A soft, practically tasteless, off-white to
tan, waxy solid having a lardlike consistency; insoluble
in water, soluble in chloroform and ethylene
glycol.
Emulsion stabilizer in foods (not over 0.15%).
Stearyl Monoglyceridyl Citrate is an emulsion stabilizer prepared
by controlled chemical reaction of citric acid, monoglycerides of
fatty acids, and stearyl alcohol. it is used in or with shortenings con-
taining emulsifiers.
