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Emulsifier used to solidify oils and stabilise ice creams.
A mixture of monoglycerides and diglycerides used as a water-in-oil emulsifier and emulsion structuring agent.
By modifying the crystallization of fats, it facilitates the integration of different ingredients, enabling the formation of solid oils.
It is also widely used in ice cream.
€4,35 – €13,37 +VAT
Mono and diglyceride flakes used as a water-in-oil emulsifier and emulsion structuring agent.
By modifying the crystallisation of fats, it facilitates the integration of different ingredients and increases their melting point, enabling the formation of solid oils or oil airs.
Acts as an anti-hardening agent in pastry doughs.
It is also widely used in ice cream.
Instructions for use:
Place directly into a fatty medium and heat until the product melts.
Mix with the rest of the ingredients.
Usual dosage:
3-6 g/kg depending on the application.
Characteristics and applications:
| Weight | N/A |
|---|---|
| Tamaño | M, S |
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