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Cargill develops alternative for monoglycerides and DATEM in bread
2016-01-07 01:00:00| Food Processing Technology
Cargill Texturising Solutions has developed an alternative for monoglycerides and diacetyl tartaric acid ester of mono and diglycerides (DATEM), which are sometimes produced from partially hydrogenated oils (PHO) and used in bakeries for dough streng
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