| PRODUCT | DESCRIPTION | BENEFITS |
|---|---|---|
| Glycerol Mono Stearate (GMS 40 SE) | Glycerol Monostearate | Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture |
| Glycerol Mono Stearate (GMS-60) | Glycerol Monostearate | Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture |
| Distilled Mono Glyceride (GMS 90) | 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. |
| Glycerol Mono Oleate (GMO-60) | 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. |
| Acetylated Mono- and Diglycerides (ACETEM S) | Acetic Acid Esters of Mono-Diglycerides | Chewing gum base, coated foods, cake batter and others. |
| Acetylated Mono-Diglycerides (ACETEM L) | Acetic Acid Esters of Mono-Diglycerides | Chewing gum base, coated foods, cake batter and others. |
| Lactic Acid Esters of Mono and Diglycerides (LACTEM) | Lactic Acid Esters of Monoglyceride | Vegetable whipping creams, cocoa based products, topping powders, cake margarine, aerated based fillings. |
| Sorbitan Mono Stearate (SMS) | 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 |
