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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The ...

Distilled Monoglyceride DMG: shelf life. 3. It can be arranged 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 ...

Polyglycerol Esters of Fatty Acids PGE: processing. (2) You can also dissolve this product in warm water at about 60℃ homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum ...

Propylene Glycol Esters of Fatty Acid PGMS: Characters: White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier. Applications: Has excellent foam performance, good oil-soluble ...

Polyglycerol Polyricinoleate PGPR: Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Applications: No bad odor, has good thermal stability. ⑴ Used ...

Calcium Stearoyl Lactylate CSL: processing. Recommended 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) ...

Citric Acid Esters of Mono-and Diglycerides CITREM: foods, add as the processing required. Technical Index Total citric acid（%） 13—50 Total fat acid（%） 37-81 Total glycerol（%） 8-33 Free glycerol（%） ≤4.0 Sulphated ash (%）≤0.5 Lead (Pb) / (mg/kg) ...

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM