Properties: | |
A soft, practically tasteless, off-white to tan, waxy solid having a lardlike consistency; insoluble in water, soluble in chloroform and ethylene glycol. | |
Derivation: | |
Reaction of citric acid, monoglycerides of fatty acids (obtained by the glycerolysis of edible fats and oils or derived from fatty acids), and stearyl alcohol. | |
Grade: | |
FCC. | |
Use: | |
Emulsion stabilizer in foods (not over 0.15%). | |