DESCRIPTION AND INGREDIENTS : They are acedic asid esters of vegetable oils. They contain a little free glycerol, free fatty acids, free acetic acid and free glycosides.

APPEARANCE : Cream with fluid powder. It has a slight acetic acid smell.

SOLUBILITY : It can be decomposed and dispersed in water.

INTENDED USAGE:

• It is used as an airing agent in pastry and cakes ( sponge cake)
• It ensures a stable mousse formed in high acid containing products ( whipping creampowders, creams) and shaken product bringing oil drops together.
• It enhances mousse standards in whipping cream powder- creams.
• Its emulsifier property is used in ice cream and sweet toppings
• It balances oil usage for its Oil-Water emulsifier feature
• It extends shelf life of bread and bread products providing fine pore adhesion.
• It increases bread volume. It ensures thin bread crust formed.
• It provides product and moisture loss in sausages. Therefore, it makes coats more suitable (retards oil oxidation).

USAGE AREA :

• Pastry, cakes, cake mixtures
• Breads and bread varities
• Cream toppings (coffee creams)
• Whipping creams (shunt powders)
• Starchy products
• Ice cream, sweet toppings
• Candies (film coatings)
• Sausages

QUANTITY OF USAGE: It is determined by the practitioner according to intended use and place of use.