Dough conditioner for bread and bakery blends and an emulsifier for release agents and calf-milk replacement formulations.
Main Properties | |
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Applications | Icing and Icing Mixes, Whipped Oil Toppings, Shortenings, Yeast Leavened Bakery Products, Non-Dairy Coffee Creamer, Cakes and Cake Mixes |
Functions | Emulsifier, Dough Conditioner |
Benefits | Prevent Decrystalization, Non-GMO, Allergern-Free, Kosher for Passover, Increase Shelf-Life, Reduce Fat, Modify Texture, Increase Volume |
Markets | Oils Shortening and Margarine |
Chemical Type | Ethoxylated Mono- and Diglycerides |
Additional Properties | |
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Chemical Description | Ethoxylated Mono- and Diglycerides |
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