Mono- and Diglycerides of Fatty Acids
- Also known as:
- Distilled monoglycerides · E471
General-purpose emulsifiers in the food industry, used to stabilize emulsions, aerate batters, and delay bread staling. They interact with starches and fats, improving the texture and sensory shelf life of products. Dosage depends on the fat system of each formulation.
Functions
Typical applications
- Bakery and pastry
- Margarines
- Ice cream and non-dairy creams
- Chocolate making
Specialties
You may also need
See the whole Food line →Polysorbate 80
Polysorbate 80
Hydrophilic nonionic emulsifier, used to stabilize oil-in-water emulsions and to solubilize flavors and essential oils in aqueous systems. In ice cream it contributes to aeration and a smooth texture. It is used in foods in accordance with applicable additive regulations.
Soy Lecithin
Lecithin
Natural emulsifier derived from soybean oil, a benchmark in chocolate making for viscosity control and in baking for improved dough handling. It facilitates the integration of fat and aqueous phases and acts as a dispersing and release agent. Available in fluid and de-oiled grades depending on the application.
Agar Agar
Agar
Hydrocolloid obtained from marine algae that forms firm gels that remain stable at relatively high temperatures. It is a non-animal alternative to gelatin in confectionery and pastry, and it is also used as a culture medium in laboratories. Dosage is adjusted to the desired texture and in accordance with applicable regulations.
Annatto Color
Bixa Orellana Seed Extract
Natural color obtained from annatto (achiote) seeds, traditional in Latin American cuisine. It delivers shades ranging from yellow to orange in cheeses, snacks, fats, and meat products. Available in water-soluble or oil-soluble versions depending on the system to be colored.