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Distilled Monoglycerides(DMG): Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier， HLB value is 3.8-5.3. 1. It is good ...

Polyglycerol Esters of Fatty Acids(PGE): Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index : Acid Value (mgKOH/g) ≤5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value ...

Calcium Stearoyl Lactylate(CSL): Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid ...

Sodium Stearoyl Lactylate(SSL): Adding Amount: 0.2~0.5 % Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0 Sodium content(W/ %) 3.5- ...

Bread Improver: Appearance： While or straw yellow powder. Character and application： Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good ...

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Distilled Monoglycerides(DMG)