EMULSIFICATION: GLYCERIN FLAKES
Monoglyceride and diglyceride derived from fats, obtained from glycerin and fatty acids.
Glycerin flakes have a high stability to act as an emulsifier which integrates a watery medium into a fatty medium. It is an emulsifier similar to oil, which means that it must first be broken down with a fatty element and then added to the watery element.
Glycerin flakes are a fatty acid ester, indissoluble in water. It dissolves in oil heated up to 60° C. The oil/glycerin mixture added to a watery medium must be integrated slowly for the emulsion to work.
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