2 Y-type is glyceryl stearate, which can make the texture of the doughnut fluffy and delicate, and has a certain stability, which can extend the shelf life of the doughnut.

Type L is beeswax acid glycerides, which has good emulsifying properties and can improve the puffing effect and texture of the doughnuts.

3 In addition to Y-type and L-type, there are other doughnut bulking agents, such as sodium bicarbonate, etc. These doughnut bulking agents can be selected according to different tastes and recipes.