4 02, 2019


Gelatin Also known as Gelatine What is Gelatin? Gelatin is a soluble protein which functions as a clear gelling agent and thickener in food products. It is extracted from animal collagen, bones or connective tissues or fish. It is a polymer of amino acids joined by peptide bonds Faintly yellow, tasteless and [...]

7 06, 2015


Cream What is Cream? Cream is a rich, thick emulsion of dairy fat available commercially as a white or light yellow colored fluid or it can be whipped into a stable foam for various applications. It is popular in baked goods such as: Cakes Pastries Cream filling Custard Frosting Origin [...]

7 06, 2015

Acetylated Monoglycerides (AMG)

Acetylated Monoglycerides (AMG) What are Acetylated Monoglycerides (AMG)? Acetylated monoglycerides (AMG) are non-ionic surfactants widely used in baking and other food formulations. Chemically, they are acetic acid esters of monoglycerides whose properties depend on the composition of the monoglyceride and the degree of acetylation. Various food systems use acetylated monoglycerides, such as: [...]


Go to Top