Lactic acid esters of mono- and diglycerides of fatty acids (LACTEM)
- It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase the gas-holding function.Used in watery cream, meat products, various grease.Improvingthe compatibility of water and oil, avoid the water and oil separation, Increase the dough toughness and gas-holding function, improve the construction, increase the bakery volume
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Lactic acid esters of mono- and diglycerides of fatty acids (LACTEM) | It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase the gas-holding function.Used... |
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Bread improver | Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding activity, the ... |
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Diacetyl Tartaric Acid Esters of Mono and Diglycerides（DATEM） | It has multiple purpose such as emulsification, gluten fortified, increase the volume, fresh keeping, anti-aging and improving the organization str... |
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Propylene glycol monostearate(PGMS) | Has excellent foam performance, good oil-soluble emulsifier. Used in pastry margarine, prevent the bread and confect aging, improve its processing ... |
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