The type of fatty acids and polyglycerol and the degree of esterification determine the functionality of each product in the range. This ingredient is often used in combination with DIMODAN®.
|Fine bakery||Improved cake batter performance, crumb structure and cake volume|
|Margarines||Improved whipping properties and plasticity. Reduced spattering|
|Plastics||Antifog and antistatic agent|
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