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

It may also contain mono and diacetyl tartaric esters of mono and diglycerides of fatty acids. 

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

SOLUBILITY : It can be decomposed and dispersed in water.

INTENDED USAGE:

• It is used as an airing agent in leavened products to enhance the flour. 

• Bulking agent in leveaned products

• It extends shelf life and enhances capacity.

USAGE AREA :

• In all flour varieties
• Bread and bread varieties
• Dressings
• It is used in cream mixtures

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