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Glyceryl Monolaurate GML: make the time of preservation longer. Usage： 1.Mixes GML with flour uniformly and for further operation 2.The effect is better if adds the product to the six times of warm water which the ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: 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 spices. (6) It can be ...

Polyglycerol Esters of Fatty Acids PGE: make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make ...

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 ...

Sodium Stearoyl Lactylate SSL: make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the ...

Calcium Stearoyl Lactylate CSL: make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the ...

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 expanding ...

Citric Acid Esters of Mono-and Diglycerides CITREM: make it paste form, and then use it in an appropriate proportion. (2) Further processing after it is evenly dissolved with the fat. (3) The max. dosage for infant formula foods is 24.0g / kg, for ...

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