Single and double glycerol fatty acid esters (gms)
Diacetyl tartaric acid monoglyceride (datem)

1. Dough enhancer: The volume and texture required to make the dough strong, form, and maintain its particle structure
2. Dough softener: Obtaining a softer pellet structure and improving the freshness of bread

Single and double glycerol fatty acid esters (gms)

Diacetyl tartaric acid monoglyceride (datem)

1. Facilitate production and improve dietary attributes

2. For low-fat biscuits, they can be used as fat substitutes to achieve good texture and dietary performance

Single and double glycerol fatty acid esters (gms)

Polyglycerol monostearate (pge)

1. Increasing the volume affects the number of bubbles present in the cake and improves its inflatable properties

2. Texture improvement to improve particle structure and gentleness