from glycerin (see E422) and fatty acids, these
are normally obtained from hydrogenated soya bean oil and as such may
be genetically modified.
Used where the foaming power of egg
protein needs to be retained in the presence of fat and in baked goods
as an 'anti-staling' agent where it prevents the loss of water from
the most commonly used emulsifier in the food processing industry, it
can be found in, amongst other foods, Black Forest gateau mix, cakes,
hot-chocolate mix, aerosol creams, shaped crisps, quick custard mix,
packet dessert topping, dehydrated potato, sponge puddings, sterilised,
pasteurised and UHT cream, low-calorie cream and pasteurised low-fat
cream, margarine and low fat spreads, and ice cream.