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Bakery Applications

PRODUCT DESCRIPTION BENEFITS
SOL GMS-40 SE (Glycerol Mono Stearate) Glycerol Monostearate Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture
SOL GMS-60 (Glycerol Mono Stearate) Glycerol Monostearate Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture
SOL GMS-90 (Distilled Mono Glyceride) Distilled Monoglyceride Act as an anti-staling agent in bread, cakes and biscuits. Acts as a whipping agent for food products. Softener textiles and external lubricant for plastic industries.
SOL GMO-60 (Glycerol Mono Oleate) Glycerol Monooleate Baked Goods -Breads and Cakes, Confectionery-Chewing gum, Toffees and Caramel, Dairy Products-Ice Creams and Desserts, Fats -Margarines and Shortenings, Starch-Mushed potatoes and pastes noodles, Juices-Functions as an Anti-foaming agent in juice processing.
SOL ACETEM S (Acetylated Mono- and Diglycerides) Acetic Acid Esters of Mono-Diglycerides Chewing gum base, coated foods, cake batter and others.
SOL ACETEM L (Acetylated Mono-Diglycerides) Acetic Acid Esters of Mono-Diglycerides Chewing gum base, coated foods, cake batter and others.
SOL LACTEM (Lactic Acid Esters of Mono and Diglycerides) Lactic Acid Esters of Monoglyceride Vegetable whipping creams, cocoa based products, topping powders, cake margarine, aerated based fillings.
SOL SMS (Sorbitan Mono Stearate) Sorbitan Monostearate As a rehydration aid in the production of active dry yeast and as an emulsifier in food products like protective coating on fruits & vegetables, confectionery. Emulsifying agent in cake mixes, baked goods, puddings, whipped cream