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Lactic Acid Esters of Mono and Diglycerides of Fatty Acids(LACTEM): in cold water and can be dispersed in hot water. Applications: It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase the gas-holding ...

Distilled Monoglycerides(DMG): in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to ...

Polyglycerol Polyricinoleate(PGPR): in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg. Technical Index： Poly glycerol(Dimer, trimer ...

Calcium Stearoyl Lactylate(CSL): in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (3) Enhance the quality of quick frozen food, improve their organization and structure, and ...

Sodium Stearoyl Lactylate(SSL): in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides(E472e): in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and ...

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Lactic Acid Esters of Mono and Diglycerides of Fatty Acids(LACTEM)