Application

Suggested Emulsifiers

Functions

Margarines

● Lactic Acid Fatty Acid Glyceride (LACTEM)

● Citric Acid Esters of Mono-and Diglycerides (CITREM)

● Tripolycerol Monostearates (PGE)

● Polyglycerol Polyricinoleate(PGPR)

● Sorbitan Fatty Acid Ester Series (SPAN)

● To emulsify oil and water, to ensure the stable emulsification systerm

● To improve texture, plasticity and taste

● To ensure the stability in low-fat margarine

● To prevent spattering during frying

Spreads & Butter

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Citric Acid Esters of Mono-and Diglycerides (CITREM)

● To improve the emulsion stabilisation and spreadability

● To reduce stickiness

● To improve flavour