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 Monostearate Ethoxylated
Sorbitan Monostearate
Microbiological Control Agent-Based on Glutaraldehyde
A Silicone Defoamer
