Key Blends Cloudblends
concentrate
donut
yeast
innovation
expertise
cake
cheese
products
bakery
savory
custom
danish
contact
sodium
advantage
philosophy
honey
ingredients
service
expert
policy
privacy
stabilizer
glaze
donuts
style
american
goods
baked
label
clean
pressure
prices
food
muffin
creme
tech
emulsifiers
baking
cakes
esters
polyglycerol
monoglyceride
marinades
rubs
information
technical
recipe
icing
Ehoxylated Mono and Diglyceride Grades
MS-20 ETHOXYLATED Mono and Diglycerides
Form LiquidSAP Valve 70Hydroxyl Value73Melting 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 BeadsSAP Valve 130Alpha Monoester30%Melting Point 58CHLB 7Used Bread, Yeast Raised Baked Goods
o-20 MONO AND DIGLYCERIDES and Polysorbate 80
Form BeadsSAP Valve 148Alpha Monoester 40%Melting PointHLB 5Used Ice Cream Frozen Desserts
TS-20 MONO AND DIGLYCERIDES and Poly 65
Form BeadsSAP Valve 140Alpha Monoester30%Melting Point 65CHLB 6
Used Ice Cream Frozen Desserts