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Polyglycerol Esters of Fatty Acids(PGE): structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, ...

Calcium Stearoyl Lactylate(CSL): structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in ...

Sodium Stearoyl Lactylate(SSL): structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides(E472e): Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects ...

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Polyglycerol Esters of Fatty Acids(PGE)