Lumulse™ POE (20) GMS K
Dough conditioner for bread and bakery blends and an emulsifier for release agents and calf-milk replacement formulations.
Dough conditioner for bread and bakery blends and an emulsifier for release agents and calf-milk replacement formulations.
| Main Properties | |
|---|---|
| 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 | |
|---|---|
| Chemical Description | Ethoxylated Mono- and Diglycerides |
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