Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids, can be used in:

1. Used in candy, chocolate, and margarine to prevent oil-water separation and improve product quality.

2. When used in ice cream, it can make the tissue mix evenly, make the tissue fine and smooth, expand the activity, and improve shape retention.

3. When used in beverages, it can improve stability and prevent oil from floating and protein from sinking.

4. When used in bread, it can improve the dough structure, prevent bread aging, make bread soft, increase in volume, be elastic, and prolong the shelf life.

5. Used in cakes, compatible with other emulsifiers, as a foaming agent for cakes, and forms a complex with protein, producing a moderate bubble film and increasing the volume of the cakes.

6. Used as a stabilizer in emulsified flavours to prepare low-viscosity and high-stability dairy flavours.

Suggested dosage: Use in moderation according to production needs according to GB2760 regulations.