Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Esters of synthetic fats, produced from glycerol, natural
fatty acids and another organic acid (acetic, lactic, tartaric,
citric). The fatty acids are mainly from plant origin, but also
fats of animal origin may be used.
Emulsifier, stabiliser, coating agent, texture
modifier, solvent and lubricant. Used in high fat bread, edible
fats, whipped fats and meat products.