Substances that retard the staling of baked products, and soften the crumb, e.g. sucrose stearate, polyoxyethylene monostearate, glyceryl monostearate, stearoyl tartrate.
anti-staling agents
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
