugar coating, stuffing
e) Film-formation: various cosmetics
2) Products are grouped into low, medium, high and extra high categories according
to viscosity, coarseness, fineness
3) 3 extra fine sub-groupings: per particle size
4) Adopted standards: GB1976-80, FCC IV