The emulsifying stability of the starch stearate increases with the increase of DS, dosage of starch stearate, and ratio of oil to water, but decreases with the increase of temperature.
硬脂酸淀粉酯的乳化稳定性随取代度、硬脂酸淀粉酯用量以及油水比的增加而增加，随温度的升高而降低。
Other Ingredients Cellulose, Potato Starch, Gelatin, Purified Water, MCT, Magnesium Stearate, Silica.
其它成份纤维素，马铃薯淀粉，明胶，纯净水，海运码头，硬脂酸镁，二氧化硅。
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