Lactic Acid Esters of Monoand Diglycerides (LACTEM)

Citric Acid Esters of Mono-and Diglycerides (CITREM)

Polyglycerol Esters (PGE)

Polyglycerol Polyricinoleate (PGPR)

Sorbitan Tristearate (S-65)

To emulsify oil and water, to ensure the stable emulsification systerm

To improve texture, plasticity and taste

To ensure the stability in low-fat margarine

To prevent spattering during frying

Mono-and Diglycerides (GMS)

Citric Acid Esters of Mono-and Diglycerides (CITREM)

To improve the emulsion stabilisation and spreadability

To reduce stickiness

To improve flavour