Classification opinions
… Adoption : 1964 … 3. Bakery additives composed of sucrose, mono- and diglycerides and sometimes skimmed milk powder, … form of a fine powder, consisting of gelatin, a mixture of mono-, di- and tri-, fatty acid esters of glycerol, glucose, … small proportions (approximately 2 %) in the manufacture of mousse and other dairy desserts to improve aeration and …