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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LACTYLIC STEARATE
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
Salt of stearic acid used as a dough conditioner to add volume and to keep baked products soft; it makes bread les sticky.
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Compiled for Food Resource
http://food.oregonstate.edu