Food & Beverages
Antistaling Agent
A food antistaling agent delays changes such as crumb firming in a defined formulation; enzyme activity, emulsification and interactions with starch or water determine the retained texture.
- Types
- Monoglycerides · Diglycerides · Wheat Gluten
- Applications
- Cakes · Pastries · Bread & loaves
5 editions13 August 2026

