Glycerides, C8-21 and C8-21-unsatd. mono- and di-, 2-(acetyloxy)-3-hydroxybutanedioates 2,3-bis(acetyloxy)butanedioates

1. Improves emulsification properties, prevents oil-water separation, and is used as an emulsifier and dispersant. 2. Increases dough strength, volume, and structure, resulting in a softer texture and preventing aging. 3. Forms a complex with starch, preventing starch swelling and loss, and improving starch gelatinization properties. 4. Used in non-dairy creamer to improve emulsification stability and prevent oil-water separation. Used in butter, it makes the butter smooth and delicate.