ADDITIVES FOR PASTA OR POTATO PRODUCT

摘要

A water-dispersible powder for use in pasta and potato products to overcome problems such as stickiness in the cooked products comprises (a) from 85 to 95% by weight of a saturated monoglyceride prepared by reaction of glycerol and a saturated fatty acid containing 8 to 22 carbon atoms, and (b) from 5 to 15% by weight of an unsaturated monoglyceride prepared by reaction of glycerol and an unsaturated fatty acid containing 8 to 22 carbon atoms, the percentages being based on the total monoglyceride content of the powder.