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 |