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
Sodium Stearoyl 2-lactylate
Ethylene Diamine Sodium Tetraacetate
Mixture of Biocides
Silicone Defoamer
