... monoglyceride, and it can produce strong emulsification effect for oils and fats.1. It can be used ... in mouth.3. It can be added into ice cream to make all components mixed more homogeneous, ... prevent forming of big ice crystal, help produce fine and dense pore structure, ... and pastry, while the maximum is 0.3% for ice cream.Technical Index (Refer to GB 135101992): ...