Hydrated Emulsifier in paste form for baked goods - for freshness

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 into that glycerol, DATEM, E470 etc are used also.

Also manufacturing process is a challenge.
Any ideas?

BR Vaggelis

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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 melting pointbof the DMG…
Please contact the likes of DANISCO, BASF, PALSGAARD as they have users manual how to prepare hydrates from their materials…

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