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

APPEARANCE : Cream with fluid powder. It has slightly acidic smell.

SOLUBILITY : It can be decomposed and dispersed in water.

INTENDED USAGE:

• It is used as a mousse enhancer in whipped creams and cream mixtures

• It is used as an airing agent in pastry and cakes. It ensures rich mousse formation and stability in the products containing high oils. It further reduces shaking period

• It enhances product consistency of milk and milk creams

• It makes easy to take form and enhances fluidity in chocolate compounds

• It enhances volume and interior texture of fine bakery products.

USAGE AREA :

• Whipping cream (shunt powder) mixtures
• Pastry-cake mixtures
• Cream toppings (Coffee cream etc. )
• Ice cream – sweet mistures
• Chocolate mixtures

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