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Confectionery Applications

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