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

APPEARANCE : Cream -white liquid powder .It has a slight acidic smell.

SOLUBILITY : It can be decomposed in water. It can be decomposed in liquid and solid oils.

INTENDED USAGE:

• It is used as an anti-splash agent in cooking oils (Oils- Margarines).
• It is used as a protein binding agent in flours.
• It intensifies the flour forming synergy with antioxidants.

USAGE AREA :

• Stabilizer in cooking oils and margarines
• Enhances stability of antioxidants
• It enhances dough performances of flours
• It is used as both emulsifier and anti splash agent in margarines
• It is used as an emulsifier and stabilizer in mayonnaise and salad dressings
• Meat binder in sausages
• It is used to increase water content of low calorie foods ( decreasing oil content in the dough).

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