Sodium Stearyl Lactates
&Calcium Stearyl Lactates

It acts as a dough improver in baking,
promoting volume increase and preventing
excessive softening or cooling. Additionally,
in cream and dessert products, it is used as
a foam stabilizer and a foaming agent.

Sorbitan Mono Stearates
&Sorbitan Tri Stearates

It is used as a stabilizer to prevent crystallization
and as an anti-bloom agent to maintain
the quality of the product and extend its shelf life.

Polyglycerol Polyricinoleate

It is used to regulate yield in chocolate and
compound chocolate production. Additionally,
in low-fat spread products, it functions as an
emulsifier and contributes to fat reduction
effects.

Lactic Acid Esters of
Mono-Diglycerides (LACTEM)

It plays a role in generating aeration in products
such as cake margarine, high-ratio shortening,
and whipping cream, enhancing the quality.

Polyglycerol Esters

It provides functions for creating aeration and
maintaining stability. By adjusting the content
of solid fats, it maintains the appropriate stability
and creates a smoother texture.

Propylene Glycol Mono
Stearates (PGMS)

As a leavening agent, it plays a role in margarine
and shortening by improving their workability
and whipping properties. It is used to enhance
aeration and improve the texture of cake dough

Citric Acid Esters of
Mono-Diglycerides (CITREM)

In processed meat products, it serves the role
of creating a stable mixture called an emulsion
by combining two or more substances with
different characteristics, such as water and oil.
In products like margarine, it plays a role in
preventing oil splattering.