Mono and diglycerides (DMG)

Monoglyceride helps with the softness and shelf life extension of bread.
It improves cake batter performance, crumbs structure, and volume and reduces stickiness and homogenously distributes fat in caramel.
It has controlled melting properties and improves texture control in cheese, cream, and some desserts and has an anti-stickiness effect with pasta.
It is a completely non-toxic and harmless food additive and there is no restriction intake by the human body.