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Ice Cream Stabilizer: Ice cream stabilizer is a compound ingredient including food emulsifiers and stabilizers. All the ingredients are based on raw materials of non-animal origin.Mix the milk, sugar and other materials ...

Glyceryl Monolaurate GML: 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 5.2. 1.Because the ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour ...

Distilled Monoglyceride 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. Character: 1. ...

Acetylated Mono- and Diglycerides ACETEM: Appearance: Light Yellow Liquid, E code is E472A, Degree of Acetylation: 90% According to the degree of acetylation ,melting point and existence are different ,it’s dissolvable in oil 1. ACETEM can ...

Polyglycerol Esters of Fatty Acids PGE: dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60℃ homogeneously, and then mix it with other raw materials for ...

Citric Acid Esters of Mono-and Diglycerides CITREM: dissolved with the fat. (3) The max. dosage for infant formula foods is 24.0g / kg, for others foods, add as the processing required. Technical Index Total citric acid（%） 13—50 Total fat acid（%） ...

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Ice Cream Stabilizer