Description

Functions: Improves the finished product, allows finer texture, and grows more tender, whiter, brighter prolonged, longer machinability of pasta (more economical work). Increases the volume of cakes.  Stabilizes air-water interfaces. Helps counter the crystallization of fat. Complement the action of soy lecithin (recommended dose of 5g / kg) Applications: Either add the monostearate to the hot water to melt it. Shake vigorously to obtain a good dispersion in water and add it all in the mixer or the kneader during the manufacturing. Or Either dissolve monostearate in fat used during the manufacturing process (very easy dissolution in the fat). Emulsifier mainly used in ice cream and confectionery.