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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: 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 all components mixed more ...

Polyglycerol Polyricinoleate PGPR: 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 and tetramer glycerol)(w/%) ...

Sodium Stearoyl Lactylate SSL: more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, ...

Calcium Stearoyl Lactylate CSL: more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling ...

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Acetylated Mono- and Diglycerides ACETEM