Cake gel emulsfier
Cake gel emulsifieris made from Propylene Glycol Esters(E477)&Glyceryl monostearate(E471) &Polyglycerol esters of fatty acids(E475), it is white –off white powder, used for product the cake gel, or cake and bread.
Other supplier products
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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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Polyglycerol polyricinoleate(PGPR) |
It can be used for multiple purpose such as emulsification, stabilization, mold releasing and improving the processing performance.It can be used i... |
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Polyglycerol Esters of Fatty Acids (PGE) |
It can be used for multiple purposes such as emulsification, stabilization and improving the taste .
Used for ice cream, dairy products, meat prod... |
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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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