| PRODUCT | DESCRIPTION | BENEFITS |
|---|---|---|
| Acetylated Mono- and Diglycerides (ACETEM S) | ACETEM S (E472a), an acetylated mono- and diglyceride emulsifier, refines texture and increases shelf life in whipped toppings, batters, margarine, and confectionery coatings. | Chewing gum base, coated foods, cake batter and others. |
| Acetylated Mono-Diglycerides (ACETEM L) | ACETEM L (E472a), or acetylated mono- and diglycerides, is a clean-label emulsifier used in bakery, dairy, confections, and margarine. It improves batter aeration, stabilizes whipped toppings, prevents fat bloom, and extends shelf life. | Chewing gum base, coated foods, cake batter and others. |
| 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 |
