Hydrated Emulsifier in paste form for baked goods

Dear all, I would like to ask if you have any idea of producing an emulsifier for freshness in paste form , base on E471 (90% monodiglyceride). I have looked i…

1. Food R&D Emeritus reply

   Most emulsifier companies provide guidance and the right material for that purpose: usually low IV distilled monoglycerides to be dispersed in hot deionized water above the meltin…