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Gliceridi is composed of mono- and di-glycerides of fatty acids, is a highly stable emulsifier and one of the key ingredients for making various cooking and baking compounds. Similar to oil and insoluble in aqueous solution, it can create emulsions from fatty solutions.
Emulsifies fatty solutions.
None.
None.
Mono and glycerides of fatty acids (E471).
Mix, per litre of oil, according to the desired density and bring to 60°C. Allow to stand in the refrigerator for 12 hours.
For medium density 20-30 g/l; For butter consistency 40-60 g/l.
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