About this item Glice is perfect for preparing emulsions in fatty mediums. Comes in flakes. Insoluble in aqueous mediums. How to use: To prepare emulsions, it is important to dissolve it in a fatty medium at 60°C and to then add to the aqueous medium. Limited use in food. Maximum amount for specific foods: 10g per litre. Characteristics: 1) Available in the form of flakes. 2) Insoluble in water. 3) Dissolves in oil, heats up to 60°C. 4) The mixture of oil and Glice in water must be integrated slowly for the emulsion to be satisfactory. Ingredients: Emulsifier: Mono- and diglycerides of fatty acids (E-471) Storage: Store in a cool and dry place. Out of reach of children. Ideal For: Ideal for ice creams, giving creaminess and stabilizing the emulsion. Uses: It is also used for soft sweets like toffee, margarine and any application in fatty products where, together with other emulsifiers, improves the aeration and affirms the stability.
