Single and double glycerol fatty acid esters (GMS)

Polyglycerol fatty acid ester (PGE)

Diacetyl tartaric acid monoglyceride (DATEM)

Sorbitan fatty acid ester (SPAN)

1. Improve foaming ability

2. Improve organizational uniformity

3. Prevent the formation of coarse ice crystals, make the organization of ice cream delicate, give the product a good taste, and resist melting

Single and double glycerol fatty acid esters (GMS)

Diacetyl tartaric acid monoglyceride (DATEM)

Vegetable fat powder

1. Improve dispersion

2. Improve stability

3. Improve whiteness

Single and double glycerol fatty acid esters (GMS)

Diacetyl tartaric acid monoglyceride (DATEM)

Polyglycerol monostearate (PGE)

1. Improve stability

2. Improve taste

3. Maintain good dispersion

4. Prevent layering

Single and double glycerol fatty acid esters (GMS)

Polyglycerol fatty acid ester (PGE)

Sorbitan monostearate (S-60)

1. Improve foaming ability

2. Provide stable bubble structure

3. Improve taste