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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 ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: Put this product in warm water at about 60℃ to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further ...

Distilled Monoglyceride DMG: Put this product into warm water at about 70℃ with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing ...

Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids LACTEM: Put this product into warm water at about 60℃ to get paste shaped substance, then use it as the suitable scale. (2) Used into watery cream, the max. dose is 5g/Kg, for others foods, can be used as ...

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: Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or ...

Calcium Stearoyl Lactylate CSL: Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or ...

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