Used as a water-in-oil emulsifier and emulsion structuring agent. By modifying the crystallization of fats, it facilitates the integration of different ingredients and increases their melting point, making solid oils or oil air possible. It acts as a solidifying agent in pastry dough. Also commonly used in ice cream. Added directly to a fat medium and heated until the product melts. Mix with the rest of the ingredients.
Mono and diglycerides of fatty acids in flake form. Ingredient: mono- and diglycerides of fatty acids (E471). Forms and structures water-in-oil emulsions. Changes fat crystallization by solidifying oils. Used as a stabilizer in ice cream. Place in a medium containing fat and heat until the product melts. mix with the other ingredients. Dosage: 30-60 g/kg. Keep cool, dry, protected from light, tightly closed and out of the reach of children.
Properties: No nutritional values have to be given.
Nutritional table (37069)
per 100g / 100ml
Calorific value
3310 kJ / 790 kcal
fat
99 g
saturated fatty acids
96 g
Allergy Advice about the product (contain allergens) (37069) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
