date:Feb 06, 2017
to help products dissolve more easily
Salad dressings, peanut butter, chocolate, margarine, frozen desserts
Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate
Stabilizers and Thickeners, Binders, Texturizers
Produce uniform texture, improve mouth-feel
Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces
Gelatin,