Everything about Polyethylene glycols
Emulsifiers give margarine the essential stability, texture and style.2 To ensure that the drinking water droplets are finely dispersed during the oil stage, mono and diglycerides of fatty acids (E471) and lecithin (E322) are greatly employed. Citric acid esters of mono and diglycerides:H2o retention softens the stool, making it simpler to go; the