A surface-active agent that acts as a border between two immiscible liquids such as oil and water, allowing them to be blended into stable emulsions. Emultos 70/30 also reduce stickiness, control crystallization and prevent separation as it is also a Bread improver for the production of bakery items.
- Outstanding quality
- A longer shelf life
- Optimized freezer shelf-life
- Wide range of applications
- Very easy to prepare
- BRC Global Standard Certification
- Kosher Dairy COR322D
emulsifier (mono-and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e)), anti-caking agent (calcium carbonate (E170), silicon dioxide (E551)), wheat flour, enzymes [WHEAT].
0.3 to 0.4% on total flour weight
