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Glice consists of monoglycerides derived from fats and made from glycerol and fatty acids. Glice has a high stability as an emulsifier, which can integrate a watery medium in a oily medium. Glice is similar, meaning it must first be broken down with a fatty ingredient before adding to an aqueous ingredient. Properties: flaky and oil-free at a temperature of 60Â ° C. The mixture of oil and glice must be slowly added to water or watery ingredients for emulsification.
Additional information about the product
Designation
Glice (mono- and diglycerides of fatty acids), Texturas Ferran Adria, E 471
Sosa Ingredients, S.L.U. Colonia Galobart S / N, 08270 Navarcles, Barcelona, Spanien
produced in the country | ISO
Spanien | ES
Ingredients
Emulsifier. Emulsifier: mono- and diglycerides of fatty acids E471. Keep away from children. In the preparation of emulsions, Glice must first be dissolved in a fat / oil containing medium at + 60 ° C. Then add to the aqueous medium. For food, limited use. Maximum dose in certain foods: 10 g per liter. Store cool and dry.
Nutritional table (17792)
per 100g / 100ml
Calorific value
2992 kJ / 714 kcal
fat
98 g
saturated fatty acids
74 g
salt
0,58 g
Allergy Advice about the product (contain allergens) (17792) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.