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| # | Term | Definition | From Set |
|---|---|---|---|
| 1 | Sorbitan Monostearate | Like mono- and diglycerides and polysorbates, this additive keeps oil and water mixed together. In chocolate candy, it prevents the discoloration that normally occurs when candy is warmed up and then cooled down. | Chemical Cuisine - Polysorbate to Vanillin |
| 2 | Sorbitan Monostearate | This prevents discoloration in chocolate candy when it is heated and cooled | Practical Chem Cuisine Questions |
| 3 | sorbitan monostearate | heated chocolate | Chemical Cuisine Buzz Words |
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