$0.00Product Categories: Emulsifier, Surfactant
Polyaldo 10-2-P KFG, with its bland taste and mild odor, utilizes its flexibility of a hydrophilic emulsifier and surfactant so formulators can use in many different applications. Its high HLB value also makes it an excellent Polysorbate 60 replacement for applications where ethoxylated products are not the preferred material.
- Cake Mixes – Key emulsifying agent in cake mixes. Improves mixing baking performance that directly contributes to enhanced final product sensory properties. Increases uniformity of the dough during mixing. Increases product moisture and moisture retention during shelf-life. Promotes smooth and a uniform grain texture in both dough and final product.
- Whipped Creams – This product is a highly functional whipping agent providing excellent overrun and foam stabilization in acidic whipping cream formulations.
- Freeze Thaw Stabilizer – Polyaldo 10-2-P provides excellent freeze- thaw stability in frozen desserts.
- Chewing Gum – Addition of Polyaldo 10-2-P to gum bases reduces overall stickiness during processing. Furthermore, Polyaldo 10-2-P improves chewing properties of final gum.
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