Sodium Glycerophosphate, Potassium Glycerophosphate, Calcium Glycerophosphate, Magnesium Glycerophosphate…
Non-ionic emulsifier of vegetable origin. In foods it imparts aeration stability and body, in fillings and toppings. Retards stalling by preventing retrogradation of the reaction with amyl pectin-branched flour chains to provide a softer crust.