— Viscosity modifier in chocolate and cocoa products;
— “Water-in-oil” emulsifier in fatty emulsions to lubricate the mold;
— “Water-in-oil” emulsifier in low-fat spreads and salad dressings.
Stabilizes the emulsion in low fat spreads.
A mixture of polyglycerol partial esters with linearly transesterified castor oil fatty acids.
20kg drum
0,1%-0,2%