Single and double glycerol fatty acid esters (gms)

1. Reduce the dissolution of starch during cooking of finished products and reduce losses

2. Enhance elasticity, water absorption, and fracture resistance

3. Improve the hydrophilicity of dough, reduce its viscosity, and facilitate operation

Single and double glycerol fatty acid esters (gms)

Diacetyl tartaric acid monoglyceride (datem) 

1. Improving dough operability

2. Improve the cooking resistance of the dough and prevent it from cracking easily