Dosage: Depending on the field of application: for caramel, marmalade and creams - 0.1 - 0.3; for bakery, flour products, confectionery and glaze 0.1-0.4; for cases of sweets, fillings, fillers, syrups - 0.1-0.3; for soft drinks, low alcohol drinks and soft drinks 0.1 - 0.3; for dairy products (ice cream, puddings, yogurts, cheeses, curds) 0.1-0.3 kg / t of finished products.