Monoglyceride and diglyceride

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Monoglyceride and diglyceride

Postby pajero64 » Wed Jul 13, 2011 7:41 am

Has anyone ever tried using flaked Monoglyceride and diglycerideas emulsifier to make emulsified sausages and if so when and how is it put into the mix
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