References in periodicals archive ?
Knowing that monoglycerides and enzymes could be animal-derived and calcium stearoyl lactylate could be animal- and/or dairy-derived, The VRG called White Castle specifically about these ingredients.
ALC can also form during gelatinization of starch in the presence of naturally occurring lipids or added food emulsifiers, such as monoglycerides, sodium or calcium stearoyl lactylate, and sorbitan monostearate.