Product Description
Polyglycerol fatty acid ester is targeted for improving flour qualities,for example,not only improving the starchvis-cosity, but also preventing starch aging. This product can effectively improve the texture of bread or biscuits,prevent oil leakage, as well as im-prove product quality. This product can also be formulated into the cake foaming agent to promote the blistering. Addition-ally, this product can make the volume of the cakes and other baking foods significantly increased,as well as the shelf life of the products extended.The Polyglycerol-10 laurate has anti - aging effect on starch, Improve the processing quality of bread and pastry. Alao can reduce starch viscosity, improve the impact resistance. Increase the amount of gas in the dough fermentation and batter making, homogenize the stomata, increased baking volume. It also make the oil, water and sugar to spread more evenly throughout the dough, soften the bread and improve its flavor and chewing texture. Other effects of polyglycerol fatty acid ester on these starch foods are still being studied.
