Prepared from mixing
esters of glycerol (see E422) with edible fats
and acetic acid (see E260).
aeration properties of high fat recipes and produces a stable foam in
whipped products by collecting together the fat globules.
it is capable of forming a very thin, flexible and stretchable film
it is also used as coating for meat products, nuts and fruits where
it improves appearance and extends shelf life. Can also be found in
bread, dessert toppings and cheesecake and mousse mixes