Glyceryl Monooleate
Non-ionic emulsifying agent, due to its HLB characteristics, can replace soy lecithin as an emulsifier in cookies, margarine, chocolates, sauces, and dressings.
Bakery, Chocolate, Confectionery, Fats, Oils, Pastry
Sorbitan Tristearate
Microbiological Control Agent-Based on Glutaraldehyde
First Generation Quaternary Ammonium
Silicone Defoamer
