Key Blends

Food Ingredients

MS-20 ETHOXYLATED Mono and Diglycerides

Form Liquid
SAP Valve 70

Hydroxyl Value73
Melting Point 27C

HLB 13

Used Cakes and Cake Mixes, Bread, Whipped Toppings, Frozen Desserts, Icings, Non-Dairy Creamers.
 

40/60 Monoglyceride/ETHOXYLATED MONO AND DIGLYCERIDES

Form Beads
SAP Value 130
Alpha Monoester30%
Melting Point 58C
HLB 7
Used Bread, Yeast Raised Baked Goods

o-20 MONO AND DIGLYCERIDES and Polysorbate 80

Form Beads
SAP Value 148
Alpha Monoester 40%
Melting Point
HLB 5
Used Ice Cream Frozen Desserts
 

TS-20 MONO AND DIGLYCERIDES and Poly 65

Form Beads
SAP Value 140
Alpha Monoester30%
Melting Point 65C
HLB 6

Used Ice Cream Frozen Desserts