Monoglyceridess of fat acids

Monoglycerides of fatty acids (E471) for food production !!! Monoglycerides (monostearates) can improve the quality of finished products and solve the problems arising from the separation of emulsions and the separation of fat during storage of food products.

Advantages of use:

• increases the stability of the emulsion;
;
• increases the resistance of products to adverse factors during storage.

Recommended dosages: 0.3 - 0.8%. The exact dosage depends on the quality of the feedstock, the desired product quality and the type of product being produced

Method of application: It is added dry together with the fat phase.

We have developed not only emulsifying mixtures, but also a number of complex stabilizing mixtures for the production of food products. These preparations are based on carrageenans, but also on guar gum, tara gum, locust bean gum, xanthan gum, kmts (carboxymethyl cellulose), emulsifiers, wheat and soy fiber, phosphates, citrates, GDL (glucono-delta lactone) and other components. They are widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

the desired product quality and type of product being produced

Method of application: Added dry together with the fat phase.

We have developed not only emulsifying mixtures, but also a number of complex stabilizing mixtures for the production of food products. These preparations are based on carrageenans, but also on guar gum, tara gum, locust bean gum, xanthan gum, kmts (carboxymethyl cellulose), emulsifiers, wheat and soy fiber, phosphates, citrates, GDL (glucono-delta lactone) and other components. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

the desired product quality and the type of product being produced

Method of application: Added dry together with the fat phase.

We have developed not only emulsifying mixtures, but also a number of complex stabilizing mixtures for the production of food products. These preparations are based on carrageenans, but also on guar gum, tara gum, locust bean gum, xanthan gum, kmts (carboxymethyl cellulose), emulsifiers, wheat and soy fiber, phosphates, citrates, GDL (glucono-delta lactone) and other components. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

It is added dry together with the fat phase.

We have developed not only emulsifying mixtures, but also a number of complex stabilizing mixtures for the production of food products. These preparations are based on carrageenans, but also on guar gum, tara gum, locust bean gum, xanthan gum, kmts (carboxymethyl cellulose), emulsifiers, wheat and soy fiber, phosphates, citrates, GDL (glucono-delta lactone) and other components. They are widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

It is added dry together with the fat phase.

We have developed not only emulsifying mixtures, but also a number of complex stabilizing mixtures for the production of food products. These preparations are based on carrageenans, but also on guar gum, tara gum, locust bean gum, xanthan gum, kmts (carboxymethyl cellulose), emulsifiers, wheat and soy fiber, phosphates, citrates, GDL (glucono-delta lactone) and other components. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

but also a number of complex stabilization mixtures for food production. These preparations are based on carrageenans, but also on guar gum, tara gum, locust bean gum, xanthan gum, kmts (carboxymethyl cellulose), emulsifiers, wheat and soy fiber, phosphates, citrates, GDL (glucono-delta lactone) and other components. They are widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

but also a number of complex stabilization mixtures for food production. These preparations are based on carrageenans, but also on guar gum, tara gum, locust bean gum, xanthan gum, kmts (carboxymethyl cellulose), emulsifiers, wheat and soy fiber, phosphates, citrates, GDL (glucono-delta lactone) and other components. They are widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.