As is the case with many food products, perfectly acceptable cookies can be made on a small scale without using emulsifiers. However, even for small-scale…
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SOL 442 is an excellent combination of E 471 & E 472e, designed to give excellent results in biscuits and breads. Enhanced emulsification activity and a more homogenous distribution...
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Margarine and margarine-related products, such as spreads, are water-in-oil emulsions, where the structure and texture is determined by the amount of solid fat crystals within the fat...
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