Roy,
>
> I have got to know what your professional background is; as a chemist
> myself and amateur baker I find it hard to believe we don't share at
> least some similarities if you are saying things like "glycerol
> lactopalmitate, lactostearate and acetylated monoglycerides,distilled
> monoglycerides" keep up the good chem talk!
>
>
Hello Alex,
I am familiar with these particular ingredients in my job in R&D some years ago for an institutional bakery and food premix plant. These glycerol lactopalmitate-lactostearate and/or acetylated monoglycerides in combination with distilled monoglycerides are so called as 'alpha tending emulsifiers' which are widely used to aerate fabricated foods including whipped toppings, cake mixes,etc. The Rich products may be using a different set of emulsifiers and other ingredients but the functionality are the same ;thickening, stabilizing and aeration. Roy