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Written by Rick Cavanaugh
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Monday, 09 August 2004 |
Ingredient Experts has innovative emulsifier blends that are extremely functional due to the synergistic effects emulsifiers have on each other. Ingredient Experts understands these synergistic effects and leverages them to your advantage.
Emulsol 220 is a blend of monoglycerides and lecithin. It was formulated with starch complexing or anti staling as its primary goal. 100% of the monoglyceride in this blend is dispersible in water and 100% of the monoglyceride content is glycerol monostearate.
CakeMoist is a blend of poly glycerol esters and monoglycerides in a stable alpha gel. It was formulated in drastically increase the moistness of cakes and similar products. The grade of polyglycerol used has the highest water binding ability of any polyglycerol ester available. This is truly a remarkable product. |
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Last Updated ( Friday, 10 August 2007 )
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