Natural vegetable glycerol, anti-freezing agent and emulsifier. Alleviates union between fat molecules and water. Well elaborated ice cream, sorbets, Bundt cakes, pralines, truffles and mousses. Will keep ice creams from freezing too hard.
- Powdered soy lecithin
- Use as an emulsifier to bind fat- and water-based ingredients together
- Can also be used as an anti-freezing agent to prevent the formation of ice crystals in ice cream