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SSOS is mainly used for emulsifying essence, microcapsule embedding, emulsifying and embedding of vitamin oil, and thickening soft drinks, yogurt and cheese, canned food, frozen fruit stuffing, gravy stuffing, and thick food. It improves fat dispersibility of oily sauce and avoids demixing. When defreezing with microwave oven, food color and viscosity remain unchanged. The nature of the food will not change after several times of freezing or heating. Being added in potato sauce and meat sauce, the viscosity is even and has a good sediment-avoidance effect