Sodium Stearoyl 2-lactylate
An anionic emulsifying agent is mainly used as a flour improver for baking.
Bakery, Chocolate, Confectionery, Eggs, Fats, Oils, Pastry, Potatoes, Sauces, Vegetable oil
Self-emulsifying Glycerol Monostearate
Sorbitan Monostearate Ethoxylated
First Generation Quaternary Ammonium
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