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Diglycerides

12/05/2017 / By Janine Acero

Diglycerides– toxicity, side effects, diseases and environmental impacts

Diglycerides (and monoglycerides) are most commonly used in baking to assist in emulsification. They allow ingredients that do not normally combine well, such as oil and water, to stay in a solution together. Mono- and diglycerides can improve loaf volume and create a softer crumb by disrupting starch retrogradation. In cakes, they create a more airy […]

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