Palm-based distilled mono-olein functioning as an emulsifier and texture improver.
| Features | Palm-derived, controlled mono-glyceride levels, good fat compatibility. |
| Benefits | Enhances mouthfeel, supports aeration, improves stability in fat systems. |
| Typical Properties | Acid value max 6; Iodine value 50 to 90; Moisture max 2; Monoglyceride content 44 to 52 percent; Diglyceride content 30 to 40 percent; Triglyceride content 10 to 20 percent; Free glycerine max 1 percent. |
| Applications | Bakery fillings, confectionery, margarine, fat blends. |
| INCI Name | Glycerol monooleate |