| PRODUCT | DESCRIPTION | BENEFITS |
|---|---|---|
| Glycerol Mono Stearate (GMS)- E471 | Premium GMS E471 emulsifier for bakery products, improving texture, stability, and shelf life. | Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture |
| Polyglycerol Esters of Edible Fatty Acids (PGE)- E475 | Polyglycerol Esters of Fatty Acids (E475) are non-ionic emulsifiers widely used in bakery, dairy, confectionery, beverages, and cosmetics to enhance texture, stability, aeration, and shelf life. | Volume Improvement, Aeration of batters, Decreasing crumb hardening |
| Polyglycerol Polyricinoleate (PGPR) | Polyglycerol Polyricinoleate | Low fat spreads, chocolate, compound coatings, Cosmetic, pan release applications. Specially Designed for Excellent results in Chocolate. |
| Polyglycerol Polyricinoleate (PGPR) | Polyglycerol Polyricinoleate (PGPR, E476) is a lipophilic emulsifier derived from castor oil and glycerol. Widely used in chocolate manufacturing, it improves flow by reducing viscosity and the need for cocoa butter. | Low fat spreads, chocolate, compound coatings, Cosmetic, pan release applications. Specially Designed for Excellent results in Chocolate. |
| Sorbitan Tristearate (STS) | Sorbitan Tristearate (E492, STS) is a non-ionic emulsifier and stabilizer used across food (e.g., preventing fat bloom in chocolate), cosmetics, and aerosols. | Anticrystallization in Oils, Antiblooming agent in chocolates, Antisandinesss agent in margarines & Cosmetic Applications |
