Physical appearance: Powder HLB: 16 Assay (Mono-, di-, and tri-esters): Not less than 80.0% Free sucrose: Not more than 4.0%* Acid value: Not more than 5.0* Residue on ignition: Not more than 1.5%* Arsenic**: Not more than 0.75 mg/kg Heavy metals (as Pb)**: Not more than 10 mg/kg Lead: Not more than 2 mg/kg Methyl ethyl ketone: Not more than 10 mg/kg Ethyl acetate: Not more than 350 mg/kg Methanol: Not more than 10 mg/kg Dimethylsulfoxide: Not more than 2 mg/kg Isobutanol: Not more than 10 mg/kg Moisture **: Not more than 4.0 % * Lower than that defined in the Food Chemicals Codex ** Not defined in the Food Chemicals Codex The above product specifications are for use in the United States.

Stabilizes emulsifications of beverages, sauces, and creams Halal and kosher certified Bacteriostasis Delays starch gelatinization Prevents aging of bakery products Increases the volume and foaming of products Improves mouth feel Reduction of agglomeration of water-dispersible powders Smoothing Controls the physical properties of dough

Poor food product volume Unstable emulsification of food products Bacteria formation in beverages and liquid food Rapid starch gelatinization Premature aging of bakery products Agglomeration of water-dispersible powders