Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
A combination of propanediol and natural fats. Normal fat consists
of glycerol and fatty acids, for these products glycerol is
replaced by propanediol. The fats are mainly from plant origin,
but also fats of animal origin may be used. The product generally
is a mixture of different components.
Used in bakery products in cakes and whipped toppings as emulsifiers
and aerating agents, soft drinks, ice-cream, and processed meats.