Mono-and Diglycerides (GMS)

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)

Sodium stearoyl lactylate (SSL)

Calcium stearoyl lactylate (CSL)

Dough strengtheners

To make the dough stronger, to form and maintain the crumb structure with the desired volume and texture

Dough softeners

To obtain a softer crumb structure and improve bread freshness

Mono-and Diglycerides (GMS)

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)

Sodium stearoyl lactylate (SSL)

Calcium stearoyl lactylate (CSL)

To facilitate production and improve eating properties

In low-fat biscuits, can be used as a fat replacer to obtain a good texture and eating properties

Mono-and Diglycerides (GMS)

Acetylated Mono- and Diglycerides (ACETEM)

Lactic Acid Esters of Monoand Diglycerides (LACTEM)

Polyglycerol Esters (PGE)

Volume improvement

To influence the amount and size of the air bubbles which exist in cakes and improve aeration

Texture improvement

To improve crumb structure and tenderness