Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Esters of sugar and synthetic fats, produced from glycerol,
natural fatty acids. They are mainly from plant origin, but
also fats of animal origin may be used. The product generally
is a mixture of different components, with a composition similar
to partially digested natural fat esterified with sugar.
Used to stabilise margarine, mayonnaise, soups and dairy desserts.
Modify swelled starch in noodles and baked goods. Also may be
found in the following: baking mixes, chewing gum, coffee and
tea beverages with added dairy ingredients, frozen dairy desserts
and mixes, as a component of protective coatings applied to
fresh apples, avocados, bananas, banana plantains, limes, melons
(honeydew and cantaloupe), papaya, peaches, pears, pineapples,
and plums to retard ripening and spoiling. Also involved in
the production of olestra.