Polyglycerol esters (PGE), propylene glycol esters (PGMS), stearoyl lactylates, sucrose esters, sorbitan esters and polysorbates are the most common food emulsifiers derived from fatty acids. PGE are used in cakes and icings, margarine and salad oils, while PGMS main application is whippable toppings.
Stearoyl lactylates are used as dough strengtheners and conditioners in breads, while sorbitan and polysorbates are used for aeration in cakes and icings. Sucrose esters are also used in bubble gum, sauces, soups and canned liquid coffee.
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