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  • The versatility of emulsifiers makes them invaluable in various food applications. In baked goods, they contribute to a finer crumb structure and improve moisture retention, resulting in softer bread and cakes. In beverages, emulsifiers prevent ingredients from settling and create a uniform consistency, particularly in products like chocolate milk or coffee creamers.


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  • 4. Confectionery In chocolates and candies, E472 is crucial for achieving the desired consistency and mouthfeel, improving overall product quality.


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  • The Role of Carbon Dioxide in Food Preservation


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    acetone and rubber acetone and rubber

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