Product derived from the esterification between
saccharose and fatty acids
Use: Dissolve at the watery part of the elaboration and add to the rest afterwards.
Application: Any kind of liquid with some water content.
Observations: In he field of gastronomy it permits the elaboration of hot and alcoholic airs.
Elaborations: Increases the volume of bread dough and bundt cakes, stabilizes lactic mixes,
ice cream, pastry custards, airs, etc.