| PRODUCT | DESCRIPTION | BENEFITS |
|---|---|---|
| Glycerol Mono Stearate - SE | GMS SE enhances texture, prevents staling, and extends shelf life in bakery and dairy applications. | Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture |
| Diacetyl Tartaric Acid Esters of Mono-Diglycerides - DATEM Powder | DATEM Powder (E472e) is a dry emulsifier used in commercial baking to strengthen gluten networks, improve dough elasticity, and enhance loaf texture and volume. | Dough conditioner, shelf life extension, uniformity, volume, mouth feel and others benefits. |
| Sodium Stearoyl Lactylate (SSL) | Sodium Stearoyl Lactylate (SSL/E481) is an FDA-approved, plant-derived emulsifier and dough conditioner widely used to improve dough volume, texture, and moisture retention in baked goods—plus it stabilizes emulsions in cosmetics. | Dough conditioner, shelf life extension, uniformity, volume, mouth feel and others benefits. |
| Solbake | SOLBAKE is a balanced blend of E-471 and E-481 emulsifiers designed for biscuits and bread, enhancing texture and improving dough strength. | It is used for long period preservation, high potency, ready dispensability, and retention of moisture, giving the product a food crust color. |
| SOL 442 | SOL 442 is a powerful blend of E-471 and E-472e emulsifiers, designed to enhance dough volume, texture, and crumb softness in biscuits and breads. | Dough strengthening, Increased tolerance towards varaiations in mixing, colume increase, crumb structure improvement, crumb softening, moisture retention |
