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

PHYSICAL/CHEMICAL SPECIFICATION
Color: White to Off White
Iodine Value: Max. 2
Saponification Value: 300-350 mg KOH/g
Melting Point: 35 to 40 °C
Degree of Acetylation: 0.7
State: Flakes
Acid Value: Max. 4 mg KOH/g

HEAVY METALS
Mercury: Less than 1 mg/kg
Cadmium: Less than 1 mg/kg
Heavy Metals: Max. 10 mg/kg
Arsenic: Less than 3 mg/kg
Lead: Less than 1 mg/kg

USAGE/APPLICATION
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 cream powders, creams) and shaken products bringing oil drops together.
– It enhances mousse standards in whipping cream powder-creams.
– Its emulsifier property is utilized in ice cream and sweet toppings.
– It balances oil usage for its oil-water emulsifier feature.
– It extends the shelf life of bread and bread products, providing fine pore adhesion.
– It increases bread volume and ensures thin bread crust formation.
– It helps retain product moisture in sausages, making coatings more suitable (retard oil oxidation).

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

STORAGE/SHELF LIFE
To be stored in cool temperatures below 20 °C. Best before 2 years from the date of manufacturing.

PACKAGING TYPE
15 kg / 20 kg corrugated box.

NOTE: CUSTOMISED PRODUCT AND PACKAGING AVAILABLE AS PER REQUIRED BY BUYER.