mono-and diglycerides of fatty acids

It is used in candies, chocolates and margarine to prevent oil-water separation and improve product quality. 2. When used in ice cream, it can make the texture mix evenly, be fine, smooth and have good expansion activity, and improve the shape retention. 3. When used in beverages, it can enhance stability, prevent oils from floating to the surface and proteins from sinking. 4. When used for bread, it can improve the dough structure, prevent the bread from aging, make the bread soft, increase its volume, be elastic and extend its shelf life. 5. It is used in pastries and, when combined with other emulsifiers, serves as a foaming agent for pastries. It forms complexes with proteins, thereby generating a moderate bubble film and increasing the volume of the pastries made. 6. It can be used as a stabilizer in emulsified flavors to prepare low-viscosity and highly stable edible flavors for dairy products, and can be configured in W/O or O/W type. Suggested dosage: Use in accordance with the production requirements as stipulated in GB2760.