Product derived from the esterification between
saccharose and fatty acids

Properties: Emulsifier.

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.