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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended ...

Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids LACTEM: 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 the request. Technical Index: Acid Value(Calculated by KOH / ...

Propylene Glycol Esters of Fatty Acid PGMS: shape preserving. ⑶ Used in margarine to improve whipping, and to prevent the oil-water separate. ⑷ Used for cakes, fried snack foods, complex sauce. Operation method and dosage: The max dosage ...

Sodium Stearoyl Lactylate SSL: shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get ...

Calcium Stearoyl Lactylate CSL: shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get ...

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM