Emulsifiers help to improve the freshness and overall quality of bakery and patisserie products. Essential for creating texture, they also bring robustness to the production process. Monoglycerides, Acetem, Datem and SSL are the most commonly used emulsifiers.
- E471 Glycerine Monostearate
- E472a ( Acetic acid esters of mono- and diglycerides of fatty acids) (ACETEM)
- E472b (Lactic Acid Esters of Mono and Diglycerides) (LACTEM)
- E472c ( Citric acid esters of mono- and diglycerides of fatty acids)(CITREM)
- E472d (Tartaric acid esters of mono-and diglycerides of fatty acids) (TATEM)
- E472e (Mono and diacetyl tartaric acid esters of mono - and diglycerides of fatty acids) (DATEM)
- E472f (Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids) (MATEM)
- E475 (Polyglycerol esters of fatty acids) (PGE)
- E476 ( Polyglycerol Polyricinoleate esters) (PGPR)
- E477 (Propane -1,2- Diol esters of fatty acids )
- E481 (Sodium Stearoyl -2- Lactylate) (SSL)
- E482 (Calcium Stearoyl -2- Lactylate) (CSL)
- E483 (Stearyl Tartrate)
- E491 (Sorbitan Monostearate) (SMS)
- E492 ( Sorbitan Tri Stearate) (STS)
- E493 (Sorbitan Monolaurate) (SML)
- E494 (Sorbitan Monooleate) (SMO)
- E495 (Sorbitan Monopalmitate) (SMP)
and many more