FOOD ADDITIVES

PRODUCT CHEMICAL NAME APPLICATIONS
Lakpol SA 800 POE (8) Stearate * Emulsifier in dough preparation for Breads & Biscuits
    * Provides uniform texture to Breads
    * Improves palatability and softening of Breads by retarding the hardening of crumbs
    * Delays staling of breads
    * Emulsifier for Ice Creams, homogenised Milk.
    * Prevents blooming (discoloration) of Chocolates during storage.
Lakpol SA 4000 POE (40) Stearate * Emulsifier in dough preparation for Breads & Biscuits
    * Provides uniform texture to Breads
    * Improves palatability and softening of Breads by retarding the hardening of crumbs
    * Delays staling of breads
    * Emulsifier for Ice Creams, homogenised Milk
    * Prevents blooming (discoloration) of Chocolates during storage
    * Used in Caramels and Toffees to control stickiness of the surface
    * Used along with silicon dioxide as antifoam in Wine production
Lakpol PS 20 Polysorbate 20 * Flavour solubiliser
    * Used in mouth mint drops, ice creams etc
Lakpol PS 80 Polysorbate 80 * Emulsifier for margarines, mayonnaise, bakery fats, cocobutter substitutes
    * Solubiliser for Flavours, Vitamins and Oleoresins
    * Used in Frozen Desserts as stabiliser
    * Makes Ice Creams smoother and easier to handle by increasing its resistance to melting
Lakpol PS 40 Polysorbate 40 * Emulsifier for Dairy products
Lakpol PS 60 Polysorbate 60 * Emulsifier for Margarines, Mayonnaise, Bakery Fats and Cocobutter substitutes
    * Used in Cake mix, Cake icings, Ice Creams
Lakpol PS 65 Polysorbate 65 * Used in Frozen Desserts as stabiliser
Laktone GMS Glyceryl Mono Stearate * Emulsifier and Stabiliser for Bakery products, Whipped Cream, Coffee Creamer, Vegetable Imitation Cream
    * Used in Ice Creams as an emulsifier, also gives body and smooth texture to ice creams
    * In Dough preparations, forms a complex with protein & starch, and prevents recrystallisation of starch
    * Prevents aging of starch, keeps Breads & Cakes soft and fresh
    * Used in Milk products and Flavoured Milks for desired emulsion stability and mouth feel
    * Used in various Spreads to reduce stickiness in mouth, help flavour release, and for emulsion stability
Lakpol PGMS Propylene glycol mono stearate * Used in Whipped Toppings for stable air structure and creamy mouth feel
Laktex D 7500 Dioctyl Sodium Sulfosuccinate * Wetting and Foaming agent
    * Emulsifier in medical suspensions
Stearyl Tartrate Stearyl Pamityl Tartrate * Emulsifier for Breads, Buns, Desserts 
  (ester of tartaric acid & stearyl alc) * Used as a Flour Treatment Agent
LAKPOL PEGMS Polyoxyethylene GMS * Emusifiers for Breads, Biscuits etc
SMS 60 Sorbitan Mono Stearate * Emulsifier for Margarines and Bakery Fats 
    * Prevents blooming (discoloration) of Chocolates during storage
    * Used in Cake mix along with Polysorbate-60
STS Sorbitan Tri Stearate * Prevents blooming (discoloration) of Chocolates during storage
SML 20 Sorbitan Mono Laurate * Emulsifier, Foaming agent, Whipping agent
SMO 70 Sorbitan Mono Oleate * Emulsifier, Foaming agent, Whipping agent
SMP 40 Sorbitan Mono Palmitate * Emulsifier, Stabiliser
STO Sorbitan Tri Oleate * Emulsifier, Stabiliser
Lakpol L 61 EO PO Copolymer * Antifoam for the production of Yeast, Sugar and Wine
Laktone RH 40 POE (40) Hydrogenated Castor Oil * Solubiliser for Flavours, Vitamins and Oleoresins
Lakpol PG (series) Poly Ethylene Glycols  * Solvent for flavours and an inert carrier medium
  (mol wt 300 to 6000) * Used in Chewing Gums & Food Supplements
    * Used in Artificial Sweeteners, water-based flavoured Drinks, coating of fruits