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.
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Mono and diglyceride flakes used as an emulsifier.
Glycë acts as a water-in-oil emulsifier and as an emulsion structuring agent.
Its ability to modify the crystallisation of fats results in easier integration of different ingredients and increases the melting point, allowing the creation of solid oils or oil airs.
In addition, this emulsifier acts as an anti-hardening agent in pastry doughs and is widely used in ice cream production.
To use Glycë, it is recommended to put it directly into a fatty medium and heat it until it is completely melted.
Once melted, it is mixed with the rest of the ingredients of the formulation.
Typical dosages of this emulsifier vary between 3 and 6 grams per kilogram of product, depending on the specific application and desired characteristics.
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, M-400 gr., S-90 gr. |
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